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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 power output. Experimental temperature data were used to determine the sensible and latent heat produced during microwave and convective baking. Cake baked in the microwave oven at 250 W showed improved textural properties as compared to cake baked in the convective oven. During storage the hardness of convective-baked cake increased more significantly than that of microwave-baked cake, whereas cake microwave-baked at 900 W showed the greatest reduction in springiness and cohesiveness. In general, the dielectric properties of samples increased with increasing frequency. Samples of higher moisture content exhibited increased dielectric measurements, with the exception of the loss factor of sugar samples which decreased. The dielectric constant of batter and flour was relatively independent of sample temperature, whereas that of the sugar samples increased with increasing temperature. The loss factor of batter and flour samples decreased by a limited amount as temperatu~e increased, whereas that of the sugar samples showed a significant decrease in loss factor. During microwave baking, the dielectric properties of cake batter initially increased sharply and then decreased steadily until the end of the baking process. A Type II isotherm was observed for flour samples, whereas the sugar and microwave-baked Madeira cake samples where ofType III.
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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Marchant, John S. "History of baking technology, 1870-1995." Thesis, London South Bank University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271760.
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Paton, Joe Bramwell. "Energy utilisation in commercial bread baking." Thesis, University of Leeds, 2013. http://etheses.whiterose.ac.uk/4666/.
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The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries. The bread industry is an important provider of staple food products across the world. Owing to the large energy use in bread manufacturing, bakeries have come under increased scrutiny to reduce their environmental impact. The proving process exposes dough to heat and humidity in order to encourage yeast activation. Provers (responsible for 5 % of carbon emissions in bakeries) are over-engineered to the extent that energy costs impact upon performance. The industry standard practices that use large volumes of airflow to maintain food safety have not been scientifically justified. Experimentally validated Computational Fluid Dynamics (CFD) simulations showed the residence time distribution profiles for different numbers of air changes. The results have indicated that it is possible to reduce airflow by 33 % and electricity demand by over 70 %. A system-level thermodynamic analysis was developed in order to measure and model heat streams in industrial bread ovens. The model was subjected to a sensitivity analysis to ensure the calculations could be trusted to give suitably accurate results. A number of measurement techniques were employed and the methodology was designed to increase the potential for industry-wide use to assess the efficiency of ovens. The results showed that between 40 and 49 % of heat is wasted in industrial ovens. The model has been successfully distributed to industry. Experimental measurements of heat transfer for a range of regimes used in baking ovens were undertaken. The results were validated by previous correlations published in literature. Investigation focussed on three particular novel research areas. Firstly, comparisons between nozzle types showed that rows of circular jets could be approximated as slot nozzles for mean heat transfer. Secondly, the ratio of convective to radiative heat transfer was investigated. Thirdly, the prevalence of secondary peaks in local heat flux profiles was compared for two nozzle sets. These unique results can be used to help design baking ovens with energy efficient operating conditions.
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 together with an open-source compression algorithm. Both compression and decompression can be adapted for asynchronous and multi-threaded execution.Denna report beskriver utvecklingen av en metod for bakning och komprimering av dynamiska ljuskartor, i renderingar med dynamiska ljuskallor. Metoden uppnar mer an 95 % storleksreduktion, och kan enkelt anpassas for olika ljuskartor med tva variabler. Aven utan speci- ka anpassningar uppnas en signal-to-noise niva over 30 dB, och narmare 60 dB i vissa scener. Komprimering sker i fyra steg, forst genom bildsegmentering och linjar funktionsapproximation, foljt av predictive quantization och en vanlig komprimeringsalgorithm. Bade komprimering och dekomprimering kan anpassas for asynkron och ertradig exekvering.
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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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 and understand the various structural components and processes consolidating to form a final, optimized, baking margarine emulsion structure. The relationship between the microstructure and the physicomechanical properties of standalone structured aqueous hydrocolloid phases is studied, and modelled for more complex systems. Emulsification processing parameters were optimized for production of water in palm oil baking margarine emulsions, before then applying these learnings for successful formulation of reduced fat palm oil emulsions incorporating the structured aqueous phase. A conventional margarine process is optimised for a contemporary role of emulsification to successfully create fully emulsified 30% reduced fat baking margarine emulsions, with potential for considerably higher aqueous phase fractions depending upon particular baking application.
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, 70, and 80%), and power of the microwave (20, 30, 40, 50, and 60%). As control, breads baked in conventional oven at 200ºC for 13 min were used. The measured quality parameters were the weight loss, color change, specific volume, porosity, and texture profile of the breads. Baking time, upper halogen lamp power, and microwave power were found to be significant on affecting most of the quality parameters. On the other hand, lower halogen lamp power was found to be an insignificant factor for all of the responses. For the optimization process, Response Surface Methodology (RSM) was used. The optimum baking conditions were determined as 5 min of baking time at 70% upper halogen lamp power, 50% lower halogen lamp power, and 20% microwave power. Breads baked at the optimum condition had comparable quality with conventionally baked ones. When halogen lamp-microwave combination oven was used, conventional baking time of breads was reduced by 60%. Artificial neural network models were developed for each of the quality parameters in order to observe the effects of the baking time and different oven conditions on the quality of the breads. High regression coefficients were calculated between the experimental data and predicted values showing that this method is capable in predicting quality parameters of breads during halogen lamp-microwave combination baking. In addition, the results were comparable to the RSM study.
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Porter, Simon William. "Heat and mass transfer during structured cereal baking." Thesis, University of Bristol, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.505758.
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The majority of modern cereal baking ovens are tunnel ovens with multiple zones, each of which is individually controlled. A baking profile is set by the oven operator, which describes the target temperatures and air velocities in each of the zones along the length of the oven. There may be up to ten zones in modern tunnel ovens; it is thus a complex procedure to generate an optimum profile. A computer numerical model was developed to model the baking process and to make predictions of the biscuit temperature, heat flux and moisture content through the bake.
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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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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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 ScienceFood Science Institute
Karen Schmidt
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 disease. Traditionally, in gluten-free breads, hydrocolloids, or gums have been used to mimic the behavior of gluten. However, the lack of a protein structure in breads made with hydrocolloids leads to an almost batter-like viscosity. Therefore, research has focused on gluten-free alternatives, particularly non-wheat cereal proteins that can be altered to mimic gluten’s dough forming properties. For example, zein has an average molecular weight and larger peptides than gluten, which contribute to its hydrophobic behavior. In fact, zein from maize flour is an ideal alternative as it can be manipulated to behave like gluten under certain conditions. The main difference between gluten and zein is that zein does not exhibit a large disulfide-linked polymer. Zein is also more hydrophobic than gluten. However, zein has been found to exhibit viscoelastic properties similar to gluten’s at temperatures higher than its glass transition. Other research has found the secondary structure of zein, in particular the β-sheet structure, increases at temperatures above its glass transition. This suggests that temperature and shear are not the only factors necessary to form and maintain the viscoelastic properties of zein; apparently, the β-sheet structures also affect viscoelasticity. Finally, differences such as maize variety and particle size also affect the properties of zein in bakery applications.
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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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 as their consequent impacts on the product qualities. Monitoring systems were developed and installed inside an industrial oven to evaluate oven performance, including temperature profile and airflow pattern. Many other tests and experiments were conducted and results given in some detail. To deal with the complexity of a continuous baking process, a three dimensional transient-state CFD model with moving grids was established to account for the effect of oven load on heat transfer in the oven chamber. The dynamic response of the travelling tin temperature profiles could be predicted in accordance with a change in the oven load. The modelled tin temperature profiles showed a good agreement with the measured tin temperature profiles from the actual industrial baking process. Finally, the three-dimensional CFD model could provide guidance in manipulating the oven condition to achieve the optimum temperature profile in the industrial travelling-tray baking oven.Doctor of Philosophy (PhD)
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, the activity remaining in the final baked loaf was readily measurable indicating that not all of the enzyme had been inactivated. Free and total Ò-amylase activities were also measured and most was found to be in the free form. Ò-Amylase was unstable with only relatively low activities remaining in the final baked loaf. It appears that of the two amylolytic enzymes, Ñ-a mylase is sufficiently stable that it may exert some impact on the crumb characteristics in the freshly baked product and during subsequent storage. In order to assess the likelihood that amylolysis is of significance to crumb characteristics, HPLC was used to analyse aqueous extracts for sugars. Commercial flours were found to contain low levels of sugars with maltose being the predominant sugar present. A number of commercial breads were also analysed and the composition found to vary between the different samples. Typically maltose was present at higher levels than the other sugars. When experimental loaves were analysed, the patterns showed that other sugars declined during proofing whereas maltose remained at readily measurable levels. Upon baking and subsequent storage the amounts of maltose increased. These results are consistent with the findings that some amylolytic activity remains in the baked product. In the third phase of this study, a potential means of investigating the role of particular carb ohydrates in product textures and staling rates was examined. The approach of spray drying was used to prepare microencapsulated maltodextrin. The encapsulating agents used were based upon rice starch and guar galactomannan. When these microcapsules were incorporated into the breadmaking formulation and baked, it appeared that softer crumb characteristics were achieved. The data also indicates an effect of delay in the staling rates. In a preliminary evaluation of the potential of two X-ray scattering methods, it was found that both techniques appear useful. The differences seen for samples of bread crumb analysed at various stages of storage did not show large differences in the intensity patterns. Of the two approaches, small angle analysis (SAXS) appears to show greater potential for application in ongoing studies of staling. In conclusion, cereal grain Ñ-amylase may be more stable during breadmaking than previously thought. There appears to be an increase in the level of some low molecular weight sugars in the final, baked product. Microencapsulation may offer a useful technique for the study of the role of specific carbohydrates during baking and storage of breads.
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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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 as their consequent impacts on the product qualities. Monitoring systems were developed and installed inside an industrial oven to evaluate oven performance, including temperature profile and airflow pattern. Many other tests and experiments were conducted and results given in some detail. To deal with the complexity of a continuous baking process, a three dimensional transient-state CFD model with moving grids was established to account for the effect of oven load on heat transfer in the oven chamber. The dynamic response of the travelling tin temperature profiles could be predicted in accordance with a change in the oven load. The modelled tin temperature profiles showed a good agreement with the measured tin temperature profiles from the actual industrial baking process. Finally, the three-dimensional CFD model could provide guidance in manipulating the oven condition to achieve the optimum temperature profile in the industrial travelling-tray baking oven.
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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.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.
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 properties such as ash content and gelatinization temperature of starch play an important role in the dough stability during baking and other characteristics of final products as well. In this study, two factors which include temperature and moisture content was applied. There were three levels of each: temperatures were 60 oC, 75 oC and 90 oC while moisture contents were set at 12%, 15% and 18% on wet basis. Combinations with different factors studied were obtained from the JMP 10 software (SAS Institute Inc., Cary, NC, USA) using a Central Composite Design (CCD). Total protein content was determined by bicinchoninic acid method, while starch content was estimated by enzymatic method. A muffler furnace was used to burn the wheat at 585 oC in order to measure the mineral content of wheat flour. The gelatinization temperature of starch was determined by using the differential scanning calorimetry (DSC). Data were analyzed by analysis of variance (ANOVA) with JMP 10. It was found that, following the increase inin temperature, the gelatinization temperature increased compared to the untreated samples. Starch and protein were increased initially followed by the decreasing trend when the heating temperature reached 75 oC. Similarly, ash content increased first and decreased when the temperature reached 90 oC. However, moisture content was found to be insignificant in the range used in this study. In conclusion, the effects of microwave heating treatment on starch, protein and gelatinization temperature were determined which are important for baking. The model explained the effects of the factors on the parameters, which helps its use in baking industry.En 2011-2012, le Canada a produit 20.1 Tg de blé. Une denrée alimentaire de base à l'échelle mondiale, le blé est une des céréales les plus utilisées dans l'industrie de la boulangerie. Les caractéristiques physiques et chimiques des farines de blé en affectent la qualité ainsi que les produits qui peuvent en découler. Les composés chimiques, notamment l'amidon et les protéines contribuent aux propriétés fonctionnelles et à la résistance de la pâte. Le blé nouvellement récolté peut gagner à être entreposé pour quelques années afin d'affiner la qualité de ces composés. Cependant, un traitement thermique par microondes présente une méthode efficace pour accélérer le processus de vieillissement. Les propriétés physiques tel la teneur en cendres et la température de gélatinisation de l'amidon jouent un rôle important dans la stabilité de la pâte durant la cuisson, ainsi que d'autres propriétés des produits finis. Deux facteurs expérimentaux, dont la température et la teneur en humidité, furent appliqués à trois niveaux chacun: températures de 60 °C, 75 °C et 90 °C, teneurs en humidité de 12%, 15% et 18% par rapport au poids frais. Les combinaisons des différents facteurs à l'étude dans un design expérimental composite central furent analysées avec le logiciel JMP 10 du SAS Institute. La teneur globale en protéine fut dosée par la méthode de l'acide bicinchoninique, tandis que la teneur en amidon fut dosée par une méthode enzymatique. Un four à moufle opérant à 585 °C servit à brûler la farine de blé afin d'en mesurer la teneur en minéraux. La température de gélatinisation de l'amidon fut déterminée par analyse calorimétrique différentielle (DSC). Une analyse de variance (ANOVA) des données utilisant JMP 10 indiqua qu'une augmentation de la température par rapport au traitement témoin donna lieu à une augmentation de la température de gélatinisation. Une hausse de la température jusqu'à 75°C donna lieu à une augmentation, par rapport au témoin, des teneurs en protéines, amidon et cendres, mais une tendance décroissante au delà de cette température. Cependant, la teneur en humidité n'eut aucun effet significatif. Les effets d'un traitement de la farine de blé par microondes eut donc un effet sur la teneur en protéines, en amidon et sur la température de gélatinisation de l'amidon, tous des facteurs importants dans la cuisson du pain. Le modèle statistique expliqua l'effet des différents facteurs du système de traitement aux microondes sur les paramètres étudiés, permettant à l'industrie de la boulangerie d'en entrevoir les avantages.
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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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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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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 survey of London wholesale bakers by means of a questionnaire. The principal areas of investigation were: the firm; the range and methods of production; the building; the workforce; the customers of the bakery; in addition,particular emphasis was given to the question of the location of bakeries. Part III examines the present situation,not only in terms of the bakeries themselves,but also in terms of the market they serve and new emerging forms of distribution. This section makes use of structured interviews with buyers of bread products and with directors of companies engaged in distribution. The concluding chapter addresses firstly the problem of categorising the modern Baking Industry: whether it should be regarded in the same way as any other manufacturing industry or as an adjunct of the Hotel and Catering Industry. Secondly the cultural question is considered: whether the present trends result from the manner in which the Industry has developed or whether the Characteristics of London determine the form which the Industry will take.
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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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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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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 ovenmicrowave power and baking time for microwave oven
halogen lamp power and baking time for halogen lamp oven and microwave power, halogen lamp power and baking time for halogen lamp-microwave combination oven were used. Weight loss, specific volume, firmness and color of the cakes were measured during the study. Cakes baked in conventional oven at 175°
C for 24 minutes were determined as the control cakes. Weight loss of cakes increased with increasing independent variables for all oven types. Specific volume and firmness of cakes increased with increasing microwave power, but decreased with upper halogen lamp power. Color formation was achieved in the combination baking but not as much as in the conventional baking. Response Surface Methodology was used to optimize the baking conditions in the second part of the study. Upper and lower halogen lamp powers, microwave power and baking time were used as independent variables. Optimum processing conditions were found as 60% for upper halogen lamp power, 70% for lower halogen lamp power, 30% for microwave power and 5 minutes for baking time. Cakes baked at optimum baking conditions had comparable quality with conventionally baked ones, except color. In short, by the usage of halogen lamp-microwave combination oven it was possible to obtain high quality cakes by reducing of conventional baking time about 79%.
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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 ScienceDepartment of Grain Science and Industry
Rebecca A. Regan
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 generating samples in three falling number ranges of less than 120 seconds (low falling number and highly sprouted), 250±40 seconds (medium falling number), and 350±40 seconds (high falling number and low sprouting). Controls were un-germinated, sound (>400 seconds falling number), samples of each variety. The control whole grain and sprouted wheat was ground into flour. A mixograph was used to determine dough water absorption and mixing time. Whole wheat bread was made to determine bread volume, crumb characteristics, and bread texture. Overall there were few significant differences within each wheat variety for the different levels of germination. The only significant difference observed in all three varieties was that each highly sprouted grain (<120 seconds falling number) produced bread with significantly lower elasticity than the control within each variety, indicating that this level of germination produced a gummier bread. Elasticity was positively correlated with falling number (r=+0.71). A focused analysis on the Byrd variety compared the germinated samples to samples generated with added malted barley to the same falling number ranges. RVA analysis showed the gelatinization profiles for germinated and malted samples were similar within each falling number range. The highly and medium sprouted grain had significantly lower dough water absorption than the malted counterparts for those levels and the medium sprouted grain also had a lower mix time then the malted sample. There were no significant differences in bread volume, crumb characteristics, or bread texture except the highly sprouted grain had significantly lower elasticity than the control and the malted counterpart was not significantly different. In general, this experiment demonstrated that variety and germination conditions are important considerations in sprouting wheat and that whole wheat flour made from a wide range of germination levels produced quality bread that was not different from the control for most of the parameters investigated.
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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 emmer spikelets by dampening and pounding the spikelets in limestone mortars with wooden pestles, which shredded the chaff and freed whole grain. The mixture was dried, winnowed and sieved. The whole grain was then milled on a saddle quern, on which any desired grade of flour could be produced. This work has disproved the widely quoted hypothesis that addition of grit was needed to mill flour with the saddle quern. Identification and distribution of cereal processing artefacts have been linked to household self-sufficiency and general transport of cereal commodities. The study of actual ancient loaves has established a range of shapes, how they were formed, and that shape is not related to recipe. Emmer wheat was the cereal used for the great majority of the loaves examined, including those now held at the British Museum, the Louvre, and the Egyptian Museum, Turin. Occasional ingredients include fig, coriander and date. Barley was not an intentional addition. The analysis of starch from ancient loaves by optical and scanning electron microscopy has shown different patterns of germination and gelatinization, leading to the development of three different models for baking in New Kingdom Egypt. Bread was baked from untreated raw emmer, or from germinated emmer which was then air-dried and milled, or thirdly, from germinated emmer which was roasted prior to milling. These results have implications for the nutritional quality of bread, and for reinterpretation of the archaeological record.
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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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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 ScienceFood Science Institute
Fadi Aramouni
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 with different wheat flours. The currently used methods of test baking, dough stickiness, and spectrophotometric analysis for reducing sugars were evaluated, and failed to provide reproducible results. Therefore, a new method was developed to measure the Flour Water Expression Rate (FWER) with the addition of xylanases. Commercially available enzymes from Aspergillus niger and Bacillus subtilis were evaluated in this study. The FWER method measures the amount of water released by the xylanase over a set period of time. This method consistently provided statistically significant data (p<0.05), which was able to provide a comparison of xylanases from A. niger and B. subtilis in different flours. The results indicated that the xylanase from A. niger tends to release more water, have a higher FWER value, than the xylanase from B. subtilis. In one flour, A. niger xylanase resulted in an FWER of 15.18 compared to B. subtilis xylanase that resulted in an FWER of 9.57 at equivalent activities. However, inhibitors in the wheat appeared to cause an impact on the FWER, which was evaluated with an uninhibited xylanase from B. subtilis. This new method for the evaluation of xylanases in baking suggests varying levels of xylanase inhibitors in wheat may be the reason xylanases effect wheat flours differently.
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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 temperature, protein content, and starch content. Study of the impact of bran components on whole-wheat bread revealed that fiber (FB) highly impacted gluten quality, farinograph parameters, gassing power, oven spring, loaf volume, and bread crumb protein solubility. FB interacted with other bran components (oils, extractable and hydrolysable phenolics) to increase polymeric protein solubility in bread crumb. Hydrolysable phenolics (HP) improved the farinograph stability. However, the interaction of FB with other components decreased bread loaf volume, especially for the interaction of FB-HP.
The baking method and the type of wheat used for whole-wheat bread are also important factors to evaluate whole-wheat bread quality. Sponge-and-dough (SpD), straight dough (StD), and no-time dough (NoD) methods were compared. StD had the highest variation in baking mix time, baked weight, crumb grain score, and symmetry score compared to other baking methods. The StD method was the most sensitive method to distinguish variation in whole-wheat flour samples. Location and cultivar effects were investigated for whole-wheat bread quality. Twenty-one hard red spring wheat cultivars grown at 6 locations across North Dakota were evaluated for whole-wheat bread quality. Location contributed 89% to the variability in whole-wheat baking absorption. Cultivar contributed 47% and 41% to the variability in whole-wheat loaf volume and loaf symmetry, respectively. Loaf volume and crumb color were largely under genetic control, and breeders can aim at high loaf volume in whole wheat bread made from hard spring wheat. Overall, whole-wheat flour and bread quality are greatly affected by: milling method, bran composition, baking method, as well as the environment and genotype.North Dakota Wheat Commission
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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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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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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-mediated adverse reactions, such as immunoglobulin E(IgE)-mediated wheat allergy and coeliac disease (CD), which are most often associated with gluten proteins consisting of gliadins and glutenins. Resistance to digestion may impact the allergenicity of such protein components. Digestion of gluten and its epitopes important for CD have been enhanced in vitro and in vivo using a prolyl endopeptidase from Aspergillus niger (AnPEP) however the impact on IgE-mediated allergy has yet to be considered. Additional information is needed about the digestion of wheat. Specifically the impact of food matrix, digestion conditions and effect of AnPEP require further investigation. Methods: First, the effect of food matrix on proteolysis was tested by in vitro batch oral-gastric digestion of a purified total gliadin fraction (TGF), flour and bread. As the most physiologically relevant material, bread was also processed through the duodenal/intestinal phase in varying conditions to assess the impact of enzyme inclusions on macronutrient breakdown. Second, results from the batch digestions were compared to bread digestion in dynamic models, where the effect of natural variations in soluble fibre was also tested. Increasing levels of AnPEP were used in two in vitro batch oral-gastric models. Protein breakdown in digestions was assessed using a combination of 1D PAGE, immunoblots with a variety of wheat-specific antibodies, kinetic analysis and inhibition ELISA. Immunoassays were performed with sera from 23 wheat-allergic patients and some digestions were analysed in terms of starch digestion. Finally, LC-MS/MS was used to obtain specific sequence information and relative intensity of peptides from in vitro batch model digestions. Thus, digestion of selected allergens and key epitopes was monitored. Results and Discussion: Wheat proteins were very resistant to in vitro batch gastric digestion in bread compared to the TGF, with flour proteins somewhat intermediate. Thus, studies digesting purified proteins are not always indicative of protein digestion in a processed food matrix. Digestion of bread protein was enhanced by starch digestion and vice versa. This has implications for patients with deficiency in pancreatic amylase, which is often observed in childhood, so may play a role in food allergy development by influencing polypeptides reaching the gut mucosa. Digestion model conditions also had a large impact on wheat protein digestibility with differences observed between batch and dynamic models, and the two batch models used. This may reflect biological variations observed in vivo. Unexpectedly, the wheat cultivar with higher soluble fibre digested slightly more quickly which may be due to alterations in other macronutrients present. In most cases patient sera were poly-sensitized to a number of wheat proteins and IgE-binding was mostly unaffected by baking. Gastric digestion reduced IgE-reactivity of bread but large polypeptides of high relative intensity remained. Addition of AnPEP further reduced IgE-reactivity of digestion samples by digesting gluten proteins into smaller peptides of lower relative intensity. This reduced the presence of epitopes important for IgE-mediated allergy and CD. Therefore, AnPEP may have an application for treatment of accidental wheat consumption for patients with IgE-mediated wheat allergy.
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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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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 amid increasing globalization.
Material collected between February and September 2015 during fieldwork conducted among Japanese people in San Diego, CA, for this study, reveals that most people have begun baking Japanese bread on their own as a result of seeking the bread that can satisfy their appetites. Even though everyone has different motives and goals for bread baking, Japanese women specifically share common features in their baking. Japanese bread baking is not simply for indulging their appetite for Japanese bread but for fulfilling a role as Japanese women. Viewed from the understanding of the traditional notion of “good wives, wise mothers” representing self-sacrifice and devotion to family, Japanese wives and mothers make an effort to learn and bake bread to feed the best food to their families.
A larger aim of this research is to contribute to the field of folklore, especially the study of material culture. The study of foodways and other genres of material culture share the directions and theories of folklore scholarship. Different from other genres of material culture showing the individuals’ identity through subcultural objects, scholars in food studies tend to address staple foods as a source of symbolism in a given culture and the emergence of a cultural identity or a group’s identity through such food. To expand this tradition, I have shown the intimate connection between the Japanese and bread as non-staple food of the Japanese in the individual level by interpreting individuals’ raw voices gathered during fieldwork.
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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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Pierrel, François. "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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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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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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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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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.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 of the core portion of the chicken nuggets decreased almost linearly and ranged from 1.96 to 1.4 g/g (db). Fat contents of the breading and core portions increased linearly with time. Generally, frying temperature significantly affected the moisture contents of the breading and core. It also affected the fat content of the core but not that of the breading. (Abstract shortened by UMI.)
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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 were achieved only to suffer unforeseen setbacks, culminating in some of the industry coming to near collapse. This thesis argues that Australia's shift from chronic under-production of wheat as an insular socio-economic outpost of Britain, to a sovereign nation-state operating in a global grain and flour market profoundly altered the production, supply, price and quality of flour-based staples to Australian and international customers and consumers. Starting in the last decades of the nineteenth century, this thesis examines three major historical turning points in the process.
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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, κ
-carrageenan, locust bean, hydroxypropyl methylcellulose (HPMC) and xanthan-&
#954
-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 were determined. Macro and micro-structures of the cakes were investigated both qualitatively and quantitatively by using image analysis and Scanning Electron Microscopy (SEM). In the last part of the study, Response Surface Methodology (RSM) was used to optimize IR-microwave baking conditions and formulation of the cakes. Power law and Casson models were suitable to explain the rheological properties. Xanthan and xanthan-guar gum blends resulted in higher apparent viscosities as compared to other gums. Gum types affected the dielectric properties and gelatinization enthalpies of cake batter. Emulsifier addition increased the volume and porosity but decreased the firmness of the cakes baked in IR-microwave combination oven. More porous cakes were obtained when xanthan and xanthan-guar gum blend were used. Baking method was found to be important in affecting porosity, pore size distribution and microstructure of the cakes. The highest quality gluten-free rice cakes were obtained when the formulation contained xanthan gum and 5.38% emulsifier and baked using 40% microwave power, 60% halogen lamp power for 7 min in IR-microwave combination oven. In addition, baking time was reduced by 76.7% as compared to conventional baking.
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Lin, Hong-Ming, and 林弘閔. "Baking Controller Design." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/344g27.
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碩士龍華科技大學
電機工程系碩士班
105
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 achieve Bake the purpose of the controller. Compare the functionality of the oven on the market to design the controller interface, plus the existing switch control (sprinkler valves, steam valves, lighting, etc.) to design a user interface ,to achieve the use of convenience and practical.
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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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碩士國立臺北科技大學
管理學院工業工程與管理EMBA專班
102
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 the real case, where a Baking store opens its visibility on the Internet step by step, and then back returning to the entity store, The business model is to integrate its online and entity stores. Online sales not only save a lot of shop rental costs, but develop faster than entity stores. Interview with the online baking company owners are carried out to understand factors of successful online baking industry, as a future reference for other baking companies, is the purpose of this reaserch.
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Setiabudhi, Johana. "Baking functionality of milkfat fractions." 1996. http://catalog.hathitrust.org/api/volumes/oclc/36288316.html.
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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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碩士國立臺灣師範大學
人類發展與家庭學系
93
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 engage in cross examination. The findings of this research are as follows: Creative bakers are usually flexible, sensitive, competitive, and creative. They all have a thirst for knowledge (curious, yearning for knowledge, and inclined to raise one question after another), the courage to take challenges (adventurous, never be disheartened by frustrations, ambitious), the passion for things (concentrated, involved, and enthusiastic over the professional field), open-mindedness (humorous and interested in diverse things), confidence (confident and self-conceited), an orientation towards perfection (indomitable and self-disciplined), characteristics of leaders (responsible, able to be a leader, and capable of coordination), and industriousness (perseverant and patient) as the distinctive personalities. Factors influencing creative bakers include family (open and supportive upbringing, an environment close to the nature, and a family environment that has an access to cooking), courses of growth and education (multiple learning, an open environment for education, and the care and encouragement of teachers), the organizational environment (discipline in the organization, pressure and targets of the organization, internal and external competition, caring atmosphere of the organization, open and multiple leading style, positive organizational culture, sufficient resources, and trainings etc.), the cultural shock, and the changes of the society (the influences of the reports, regarding chefs covered by media, on young people). Creative aspects of baking products include flavors (balanced flavors), the utilization of food materials (breakthrough of conventional food material utilization, new food materials, and exotic ingredients), the improvement of manufacturing skills (innovation of equipment and utensils and the utilization of new techniques), the presentation of products (product appearance, product presentation, expression of the meanings of products, and description of the concepts of products), and the meanings of the product symbols (meanings of the product design and reinterpretation of the tradition). Lastly, in order to enhance the creativity of baking art, suggestions regarding individuals, schools, industries, and future researches were made. It is hoped that this research can be of help in baking education and the cultivation of creative bakers for food and beverage industries.
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Nitin, Nitin. "Transport phenomenon in jet impingement baking." 2009. http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000051059.
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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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碩士亞洲大學
休閒與遊憩管理學系碩士在職專班
106
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.The motive, traits, and talent of female entrepreneurs in the field of baking souvenir; 3.The challenges and adaptation of female entrepreneurs to set up their own businesses. In summary, inner perseverance and physical support are two important key factors to underpin the course of entrepreneurship for women’s baking souvenir in a fierce and highly competitive market. All recommended factors in this research could test women’s willpower to initiate their own business.
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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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碩士朝陽科技大學
企業管理系高階產業經營碩士在職專班
106
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 results reveal that the Gaodian has ten advantages, thirteen disadvantages, five opportunities and three threats. This study has drawn up five strategies based on the SWOT matrix. In addition, the study adds three target customers, three key partners and six key activities for the existing business model of the case company. We hope to enhance the competitiveness of the Gaodia through business model adjustment and innovation. By the way, the results of this study can also be offered to other workshops engaged in healthy baking, trying to find an innovative business model, injecting new elements into the healthy baking industry. Not only can improve self-competitiveness, but also make the concept of healthy baking keep moving forward.
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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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碩士國立臺灣大學
食品科技研究所
85
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, 400ppm at pH5.5 . There were no significant effects by addition of D.D.70% and 80% chitosan with different concentration and MW. The addition of sodium chloride,sucrose and calcium chloride,all increase the foam expansion and faom satbility of egg white,but the addition of sodium chloride and suc- rose decrease the foam expansion and foam stability of egg white-chitosan solution. The addition of soybean oil decreases the foam expansion and foam stability of egg white markedly. Chitosan sponge cake showed the highest cake volume than the general spongecake and the control one,but no signif- icant difference the seneory evaluation. The chitosan sponge cake has longer shelf-life for about one or two days than control one.