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Starch tray with addition of different components foamed by baking process
calcium stearate foam polyvinyl alcohol potato starch waste frass waste paper pulp
2014/2/24
The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio betwee...
Formation of acrylamide during baking of shortcrust cookies derived from various flours
acrylamide asparagine reducing sugars shortcrust cookies flours
2014/2/25
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary wit...
Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
breadmaking domestic wheat fermograph
2009/6/18
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
bread baking bakery heat and mass transfer
2009/6/17
In bread-making, baking process is one of the key steps to produce the final product qualities including texture, color and flavor, as a result of several thermal reactions such as nonenzymatic browni...
The Effect of Gelatinized Starch on Baking Bread
gelatinized starch white bread yukone MRI
2009/6/10
The effects of adding gelatinized starches to a kneading dough (a process known as yukone in Japanese) on the crumb grain of baked white breads were studied using magnetic resonance imaging (MRI) and ...
The Present Conditions and the Problems in Manufacturing Industry of an Extensive Manufacturing Base Style—Practice of Crisis Management in Baking Industry—
Manufacturing Industry Extensive Manufacturing Base Style Crisis Management Baking Industry
2009/4/8
The Present Conditions and the Problems in Manufacturing Industry of an Extensive Manufacturing Base Style—Practice of Crisis Management in Baking Industry—.
Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
cereal products Maillard reactions baking temperature newly formed compounds sugar type
2014/3/10
This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NF...
Browning of Mozzarella Cheese During High Temperature Pizza Baking
Mozzarella cheese pizza browning
2008/3/22
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactob...
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...
Relationship between Baking Quality and Proportion of SDS-Insoluble Gluten in Wheat Flour
N-ethylmaleimide baking quality yeast food (ingredient)
2010/11/22
The relationship between loaf volume and the proportion of SDS-insoluble gluten in wheat flour was studied using N-ethylmaleimide (NEMI) as a modifying reagent of gluten. The loaf volume responded to ...