Relevant bibliographies by topics / Baking

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Baking'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Baking"

1

Tandon, Jason. "Baking." Red Cedar Review 42, no. 1 (2007): 59. http://dx.doi.org/10.1353/rcr.2007.0021.

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Andy Brunning, special to C&EN. "Periodic Graphics: Baking soda versus baking powder." C&EN Global Enterprise 100, no. 14 (2022): 18. http://dx.doi.org/10.1021/cen-10014-feature3.

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Busken, David F. "Healthy Baking." Cereal Foods World 62, no. 2 (2017): E85—E86. http://dx.doi.org/10.1094/cfw-62-2-e85.

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Liu, Chang, Wei Tsang Ooi, Jinyuan Jia, and Lei Zhao. "Cloud Baking." ACM Transactions on Multimedia Computing, Communications, and Applications 14, no. 3s (2018): 1–20. http://dx.doi.org/10.1145/3206431.

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NICHOLS, MICHELE HOLLOWAY, SUMAN WASON, JAVIER GONZALEZ DEL REY, and MARK BENFIELD. "Baking soda." Pediatric Emergency Care 11, no. 2 (1995): 109–11. http://dx.doi.org/10.1097/00006565-199504000-00014.

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Hansen, B., and Å. Hansen. "Test Baking of Bread by Household Baking Machine." LWT - Food Science and Technology 26, no. 2 (1993): 181. http://dx.doi.org/10.1006/fstl.1993.1037.

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Ureta, M. Micaela, Yves Diascorn, Mireille Cambert, Denis Flick, Viviana O. Salvadori, and Tiphaine Lucas. "Water transport during bread baking: Impact of the baking temperature and the baking time." Food Science and Technology International 25, no. 3 (2018): 187–97. http://dx.doi.org/10.1177/1082013218814144.

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The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (tempe
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Li, Guang Yao, Yang Cao, Tao Yue Yang, and Wen Qing Ma. "Simulation Analysis and Experimental Research on Complex Structure Processing Technology of Fan Vent." Key Engineering Materials 866 (October 2020): 82–95. http://dx.doi.org/10.4028/www.scientific.net/kem.866.82.

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Aiming at the problems of large temperature differences and inconsistent baking speeds at different positions in the tobacco chamber of the tobacco baking room, this paper proposes a complex structure processing technology of fan vent. according to the structure and drying principle of the baking room, ANSYS fluent simulation software was used to analyze the processing parameters of the heat flow field inside the baking room. combining the characteristics of positive and negative air supply baking, the processing and manufacturing parameters of the baking room were optimized, and then the baki
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Sammalisto, Saara, Miikka Laitinen, and Tuula Sontag-Strohm. "Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples." Foods 10, no. 10 (2021): 2461. http://dx.doi.org/10.3390/foods10102461.

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Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to assess the baking quality variation of twenty whole grain oat cultivar samples, and to identify the factors that caused the variation. It was hypothesised that by optimising the water absorption of the dough (i.e., dough yield) by test baking method, the best baking potential could be achieved for all oat cultivar samples. The baking trials we
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Niu, B. K., T. M. Olajide, H. A. Liu, H. Pasdar, and X. C. Weng. "Effects of different baking techniques on the quality of walnut and its oil." Grasas y Aceites 72, no. 2 (2021): e406. http://dx.doi.org/10.3989/gya.1142192.

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The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different bakin
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Dissertations / Theses on the topic "Baking"

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Megahey, Emma Karen. "Microwave baking characteristics of Madeira cake." Thesis, Queen's University Belfast, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486559.

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This research presents valuable experimental data for predicting the use of microwave technology in a cake baking process, based on in-process baking characteristics, final product textural properties, and dielectric and moisture sorption behaviour, of both cake constituents and microwave-baked product, with direct comparison to conventional methods. Microwave baking all0'Yed for up to a 93 % reduction in baking time, in comparison with convective baking. Experimental moisture data were adequately quantified in terms of drying constant and moisture diffusivity, both of which increased with pow
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McKee, David Joseph. "Microwave baking characteristics of oatmeal biscuits." Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432671.

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Marchant, John S. "History of baking technology, 1870-1995." Thesis, London South Bank University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271760.

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Paton, Joe Bramwell. "Energy utilisation in commercial bread baking." Thesis, University of Leeds, 2013. http://etheses.whiterose.ac.uk/4666/.

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The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries. The bread industry is an important provider of staple food products across the world. Owing to the large energy use in bread manufacturing, bakeries have come under increased scrutiny to reduce their environmental impact. The proving process exposes dough to heat and humidity in order to encourage yeast activation. Provers (responsible for 5 % of carbon emissions in bakeries) are over-engineered to the extent th
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Olsson, Tom. "Baking And Compression For Dynamic Lighting Data." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-45438.

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This report describes the development and prototype implementation of a method for baking and compression of lightmaps, in an environment with dynamic lights. The method described can achieve more than 95 % compression eciency, and can be easily tuned with only two parameters. Even without specic tuning, the prototype consistently achieves signalto- noise ratios above 30 dB, reaching 60 dB in some scenes. Compression is achieved in four steps, rst by using image segmentation and function approximation to reduce the data-size and then using a predictive quantizer approach based on the PNG-lters
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Marie, Vanessa. "Starch phase transitions in relation to baking." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.416388.

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Morrison, Ross Stuart. "Emulsion design for reduced fat baking margarine." Thesis, University of Birmingham, 2016. http://etheses.bham.ac.uk//id/eprint/6736/.

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Water-in-Oil emulsions present a potential strategy for fat reduction in conventional baking margarine (and thereupon bakery products), by replacing a portion of the fat with a water-based fat mimetic. Using hydrocolloids, polymers, and stabilisers, this aqueous phase may be structured in such a way as to emulate the physical and mechanical behaviour of the fat, but with almost none of the associated energy contribution - presenting potential for a realistic, marketable solution towards weight management and calorie control. This work has adopted a holistic strategy in order to characterise an
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Demirekler, Pinar. "Optimization Of Microwave-halogen Lamp Baking Of Bread." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605074/index.pdf.

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The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), power of upper and lower halogen lamps (40, 50, 60, 7
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Porter, Simon William. "Heat and mass transfer during structured cereal baking." Thesis, University of Bristol, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.505758.

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The majority of modern cereal baking ovens are tunnel ovens with multiple zones, each of which is individually controlled. A baking profile is set by the oven operator, which describes the target temperatures and air velocities in each of the zones along the length of the oven. There may be up to ten zones in modern tunnel ovens; it is thus a complex procedure to generate an optimum profile. A computer numerical model was developed to model the baking process and to make predictions of the biscuit temperature, heat flux and moisture content through the bake.
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Sevenou, Olivier. "Starch : its relevance to dough expansion during baking." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250474.

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Books on the topic "Baking"

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Peterson, James. Baking. Ten Speed Press, 2009.

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Peterson, James. Baking. Ten Speed Press, 2009.

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1961-, Atkinson Catherine, and Steer Gina, eds. Baking. Star Fire, 2004.

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Inc, Land O'Lakes, ed. Baking. Cy DeCosse, 1995.

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Bretherton, Caroline. Baking. DK Publishing, 2015.

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Amanda, Wright. Baking. Edited by Parrish Margaret. DK Pub., 2013.

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Patmore, Emma. Baking. P3, 2002.

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Raffael, Michael. Baking. Halsgrove, 1997.

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James, Peterson. Baking. Ten Speed Press, 2009.

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Jess, Tilli, ed. Baking. QEB Pub., 2013.

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Book chapters on the topic "Baking"

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Cauvain, Stanley P. "Baking." In Food Processing Handbook. Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634361.ch12.

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Gooch, Jan W. "Baking." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_997.

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Lucas, Tiphaine. "Baking." In Bakery Products Science and Technology. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch19.

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Sai Manohar, R. "Baking." In Conventional and Advanced Food Processing Technologies. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118406281.ch8.

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Thrower, Peter A. "Baking." In Inorganic Reactions and Methods. John Wiley & Sons, Inc., 2007. http://dx.doi.org/10.1002/9780470145333.ch109.

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Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Baking fats." In The Technology of Cake Making. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_4.

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Gooch, Jan W. "Baking Finish." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_998.

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Gooch, Jan W. "Baking Schedule." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_999.

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Gooch, Jan W. "Baking Temperature." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_1000.

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Gooch, Jan W. "Baking Time." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_1001.

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Conference papers on the topic "Baking"

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Berman, D. A. "The Effect of Baking and Stress on the Hydrogen Content of Cadmium Plated High Strength Steels." In CORROSION 1985. NACE International, 1985. https://doi.org/10.5006/c1985-85192.

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Abstract Variations in the diffusible hydrogen concentration of cadmium plated AISI 4340 and 300M steels due to baking and stress are reported. Long baking times of greater than 100 hours at 190 C are needed to remove all the hydrogen from bright cadmium plated specimens, and around 40 hours for dull cadmium plated ones. Very short baking not only does not remove hydrogen, but actually pumps it in. Baking for 96 hours is insufficient to remove hydrogen embrittlement from sharp, double notched 300M tensile specimens having a notched tensile strength of 1800 MPa. It is shown that there is no dif
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Creus, Juan, Abdelali Oudriss, Rémi Milet, et al. "Influence of Baking Time at Different Temperatures on the Hydrogen Embrittlement of Quenched and Tempered Martensitic (QTM) Steel." In CORROSION 2016. NACE International, 2016. https://doi.org/10.5006/c2016-07440.

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Abstract Hydrogen embrittlement of high strength steels is largely studied in order to understand the relationship between the metallurgical defects and the diffusion and segregation of hydrogen. Different models have been proposed to explain the hydrogen embrittlement that could lead to premature or delayed fracture. In the case of delayed fracture, the role of the different hydrogen species is not well understood, and the impact of the redistribution of hydrogen that may occur during the baking process on the fracture mode is still under consideration. The objective of our study is to give m
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Adalat, Omar, and Savas Konur. "Offline deep reinforcement learning within the baking industry." In 2024 12th International Conference on Control, Mechatronics and Automation (ICCMA). IEEE, 2024. https://doi.org/10.1109/iccma63715.2024.10843916.

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Chang, H. C., Eliot Chen, P. J. Liao, J. H. Lee, Ryan Lu, and Y. K. Hwang. "Refined High Resistance Baking Approaches for Optimal Interconnect Reliability." In 2025 IEEE International Reliability Physics Symposium (IRPS). IEEE, 2025. https://doi.org/10.1109/irps48204.2025.10983852.

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Eliaz, Noam, Elizabeta Kossoy, and Gil Shemesh. "The Use of Secondary Ion Mass Spectrometry (SIMS) in Quality Control of Electroplated and Baked High-Strength Steels." In CORROSION 2011. NACE International, 2011. https://doi.org/10.5006/c2011-11290.

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Abstract Hydrogen absorption during electroplating might result in hydrogen embrittlement (HE) of the substrate metal. Heat treatment ("baking") is commonly employed "in order to render the normally mobile hydrogen immobile". The objective of this work was to develop a sensitive analytical procedure using dynamic secondary ion mass spectrometry (SIMS) that would allow identification of improper baking during quality control. In all non-baked samples of AISI 4340 steel coated with cadmium, an increase in the hydrogen signal was found at the Cd/steel interface. In baked samples, either a peak wa
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Servais, J. P., B. Schmitz, and V. Leroy. "Thermal and Chemical Stability of Phosphate Layers on Cold-Rolled Steel and Coated Products During Carbody Corrosion." In CORROSION 1988. NACE International, 1988. https://doi.org/10.5006/c1988-88041.

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Abstract Zinc phosphating is widely used in industrial coating applications as surface pretreatments for the painting of metals. In car industry, this conversion coating process is applied as well on coated products (zinc electrocoated or hot dip galvanized steel) as on bare steel. It results in the formation of a densely packed crystals layer of phosphophyllite (mixed Zn Fe phosphate) on bare steel and of hopeite (Zn phosphate) on coated products. The phosphate layer formed on a carbody undergoes different aggressions: thermal aggressions during paint baking and chemical aggressions during ca
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Breen, Mark A., Judith A. Schneider, D. Keith Walters, and Louay Chamra. "Modifying the Heat Transfer Characteristics of a Residential Oven to Promote Favorable Baking Results." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-59638.

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Baking has historically been a trial and error method of cooking. Little research has been conducted to determine the heat transfer characteristics that promote good baking results, and previous research studies have focused on commercial baking applications and the quantities of radiation, convection and conduction that are delivered to the food after a favorable baking process has been defined. The objective of the present work is to experimentally explore the feasibility of modifying a residential oven to mimic commercial baking products. The first step in the solution process was to define
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Skop, H., and T. Morosuk. "Exergy Analysis of an Industrial Baking Process." In ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-39198.

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To sustain product quality, baking cycles have been historically developed by trial-and-error. Energy consumption and rational energy distribution in baking equipment has not been studied enough. Thus, the current baking industry is low energy-efficient. Nowadays, product quality depends on unstable properties of dough and season conditions and is on a top priority list for baking technologies. In this paper the exergy analysis has been presented in order to evaluate the quality and quantity of energy transfer processes in a typical bread baking process. Main part of wasted heat from the bakin
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Tajik, Abdul Raouf, Tariq Shamim, Ahmed F. Ghoniem, and Rashid K. Abu Al-Rub. "Optimizing Pulse Combustion Parameters in Carbon Anode Baking Furnaces for Aluminum Production." In ASME 2019 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/imece2019-10500.

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Abstract Pulsating flame jets have been widely used in open-top carbon anode baking furnaces for aluminum electrolysis. Reducing energy consumption and pollutant emissions are still major challenges in baking (heat-treatment) carbon anode blocks. It is also of immense significance to bake all the anodes uniformly irrespective of their position in the furnace. Baking homogeneity can be enhanced noticeably by optimizing anode baking operational, geometrical, and physical parameters. In the present study, CFD simulations are combined with a response surface methodology to investigate and optimize
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Ng, Zi-Neng, and Kah-Yoong Chan. "Influence of baking method and baking temperature on the optical properties of ZnO thin films." In NATIONAL PHYSICS CONFERENCE 2014 (PERFIK 2014). AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4915210.

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Reports on the topic "Baking"

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Bauza, Rodrigo, and Daniel Olsen. PR-179-20200-R01 Improved Catalyst Regeneration Process to Increase Poison Removal. Pipeline Research Council International, Inc. (PRCI), 2021. http://dx.doi.org/10.55274/r0012106.

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In this work, the details of catalyst poison deposition are studied, and new catalyst restoration methods are explored. Lubrication oil makes its way through the combustion chamber and into the exhaust system, depositing poisons onto the catalyst and degrading catalyst performance. To estimate the degradation rate of the units and to find the best restoration method, two identical alumina-platinum oxidation catalysts were used in a dual setting, combining a field degradation engine and a laboratory testing engine. In order to find the best restoration process, the combination of both baking an
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Yoder Jr, Graydon L., Karen Harvey, and Juan J. Ferrada. Thermal Analysis of the Divertor Primary Heat Transfer System Piping During the Gas Baking Process. Office of Scientific and Technical Information (OSTI), 2011. http://dx.doi.org/10.2172/1004961.

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Hancock, Kyle, Jeanne Lafortune, and Corinne Low. Winning the Bread and Baking it Too: Gendered Frictions in the Allocation of Home Production. National Bureau of Economic Research, 2025. https://doi.org/10.3386/w33393.

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Masanet, Eric, Peter Therkelsen, and Ernst Worrell. Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry: An ENERGY STAR® Guide for Plant and Energy Managers. Office of Scientific and Technical Information (OSTI), 2012. http://dx.doi.org/10.2172/1172002.

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Health hazard evaluation report: HETA-91-358-2166, Cotton Brothers Baking Company, Alexandria, Louisiana. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, 1991. http://dx.doi.org/10.26616/nioshheta913582166.

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