نتایج جستجو برای: baking
تعداد نتایج: 2050 فیلتر نتایج به سال:
Late maturity α-amylase (LMA) and preharvest sprouting (PHS) are genetic defects in wheat. They are both characterized by the expression of specific isoforms of α-amylase in particular genotypes in the grain prior to harvest. The enhanced expression of α-amylase in both LMA and PHS results in a reduction in Falling Number (FN), a test of gel viscosity, and subsequent downgrading of the grain, a...
A mathematical formula for characterizing baking recipes is presented as part of the 2017 Computer Cooking Contest Open Challenge. The formula produces three characteristic values, which along with common knowledge rules and classification, form the basis of two computer applications: Random Recipe Generator, which creates recipes, and Recipe Report Card, which analyzes recipes.
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. ...
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