Home baking is very popular in the UK: in 2007 sales of home baking products totalled £457m and in 2010, the estimated revenue from home baking was £576m (Mintel, 2010). Why is home baking so popular? The emergence of the phenomenon seems to be due to a number of factors. Campbell (2005) suggests that in late modern capitalist societies we have seen the gradual development of craft consumption ...

The main objective of the study was to compare the effects of halogen lamp–microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. H...

Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware o...

the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...

background: today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. for cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. the aim of this study is determination of soda and salt amo...

The objective of this study was to determine the effects on quality of incorporating raspberry and cranberry pomaces into American-style muffins prepared under various baking conditions. The different baking conditions did not affect the texture or microstructure of the control muffins. The enhanced samples baked at 140 °C for 30 min were characterized by a harder texture than the control muffi...

Study of the baking of biscuits involves among other aspects detailed analysis of colour changes in the product during the process. Previous study has shown the existence of a colour development curve (known as the baking curve) by examining colour development in the RGB and HSI colour spaces. In the current work a diierent approach to extracting the baking curve is presented. Using a Kohonen s...

A mixture of powdered compounds added to dough or cake mixture to make it rise in cooking. It is used as a substitute for yeast in bread-making. Baking powders consist of a source of carbon dioxide, such as sodium hydrogencarbonate or ammonium hydrogencarbonate, and an acidic substance such as calcium hydrogenphosphate, potassium hydrogentartrate (cream of tartar), or sodium hydrogenphosphate. ...