Relevant bibliographies by topics / Baking pans

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Academic literature on the topic 'Baking pans'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Baking pans"

1

Wei, Ying. "Optimal Shape Design for Ultimate Brownie Pan." Applied Mechanics and Materials 415 (September 2013): 457–60. http://dx.doi.org/10.4028/www.scientific.net/amm.415.457.

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Delicious food always attracts people. To choose a suitable baking pan to bake food in the oven is worth to be discussed. With reference to the relevant theory of communication networks, this paper established a regular polygon without node coverage model, and discussed the relationship between the placing mode of the pans and the utility rate of space in the oven. It concluded that the honeycomb coverage of regular hexagons in the oven has the best baking effect.
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Lv, Wang Yong, Can Guo, Hui Qi Wang, and Yun Ling. "Study on Heat Distribution of Pans." Advanced Materials Research 821-822 (September 2013): 1398–401. http://dx.doi.org/10.4028/www.scientific.net/amr.821-822.1398.

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During baking, rectangular pans often overcook the product and round pans can't make full use of the space of the oven. In this paper, two models are build to discuss the heat distribution and uniformity of different shapes pans. Initially build the heat uniformity Model. Through the analysis of the heat distribution and geometrical property, a formula is given to calculate the uniformity of regular polygon. In order to describe the heat uniformity of all kind of shape, the thermal distribution model is build to discuss the heat distribution of the bottom of different pans. By computer simulat
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Frauenlob, Johannes, Marta Nava, Stefano D’Amico, Heinrich Grausgruber, Mara Lucisano, and Regine Schoenlechner. "A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen." Die Bodenkultur: Journal of Land Management, Food and Environment 68, no. 1 (2017): 29–39. http://dx.doi.org/10.1515/boku-2017-0003.

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SummaryIn general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of bread crumb texture parameters. Therefore, a micro-baking procedure that offers this option was developed, and it was also evaluated for bread made from pre-fermented frozen doughs. In this procedure, Rapid Visco Analyser (RVA) sample cans were used as baking pans. To examine the capability of this procedure, three wheat flours with differe
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Beneš, Jaromír, Valentina Todoroska, Kristýna Budilová, et al. "What about Dinner? Chemical and Microresidue Analysis Reveals the Function of Late Neolithic Ceramic Pans." Molecules 26, no. 11 (2021): 3391. http://dx.doi.org/10.3390/molecules26113391.

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The Late Neolithic palafitte site, Ustie na Drim, in the northern part of Lake Ohrid (North Macedonia), excavated in 1962, offered ceramic fragments of large, flat, elongated pans. These artifacts could be dated by relative chronology to roughly around 5200–5000 BC. According to their shape and technological traits, the ceramic pans were probably used for baking. The attached materials on the surface of studied pan fragments were sampled for consequent chemical and microscopical analyses (i.e., analyses of starch, phytoliths, and microscopic animal remains). An immunological method revealed th
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Aunsary, Md Nazmul, A. M. Zahirul Islam, S. M. Nahid Hasan, Marilyn B. Aldamar, and Cheska B. Aujero. "Low carbon emission baking performance of the bread roll and cake." Malaysian Journal of Halal Research 3, no. 1 (2020): 31–37. http://dx.doi.org/10.2478/mjhr-2020-0005.

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AbstractCarbon emission is the biggest problem all over the world. The actualizing of low carbon emission in the bread kitchen and dessert shop segment permits the difference in its mechanical procedure through the improvement of an eco-proficient framework. This study was to line up bread and cake with fully completely different wheat quality, baking time, and temperature through low carbon emission. The prepared samples were chemically analyzed for wet content, ash content, compound content, and organoleptic. Among the four processed cake products based on each parameter tested organoleptica
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Choi, Heeju, In-Ae Bae, Jae Chun Choi, Se-Jong Park, and MeeKyung Kim. "Perfluorinated compounds in food simulants after migration from fluorocarbon resin-coated frying pans, baking utensils, and non-stick baking papers on the Korean market." Food Additives & Contaminants: Part B 11, no. 4 (2018): 264–72. http://dx.doi.org/10.1080/19393210.2018.1499677.

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Iswanto, Sufandi, Ramazan Ramazan, and Nina Suryana. "The History and Meaning of The Umah Pitu Ruang in Tanah Gayo, Aceh." Jurnal Pendidikan dan Kebudayaan 7, no. 2 (2022): 138–51. http://dx.doi.org/10.24832/jpnk.v7i2.3142.

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This research discusses about umah pitu ruang found in the Gayo community in Tanah Gayo, Aceh. The purpose of the study is to describe the meaning umah pitu ruang and the history of the emergence of umah pitu ruang in the Gayo community. This study uses the historical method using five stages, namely topic selection, heuristics, verification, interpretation, and historiography. The results showed that umah pitu ruang is a series of words from the Gayo language, umah means house, pitu means seven, and space means space. Thus, umah pitu ruang can be interpreted as a house with seven rooms. The t
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Nedelea, Luciana. "ROMAN KITCHENWARE, CULINAE AND AREAS INDICATIVE OF COOKING ACTIVITIES IN THE LEGIONARY FORTRESS FROM POTAISSA." Acta Musei Napocensis 61 (December 10, 2024): 99–147. https://doi.org/10.54145/actamn.i.61.04.

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The aim of this research effort focuses on offering a larger and more complete picture of all kitchenware forms utilized by legio V Macedonica within the legionary fortress from Potaissa. The need for such information for this particular fortress arises especially due to the intriguing lack of areas which are normally designated only for cooking, such as kitchen/culinae, hearths within the military barracks, bakehouses, ovens etc. Another peculiar aspect is the presence of large quantities of tableware and cookware within the legionary baths/thermae. While in theory we know where and how the s
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Popov, A. V., A. V. Kazakov, D. V. Bukhtoyarov, and D. V. Bukhtoyarov. "Experimental Studies of Hydrocarbons Uncontrolled Evaporation." Occupational Safety in Industry, no. 4 (April 2022): 59–63. http://dx.doi.org/10.24000/0409-2961-2022-4-59-63.

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The main purpose of the work is to study the liquids uncontrolled evaporation. Such evaporation is observed during accidental spills of various hydrocarbons. There are dozens of such accidents around the world every year. Many of them cause enormous economic and environmental damage. The most significant contribution to the understanding of the mechanism of evaporation processes was made by the German scientist R. Clausius and the Austrian-Slovenian physicist and mathematician J. Stefan. This understanding was used in the preparation and conduct of experiments on the volatile hydrocarbon evapo
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Makmur, Satria A. "Penambahan Tepung Sagu dan Tepung Terigu pada Pembuatan Roti Manis." Gorontalo Agriculture Technology Journal 1, no. 1 (2018): 1. http://dx.doi.org/10.32662/gatj.v1i1.161.

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Expect this research can provide information about the utilization of sago flour becomes economically benilai products that can be used in the manufacture of food products and then give you information on how to manufacture of sago flour with sweet bread. This research was carried out in the laboratory of Agricultural Technology Courses in February of the year 2017. The materials used in this study was powdered sugar, instant yeast, milk powder, salt, emulsifier, fresh milk, flour and sago appropriate treatment, egg yolks, butter and water ice. While the instrument used was a knife, a plastic
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Books on the topic "Baking pans"

1

Taramides, George. Epharmosmenē thermodynamikē stēn proistorikē kerameikē tēs Kyprou. G. Taramidēs, 1999.

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2

The muffin tin cookbook. Adams Media, 2012.

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3

Florence, Gene. Florence's Ovenware From The 1920s To The Present. Collector Books, 2005.

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Pie Pan Mania (Craft Mania). Children's Press (CT), 2002.

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Irvin, Christine M. Pie Pan Mania (Craft Mania). Children's Press (CT), 2003.

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Jeffrey, Linda Dalquist. The Nordic Ware Saga: An Entrepreneur's Legacy. Kirk House Publishers, 2006.

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Civitello, Linda. The Pure Food War. University of Illinois Press, 2018. http://dx.doi.org/10.5406/illinois/9780252041082.003.0008.

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In 1899, the Royal Baking Powder Trust bribed the Missouri state senate to pass a law that made alum baking powder poison. People were arrested for selling baking powder. Royal introduced this legislation across the U.S. but the American Baking Powder Association fought successfully. Through repeated bribery, the law stood until 1905, after Lincoln Steffens exposed it in a seminal article against lobbying called “Business as Treason.” Missouri indicted Royal’s William Ziegler but the governor of New York refused to extradite. Finally, charges were dropped or the “boodlers” were acquitted. At t
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Mills, Susan, and Diana Shara. Frankie & Her Little Pals - Stir It Up. Lucky Red Press, 2007.

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9

Warren, Nancy. Cakes and Pains: The Great Witches Baking Show. Warren, Nancy Weatherley, 2021.

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10

Delicias del horno con amor: Mas de 200 recetas dulces y sabrosas : pasteles, tartas, panes, pizzas y mas. Reader's Digest Mexico, 2007.

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Book chapters on the topic "Baking pans"

1

Djordjević, Biljana. "The Manufacture of Traditional Bread-baking Pans: Ethnoarchaeology and the Safeguarding of Intangible Heritage." In The Intangible Elements of Culture in Ethnoarchaeological Research. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-23153-2_26.

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Djordjević, Biljana. "Making and Using Bread-Baking Pans:." In Tracing Pottery-Making Recipes in the Prehistoric Balkans 6th–4th Millennia BC. Archaeopress Publishing Ltd, 2019. http://dx.doi.org/10.2307/j.ctvndv954.9.

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May, Steven W. "The Transition to a Hybrid Scribal Culture." In English Renaissance Manuscript Culture. Oxford University PressOxford, 2023. http://dx.doi.org/10.1093/oso/9780198878001.003.0002.

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Abstract The English tradition of amateur manuscript culture spread at an ever-accelerating pace, producing an ever greater volume of documents written in the vernacular by scribes from ever less affluent social strata The new tradition did not grow out of the medieval one but was instead grafted onto it. At the same time, Church and state took advantage of cheap paper to expand their record keeping. The proliferating texts expanded the need for scriveners and secretaries. On the official level, this increase led to the creation of a national repository of records and a national system of post
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Conference papers on the topic "Baking pans"

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Liu, Chang, Jinyuan Jia, Qian Zhang, and Lei Zhao. "Lightweight WebSIM Rendering Framework Based on Cloud-Baking." In SIGSIM-PADS '17: SIGSIM Principles of Advanced Discrete Simulation. ACM, 2017. http://dx.doi.org/10.1145/3064911.3064933.

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Gqwede, Mzingisi. "Promoting Lifelong Learning at Community Learning and Development Centres in Namibia." In Tenth Pan-Commonwealth Forum on Open Learning. Commonwealth of Learning, 2022. http://dx.doi.org/10.56059/pcf10.7536.

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The Namibian Basic Education Act 3 of 2020 mandates lifelong learning for all citizens to acquire new skills required in a knowledge-based economy. As part of the quantitative research approach, the researcher conducted a survey to determine what skills adult learners and out-of-school youth need. Using the findings, the researcher was able to devise new approaches for developing initiatives to aid people in acquiring these abilities in their local communities. Purposive sampling was used to select all participants. The researcher used simple statistical processes such as frequency distributio
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Brophy, C. P., A. K. Weiss, and M. L. Noethen. "Radiometric gain of microlenses." In OSA Annual Meeting. Optica Publishing Group, 1986. http://dx.doi.org/10.1364/oam.1986.mk5.

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Recent studies1 have indicated that an array of microlenslets with a near-unity fill factor can be used to direct light more efficiently onto an underfilled array of solid-state photosensors. Radiometric gain may be defined as the total number of rays, directed onto a photosensor area by a lenslet, divided by the total number of rays collected by a bare photosensor, assuming the same ray density. We present the results of ray-based radiometric calculations which model the collection of light by a typical objective lens onto a composite imaging array. This array consists of three optically impo
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Balaji, M. A. Sai, Eakambaram Arumugam, P. Baskara Sethupathi, S. Habib Rahmathulla, and H. Sultan Navid. "The Effect of Chopped Steel Fibre Orientation on Frictional Properties in a Phenolic Resin-based Asbestos-free Semimetallic Friction Material." In EuroBrake 2021. FISITA, 2021. http://dx.doi.org/10.46720/8511493eb2021-mds-004.

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The effect of directional orientation of Chopped steel wool fiber in a friction material matrix / Brake pads that influences Friction, Wear and Mechanical properties of the Brake pads have been evaluated in a phenolic resin-based asbestos-free semi-metallic friction material composition. </p><p>Brake pad compositions widely use chopped steel wool fibers having a nominal length of less than 10 mm; diameter of about 500 microns; carbon content between 0.05 – 0.15 % as reinforcement. During compounding and mixing of friction material formulation, chopped Steel wool fibers along with d
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