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Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough
Microwave infrared near-infrared-assisted microwave relative drying rate dough
2008/10/26
The present study was aimed to determine the contribution of microwave and infrared drying mechanism in infrared-assisted microwave drying. Bread dough samples were dried from 40.9 to 8% moisture cont...
Use of Natural Preservative in Bread Making
suhanjna(moringa oleifera) shelflife preservation bread making lecithin ascorbic acid
2008/10/25
This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...
Effects of Protein Isolate from Hyacinth Beans（Lablab purpureus（L.）Sweet）Seeds on Cake Characteristics
cake improver hyacinth bean protein isolate
2010/2/3
Effects of protein isolate prepared from hyacinth bean (Lablab purpureus (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seed...
Benzoate and Synthetic Color Risk Assessment of Fast Food Sauces Served at Street Food Joints of Lucknow, India
Benzoate Synthetic Color Risk
2016/5/31
Quality compliance of benzoate and food colors in the two common fast food accessories, namely tomato and chilli sauces, served at Street Food Joints (SFJs) has been evaluated and compared with the co...
Sloughing in potatoes induced by tuber density and affected by variety
potato cooking texture effective mass sloughing disintegration density
2014/3/3
Two cultivars (Nicola and Saturna) largely distinguishing from each other in cooking behaviour and one cultivar (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potat...
Effects of Temperature and Salts on Growth of Halotolerant Debaryomyces nepalensis NCYC 3413
Temperature and Salt Halotolerant Debaryomyces nepalensis
2016/5/31
The effect of temperature and salts on the growth of halotolerant yeast, Debaryomyces nepalensis was studied by growing cells in shake flask on rotary shaker and cell growth was measured. Specific gro...
Utilization of Different Wall Materials to Microencapsulate Fish Oil Evaluation of its Behavior in Bread Products
Fish Oil Evaluation Wall Materials
2016/5/31
The aim of this study was to assess the possibility of adding fish oil microcapsules to bread products in order to evaluate four different types of wall material: methyl cellulose (M), soybean protein...
Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach
Nigeria Bakery Industry Statistical Approach
2016/5/31
This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were ...
Bread features evaluation by NIR analysis
wheat flour dough maturograph OTG NIRSystem 6500 prediction of rheological characteristics
2014/3/4
Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003–2005). The behavi...
面包烘焙过程中常见的问题以及解决方法
面包烘焙 电介质 微波 红外线
2006/6/20
要制作好的烘焙产品，每一个生产环节都不可忽视，选料要讲究、称料需精确、操作得用心。烘焙是门学问。要了解烘焙之原理，必先了解热传导、对流和辐射三个方式。
Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
wheat flour doughAalveographANIRSystems 6500Aprediction of rheological characteristics
2014/3/19
Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour samples (wheat harvest 1999, 2000 and 2001) was assessed with alveograph. Spectra of all samples were m...
Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
wheat flour dough rheological characteristics maturograph oven spring bread baking test
2014/3/19
Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harv...
Prediction of wheat and flour Zeleny sedimentation value using NIR technique
wheat flour Zeleny sedimentation value NIRSystem 6500 Inframatic 8620 ASH prediction of quality
2014/3/19
Analytical quality parameters of wheat flour prepared from variety and commercial wheat samples (wheat harvest 1998, 1999, 2000 and 2001) were assessed by means of filter spectrograph Inframatic 8620 ...
Effect of ascorbic acid on the rheological properties of wheat fermented dough
ascorbic acidSwheat flourSfermented doughSmaturographSoven rise recorderSbread volume
2014/3/19
The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content,...
Effect of malt flour addition on the rheological properties of wheat fermented dough
wheat flour malt flour fermented dough maturograph oven rise recorder bread volume
2014/3/19
The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied i...