The article demonstrates the advisability of substituting high-grade wheat flour in formulation a sponge cake semi-finished mix with oat, corn and gram flour. An contains much more protein than This significant amount globulin, which suggests an evident foaming capacity systems is positive factor technology making cakes. When suggested completely, nutritional value finished products improves. s...

The aim of the study was to examine the differences in the timing of the batting motion between a situation in which the batter knew beforehand the type of incoming pitch and a situation in which he did not. Nine pitchers and 9 batters participated in this study. Batters were requested to hit the pitched ball in known-pitch and unknown-pitch situations. A successful trial of the batter was one ...

Chestnut and chickpea flours have interesting nutritional characteristics can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures these with wheat flour in elaboration cakes. With this aim, cakes were elaborated three different flours. Mixes 50% a mixture same proportion analysed. Batter density, microstructure viscosity, as well specif...

Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss a...

This paper studies a baseball statistic that plays the role of an offensive earned-run average (OERA). The OERA of an individual i s simply the number of earned runs per game that he would score if he batted in all nine positions in the line-up. Evaluation can be performed by hand b y scoring the sequence of times at bat of a given batter. This statistic has the obvious natural interpretation a...

Scientists are concerned about the health risks associated with consuming a diet high in saturated fats. In this regard, oleogels have been used as shortening substitute by researchers. This present study evaluated role of stearyl alcohol (SA)-, and Span-60 (SP)-tailored sunflower wax/sunflower oil upon butter replacement whole wheat batter cake. The evaluation cake under PLM microscopy reveale...

The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at in batters prepared with which part had been either relocated or removed prior to batter preparation determined. Surface-active molecules were isolated from using a foam separation protocol. Diluted whipped and resulting used as model system ...

in this research, different concentrations of xanthan and lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. for this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture properties, crumb and crust color were examined. to investigate the effect of gums on the s...