Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH2=CH–CO–NH2, that can be produced at high levels in high-carbohydrate heattreated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. ...

The soft baking step of a photolithography process is analyzed theoretically, taking the effect of the temperature dependence of the diffusivity of solvent into account. A coordinates-transform technique is chosen to solve the moving boundary problem under consideration. The temporal variation of the thickness of a film is predicted, and the result obtained justified by fitting experimental dat...

The formation of the large protein structure known as "gluten" during dough-mixing and bread-making processes is extremely complex. It has been established that a specific subset of the proteins comprising gluten, the glutenin subunits, directly affects dough formation and breadmaking quality. Glutenin subunits have no definitive structural differences that can be directly correlated to their a...

Sweetpotato has rich nutrition, good ecological adaptability and high yield. There is a lack of knowledge about the effects of cooking methods on starch and sugar components in elite Chinese cultivars. In this study, sweetpotato storage roots from four cultivars "Xinxiang", "Jinyu", "Zimei" and "Yuzishu 263" were treated by baking, boiling and steaming and subsequently analyzed for starch conte...

Wheat gluten confers superior baking quality to wheat based products but elicits a pro-inflammatory immune response in patients with celiac disease. Transamidation of gluten by microbial transglutaminase (mTG) and tissue transglutaminase (tTG) reduces the immunogenicity of gluten; however, little information is available on the minimal modification sufficient to eliminate gliadin immunogenicity...

Original scientific paper In attempts to increase the production quality and to decrease the production costs in ceramic tile industry almost every phase in the production process needs to be automated. One way of decreasing the production costs is to detect the tiles with defects before the baking process (biscuit tiles). The separated tiles are returned to the input material mixture and the e...

This study investigated the effect of different traditional cooking methods on glycemic index (GI) and glycemic response of ten Sweet potato (Ipomoea batatas) cultivars commonly eaten in Jamaica. Matured tubers were cooked by roasting, baking, frying, or boiling then immediately consumed by the ten nondiabetic test subjects (5 males and 5 females; mean age of 27 ± 2 years). The GI varied betwee...

This paper investigates home baking as an instance of ‘craft consumption’ (Campbell, 2005) against the backdrop of rising participation in the phenomenon of home baking and the increasing importance of emotion in consumption defined as the ‘Rebirth of Romanticism’ movement (Gray, 2011). Phenomenological interviews conducted with a sample of 14 home bakers indicate that pleasure, authenticity an...

Bakery products with various fruit fillings are very popular due to their fresh-fruity fragrance. Said fruit fillings, which are added to the pastries after the baking process, should have, besides the required sensory properties, also very good physicochemical characteristics regarding processing (dosing, pumping, injecting). Heat stable fruit fillings should only be used for filled pastries b...

Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The ...