Search Results - FUNDAMENTALS OF BAKING

Pressing process and coloring property of baking-free bricks made of molybdenum tailing and cement by DAI Wen-bin, ZHENG Yong-chao, CHEN Xu-feng, CANG Da-qiang

Subjects: “…baking-free brick…”
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Performing Foundation: the Gendered Role of Baking in Ovid’s Fasti by Carole E. Newlands

“… Ovid’s Fasti suggests that in Rome’s early times, the baking and sharing of bread and cakes, traditionally the most domestic of activities, offered a model of matronal authority that not only honoured the gods but emphasised the fundamental value of hospitality towards strangers and the needy; ritual and communal acts of giving and sharing bread demonstrated the social and religious power of women, young and old, humble and elite, within the state. …”
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Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations by Iuliana Banu, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu, Iuliana Aprodu

“…The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeast proteins. …”
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Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product by Vincenzo Alfeo, Elisabetta Bravi, Dayana Ceccaroni, Valeria Sileoni, Giuseppe Perretti, Ombretta Marconi

“…It may be concluded that grain type, germination conditions, and the baking programs play a fundamental role for the production of high-nutritional-value bakery products.…”
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Laterality, verticality and spatial organization of school-age children measured through E-Baking Tray Task quantitative indexes: A comparative developmental approach by Antonietta Argiuolo, Maria Luongo, Federica Somma, Onofrio Gigliotta, Nelson Mauro Maldonato, Michela Ponticorvo

“…Background: Laterality, verticality, and spatial organization are fundamental aspects of visuo-spatial tasks. The Enhanced Baking Tray Task (E-BTT) applies advanced technology to assess visuo-spatial organization using quantitative indexes related to laterality, verticality, and spatial quality. …”
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Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health by Muhammad Afzal, Malte Sielaff, Valentina Curella, Manjusha Neerukonda, Khaoula El Hassouni, Detlef Schuppan, Stefan Tenzer, C. Friedrich H. Longin

“…<i>aestivum</i>) contributes to 20% of the human protein supply, delivers essential amino acids and is of fundamental importance for bread and pasta quality. …”
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Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review by Gamze Yazar

“…Empirical methods have been useful in industry and research to relate wheat flour quality to baking performance. However, these methods have the disadvantage of providing data in arbitrary units, which makes the fundamental interpretation of results difficult. …”
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Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach by Gustavo Armando Rosas-Sánchez, Zorba Josué Hernández-Estrada, Mirna Leonor Suárez-Quiroz, Oscar González-Ríos, Patricia Rayas-Duarte

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Research on strain aging behavior of ultra-high strength dual-phase steel by Biao Xiao, Jie Zhou, Jean-Luc Christen, Weimin Zeng, Wenyi Peng

“…However, the ultra-high strength dual-phase steel is often prone to fracture outside the gauge length of a tensile specimen of the bake hardening value test. No suitable theory explains the fundamental law of dislocation pinning during the saturation stage at present. …”
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Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics by Anna Pecyna, Monika Krzywicka, Agata Blicharz-Kania, Agnieszka Buczaj, Zbigniew Kobus, Beata Zdybel, Marek Domin, Dariusz Siłuch

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The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread by Anna Pecyna, Monika Krzywicka, Agnieszka Buczaj, Agata Blicharz-Kania, Zbigniew Kobus

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Liquid Proof-of-Stake in Tezos: An Economic Analysis by Nicola Dimitri

“…In this paper, we investigate some economic fundamentals related to the Tezos blockchain platform under the Emmy* consensus protocol. …”
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Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence by Anna Pecyna, Agnieszka Buczaj, Renata Różyło, Zbigniew Kobus

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Impact of Incorporating Dried Chaga Mushroom (<i>Inonotus obliquus</i>) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics by Zbigniew Kobus, Monika Krzywicka, Agata Blicharz-Kania, Alicja Bosacka, Anna Pecyna, Eva Ivanišová, Katarzyna Kozłowicz, Eva Kovačiková

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Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour by Christine Macedo, Maria Cristiana Nunes, Isabel Sousa, Anabela Raymundo

“…Biaxial extension was applied by the Alveograph to simulate fermentation during the baking process. Fermented doughs were characterized in a Texturometer using penetration and extensibility tests, and by small amplitude oscillatory shear (SAOS) measurements, a fundamental rheology method, in a Rheometer applying frequency sweeps. …”
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Potential of Hyperthermophilic L-Asparaginase from <i>Thermococcus sibiricus</i> to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System by Maria Dumina, Stanislav Kalinin, Dmitry Zhdanov

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Energy Crisis—Alternative Use of Winter Bread Wheat Grain Depending on Protein Content by Hanna Klikocka, Witold Szczepaniak

“…Our economic analysis aimed to evaluate the profitability of winter bread wheat production based on two fundamental aspects. The first was the grainprotein content as a criterion for determining grain prices. …”
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Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality by Denisa Atudorei, Sorina Ropciuc, Georgiana Gabriela Codină

“…On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. …”
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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review by Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

“…The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. …”
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Digital Twin for Energy-Intelligent Bakery Operations: Concepts and Applications by Tsega Y. Melesse, Mohamed Shameer Peer, Suganthi Ramasamy, Vigneselvan Sivasubramaniyam, Mattia Braggio, Pier Francesco Orrù

“…Digital Twin (DT) technology, recognized as a fundamental component of Industry 4.0, provides advanced capabilities for intelligent energy management across bakery operations. …”
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