Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differen...

Abstract: Baking of semiconductor substrate is common and critical to photoresist processing in the lithography sequence. Temperature uniformity control is an important issue in photoresist processing with stringent specifications and has a significant impact on the linewidth or critical dimension (CD). In this work, we present the development of a ratio control strategy for controlling tempera...

Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary...

OBJECTIVE To determine if baking soda toothpastes are relatively more effective than non-baking soda toothpastes in promoting plaque removal from less accessible sites in the dentition. METHODS Several single-brushing comparisons of baking soda and non-baking soda toothpastes for their overall ability to remove plaque have been published. In this study, individual comparisons of these publish...

production of part-baked bread is a successful method to postpone bread staling that has been applied widely for production of loaves. in this research, production and some physical characteristics of part-baked flat bread (barbari) including hardness, volume, color, weight loss, and microstructure were studied during the storage of the samples at ambient (25ºc) and freezing (-18ºc) temperature...

OBJECTIVE An earlier clinical study demonstrated that brushing with a commercial Arm & Hammer dentifrice containing baking soda physically removed significantly more plaque than brushing with either of two commercial dentifrices which did not contain baking soda. However, little has been done to confirm these results and to compare baking soda-containing dentifrices with more recently commercia...

The effects of halogen lamp–microwave combination baking on the quality of cookies in terms of texture, color and spread ratio were studied. In addition, gelatinization and pasting properties of cookies baked in different ovens were assessed by using a Rapid Visco Analyzer. The hardness values of the cookies increased with increasing baking time and/or halogen power. The microwave power also co...

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...