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Dissertations / Theses on the topic 'Baking'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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

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This research presents valuable experimental data for predicting the use of microwave technology in a cake baking process, based on in-process baking characteristics, final product textural properties, and dielectric and moisture sorption behaviour, of both cake constituents and microwave-baked product, with direct comparison to conventional methods. Microwave baking all0'Yed for up to a 93 % reduction in baking time, in comparison with convective baking. Experimental moisture data were adequately quantified in terms of drying constant and moisture diffusivity, both of which increased with pow

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2

McKee, David Joseph. "Microwave baking characteristics of oatmeal biscuits." Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.432671.

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3

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

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4

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

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The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries. The bread industry is an important provider of staple food products across the world. Owing to the large energy use in bread manufacturing, bakeries have come under increased scrutiny to reduce their environmental impact. The proving process exposes dough to heat and humidity in order to encourage yeast activation. Provers (responsible for 5 % of carbon emissions in bakeries) are over-engineered to the extent th

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5

Olsson, Tom. "Baking And Compression For Dynamic Lighting Data." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-45438.

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This report describes the development and prototype implementation of a method for baking and compression of lightmaps, in an environment with dynamic lights. The method described can achieve more than 95 % compression eciency, and can be easily tuned with only two parameters. Even without specic tuning, the prototype consistently achieves signalto- noise ratios above 30 dB, reaching 60 dB in some scenes. Compression is achieved in four steps, rst by using image segmentation and function approximation to reduce the data-size and then using a predictive quantizer approach based on the PNG-lters

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6

Marie, Vanessa. "Starch phase transitions in relation to baking." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.416388.

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7

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

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Water-in-Oil emulsions present a potential strategy for fat reduction in conventional baking margarine (and thereupon bakery products), by replacing a portion of the fat with a water-based fat mimetic. Using hydrocolloids, polymers, and stabilisers, this aqueous phase may be structured in such a way as to emulate the physical and mechanical behaviour of the fat, but with almost none of the associated energy contribution - presenting potential for a realistic, marketable solution towards weight management and calorie control. This work has adopted a holistic strategy in order to characterise an

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8

Demirekler, Pinar. "Optimization Of Microwave-halogen Lamp Baking Of Bread." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605074/index.pdf.

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The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), power of upper and lower halogen lamps (40, 50, 60, 7

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9

Porter, Simon William. "Heat and mass transfer during structured cereal baking." Thesis, University of Bristol, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.505758.

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The majority of modern cereal baking ovens are tunnel ovens with multiple zones, each of which is individually controlled. A baking profile is set by the oven operator, which describes the target temperatures and air velocities in each of the zones along the length of the oven. There may be up to ten zones in modern tunnel ovens; it is thus a complex procedure to generate an optimum profile. A computer numerical model was developed to model the baking process and to make predictions of the biscuit temperature, heat flux and moisture content through the bake.

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10

Sevenou, Olivier. "Starch : its relevance to dough expansion during baking." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250474.

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11

Li, Weili. "Glutathione : its importance in flour and baking technology." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246446.

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12

Bloom, Rachel. "Feasibility of using zein in gluten-free baking." Kansas State University, 2015. http://hdl.handle.net/2097/19005.

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Master of Science<br>Food Science Institute<br>Karen Schmidt<br>Flour is essential to bread production as it provides structure, texture, and flavor. The most common, wheat flour, is unique compared to other cereal flours as it forms gluten that is capable of forming viscoelastic dough, which retains gas produced during fermentation and helps create cohesive dough, all of which are critical to bread development. However, a certain percentage of the population has a rare autoimmune disorder, celiac disease, which is triggered by gluten. A gluten-free diet is the only remedy for celiac diseas

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13

Wilkinson, Rebecca L. "Numerical explorations of cake baking using the nonlinear heat equation." View electronic thesis, 2008. http://dl.uncw.edu/etd/2008-1/wilkinsonr/rebeccawilkinson.pdf.

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14

Therdthai, Nantawan, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Modelling and optimisation of an industrial bread baking oven." THESIS_CSTE_SFH_Therdthai_N.xml, 2003. http://handle.uws.edu.au:8081/1959.7/545.

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In bread-making, the baking process is one of the key steps to produce the final product quality attributes including texture, color and flavor, as a result of several thermal reactions such as non-enzymatic browning reaction, starch gelatinisation and protein denaturation. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. In this study, an industrial baking process was divided into 4 zones. Experiments were conducted, and mathematical models were developed to account for the heat and mass contribution as well

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15

Kaur, Harkirat, and h_harkiratkaur@student rmit edu au. "Baking enzymes and microencapsulation strategies for retardation of staling." RMIT University. Applied Sciences, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20081203.133339.

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The staling of baked products remains a significant cause of economic loss due to the loss of enjoyment seen as crumb firming occurs. The aims of the current project have been to investigate the stability of amylases in bakery formulations. In addition, the impact of partial hydrolysis products of starch on staling is investigated. Specific assays were used to measure Ñ-amylase and Ò-amylase, in the presence of the other potentially interfering activity. Ñ-Amylase activity levels appeared to gradually increase during the proofing stages and then to decline upon heating of the dough. However

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16

Griffith, Ashley R. "Baking a Building: An Experiment In Activating the Senses." University of Cincinnati / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1491303753804295.

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17

Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/545.

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In bread-making, the baking process is one of the key steps to produce the final product quality attributes including texture, color and flavor, as a result of several thermal reactions such as non-enzymatic browning reaction, starch gelatinisation and protein denaturation. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. In this study, an industrial baking process was divided into 4 zones. Experiments were conducted, and mathematical models were developed to account for the heat and mass contribution as well

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18

Therdthai, Nantawan. "Modelling and optimisation of an industrial bread baking oven /." View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040428.131506/index.html.

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Thesis (PhD) -- University of Western Sydney, 2003.<br>A thesis submitted to the University of Western Sydney in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Includes references pp.191 - 202, and appendices.

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19

Que, Wei. "Effects of microwave heating on baking quality of wheat." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119735.

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In 2011-2012, wheat production in Canada was 20.1 Mt. As a major staple food globally, wheat is one of the grain widely used in baking industry as well. Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The chemical compounds, namely starch and protein contribute to the functional and strength property of dough. Freshly harvested wheat may need a few years of storage to enhance the quality of these compounds. However, heat treatment with microwave is an efficient method to accelerate the process of aging. The physical propertie

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20

Salazar, Adriana Isabel Diaz. "Effect of nitrogen, sulfur, and potassium chloride fertilization on the baking quality of soft red winter wheat." Thesis, This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-03242009-040439/.

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21

Juwah, Charles Isitoa. "The microbiology and biochemistry of commercial pre-fermented doughs." Thesis, University of Strathclyde, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389697.

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22

Leon, Robert Kenneth. "Since sliced bread : an account of the London baking industry." Thesis, Birkbeck (University of London), 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287269.

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The thesis is a study of the Baking Industry in London: its history,decline and late twentieth century renaissance. Part I is a review of the history of the bakeries in London, viewed alongside the history of the food - processing industry in general. Trade directories are employed to show particular geographical and commercial trends,patterns of distribution and the formation of bakery chains. Technical developments are discussed and there is a full account of the structure of the industry as it is today. Part II is concerned with the state of bakeries today; it is based on the results of a s

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23

Ряшко, Галина Михайлівна, and Вікторія Миколаївна Шелудько. "DESIGNING OF BAKING AREA SPECIALIZING ON HIGH NUTRITIONAL VALUE PRODUCTS." Thesis, Прага, 2021. http://dspace.puet.edu.ua/handle/123456789/10725.

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24

Ряшко, Галина Михайлівна, and Вікторія Миколаївна Шелудько. "Designing of baking area specializing on high nutritional value products." Thesis, Oktan Print, 2021. http://dspace.puet.edu.ua/handle/123456789/11027.

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25

Sevimli, Melike Kadriye. "Optimization Of Processing Conditions During Halogen Lamp-microwave Baking Of Cakes." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/2/12605326/index.pdf.

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The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using Response Surface Methodology. It was also aimed to compare quality of products baked in microwave-halogen lamp combination oven, halogen lamp oven, microwave oven and conventional oven. In the first part of the study, as independent variables, baking time for conventional oven<br>microwave power and baking time for microwave oven<br>halogen lamp power and baking time for halogen lamp oven and microwave power, halogen lamp power and baking time for halogen lam

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26

Ehmke, Laura C. "Impact of controlled sprouting of wheat kernels on bread baking performance." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38172.

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Master of Science<br>Department of Grain Science and Industry<br>Rebecca A. Regan<br>A laboratory-scale method for wheat germination was developed and used to compare hard red winter wheat varieties for sprout related attributes, activity, and whole wheat bread baking performance. WB 4458, WB Grainfield, LCS Mint, LCS Wizard, SY Monument, and T158 wheat varieties grown in three Kansas locations were germinated with the developed small-scale germination method and falling number values were compared. Byrd, Tam 204, and T158 were germinated with a scaled-up germination method aimed at generati

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27

Samuel, Delwen. "An archaeological study of baking and bread in New Kingdom Egypt." Thesis, University of Cambridge, 1994. https://www.repository.cam.ac.uk/handle/1810/245007.

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This research applies a multi-disciplinary approach based on the archaeological record, to bread, a staple item of diet in ancient Egypt. Desiccated ancient loaves and artefacts connected with post-storage crop processing at settlement sites are the prime sources of data. They have been interpreted with reference to appropriate ethnographic analogies and to information about starch microstructure and its transformation under different processing techniques. These sources of evidence, together with experimental replication, have established that New Kingdom Egyptians obtained clean grain from e

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28

Williamson, Mark Edward. "Design of an improved baking oven using computational fluid dynamics modelling." Thesis, University of Cambridge, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.611243.

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29

Stinson, Jesse. "A quantitative method to evaluate the effect of xylanases in baking." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/19752.

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Master of Science<br>Food Science Institute<br>Fadi Aramouni<br>β-(1,4)-endoxylanases, commonly referred to as xylanases, have become integral to the industrial breadmaking process. This enzyme is known to cause improvement in dough rheology, loaf volume, and crumb grain. Significant research has been conducted regarding the structure, function, and inhibition of xylanases, but there is currently no quick and reproducible method to evaluate their effect in baking. The goal of this research was to develop a quantitative method for this purpose and to determine why the effect of xylanases varies

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30

Khalid, Khairunizah. "Whole Wheat Milling and Baking Studies of Hard Red Spring Wheat." Diss., North Dakota State University, 2016. http://hdl.handle.net/10365/25570.

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End product quality of whole wheat bread is affected by many complex parameters. The milling method and chemical composition of bran both affect whole wheat bread quality. When using a centrifugal mill, the combination of low tempering moisture level and high rotor speed produced whole-wheat flour with fine particle size, desirable whole-wheat flour quality, manageable dough, and high loaf volume. Fine bran powder was produced with the combination of low tempering moisture level, low feed rate, and high rotor speed. It was also determined that flour attached to bran affects the bran powder?s t

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31

Broderick, Jane Tingle, Rebecca Aslinger, and Seong Bock Hong. "Baking Cookies: Using Emergent Curriculum to Explore Physical Science and Measurement." Digital Commons @ East Tennessee State University, 2018. https://dc.etsu.edu/etsu-works/4482.

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32

Ayoola, Yetunde Adejonwo. "Physico-chemical changes of carbohydrates during heat processing." Thesis, University of Leeds, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254185.

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33

Smith, Frances. "Patterns and pathways of proteolysis of gluten proteins in the gastrointestinal tract." Thesis, University of Manchester, 2017. https://www.research.manchester.ac.uk/portal/en/theses/patterns-and-pathways-of-proteolysis-of-gluten-proteins-in-the-gastrointestinal-tract(b3767aaa-19b8-4187-95a5-59bf5797ac11).html.

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Introduction: Wheat is one of the most cultivated cereal grains in the world and is used for the manufacture of a wide range of food products; however its consumption has been linked to several health issues. Food products containing wheat flour commonly elicit a high glycaemic response (GR) through rapid breakdown of starch and absorption of the resulting glucose. Regular over-consumption of such foods has been linked to obesity and development of type 2 diabetes. Dietary fibre may alter GR after meal consumption indirectly through modification of chyme viscosity. Wheat can also elicit immune

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34

Peters, Arisa Shibagaki. "Bread and Washoku| Unveiling Japanese Identity Through the Necessity of Bread Baking." Thesis, Indiana University, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10686789.

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<p> The purpose of my research is to understand the meaning behind Japanese bread among Japanese people. Although bread is not something native to Japan, the Japanese have for over five hundred years made improvements to bread so it would become palatable to themselves. In the end Japanese people succeeded in creating bread specific to Japan— “Japanese bread”. However, because Japanese bread has been generated specifically for the Japanese, it is not something common in rest of the world. This fact makes it difficult for the Japanese living abroad to obtain Japanese bread ami

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35

Neill, G. "Transport and thermophysical property variations during the convective baking of madeira cake." Thesis, Queen's University Belfast, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546398.

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36

Pierrel, FrancÌ§ois. "Examination of heat transfer in baking using a thermal performance research oven." Thesis, Cranfield University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.427198.

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37

Adamic, Raymond Matthew. "CFD and Heat Transfer Models of Baking Bread in a Tunnel Oven." Cleveland State University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=csu1355521233.

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38

Olewnik, Maureen Cecilia Noonan. "Predicting commercial scale baking quality characteristics of wheat and flour using NIR /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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39

Stathopoulos, Constantinos Evangelou. "The role of gluten proteins in gas cell stabilisation in dough during baking." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408984.

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40

El-Dirani, Khaldoun. "Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29431.

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The effects of deep fat frying and oven baking on mass transfer (moisture loss and oil uptake), color and textural characteristics of chicken nuggets were studied. Deep fat frying was performed at three oil temperatures, namely 150, 170 and 190°C. The frying times were 1, 2, 3 and 4 min. Oven baking was accomplished at three temperature levels: 200, 220, and 240°C, and the baking times were 10, 15, 20 and 25 min.<br>Moisture content of the breading portion of the fried chicken nuggets decreased following a typical drying curve and ranged from 0.90 to 0.22 g/g (db), while the moisture content o

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41

Chambers, Ronald Bruce. "The Anchor of Life: Triumphs and crises in the Australian wheat- growing, flour milling and bread industries from 1880- 1939." Thesis, Department of History, 2013. http://hdl.handle.net/2123/10239.

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The scope of this thesis is Australia from the late nineteenth century to 1939, viewed through the lens of three interrelated industries – wheat-growing, flour-milling and bread-baking. Authoritative literature on wheat-growing is abundant, but literature on bread-baking and flour-milling is scant, so this thesis aims to add to the literature by explicating the interconnectedness of these three kindred industries. In the period covered, Australia achieved its sought-after wheat surplus, but as the title suggests, these industries lurched through cycles of triumph and crisis as breakthroughs

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42

Turabi, Elif. "Design Of Gluten Free Rice Cake Formulations For Baking In Infrared-microwave Combination Oven." Phd thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/2/12611810/index.pdf.

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The main objective of this study was to design gluten free rice cakes containing different gums and an emulsifier for baking in infrared (IR)-microwave combination oven. In the first part of the study, the effects of different gums (xanthan, guar, xanthan-guar blend, &amp<br>#954<br>-carrageenan, locust bean, hydroxypropyl methylcellulose (HPMC) and xanthan-&amp<br>#954<br>-carrageenan blend) and emulsifier blend (PurawaveTM) on physical properties of cake batters were investigated. In the second part of the study, weight loss, specific volume and texture of the cakes baked in different ovens

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43

Lin, Hong-Ming, and 林弘閔. "Baking Controller Design." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/344g27.

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碩士<br>龍華科技大學<br>電機工程系碩士班<br>105<br>Baking oven function in recent years more and more perfect, in accordance with the needs of consumers to design other functions, No need to opening the oven to do some other deal with batter in the process of baking , easy to use the user simply, easy operation.. In this paper, we design a temperature controller for baking, based on the Z-N tuning method (auto-tunning) in the relay stability shock obtained when the critical gain and oscillation cycle to calculate the PID control parameters, through this set of PID parameters to stabilize the temperature to ac

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44

Chang, Ming-Hsien, and 張銘憲. "A Business Study of Online Baking Industry – A Case of a Baking Company." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/6rvf4w.

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碩士<br>國立臺北科技大學<br>管理學院工業工程與管理EMBA專班<br>102<br>According to study by MIC in 2012 indicated that the average annual consumption of users up to $17000 NT, online-shopping business opportunities in 2012 is increased by 51.9% compared to 2011s’, Online-shopping has become one of the comsumption custom for Taiwanese people. Through spreading on the internet for brand exposure, bring more customers with higher return rates to shopping online, Online-shopping patterns break the restrict geographical factors and consumer shopping threshold, greatly enhancing the buying motives. This research explores a

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45

Setiabudhi, Johana. "Baking functionality of milkfat fractions." 1996. http://catalog.hathitrust.org/api/volumes/oclc/36288316.html.

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46

Yang-Hsiao-Lin and 楊筱琳. "A study of creative baking connotation." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/51212094090055037274.

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碩士<br>國立臺灣師範大學<br>人類發展與家庭學系<br>93<br>This research explores the characteristics of creative bakers, individual and environmental factors influencing the creativity of creative bakers, and the creative aspects of baking products. Qualitative research was adopted to conduct the research. Bakers who had won awards in international baking champagnes and judges for international baking champagnes were interviewed to figure out the qualities of creative bakers and the creative aspects of baking products. In addition, prize-winning bakers’ relevant materials about the baking products were analyzed to

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47

Nitin, Nitin. "Transport phenomenon in jet impingement baking." 2009. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051059.

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48

MA, MU-LAN, and 馬木蘭. "Entrepreneurial Path of Women’s Baking Souvenir." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/x28faa.

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碩士<br>亞洲大學<br>休閒與遊憩管理學系碩士在職專班<br>106<br>The objectives of this research are to investigate the course of entrepreneurship for women’s baking souvenir and to identify the connotation of micro-entrepreneurship in women’s baking souvenir business in order to explore the successful key factors for women micro entrepreneurship (WME). By employing qualitative method, the fieldwork has implemented 7 in-depth semi-structured interviews with 7 professional women in baking businesses. The research concludes: 1.The internal and external business environments for the entrepreneurship of baking souvenir; 2

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49

Kao, Hsiu–Jung, and 高秀絨. "The Analysis of the Business Model of Taiwan Baking Industry-A Case Study of a Domestic Baking Company." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/6hewz3.

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碩士<br>朝陽科技大學<br>企業管理系高階產業經營碩士在職專班<br>106<br>Due to the food safety issues, the domestic people are increasingly demanding the healthy diet now and this requirement also extends to the baking industry.This research chooses the healthy baking industry as the research domain, and selects the Taiwanese firm "Gaodian Biotechnology Co., Ltd., hereinafter referred to as Gaodian" as the research object. The study conducts self-analysis of the company to acquire the strengths and weaknesses, and conducts PEST environmental analysis, SWOT analysis and business model for the Gaodian . The analysis resul

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50

Hung, Sheng-Hau, and 洪聲豪. "Application of Chitosan to Baking Sponge Cake." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/47828154555492256155.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>85<br>In this study,βchitosan was used as raw material.Experiments were desinged to investigate the effects of degree of deacetylation(D.D.),concentration and molecular weught(MW) on whipping properties of egg white and also investigated the effect of salt, sugar and soybean oil on whipping properties of egg white. The addition of chitosan increased the foam expnasion and foam satbility of egg white. The results showed that the optimal condition was chitosan D.D.90% with MW3, 40

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