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Journal articles on the topic 'Baking properties'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

Stępniewska, Sylwia, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, and Hanna Kowalska. "Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties." Applied Sciences 14, no. 7 (2024): 2772. http://dx.doi.org/10.3390/app14072772.

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This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). The results of the starch content, falling number, amylograph properties, DSC test, content of pentosans, swelling curve test, and laboratory baking test were determined. It was found that the type of flour had a greater impact on the baking quality of rye flour than the year of its production. Resea

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Korovyansky, Vyacheslav S., Alexander A. Novichenko, Vera A. Ivanova, Sergey S. Gur’ev, Mikhail A. Kondratev, and Vladislav A. Gud. "Baking and rheological properties of alternative flour types." Processes and Food Production Equipment 17, no. 4 (2024): 33–46. https://doi.org/10.17586/2310-1164-2024-17-4-33-46.

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The baking properties of green buckwheat, lentil, corn, coconut, amaranth, and brown rice flours as well their effect on the rheological properties of dough semifinished products made from wheat flour were investigated. For the study, high-grade wheat flour as well as mixtures of high-grade wheat flour and the flours under investigation (5; 10; 15; 20; and 25% replacement) were taken. The breadmaking properties of the flour types were tested at 5, 15, and 25% replacement. Rheo-logical properties were determined using farinograph (Brabender), alveograph (Chopin), amylograph (Brabender), and fal

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3

Batia-Strynkowska, Marta, Andrzej Wesołowski, and Zdzisław Kaliniewicz. "Effect of Sonication on The Mechanical Properties of Organic Mixed Grain Bread." Agricultural Engineering 22, no. 4 (2018): 5–13. http://dx.doi.org/10.1515/agriceng-2018-0031.

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AbstractThe aim of this study was to determine the effect of ultrasound waves on mechanical properties of organic bread. Mixed grain bread baked at a local bakery according to its original recipe was the material subjected to testing. Prior to baking, the dough was sonicated at frequencies of 20 kHz and 40 kHz for 3 minutes, and at a frequency of 100 kHz for 3 minutes and 6 minutes. The mechanical properties of the bread (compression test, penetration test and TPA) were examined after 24 h, 48 h and 72 h following the baking process. The maximum work obtained in the compression test after 24 h

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Khmeleva, E. V., R. Kh Kandrokov, D. N. Korolyev, and Yu V. Pen`kova. "Baking properties of spelt flour." Khleboproducty, no. 11 (2018): 44–47. http://dx.doi.org/10.32462/0235-2508-2018-0-11-44-47.

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5

Gbocho, Serge Elvis Ekissi. "Effect of boiling and baking times on the functional properties of aerial yam (Dioscorea bulbifera) flours cv Dugu-won har vested in Côte d'Ivoire." International Journal of Agronomy and Agricultural Research (IJAAR) 10, no. 2 (2017): 1–12. https://doi.org/10.5281/zenodo.2611071.

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The study examined the effect of boiling and baking times on the functional properties of aerial yam (<em><strong>Dioscorea bulbifera</strong></em>) flours in order to assess which one can ameliore better their functional properties. Boiling and baking times affected significantly (P<0.05) the functional properties of D. bulbifera cv Dugu-won flours. They increased the water absorption capacity (WAC), water solubility index (WSI), bulk density (BD) dispersibility (D), least gelation concentration (LGC), paste clarity (PC), swelling power (SP) and solubility of aerial yamflours cv Dugu-won.

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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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Chen, Chi-Jen, and Jenn-Ming Wu. "The effect of Ag electrode processing on (Nb, Ba) doped TiO2 ceramics." Journal of Materials Research 5, no. 7 (1990): 1530–37. http://dx.doi.org/10.1557/jmr.1990.1530.

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Since the characteristics of the electrode made from Ag paste greatly affect the dielectric properties of (Nb, Ba) doped TiO2 ceramics, the processing condition, i.e., baking temperature, was investigated. Low melting glass binder contained in Ag paste reacted with TiO2 ceramics to form an interface layer between Ag electrode and TiO2 ceramics during baking. The interface layer was identified as Bi2Ti2O7 by x-ray diffraction (XRD), and the thickness of the Bi2Ti2O7 layer was estimated from line profiles of EPMA and dielectric properties. The interface layers were found to increase with baking

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8

Nawaz, Asad, Enpeng Li, Ibrahim Khalifa, et al. "Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks." Foods 10, no. 10 (2021): 2467. http://dx.doi.org/10.3390/foods10102467.

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Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness

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9

Luděk, Hřivna, Zigmundová Veronika, Burešová Iva, Maco Roman, Vyhnánek Tomáš, and Trojan Václav. "Rheological properties of dough and baking quality of products using coloured wheat." Plant, Soil and Environment 64, No. 5 (2018): 203–8. http://dx.doi.org/10.17221/62/2018-pse.

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The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated proce

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10

Ma, Long, and Guo Zhong Li. "Activator on Properties of Red Mud Lightweight Baking-Free Brick." Applied Mechanics and Materials 468 (November 2013): 36–38. http://dx.doi.org/10.4028/www.scientific.net/amm.468.36.

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Red mud lightweight baking-free brick was prepared by red mud, fly ash and cement. The influence of activator on properties of red mud lightweight baking-free brick was studied. The micro-structure of red mud lightweight baking-free brick was characterized by scanning electron microscopy (SEM). The results show that when the activator content is 1%, the sample with better performance obtained and the flexural strength increased by 64.4%, the compressive strength increased by 44.1% compared with the blank style.

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11

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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12

Dhillon, G. K., P. Ahluwalia, and A. Kaur. "Effect of Oregano Herb on Dough Rheology and Bread Quality." International Journal of Food Science, Nutrition and Dietetics 2, no. 4 (2013): 40–44. https://doi.org/10.19070/2326-3350-130008.

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The effect of addition of oregano at 1, 2, 3 and 4 % in formulation was examined in order to obtain herbal, antioxidant-enriched bread with good baking, textural, nutritional and sensorial properties. Oregano was found to be rich in crude fibre (17.43%), total phenol content (87.80 GAE/100g DW) and antioxidant activity (84.80%) which strengthens its use as a functional food. Farinograms obtained after addition of oregano suggested that oregano increased water absorption and dough development time. A significant decrease in dough stability was also observed. Therefore, little mod

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13

Kravchenko, N. S., N. G. Ignatieva, Yu N. Alty-Sadykh, N. E. Vasyushkina, N. E. Samofalova, and N. P. Ilichkina. "Study of baking properties of the winter durum wheat varieties." Grain Economy of Russia, no. 2 (June 1, 2023): 41–49. http://dx.doi.org/10.31367/2079-8725-2023-85-2-41-49.

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The current paper has presented the study results of rheological and baking properties of 4 winter durum wheat varieties in mixtures with common wheat. The purpose of the study was to research the rheological properties of the dough and estimate the baking qualities of winter durum wheat varieties of the FSBSI “ARC “Donskoy” mixed with winter common wheat and in its pure form. The objects of the study were 4 varieties ‘Kristella’, ‘Amazonka’, ‘Eirena’, ‘Yakhont’ grown in the competitive variety testing of the laboratory for breeding and seed production of winter durum wheat in 2019–2021. In th

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14

LOPY Maurice Jean-François Sylvestre, DIOUF Abdou, SOW Mamadou Salif, DIAGNE Ndeye Wemsy, and DIOUF Vieux Diouma. "Optimizing the incorporation rate of xanthan gum in bread-making based on composite flours: The case of wheat-rice mixtures." World Journal of Advanced Engineering Technology and Sciences 11, no. 1 (2024): 365–71. http://dx.doi.org/10.30574/wjaets.2024.11.1.0062.

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This article studies how the incorporation of xanthan gum affects the rheological properties and baking characteristics of a mixture of wheat and rice flours, with an equal ratio of 50% each. Different incorporation rates of xanthan gum ranging from 0% to 1.5% were studied. These different blends’ rheological and baking parameters were assessed using an alveograph and a Chopin volumeter. The results showed that the control sample, which contained no xanthan gum, had the poorest rheological and baking properties compared with the samples containing xanthan gum. The addition of xanthan gum consi

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15

Bieniek, Angelika, and Krzysztof Buksa. "The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method." Molecules 29, no. 4 (2024): 904. http://dx.doi.org/10.3390/molecules29040904.

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Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect of the molar mass of rye arabinoxylans (AXs) on the properties of wheat breads baked using the postponed baking method. Breads were produced using the postponed baking method from wheat flour without and with 1 or 2% share of rye AXs clearly differing in molar masses—non-modified or modified AXs by means of partial hydrolysis and cross-linking. The

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16

Gurieva, K. B., V. V. Looze, N. A. Khaba, and S. L. Beletskiy. "Evaluation of the influence of negative temperature during storage on the quality of food grain." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 3 (March 1, 2022): 207–18. http://dx.doi.org/10.33920/igt-01-2203-07.

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The influence of negative temperatures during storage on the quality and baking properties of food grain was assessed. The effect of constant negative temperature on lipid fractions and baking properties of wheat and the quality of bread was studied. Experimental data on the storage of grain crops in unregulated temperature and humidity conditions of permafrost on the Taimyr Peninsula were analyzed, and the safety and preservation of the technological and baking characteristics of the quality of wheat and rye for a long period (up to 36 years) was confirmed.

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17

Ma, Long, and Guo Zhong Li. "Influence of Foaming Agent on Properties of Red Mud Lightweight Baking-Free Brick." Applied Mechanics and Materials 541-542 (March 2014): 388–91. http://dx.doi.org/10.4028/www.scientific.net/amm.541-542.388.

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Red mud lightweight baking-free brick was prepared by red mud, fly ash and cement, mixed with a certain amount of activator agent and foaming agent. The influence of foaming agent on properties of red mud lightweight baking-free brick was studied. The micro-structure of red mud lightweight baking-free brick was characterized by scanning electron microscopy (SEM). The results show that when the foaming agent content is 10ml, the sample with better performance obtained and the density is 423kg/m3, flexural strength is 0.49MPa and compressive strength is 1.87MPa.

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18

Mitrus, Marcin, Martyna Golian, Maciej Combrzyński, and Arkadiusz Matysiak. "Selected properties of the potato snacks expanded in the microwave radiation." BIO Web of Conferences 10 (2018): 02021. http://dx.doi.org/10.1051/bioconf/20181002021.

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The results of measurements of the selected properties of the extruded potato pellets and snacks expanded in the microwave field are presented in the paper. The potato pellets with the addition of the baking soda were prepared with a single screw extruder TS-45. The snacks were obtained by pellets expansion in a conventional microwave oven. The expansion index and the hardness of the pellets and the snacks, as well as, the texture properties of the snacks were evaluated during this study. The results showed that baking soda addition reduced the potato pellet expansion during their extrusion. T

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19

WATERER, J. G., and L. E. EVANS. "COMPARISON OF CANADIAN AND AMERICAN HARD RED SPRING WHEAT CULTIVARS." Canadian Journal of Plant Science 65, no. 4 (1985): 831–40. http://dx.doi.org/10.4141/cjps85-109.

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Comparisons were made between the yields and milling and baking properties of the Canadian hard red spring wheat cultivars Manitou, Glenlea, Neepawa, Benito and Columbus and the American cultivars Chris, Waldron, Butte, Coteau and Alex grown at six locations across Manitoba during 1982 and 1983. Glenlea consistently produced the highest grain yields but due to its low protein content performed poorly in the baking trials. Butte and Alex had good grain yields and excellent milling characteristics. Although they had low protein percentages their baking quality was excellent, indicating exception

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20

Meledina, T. V., O. V. Golovinskaya, E. R. Amirova, T. V. Shelenga, and S. Gomes. "Baking properties of flour from Dioscorea opposita." Journal International Academy of Refrigeration 16, no. 3 (2017): 22–27. http://dx.doi.org/10.21047/1606-4313-2017-16-3-22-27.

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21

KNIGHT, R. A., K. MEARS, T. L. PARKINSON, and J. ROBB. "The baking properties of pasteurized whole egg." International Journal of Food Science & Technology 2, no. 2 (2007): 143–67. http://dx.doi.org/10.1111/j.1365-2621.1967.tb01338.x.

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22

Chenlo, F., R. Moreira, and M. D. Torres. "CHARACTERIZATION OF BAKING PROPERTIES OF CHESTNUT DOUGH." Acta Horticulturae, no. 866 (June 2010): 619–26. http://dx.doi.org/10.17660/actahortic.2010.866.83.

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23

Rico, Daniel, Ana M. González-Paramás, Cristina Brezmes, and Ana Belén Martín-Diana. "Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks." Molecules 25, no. 16 (2020): 3716. http://dx.doi.org/10.3390/molecules25163716.

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Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the parameters during baking can lead to significant changes in the end baked product, as it significantly affects the food nutrient profile and bioactive compounds. Response surface methodology (RSM) was used for mapping a response surface over a particular region of interest of baking conditions. The combined effect of the two factors (baking temper

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24

Sidorenko, G. A., V. P. Popov, P. V. Medvedev, O. G. Kireeva, and T. V. Khanina. "Research of technology gluten-free muffin production with using electric-contact baking method." Khleboproducty 30, no. 12 (2021): 53–57. http://dx.doi.org/10.32462/0235-2508-2021-30-12-53-57.

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The results of a study of the technology for the production of muffins replacing wheat flour with a mixture of buckwheat, rice and chickpea flour with using the electrocontact (EC) baking are presented. The quality of gluten-free muffins was assessed by physical and chemical indicators: weight yield, volumetric yield, specific volume, moisture. Evaluation of muffins by organoleptic indicators was carried out on a five-point scale according to indicators: appearance, texture, smell, taste. For a generalized assessment of the organoleptic properties of muffins, a complex indicator of organolepti

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Olena, Bilyk, Bondarenko Yulia, Kochubei-Lytvynenko Oksana, Khalikova Esma, and Fain Albina. "STUDYING THE EFFECT OF THE INTEGRATED BREAD BAKING IMPROVER "MINERAL FRESHNESS SUPER" ON CONSUMER PROPERTIES OF WHEAT BREAD." Eastern-European Journal of Enterprise Technologies 6, no. 11 (98) (2019): 65–72. https://doi.org/10.15587/1729-4061.2019.162671.

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Scientists from the National University of Food Technologies (Ukraine) developed the integrated bread baking improver "Mineral Freshness Super" whose formulation includes nutritional supplements with the GRAS status. The integrated bread baking improver is composed of a functional base, white pharmacopoeial clay, and an active part ‒ the enzymatic preparations Alphamalt VC 5000 and Novamil 1500MG, maltodextrin, sunflower-derived fat-free lecithin, apple pectin, dry wheat gluten and ascorbic acid. Technological efficiency has been proven to use the integrated bread baking improver &qu

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Gao, Gui Qing, Hai Yan Ju, and Zhi Jie Ju. "Study on Removal of Organic Matter by Enhanced Filtration with Iron-Coated Ceramsite." Advanced Materials Research 255-260 (May 2011): 2681–85. http://dx.doi.org/10.4028/www.scientific.net/amr.255-260.2681.

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Coating of iron-oxide can improve the surface characters of original filter media, and will enhance filtration efficiency, this study assume the high-temperature method to prepare iron-coated ceramsite. Four coating parameters were investigated: pH value, FeCl3 concentration, baking temperature and baking time. The scanning electron microscope (SEM) and X-Ray diffraction were used to observe the surface properties of the coated layer. Using iron-coated ceramsite in enhanced filtration, removal properties of organic matter were studied. The experimental result indicated under the modifying cond

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27

Dizlek, Halef. "Effects of Amount of Batter in Baking Cup on Muffin Quality." International Journal of Food Engineering 11, no. 5 (2015): 629–40. http://dx.doi.org/10.1515/ijfe-2015-0066.

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Abstract The purpose of this study was to determine the effects of amount of batter in paper baking cup on the quality characteristics of three different muffin samples. Volume index, volume and muffin yield values increased with the increase in batter amount in baking cup, whereas upside shrinkage value and weight loss values decreased linearly. Moreover, batter weight affected the scores of sensory properties of different muffin samples. Muffins prepared with 70 g of batter gave the highest scores for appearance, crumb grain, and overall acceptability. It was found that putting optimum amoun

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28

Abdel-Aal, El-Sayed M., and Iwona Rabalski. "Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn." Antioxidants 11, no. 6 (2022): 1059. http://dx.doi.org/10.3390/antiox11061059.

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Phenolic acids are the major polyphenols in cereal grains and they undergo changes in their composition and structure during processing. This study investigated changes in phenolic acids and antioxidant properties during baking of bread and muffin made from hairless canary seed (HCS), Phalaris canariensis L., alone or in blends with corn and wheat. The changes were monitored after dry mixing, dough/batter formation, and oven baking. Phenolic acids were quantified in products using HPLC and antioxidant activity was based on DPPH, ABTS, and ORAC assays. Eight phenolic acids were primarily presen

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29

Sidorenko, G. A., V. P. Popov, E. S. Maneeva, H. B. Dusaeva, V. V. Vanshin, and A. V. Berestova. "Optimization of the production technology of sponge cake with pumpkin additive using an electrocontact baking method." Khleboproducty 31, no. 9 (2022): 43–48. http://dx.doi.org/10.32462/0235-2508-2022-31-9-43-48.

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The results of optimization of biscuit production technology with pumpkin seed additive using electrocontact baking method are presented. The dosage and degree of pumpkin crushing were used as influencing factors in the optimization. The output parameters were the complex index of organolethic properties, volumetric yield of biscuit and specific energy consumption for the process of electric contact baking. Organoleptic characteristics of biscuit were evaluated on a five-point scale by indicators: appearance, consistency, smell, taste. The complex index of organoleptic properties was calculate

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Маркова, Юлия, Yuliya Markova, Александр Марков, Aleksandr Markov, Александр Романов, and Aleksandr Romanov. "Peculiarities of using steam-convection oven for production of bakery products." Food Processing: Techniques and Technology 48, no. 2 (2019): 136–42. http://dx.doi.org/10.21603/2074-9414-2018-2-136-142.

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The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for production of bakery products in the steam-convection oven at continuous proofing of dough pieces and bakery products. For control samples baking the author used a proofing box for final proofing and a convection oven. The analysis of the structural and mechanical properties of crumb was made using device “Strukturometer-1”, and loss of weight after

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31

Sikora, Fryderyk, Ireneusz Ochmian, and Magdalena Sobolewska. "Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 1 (2022): 43–54. http://dx.doi.org/10.2478/aucft-2022-0004.

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Abstract The study of alternative food sources or ingredients that can partially replace or enrich today’s food is a perspective direction. The possibility of using horse chestnut (Aesculus hippocastanum) and chestnut (Castanea sativa) fruits in the baking industry as an admixture to wheat flour has been determined. The addition of flours from these fruits at a level of 10% increases the number of minerals in the flour mixture and also enriches the mixture in saponins, coumarins, and tannins. However, it is necessary to remove excess saponins from horse chestnut. The amylograph has shown that

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32

Dorofeeva, E. A., R. Kh Kandrokov, A. A. Solov’ev, M. Sh Begeulov, and V. N. Igonin. "Comparative characteristics of flour properties of grains of different grades and triticale sorts." Khleboproducty 30, no. 2 (2021): 38–41. http://dx.doi.org/10.32462/0235-2508-2021-30-2-38-41.

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The article presents the results of a study of the technological properties of grain in winter and spring triticale. The physicochemical properties of triticale grains of different varieties and varieties have been determined. The results of evaluating the cereal- forming and milling properties of the grain of the studied samples are presented, the grade of triticale flour is determined. The results obtained indicate the suitability of the grain of the studied varieties for baking purposes and can be used to further optimize the grinding and baking processes in the future

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33

Chen, Bowen, Hicham Chaouki, Donald Picard, Julien Lauzon-Gauthier, Houshang Alamdari, and Mario Fafard. "Modeling of Thermo-Chemo-Mechanical Properties of Anode Mixture during the Baking Process." Materials 14, no. 15 (2021): 4320. http://dx.doi.org/10.3390/ma14154320.

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In the Hall–Héroult process, prebaked carbon anodes are utilized to produce primary aluminium. The quality of the anode plays a crucial role in the efficiency of electrowinning primary aluminium. In the production of anodes, the anode baking is considered as the stage most frequently causing anode problems. During the baking process, the anode undergoes complex physicochemical transformations. Moreover, the anode at a lower position, imposed by loading pressures from upper anodes, will creep during this process. Thus, the production of high-quality anodes demands efficient control of their bak

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34

Park, Hong-geun, Seung-chang Han, Chanhoon Park, Younil Jung, Tea-Sung Jun, and Taeseon Lee. "Effects of Paint Baking Heat Treatments on Mechanical Properties and Microstructure of Resistance Spot-Welded A5022-O and A6014-T4 Alloys." Metals 13, no. 10 (2023): 1697. http://dx.doi.org/10.3390/met13101697.

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This study presents information on the behavior of paint baking (PB) after resistance spot welding of the 5- and 6xxx series aluminum alloys. The weld parameters are optimized, and the weld specimens are baked three times for 20 min at 180 °C to simulate the heat treatments required for paint baking. The mechanical properties of the samples were characterized by using the lap shear test, micro/nanoindentation hardness, and fatigue test. As the mechanical properties of the weld are affected by the characteristics of the heat-affected zone and those of the fusion zone, the microstructure of the

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35

Tozatti, Patricia, Erin J. Hopkins, Connie Briggs, Pierre Hucl, and Michael T. Nickerson. "Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars." Food Science and Technology International 26, no. 7 (2020): 614–28. http://dx.doi.org/10.1177/1082013220915363.

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For many years, the baking industry has been using chemical improvers as a way for compensating for flour quality variation due to growing conditions or wheat cultivar. However, the replacement of chemical dough improvers with natural ingredients or processing aids (i.e. enzymes) allows for the production of ‘cleaner label’ products. In the present research, dough and bread properties (mixing time, oven rise, loaf volume, crumb firmness and C-cell parameters) were analysed as a function of wheat cultivar (Glenn, Harvest, Lillian, CDC Plentiful and Stettler), additive-type (ascorbic acid, azodi

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Wang, Ping, and Dong-yan Liu. "Preparation of Baking-Free Brick from Manganese Residue and Its Mechanical Properties." Journal of Nanomaterials 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/452854.

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The increasing amount of waste residue produced during the electrolytic preparation process of manganese has nowadays brought about serious environmental problems. The research on utilization of manganese slag has been a hot spot around the world. The utilization of manganese slag is not only environment friendly, but also economically feasible. In the current work, a summarization of the main methods to produced building materials from manganese slag materials was given. Baking-free brick, a promising building material, was produced from manganese slag with the addition of quicklime and cemen

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Zhang, Bao Hua, Hou Li Cui, Xing Wang Xue, Ping Ping Shen, and A. Jun Wan. "Preparation and Properties of Thermo-Sensitive Resin for Processless CTP Plate." Advanced Materials Research 666 (February 2013): 123–29. http://dx.doi.org/10.4028/www.scientific.net/amr.666.123.

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Computer-to-Plate (CTP) technology has been becoming an important topic of research and application during the era of digital printing. Processless CTP plate is regarded as a leading candidate for CTP plate due to its many merits such as friendly to environment, saving resources, good quality of imaging, low cost and so on. A new thermo-sensitive resin which could be used in processless CTP plate was synthesized by solution polymerization with styrene and N, N-dimethylaminoethyl methacrylate in 1:1 molar ratio using azodiisobutyronitrile (AIBN) as initiator and 1,4-dioxane as solvent and then

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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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Li, Xiao Bin, Ting Hu, Hai Yan Sun, Nai Jie Xia, and Jian Hua Wang. "Intelligent Modeling and Optimization of Carbon Anode Baking Temperature." Applied Mechanics and Materials 284-287 (January 2013): 1018–27. http://dx.doi.org/10.4028/www.scientific.net/amm.284-287.1018.

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Coal anode baking temperature system is a MIMO control system which is nonlinear and has cross-coupling and time-delay. The thermal model and flue model before are usually created based on hydrodynamics and heat transfer theory which take long to do the calculation or have ill conditions sometimes. The PID control systems based on the two mechanism models do not yield satisfactory results. In order to control the baking temperature accurately, an intelligent control model based on GA-NN with the aim of improving control precision of baking temperature of carbon anode is established by gatherin

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Lysenkova, A. A. "Non-destructive testing of technological properties of wheat fl our using a portable spectrometer." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 8 (July 29, 2024): 469–71. http://dx.doi.org/10.33920/igt-01-2408-05.

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The work shows the potential of using portable UV-Vis-NIR spectrometers to control the technological properties of wheat fl our. UV-Vis-NIR spectra of 34 wheat fl our samples were obtained. The values of rheological properties of wheat fl our samples were obtained by means of a farinograph. Using the PCA-LDA method, three groups of samples differing in flour strength were formed. The accuracy of the resulting classification model was 96.49%. The values of the baking properties of wheat fl our samples were determined by means of an alveograph. The indicators of technological properties that mak

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Yoo, Suk Hyung, Hak-Gil Chang, and Young-Seo Park. "Baking Properties of Bagel Supplemented with Rye Flour." Food Engineering Progress 10, no. 4 (2006): 233–41. http://dx.doi.org/10.13050/foodengprog.2006.10.4.233.

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Dubrovina, Ol'ga, and Tatyana Zubkova. "PEANUT FLOUR INFLUENCE ON SPONGE CAKE BAKING PROPERTIES." Bulletin of KSAU, no. 5 (July 10, 2024): 223–29. http://dx.doi.org/10.36718/1819-4036-2024-5-223-229.

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The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of

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ONWULATA, CHARLES I. "BAKING PROPERTIES OF MILK PROTEIN-COATED WHEAT BRAN." Journal of Food Processing and Preservation 32, no. 1 (2008): 24–38. http://dx.doi.org/10.1111/j.1745-4549.2007.00162.x.

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Alekhina, N. N. "Development of a functional bread technology based on a grain baking mixture." Vestnik MGTU 24, no. 3 (2021): 245–58. http://dx.doi.org/10.21443/1560-9278-2021-24-3-245-258.

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One of the priority areas for developing the food industry is to increase the production of functional food products. When developing the latter, fruit and berry processing products, grain baking mixes are used. At the same time, there are no baking mixes with the use of bioactivated wheat, characterized by an increased content of macro- and micronutrients, antioxidants, and a reduced amount of phytin. However, the preparation of grain bread based on a baking mixture of bioactivated wheat crushed by the disintegration wave method with a moisture content of 10.0 ± 0.5 % led to the production of

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Sidorenko, G. A., V. P. Popov, G. B. Zinyukhin, E. V. Voloshin, and H. B. Dusaeva. "Research of technology krupenik production with using the electric contact baking method." Khleboproducty 31, no. 4 (2022): 38–41. http://dx.doi.org/10.32462/0235-2508-2022-31-4-38-41.

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The results of a study of the technology for the production of krupeniks using the electrocontact method of baking are presented. The quality of krupeniki was evaluated by physicochemical parameters: weight yield, volume yield, specific volume, acidity. Evaluation of krupenik according to organoleptic indicators was carried out by the method of ranking according to indicators: appearance, texture, smell, taste. For a generalized assessment of the organoleptic properties of krupenik, a complex indicator of organoleptic properties was developed, which was calculated as the sum of points for indi

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Oest, Marie, Ute Bindrich, Alexander Voß, Heinz Kaiser, and Sascha Rohn. "Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking." Foods 9, no. 12 (2020): 1900. http://dx.doi.org/10.3390/foods9121900.

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For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently reflect the baking properties of all rye flours present on the market. A further problem is the continuing climate change, which affects compound composition in rye. So far, these bread defects can only be corrected by process engineering (e.g., extended dough resting). Therefore, it is necessary to ch

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Fatma, Laili Khoirunnida, . Harijono, Hu Shao-Yang, and Lin Jenshinn. "Physicochemical Characteristics of Mocaf Flour and Rice Flour-Based Gluten-Free Cookies." International Journal of Current Science Research and Review 07, no. 12 (2024): 8888–95. https://doi.org/10.5281/zenodo.14378222.

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Abstract : This study investigated the effects of mocaf flour (modified cassava flour) concentration and baking temperature on the surface structure, color, moisture content, and hardness of gluten-free cookies. Cookies were prepared using mocaf flour and rice flour, with mocaf concentrations of 30%, 50%, and 70%, and baking temperatures of 150°C, 160°C, and 170°C. The results demonstrated that higher mocaf flour concentrations and increased baking temperatures significantly influenced the cookies’ physical properties. Higher mocaf concentrations and baking temperatures resul

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Manivel, K., Dhanalakshmi D, Arun A, Kanimozhi S, and H. M. Moyeenudin. "The Role of Gluten Proteins in Food Production: Quality of Yeast-Leavened Sugar." International Journal for Research in Applied Science and Engineering Technology 13, no. 4 (2025): 6036–41. https://doi.org/10.22214/ijraset.2025.69771.

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Abstract: The present paper studies the impact of gluten polymerization on the quality of yeast leavened sugar and fat rich developed dough model systems. This was done using an approach based on the use of the redox agent’s l-cysteine and potassium iodate, and N-ethylmaleimide to selectively alter the properties of the wheat gluten proteins in such model systems. Despite the high levels of sugar and fat in the system, redox agents affected dough expansion during fermentation and protein polymerization during baking. The data suggest that both gluten development during mixing and subsequent po

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Khorenghy, N., D. Zhygunov, O. Voloshenko, and Y. Barkovska. "REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS." Grain Products and Mixed Fodder’s 21, no. 3 (2022): 12–20. http://dx.doi.org/10.15673/gpmf.v21i3.2229.

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The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills,bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The articleanalyzes the influence of different potato products in the amount of 4-10 % and extrudates of different cereals on thequality of flour products. The change of properties of trial baking in comparison with the control sample is investigated.The materials of the article show the quality indicators of wheat flour TM "Bogumila" in comparison with therequirements of GSTU 46.0

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Muñoz-Pabon, Karen Sofia, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez, and Vicente Ortiz-Gómez. "Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties." Foods 11, no. 21 (2022): 3383. http://dx.doi.org/10.3390/foods11213383.

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This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractable phenolic compounds (EPP), hydrolyzable phenolic compounds (HPP), antioxidant capacity, and physical properties were evaluated in raw quinoa flour and extruded snacks. Extrusion increased digestible starch (RDS) from 7.33 g/100 g bs to 77.33 g /100 g bs. Resistant starch (RS) showed a variation of 2 g/100 g bs. It is noteworthy that protein diges

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