نتایج جستجو برای: baking characteristics
تعداد نتایج: 662119 فیلتر نتایج به سال:
Hygroscopic swelling characteristics of different types of molding comp ounds and electrical parameters of voltage reference microcircuits encapsulated in plastics were measured after saturation with moisture at 85 C and humidity varying from 20% to 90% RH. Sorption of moisture at high humidity conditions and desorption during baking resulted in deformation of molding compounds of approximately...
The present study was carried out to explore baker's yeasts strains from sugarcane juice to assess its potential in laboratory scale production of breads. Collected juice samples were processed for isolation and identification of yeast strains based on standard cultural, morphological and biochemical characteristics. Among the six isolated strains, four (designated as S1, S2, S5 and S6) were id...
INTRODUCTION Some studies have suggested increased lung cancer risks among bakers, however the results overall were inconsistent. The authors studied lung cancer risks among bakers and baking-related occupations in the SYNERGY pooled case-control database from 16 countries. METHODS Occupation in a baking-related job was identified from the subjects' job histories. ORs adjusted for log(age), s...
Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 composite dough used to prepare bread. The doughs were subjected rheological analysis using mixolab, consistograph alveograph. Bread physical properties measured sensory qualities evalu...
The association between indoor smoke exposure due to traditional baking (baking homemade bread) and anthracosis has rarely been investigated. The aim of the present study is to quantify such association among the Iranian population. A hospital based case-control study was carried out on 83 anthracotic cases and 155 controls (83 individuals with non-anthracotic pulmonary disorders from the pulmo...
The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of c...
Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determine...
This research deals with heat and mass transfer in biscuit industrial baking ovens. In these ovens, heat reaches biscuits indirectly by radiation, convection and conduction. The method for numerical solution is that we first provide the related equations, then they are discretized by finite difference method (FDM), and finally, after encoding and writing a program for the computer, we run it. T...
The tremendous growth of the frozen food industry during the past decade has resulted in the advocation of bacteriological standards for frozen foods by certain agencies. Some frozen food plants already have selfimposed bacteriological standards and quality control functions. To help complete the picture on the microbiology of frozen foods before bacteriological standards are imposed, informati...
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...
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