نتایج جستجو برای: baking uniformity
تعداد نتایج: 16414 فیلتر نتایج به سال:
BACKGROUND Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in sensitizations to enzymes in the baking industry. The aim of the present study was to investigate wh...
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 ...
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 wheat flour baguette bread is one of the most important foods throughout world. Therefore, improving quality this type white has always been interest. In study, effect xylanase and pentosanase enzymes on rheological properties dough characteristics was investigated. Adding and/or had led to improve dough. Using 0.2 gr in 100 g significantly strengthened gluten network Also, treatment lowest...
The original definition of a topological space given by Hausdorff used neighborhood systems. Lattice-valued maps appear in this context when you identify a topology with a monoid in the Kleisli category of the filter monad on SET. H?hle’s notion of a lattice-valued topology [2] uses the same idea and it’s inspired in the classical lattice-valued topologies. Ltopological spaces are motivated by ...
BACKGROUND During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast cells, mainly due to the generation of reactive oxygen species (ROS), leading to cell death and reduced fermentation ability. Thus, there is a grea...
BACKGROUND Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previously characterized by heterologous expression in Pichia pastoris. However, P. pastoris is not a suit...
BACKGROUND Bread is a valuable source of proteins, minerals and calories. Baking soda prevents the absorption and digestion of bread and more salt used in production of bread also causes different diseases. This study was conducted to determine the amount of soda and salt in bakeries. METHOD Cross-sectional descriptive study was carried out on 50 bakeries district during 2009. 400 samples wer...
Bread product quality is highly dependent to the baking process. A model for the development of product quality of bread products has been calibrated by experiments at a fixed baking temperature of 200°C and in combination with 100 W of microwave powers. The parameters in this model were estimated in sequence procedures: heat and mass transfer, then product transformations and finally product q...
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantif...
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