Relevant bibliographies by topics / Baking powder

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

Academic literature on the topic 'Baking powder'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2024

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Journal articles on the topic "Baking powder"

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Andy Brunning, special to C&EN. "Periodic Graphics: Baking soda versus baking powder." C&EN Global Enterprise 100, no. 14 (April 25, 2022): 18. http://dx.doi.org/10.1021/cen-10014-feature3.

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Murzaini, Nik Masturah Nik, Farah Saleena Taip, Norashikin Ab Aziz, and Nur Aalia Abd Rahman. "Effect of Pre-treatment in Producing Pumpkin Powder Using Air Fryer and Its Application in 'Bingka' Baking." Current Research in Nutrition and Food Science Journal 8, no. 1 (February 1, 2020): 48–64. http://dx.doi.org/10.12944/crnfsj.8.1.05.

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Pumpkin powder is one of the main pumpkin products with longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods. This work focused on producing pumpkin powder from different pumpkin parts and evaluating the effects of powder substitution on the physical properties of cake (bingka). Different parts of pumpkin (peeled, unpeeled, and skin) were pre-treated by soaking in limewater solution and then dried in an air fryer at the temperature of 80 °C, 120 min and air flow of 5.11 m/s. The fresh pumpkin (peeled and unpeeled-pumpkin) and pumpkin powder (peeled and unpeeled-pumpkin) were both used in the production of ‘bingka’ and the baking parameters were optimised. The selected temperatures for baking ‘bingka’ were in the range of 130–150 °C and the baking time was between 25 and 35 min. Baking temperature and time had a significant effect (p < 0.05) on moisture content and hardness, but are insignificant towards chewiness. The ‘bingka’ baked using peeled pumpkin at optimum baking temperature (130 °C) and time (25 min) had higher moisture content (45.92%) as compared to those baked using unpeeled pumpkin 43.47%, peeled pumpkin powder (44.23%) and unpeeled pumpkin powder (43.47%). It can be concluded that pumpkin powders can be used as a substitute for raw material by considering the moisture content, hardness and chewiness of the products.
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Barton, John R., Caroline A. Riely, and Baha M. Sibai. "Baking powder pica mimicking preeclampsia." American Journal of Obstetrics and Gynecology 167, no. 1 (July 1992): 98–99. http://dx.doi.org/10.1016/s0002-9378(11)91635-4.

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ФЕДОРОВА, В. В., Е. Р. КИРИЛЛОВА, and А. В. БОРИСОВА. "APPLICATION OF EGGSHELL POWDER AS A LEINING POWDER IN CUPCAKE FORMULATION." Известия вузов. Пищевая технология, no. 2-3(396) (June 11, 2024): 26–30. http://dx.doi.org/10.26297/0579-3009.2024.2-3.4.

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В хлебопекарном и кондитерском производстве для придания изделиям из теста пористой структуры используют разрыхлители. Яичная скорлупа (ЯС) считается пищевым отходом и в основном находит применение как удобрение для разрыхления почвы в аграрной промышленности и как дополнительный источник минеральных веществ в животноводстве. Содержащийся в скорлупе карбонат кальция способен действовать аналогично разрыхлителям для теста, поэтому ЯС потенциально можно применять в пищевой промышленности. Кроме того, в составе ЯС около 40% чистого кальция, а следовательно, она может служить дополнительным источником кальция для обогащения мучных кондитерских изделий. В связи с этим актуально исследование возможности порошка ЯС выступать в роли самостоя- тельного ингредиента в составе мучных кондитерских изделий для разрыхления теста. Разработаны рецептуры кексов с добавлением порошка ЯС, пекарского порошка и пищевой соды в качестве разрыхлителей теста. Определены физико- химические и органолептические показатели опытных образцов, проведен их сравнительный анализ. Сделаны выводы о влиянии вида разрыхлителя на качество изделий и перспективах применения порошка ЯС в качестве разрыхлителя. In baking and confectionery production, baking powder is used to give dough products a porous structure. Eggshells (ES) are considered food waste and are mainly used as a fertilizer for loosening soil in the agricultural industry and as an additional source of minerals in livestock farming. The calcium carbonate contained in the shell can act similarly to a leavening agent for dough, so ES can potentially be used in the food industry. In addition, ЕS contains about 40% pure calcium, and therefore, it can serve as an additional source of calcium for fortifying fl our confectionery products. In this regard, it is important to study the possibility of ES powder to act as an independent ingredient in the composition of fl our confectionery products for loosening dough. Recipes for cupcakes have been developed with the addition of ES powder, baking powder and baking soda as dough leavening agents. The physicochemical and organoleptic characteristics of the prototypes were determined and their comparative analysis was carried out. Conclusions have been drawn about the infl uence of the type of baking powder on the quality of products and the prospects for using ES powder as a baking powder.
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Yang, D. J., Chang Kuk You, J. W. Kim, T. H. Kim, Hong In Shin, Kyo Han Kim, J. H. Lee, and Suk Young Kim. "Preparation of Biodegradable Porous Calcium Metaphosphate Granules as Bone Filler by Starch Consolidation." Key Engineering Materials 284-286 (April 2005): 369–72. http://dx.doi.org/10.4028/www.scientific.net/kem.284-286.369.

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Porous calcium metaphosphate granules for bone fillers were prepared by starch consolidation with baking powder and surfactant. Paste for foaming was prepared by the mixing of calcium metaphosphate powder and water with the various amount of starch (10~20㎛ size), where solid contents 30%, 45%, 60% of the paste. In order to obtain the optimum micro/macro porous structure, the appropriate contents of baking powder and surfactant at a fixed content of starch were examined. In order to examine the content of baking powder on pore morphology, the baking powder was added 60, 180, and 300 wt% of the paste at fixed content of starch. And then, in order to investigate the effect of surfactant on porous structure, surfactant was added 0.035, 0.1, and 0.16 wt% of paste weight at fixed content of starch and baking powder. Foaming was conducted using microwave method, and foamed samples were sintered at 900 °C. The sintered porous blocks with starch only showed uneven and closed macro pores without any micro pores. However, the sintered porous blocks with starch, baking powder, and surfactant showed homogeneous micro and macro porous structures ranging 20~60, and 300~1000 ㎛ in pore size, respectively. The porosity was increased with the increase of surfactant up to about 70 %.
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Rohatgi, Richa, and A. K. Kapoor. "New Visualizing Agents for Developing Latent Fingerprints on Various Porous and Non-Porous Surfaces Using Different Household Food Items." Asian Journal of Science and Applied Technology 3, no. 2 (November 5, 2014): 33–38. http://dx.doi.org/10.51983/ajsat-2014.3.2.792.

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Most of the time it is seen that the conventional fingerprint powders used for developing latent fingerprints aretoxic and pose potential health hazards. In order to overcome this disadvantage I have attempted to use new powders for developing latent fingerprints which are simple, non- toxic, less expensive than the commercially used fingerprint powders. These are easily available in every house. In the present study a preliminary attempt has been made to develop latent fingerprints with commonly used household kitchen food products such as cocoa powder, custard powder, corn flour, baking soda, baking powder, black salt, edible food (orange colour) and turmeric powder. This type of work has not been reported previously and can provide useful information to the investigators in cases of scarcity or non-availability of regular conventional fingerprint development powders. The use is simple and a novice in the field of forensic fingerprinting can also do it.
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RABER, LINDA. "RUMFORD BAKING POWDER BECOMES A LANDMARK." Chemical & Engineering News 84, no. 28 (July 10, 2006): 74–75. http://dx.doi.org/10.1021/cen-v084n028.p074.

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Marsigit, Wuri, Bonodikun Bonodikun, and Lortina Sitanggang. "EFFECT OF ADDITION BAKING POWDER AND WATER ON SENSORY AND PHYSICAL CHARACTERISTICS OF MOCAF(Modified Cassava Flour) BISCUITS." Jurnal Agroindustri 7, no. 1 (May 27, 2017): 1–10. http://dx.doi.org/10.31186/j.agroind.7.1.1-10.

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The purposes of this study were to reveal the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity, and water content) and also value-added biscuit from Mocaf. This research was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf was most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.
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Ashari, Rozzamri, Atiqah-Izyannie A.M., Mat Yusoff M., and Ismail Fitry Mohamed Rashedi. "Effects of leavening agents in batter system on quality of deep-fried chicken breast meat." Food Research 4, no. 2 (October 7, 2019): 327–34. http://dx.doi.org/10.26656/fr.2017.4(2).273.

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The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.
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Chu, Yan, Leen Al-Sayyed, and Katie Schroeder. "S1861 A Curious Case of Baking Powder." American Journal of Gastroenterology 116, no. 1 (October 2021): S819. http://dx.doi.org/10.14309/01.ajg.0000780976.97029.11.

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Dissertations / Theses on the topic "Baking powder"

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Luca, Alexandru. "Effect Of Nanoencapsulation Of Purified Polyphenolic Powder On Encapsulation Efficiency, Storage And Baking Stability." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614412/index.pdf.

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The primary objective of this study was to obtain nano-emulsion containing polyphenolic compounds extracted from sour cherry pomace and to investigate the effect of degritting of polyphenolic concentrates on the encapsulation efficiency and particle size distribution of capsules and emulsions. It was also aimed to study storage and baking stability of the capsules. Extracted polyphenolic concentrate was degritted at 10,000 rpm for 2 min. Purification reduced Sauter mean diameter (D[32]) of concentrated extract from 5.76 &mu
m to 0.41 &mu
m. Unpurified and purified concentrates were freeze dried for 48 h to obtain extracted phenolic powder (EPP) and purified extracted phenolic powder (PEPP), respectively. Powders were entrapped in two types of coating materials which contain 10% maltodextrin (MD) or 8% MD-2% gum arabic (GA). Samples were prepared by ultrasonication (160 W, 50% pulse) for 20 min. Emulsions containing EPP had D[32] of 1.65 and 1.61 &mu
m when they were entrapped in 10% MD and 8% MD-2% GA coating material solutions, respectively. It was possible to obtain nano-emulsions when purification step was performed. Emulsions prepared with PEPP and coated with 10% MD and 8% MD-2% GA had D[32] of 0.396 and 0.334 &mu
m, respectively. Encapsulation efficiency of the capsules increased significantly from 86.07-88.45% to 98.01-98.29% by means of degritting (p&le
0.001). Loss of total phenolic content during storage at 43% and 85% relative humidities was smaller for encapsulated powders when compared to powders not entrapped in coating material. In addition, encapsulation significantly increased retention of phenolic compounds from 15.1-22.2% to 30.4-30.7% during baking (p&le
0.05).
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Charles, Stacey A. "The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-05042010-020335/.

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Papanikolaou, Séraphim. "Étude du comportement physiologique d'une souche de Yarrowia lipolytica en croissance sur des co-produits industriels : production orientée de lipides cellulaires." Vandoeuvre-les-Nancy, INPL, 1998. http://docnum.univ-lorraine.fr/public/INPL_T_1998_PAPANIKOLAOU_S.pdf.

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La réponse biochimique de la levure oléagineuse Yarrowia lipolytica LGAM S(7)1 sur différentes sources carbonés est étudiée. Le microorganisme présente une croissance cellulaire importante, accompagnée d'une accumulation élevée en lipides, lorsque la stéarine (acides gras libres saturés) sert de substrat. Le processus d'accumulation lipidique est influencé par le pH du milieu, la quantité d'azote extracellulaire, la température ainsi que la concentration initiale en stéarine. Y. Lipolytica présente une importante croissance sur des mélanges stéarine/huile de colza oléique hydrolysée. L’accumulation des graisses est corrélée à la présence de stéarine dans le milieu. Des lipides cellulaires, composés majoritairement de triglycérides et présentant une composition totale proche du beurre de cacao, sont synthétisés. La souche procède à une consommation de ses réserves lipidiques, alors qu'une quantité encore importante de substrat extracellulaire n'est pas consommée. Un modèle mathématique décrivant ce phénomène, dans une première approche, est développé. La croissance cellulaire est également importante dans les milieux osidiques, composés de glycérol technique et/ou de glucose, avec des paramètres de croissance similaires pour les deux substrats. Malgré les rapports molaires C/N élevés, Y. Lipolytica n'accumule pas de graisses ; par contre, une formation importante d'acide citrique est observée. Les lipides cellulaires analysés, montrent la prédominance d'acides gras insaturés. La croissance de la souche sur glycérol, a été modélisée. L’utilisation de mélanges oses/stéarine variés, présente des résultats divers mais intéressants. Le glycérol s'avère un co-substrat plus adéquat que le glucose, en permettant une accumulation lipidique plus importante. Dans tous les cas, la concentration des lipides cellulaires est moindre si on la compare à l'utilisation de la seule stéarine. Cependant, la composition des lipides présente une meilleure similitude avec le beurre de cacao.
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Isaacson, Summer. "“We the various races” : Developing Role theory: The Bakun dam case." Thesis, Uppsala universitet, Statsvetenskapliga institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-402321.

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This descriptive essay aims to develop constructivist Role theory. Specifically, it examines the potential of applying role analysis to a case of two types of actors; marginalized citizens and their state decision makers. There has previously been little role analysis applied to domestic political settings, as opposed to internationally between states. Therefore, research has been encouraged in this area. The selected empirical case is the controversial Bakun hydroelectric dam project in Sarawak, Malaysian Borneo. It involves the resettlement of the marginalized indigenous Orang Ulu people and is driven by the Sarawak state government. By analyzing the role conceptions and norms of these actors, together with the concept of power, a new perspective on their relationship is developed. The successful application of Role theory in this new setting and case is a contributing point of the study. The role analysis is conducted using a qualitative critical text analysis method; an analytical framework is established with which the actors’ roles are retrieved from the text material. The results are then analyzed, and the conclusion of the case study is that the actors have incoherent conceptions of their roles and norms, leading to a conflict between the two in which the government has the upper hand due to (illegitimate) power structures.
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Ayres, Sara Craig. "Hidden histories and multiple meanings : the Richard Dennett collection at the Royal Albert Memorial Museum, Exeter." Thesis, University of Plymouth, 2012. http://hdl.handle.net/10026.1/1039.

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Ethnographic collections in western museums such as the Royal Albert Memorial Museum (RAMM) carry many meanings, but by definition, they represent an intercultural encounter. This history of this encounter is often lost, overlooked, or obscured, and yet it has bearing on how the objects in the collection have been interpreted and understood. This thesis uncovers the hidden history of one particular collection in the RAMM and examines the multiple meanings that have been attributed to the objects in the collection over time. The Richard Dennett Collection was made in Africa in the years when European powers began to colonise the Congo basin. Richard Edward Dennett (1857-1921) worked as a trader in the Lower Congo between 1879 and 1902. The collection was accessioned by the RAMM in 1889. The research contextualises the collection by making a close analysis of primary source material which was produced by the collector and by his contemporaries, and includes publications, correspondence, photographs and illustrations which have been studied in museums and archives in Europe and North America. Dennett was personally involved with key events in the colonial history of this part of Africa but he also studied the indigenous BaKongo community, recording his observations about their political and material culture. As a result he became involved in the institutions of anthropology and folklore in Britain which were attempting to explain, classify and interpret such cultures. Through examining Dennett’s history this research has been able to explore the Congo context, the indigenous society, and those European institutions which collected and interpreted BaKongo collections. The research has added considerably to the museum’s knowledge about this collection and its collector, and the study responds to the practical imperative implicit in a Collaborative Doctoral Project, by proposing a small temporary exhibition in the RAMM to explore these histories and meanings. In making this proposal the research considers the current curatorial debate concerning responsible approaches to colonial collections, and assesses some of the strategies that are being employed in museums today.
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Chang, Yoon Hyuk. "Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends." Diss., 2008.

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Thesis (Ph. D.)--Michigan State University. Dept. of Food Science and Human Nutrition, 2008.
Title from PDF t.p. (viewed on Mar. 27, 2009). Includes bibliographical references. Also issued in print.
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Holm, Jill T. "The use of chemical leavening in frozen doughs." 1986. http://hdl.handle.net/2097/22079.

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Books on the topic "Baking powder"

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Let me eat cake: A celebration of flour, sugar, butter, eggs, baking powder, and a pinch of salt. New York, NY: Simon & Schuster, 2009.

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Carter, Patricia. An allergy cookbook: Recipes free from eggs, milk, cheese, butter, wheat flour, cornflour, salt, sugar, baking powder, and chocolate. 4th ed. Studio City, Calif: Ian Henry Publications, 1998.

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Carter, Patricia. An allergy cookbook: Recipes free from eggs, milk, cheese, butter, wheat flour, chocolate, salt, sugar, baking powder and cornflour. Essex: Ian Henry Publications, Ltd., 1993.

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Power, Kenneth. Power baking: A contemporary American baking manual. Oklahoma City, Okla: Ycart Pub., 1991.

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Haugen, Tiffany. The power of flour: Cooking with non-traditional flours. Portland, Ore: Frank Amato, 2008.

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Spencer, June. June's "flour power" baking: Old-fashioned, great-tasting recipes, many updated for today's heathy living. Silverdale, WA: Chuck Wagon Pub., 1997.

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Seminar Kebangsaan Projek Hidroelektrik Bakun (1996 Kuala Lumpur, Malaysia). Bakun Hydroelectric Project, rationale for implementation: Seminar Kebangsaan Projek Hidroelektrik Bakun. [Kuala Lumpur]: The Unit, 1996.

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Civitello, Linda. Baking Powder Today. University of Illinois Press, 2018. http://dx.doi.org/10.5406/illinois/9780252041082.003.0012.

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Baking powder was a revolution and a paradigm shift with Clabber Girl as the uncontested leader and Calumet in second place. Multinational companies like McDonald’s, Kentucky Fried Chicken, Denny’s, and IHOP have spread baking powder and American eating habits around the globe. In the South, baking powder biscuits became a passion, with an international festival and local flours like Martha White and White Lily. The internet has enabled bakers, especially women, to reclaim the voices they lost to industrialization, and share and experiment with new shortcuts using baking powder, such as dump and mug cakes. Baking powder fortunes have left legacies like Calumet Farm in thoroughbred racing, and the Indianapolis 500 in car racing.
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Civitello, Linda. The Rise of Baking Powder Business. University of Illinois Press, 2018. http://dx.doi.org/10.5406/illinois/9780252041082.003.0004.

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In antebellum America, baking powder experimentation moved out of women’s kitchens and into men’s laboratories as chemistry became a serious discipline. In 1856, Eben Horsford, a chemistry professor at Harvard, patented the first true baking powder, which he called yeast powder. It coincided with the discovery that yeast was a live fungus, which disgusted Americans concerned about food adulteration, and who flocked to baking powder bread made without fermentation. In 1868, in New York City, salesman William Ziegler, together with pharmacists the Hoagland brothers, formed the Royal Baking Powder Company, which used cream of tartar, a formula different from Horsford’s.
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Civitello, Linda. The Rise of Baking Powder Business. University of Illinois Press, 2018. http://dx.doi.org/10.5406/illinois/9780252041082.003.0007.

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In Chicago and Terre Haute, Indiana, two new companies entered the baking powder war. Both used a new formula based on sodium aluminum sulfate, which Royal conflated with alum. Calumet was headed by salesman William Wright; Clabber was developed by the German Catholic immigrant Hulman family. Within fifty years, the Hulmans had grown from a small grocery to a distillery and department store, and wholesaler with branches throughout the Midwest, and earned the respect of labor leader and native son Eugene Debs. Baking powder also expanded into new foods such as Aunt Jemima pancake mix.
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Book chapters on the topic "Baking powder"

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Polishuk, Sandy. "A Baking Powder in the Masses." In Sticking to the Union, 45–56. New York: Palgrave Macmillan US, 2003. http://dx.doi.org/10.1057/9781403973559_5.

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Technical, AACC. "Residual Carbon Dioxide in Baking Powder." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-12-10.01.

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Technical, AACC. "Total (Gasometric) Carbon Dioxide in Baking Powder." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-12-20.01.

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Sharpless, Rebecca. "White Mountain Cake." In Grain and Fire, 119–46. University of North Carolina Press, 2022. http://dx.doi.org/10.5149/northcarolina/9781469668369.003.0007.

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This chapter follows the development of baking in the postbellum South as freedpeople worked to ensure their freedom, and white supremacists used food as a way to maintain racial hierarchy. Cornmeal remained a staple for southerners, Black and white. As milling became industrialized, however, consumption of wheat flour rose for everyone, and biscuits became increasingly common. The invention of baking powder represented a significant shift as light, airy cakes and quick breads became common. Entrepreneurs and commercial bakers increased in number, and more urban southerners bought rather than made their own baked goods.
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"Pancakes." In Chemistry in Your Kitchen, 60–78. The Royal Society of Chemistry, 2016. http://dx.doi.org/10.1039/9781782623137-00060.

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A dad needs to be able to make pancakes. But what happens when a dad, who also happens to be a chemist, can’t seem to do it right? He ends up taking a trip from baking soda and baking powder, to carbon dioxide and global warming, to carbon sequestration and the use of carbon dioxide as a cheap feedstock to make valuable and useful chemicals. The best part about making pancakes, as this dad found, was being able to share them (and all of that wonderful chemistry) with his kids.
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"AOAC Official Method 925.06Aluminum in Baking Powders." In Official Methods of Analysis of AOAC INTERNATIONAL. 22nd ed. New York: Oxford University Press, 2023. http://dx.doi.org/10.1093/9780197610145.003.2659.

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"AOAC Official Method 965.18Phosphorus in Baking Powders." In Official Methods of Analysis of AOAC INTERNATIONAL. 22nd ed. New York: Oxford University Press, 2023. http://dx.doi.org/10.1093/9780197610145.003.2662.

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"AOAC Official Method 972.06Aluminum in Baking Powders." In Official Methods of Analysis of AOAC INTERNATIONAL. 22nd ed. New York: Oxford University Press, 2023. http://dx.doi.org/10.1093/9780197610145.003.2660.

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"AOAC Official Method 920.44Starch in Baking Powders." In Official Methods of Analysis of AOAC INTERNATIONAL. 22nd ed. New York: Oxford University Press, 2023. http://dx.doi.org/10.1093/9780197610145.003.2658.

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"AOAC Official Method 920.214Baking Powders and Baking Chemicals." In Official Methods of Analysis of AOAC INTERNATIONAL. 22nd ed. New York: Oxford University Press, 2023. http://dx.doi.org/10.1093/9780197610145.003.2648.

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Conference papers on the topic "Baking powder"

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Kinahan, David J., Robert Burger, Abhishek Vembadi, Niamh A. Kilcawley, Daryl Lawlor, Macdara T. Glynn, and Jens Ducree. "Baking-powder driven centripetal pumping controlled by event-triggering of functional liquids." In 2015 28th IEEE International Conference on Micro Electro Mechanical Systems (MEMS). IEEE, 2015. http://dx.doi.org/10.1109/memsys.2015.7051002.

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Perwatasari, Dayu Dian, Widya Puspantari, Kokom Komariyah, Budiyanto, and Donowati Tjokrokusumo. "Effect of baking powder and thickness on physical properties and sensory characteristics of corn tortilla." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0184037.

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Rami´rez-Barro´n, A., A. Aguilar-Moreno, A. Gallegos-Mun˜oz, J. M. Riesco-A´vila, S. Marti´nez-Marti´nez, and F. A. Sa´nchez-Cruz. "Numerical-Experimental Study of the Gas LP Atmospheric Burner." In ASME 2010 Power Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/power2010-27135.

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A numerical-experimental study of the gas LP atmospheric burner used in the ceramist furnace is presented. A new design of the burner was proposed to obtain a temperature distribution in the furnace better that the temperature distribution obtained with the actual burner. The experimental study helped to know the temperature and flame distribution in the furnace that permit to achieve the temperature of baking of the ceramic. The experimental results were obtained with a thermal camera and thermocouples placed in the furnace. Numerical models were developed with CFD (Fluent ®) comparing the results with the experimental results to obtain the new design of the burner. The experimental and numerical results permitted to identify the zones with temperature near to the temperature of baking, which is reached in the high and intermediate zones of the furnace. Then it is necessary a recirculation of the hot gases toward the low zone of the furnace.
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Woo, Dae Seong, and Kyoung Joon Kim. "Electrical-thermal-structural performance of packaged power terminals for wafer baking." In 2017 23rd International Workshop on Thermal Investigations of ICs and Systems (THERMINIC). IEEE, 2017. http://dx.doi.org/10.1109/therminic.2017.8233835.

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Matvoz, D., and M. Maksic. "A Practical Case of Harmonic Voltage Mitigation at a Baking Facility in Norway." In 2019 IEEE Power & Energy Society General Meeting (PESGM). IEEE, 2019. http://dx.doi.org/10.1109/pesgm40551.2019.8973703.

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Skop, Helen, James Pezzuto, Valeriy G. Oleynikov-White, John F. Cavallo, and Robert Fesjian. "Heat and Mass Transfer in Double-Filmwise Heat Exchanger for Industrial Food Processing Applications." In ASME 2011 International Mechanical Engineering Congress and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/imece2011-65616.

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The baking industry is considered as one of the major energy consuming food industries in North America. More than 40% of bakery fuel consumption is used to evaporate water in the processes [1]. In addition to the baking process’ vapor the oven stack gas contains water vapor from combustion products. Overall the content of water vapor in the typical oven stack gas is about 20% by volume. Most bakeries waste this vapor and its latent heat. Bakeries’ ovens have wide diversity in power and design. Off-the-shelve heat exchangers are not considered as cost effective equipment for stack gas cooling below gas’ dew point temperature. At typical oven stack gas composition water vapor condensation begins to condense at about 72° C. Not using the latent heat of stack water vapor and the heat from gas cooling from dew point temperature to ambient temperature results in low effectiveness of waste heat recovery. Mainly the effect from the recovery of stack gas cooling prior to condensation is considered as non cost effective and waste heat recovery is neglected.
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Hwangbo, C. K., M. R. Jacobson, and H. A. Macleod. "Ultrasound-assisted evaporation of optical thin films." In OSA Annual Meeting. Washington, D.C.: Optica Publishing Group, 1986. http://dx.doi.org/10.1364/oam.1986.mq3.

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The effects of ultrasound-assisted deposition (UAD) of ZrO2, Ta2O5, and MgF2 films on their optical and structural properties have been investigated. The glass or fused silica substrates (with areas ~25 cm2) are attached with Torr-Seal to tubular piezoelectric transducers, which are, in turn, clamped to stationary tooling within a Balzers 510 evaporation plant. The transducers are driven by an ENI 2100L rf power amplifier with a 10-kHz to 12-MHz bandwidth and a power output of around 150 W. Radiative heating of the substrates, with and without ultrasound, was also performed to distinguish between purely thermal and ultrasonic effects. Results thus far indicate that ultrasonic powers above 100 W are required to induce detectable changes in UV absorption and vacuum-to-air shifts of the spectral profile. At substrate temperatures (T s ) near ambient, UV absorption in UAD films is equal to or slightly higher than in conventionally deposited (CD) films. For T s above 100°C, UV absorption tends to increase for UAD vs CD films; baking tends to lower the absorption, indicating that UAD films are oxygen deficient. No changes in crystal structures at high T s as measured by x-ray diffraction, in surface roughness as observed with Nomarski microscopy, and in robustness as determined by controlled exposure to high temperatures and humidities, were noted.
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Yu, Shifeng, Shuyu Wang, Ming Lu, and Lei Zuo. "A Novel Micro Heater Integrated on Flexible Polyimide Substrate With Fast Response and Uniform Temperature Distribution." In ASME 2015 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/detc2015-46278.

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This paper presents a novel micro heater prepared on polyimide thin film with fast response and ultra-uniform temperature distribution in the heating area. The transparent polyimide thin film was fabricated by spin-coating, baking and curing the liquid polyimide on the silicon wafer. A gold heater together with the vanadium oxide based thermistor was integrated on the polyimide thin film. Due to the low thermal conductivity of the polyimide thin film, the MEMS heater could reach high temperature with low power consumption and fast response time. FEA method was applied to optimize the shape of the gold heater to achieve uniform temperature distribution along the heating area. A copper island was also deposited on the back of the heater to improve the uniformity of the temperature distribution. The vanadium oxide based temperature sensor with a high temperature coefficient of resistivity as 2.4% was used for the temperature sensing. The temperature variation among the heating area is less than 0.2°C.
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Yuanyuan, Li, Pan Xiaoqiang, Huang Xiulin, Wu Ying, and Yang Jing. "Study on Preparation Process and Properties of High Hydrogen Content Concrete for Neutron Shielding." In 2020 International Conference on Nuclear Engineering collocated with the ASME 2020 Power Conference. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/icone2020-16631.

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Abstract A series of concrete samples with high hydrogen content were prepared by pressing process with aluminum hydroxide, boron carbide and aluminate cement as raw materials. the mechanical performance of the shielding material was examined by flexural strength tester and compression strength tester. Thermogravimetric analyzer was used to test the weight loss performance of the shielding material, hydrated cement and Al(OH)3. The thermal stability of the concrete at working temperature were investigated by bake the samples at 210°C for 90 hours and at 300°C for 5 hours. The shielding performance against neutron from 241Am-Be source were examined by neutron penetration tests. The test results show that the mechanical properties of the shielding material decrease with the increase of the content of aluminum hydroxide, the compression strength of the shielding material reached above 10MPa. The decomposition temperature of conc is 220°C, the weight loss curve tends to be plateau after baking at 210°C for 20 hours. Most of the crystal water lost after holding at 300°C for 5 hours, but the dimensions of the samples show no obvious change. The shielding performance of the material against neutron from 241Am-Be source is comparable to that of lead-boron polyethylene.
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Dicampli, James, Luis Madrigal, Patrick Pastecki, and Joe Schornick. "Aeroderivative Power Generation With Coke Oven Gas." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-89601.

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A major environmental concern associated with integrated steel mills is the pollution produced in the manufacture of coke, an essential intermediate product in the reduction of iron ore in a blast furnace. Coke is produced by driving off the volatile constituents of the coal—including water, coke oven gas, and coal-tar—by baking the coal in an airless furnace at temperatures as high as 2,000 degrees Celsius. This fuses together the fixed carbon and residual ash. The coke oven gas (COG) byproduct, a combustible hydrogen and hydrocarbon gas mix, may be flared, recycled to heat the coal, or cleaned to be used as a fuel source to generate energy or used to produce methanol. There are several inherent problems with COG as a fuel for power generation, notably contaminants that would not be found in pipeline natural gas or distillate fuels. Tar, a by-product of burning coal, is plentiful in COG and can be detrimental to gas turbine hot gas path components. Particulates, in the form of dust particles, are another nuisance contaminant that can shorten the life of the gas turbine’s hot section via erosion and plugging of internal cooling holes. China, the world’s largest steel producing country, has approximately 1,000 coke plants producing 200MT/year of COG. GE Energy has entered into the low British thermal unit (BTU) gases segment in China with an order from Henan Liyuan Coking Co., Ltd. The gas turbines will burn 100% coke oven gas, which will help the Liyuan Coking Plant reduce emissions and convert low BTU gas to power efficiently. This paper will detail the technical challenges and solutions for utilization of COG in an aeroderivative gas turbine, including operational experience. Additionally, it will evaluate the economic returns of gas turbine compared to steam turbine power generation or methanol production.
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