Grading factors associated with adverse growing conditions in Canada and the United States affect the edibility and end-use performance of common wheat. Mycotoxins are associated with fungal infections like fusarium head blight and ergot. Mycotoxins partition themselves among wheat milling products, and are relatively stable throughout wheat end-use processing. Fusarium head blight also has adv...

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RC...

Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus black tea, βGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined th...

Major uses Sodium bicarbonate is a main constituent of baking soda/powder. Baking powder is composed of 30% of sodium bicarbonate, with cornstarch, sodium aluminium sulfate, calcium acid phosphate, and calcium sulfate [1]. Sodium bicarbonate may be an ingredient of folk remedies containing turpentine, castor oil, lemon and sugar. It is also added to mouthwashes and dentifrices to prevent dental...

We demonstrate the cultivation of diatom cells on a functionalized mica surface and the preparation of frustules on a mica surface by baking. Diatom cells were successfully grown on a mica surface treated with 3-aminopropyltriethoxysilane. After baking at 400 degrees C for 2 h, frustule structures without the organic components of the diatom cells were successfully observed by scanning electron...