background: asthma is a chronic multifactorial disease with a high prevalence. among asthma risk factors, the effect of baking in wood tenor ovens (traditional form of baking) on bronchial asthma is still debated. the aim of this study was to determine the association between baking in wood tenor ovens and incidence and control of bronchial asthma. materials and methods: this descriptive study ...

The effects of heat-transfer modes on acrylamide (AA), AA precursors, and the main quality characteristics biscuits were investigated. Biscuits baked in ventilated mode (V), with forced air convection, static (S), based only conduction, at 175 °C for 18, 20, 22, 24, 26 min. Both types promoted an increase levels during baking. However, V heat was distributed more evenly compared to S one, causi...

Kohonen’s self-organising map is used to identify the colour development of baked goods from samples taken during baking. The resulting bake curves represent the colours characteristic of a particular baked product. Images of baked goods can be segmented and foreign bodies identified using these baking curves.

The high resolution integration of bread wheat genetic and genomic resources accumulated during the last decades offers the opportunity to unveil candidate genes driving major agronomical traits to an unprecedented scale. We combined 27 public quantitative genetic studies and four genetic maps to deliver an exhaustive consensus map consisting of 140,315 molecular markers hosting 221, 73, and 82...

The main process that ensures the production of bread as a marketable product is external thermal energy supply during baking. This accompanied by complex physical phenomenon - moisture exchange between dough-bread with environment and steam-air baking chamber, well internal heat mass transfer in heated dough piece. At same time, biochemical processes associated transformation starch proteins. ...