Journal articles: 'Baking'

1

Tandon, Jason. "Baking." Red Cedar Review 42, no. 1 (2007): 59. http://dx.doi.org/10.1353/rcr.2007.0021.

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

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Busken, David F. "Healthy Baking." Cereal Foods World 62, no. 2 (March 2017): E85—E86. http://dx.doi.org/10.1094/cfw-62-2-e85.

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Liu, Chang, Wei Tsang Ooi, Jinyuan Jia, and Lei Zhao. "Cloud Baking." ACM Transactions on Multimedia Computing, Communications, and Applications 14, no. 3s (August 9, 2018): 1–20. http://dx.doi.org/10.1145/3206431.

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NICHOLS, MICHELE HOLLOWAY, SUMAN WASON, JAVIER GONZALEZ DEL REY, and MARK BENFIELD. "Baking soda." Pediatric Emergency Care 11, no. 2 (April 1995): 109–11. http://dx.doi.org/10.1097/00006565-199504000-00014.

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Hansen, B., and Å. Hansen. "Test Baking of Bread by Household Baking Machine." LWT - Food Science and Technology 26, no. 2 (April 1993): 181. http://dx.doi.org/10.1006/fstl.1993.1037.

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Ureta, M. Micaela, Yves Diascorn, Mireille Cambert, Denis Flick, Viviana O. Salvadori, and Tiphaine Lucas. "Water transport during bread baking: Impact of the baking temperature and the baking time." Food Science and Technology International 25, no. 3 (November 27, 2018): 187–97. http://dx.doi.org/10.1177/1082013218814144.

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The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (temperature difference between the oven environment and the vaporization front) and the crust thermal resistance was validated with experimental values. Water losses were also reported. The water lost by bread contributes significantly to the energy consumption by this process and its reduction is of concern for conducting the process in a more sustainable manner. A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield.

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Li, Guang Yao, Yang Cao, Tao Yue Yang, and Wen Qing Ma. "Simulation Analysis and Experimental Research on Complex Structure Processing Technology of Fan Vent." Key Engineering Materials 866 (October 2020): 82–95. http://dx.doi.org/10.4028/www.scientific.net/kem.866.82.

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Aiming at the problems of large temperature differences and inconsistent baking speeds at different positions in the tobacco chamber of the tobacco baking room, this paper proposes a complex structure processing technology of fan vent. according to the structure and drying principle of the baking room, ANSYS fluent simulation software was used to analyze the processing parameters of the heat flow field inside the baking room. combining the characteristics of positive and negative air supply baking, the processing and manufacturing parameters of the baking room were optimized, and then the baking comparison test was performed. The results show that: the forward and reverse air-baking method and the complex structure reduces the temperature difference in the interior of the smoke chamber; the forward and reverse air-bake method reduces the baking time by 11 hours, and reduces the coal consumption and power consumption by 12.6%, 48.5%, the standard deviation of temperature monitoring points in the baking room decreased by 44%.

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Sammalisto, Saara, Miikka Laitinen, and Tuula Sontag-Strohm. "Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples." Foods 10, no. 10 (October 15, 2021): 2461. http://dx.doi.org/10.3390/foods10102461.

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Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to assess the baking quality variation of twenty whole grain oat cultivar samples, and to identify the factors that caused the variation. It was hypothesised that by optimising the water absorption of the dough (i.e., dough yield) by test baking method, the best baking potential could be achieved for all oat cultivar samples. The baking trials were conducted as whole oat baking, without wheat or gluten additions. In most of the samples, good baking quality was obtained by dough yield optimisation. The highest specific volumes (1.9–1.93 mL/g) and best crumb properties were achieved in the samples with the highest optimal dough yields, 205. However, baking quality varied, as all samples could not be baked with good quality at high dough yields. Additionally, small median particle size and high fat content of the oat flours were related to good baking properties of whole grain oat at optimised dough yield (p < 0.05). These findings can benefit the development and the optimisation of industrial oat baking processes.

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Niu, B. K., T. M. Olajide, H. A. Liu, H. Pasdar, and X. C. Weng. "Effects of different baking techniques on the quality of walnut and its oil." Grasas y Aceites 72, no. 2 (June 7, 2021): e406. http://dx.doi.org/10.3989/gya.1142192.

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The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.

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Skjöldebrand, C., and C. Andersson. "A Comparison of Infrared Bread Baking and Conventional Baking." Journal of Microwave Power and Electromagnetic Energy 24, no. 2 (January 1989): 91–101. http://dx.doi.org/10.1080/08327823.1989.11688080.

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Wei, Jianhuan, Hui Xu, Haixiao Jiang, and Yujie Wu. "Effect of Full Baking on Carbon Measurement by High Frequency Induction Combustion Infrared Absorption Method." Journal of Physics: Conference Series 2468, no. 1 (April 1, 2023): 012033. http://dx.doi.org/10.1088/1742-6596/2468/1/012033.

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Abstract In this study, the sample and multicomponent flux are put into the crucible and fully baked. The color change of multicomponent flux during baking indicates the degree of baking, which is appropriate when multicomponent flux turns light red. Through specific tests, different grades of superalloys are used to carry out the comparison test between full baking and non-baking. The measurement precision after full baking is generally higher than that without baking. The difference in value cannot be predicted. Also, the difference cannot be eliminated by adding a correction factor, it can only be eliminated by full baking. After full baking, it can be seen quantitatively from the blank influence value that the blank has little interference with the measurement of low carbon, and the influence on the measurement of high carbon is negligible.

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Маркова, Юлия, Yuliya Markova, Александр Марков, Aleksandr Markov, Александр Романов, and Aleksandr Romanov. "Peculiarities of using steam-convection oven for production of bakery products." Food Processing: Techniques and Technology 48, no. 2 (January 10, 2019): 136–42. http://dx.doi.org/10.21603/2074-9414-2018-2-136-142.

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The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for production of bakery products in the steam-convection oven at continuous proofing of dough pieces and bakery products. For control samples baking the author used a proofing box for final proofing and a convection oven. The analysis of the structural and mechanical properties of crumb was made using device “Strukturometer-1”, and loss of weight after baking was measured using standard methods. Intensity and color uniformity of crust were determined applying an ingenious method using flatbed scanner. Automatic recorder monitored the temperature in the baking chamber and inside the baked dough pieces. To determine the changes in product volume and proportion of the formed crumb during baking process, an original optical method was used. As a result of the research the author determined that there is a dependence of the dynamics of baked dough pieces quality indicators on proofing and baking parameters. It is shown that the main differences are observed during the first baking period. The detected regularities are associated with smooth heating of the steam-convection oven baking chamber and high relative humidity of the medium at the beginning of baking process. When using a steam-convection oven, the crusts had uneven color which is obviously due to condensation of a large amount of moisture on the surface during the initial baking period and, consequently, different rates of heating of individual parts of the crust. By the moment when baking process was over control samples and developed samples had insufficient differences concerning structural, mechanical and physicochemical parameters. It was determined that in case of continuous proofing and baking in steam-convection oven it is necessary to extend the baking process and increase dough humidity compared to traditional baking method.

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Verbeke, Celeste, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele, and Mia Eeckhout. "An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads." Foods 13, no. 2 (January 10, 2024): 224. http://dx.doi.org/10.3390/foods13020224.

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Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking, and the influence of the degree of par-baking on the bread characteristics of (composite) wheat bread as a function of storage time. The quality attributes of par-baked bread (0 and 4 days after par-baking) and fully baked bread (0 and 2 days after full baking) were assessed. A reduction in the degree of par-baking from 95 to 50% resulted over time in 19.4% less hardening and 8.6% more cohesiveness for the re-baked wheat breads. Nevertheless, it also negatively impacted springiness (−9.1%) and adhesion (+475%). It is concluded that using the core temperature to define the degree of par-baking is not sufficient for bread loaves intended to be consumed over time, but the results indicate that reducing the degree of par-baking can be beneficial for certain quality aspects of the breads.

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Fatmasari, Diyah, Ratnawati Hendari, and Irma H. Y. Siregar. "Influence of soaking 30% and 50% baking soda (sodium bicarbonate) solution for 5, 10, and 15 days towards tooth dicolorisation." Jurnal Kesehatan Gigi 1, no. 1 (December 1, 2014): 14–19. http://dx.doi.org/10.31983/jkg.v1i01.1153.

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ABSTRACT One cause of teeth apperance disruption is teeth discoloritation. Tooth disclorisation caused by intrinsic, extrincic and aged related factor. Several ways to change yellow teeth become white teeth. Baking soda is one of such material which can whiten teeth. Recent research aims to find 30% and 50% baking soda solution effectiveness towards teeth discolorisation.Experimental with pre-post group design was used as research design. Baking soda solution was made with two different concentration (30 and 50%), then teeth was measured the white level with shade guide. Samples then soaked in baking soda solution for 5, 10, and 15 days. Every 5 days the teeth was re-measured the white level until 15 days. Research results shown baking soda solution 50% is more effective to whiten teeth than baking soda solution 30%. Further research about baking soda for whiten teeth is needed. Key words : Baking Soda, soaked, tooth discoloritation

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Kaur, K., O. M. Lukow, K. R. Preston, and L. J. Malcolmson. "How well do early-generation quality tests predict flour performance?" Canadian Journal of Plant Science 84, no. 1 (January 1, 2004): 71–78. http://dx.doi.org/10.4141/p03-071.

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A wide range of flours varying in prote in content, strength and baking quality were used to investigate the relationship between early-generation screening tests at the Cereal Research Centre, advanced generation testing at the Grain Research Laboratory (GRL) and pilot-scale commercial testing at the Canadian International Grains Institute (CIGI) and Warburton Foods Ltd. Correlations among flour protein content, mixograph, farinograph and baking characteristics were performed. Strong correlations were found between protein content, mixograph peak height and mixograph total energy with baking water absorption at advanced, and pilot-scale commercial levels of baking, which gave a good indication of all baking quality parameters. Mixograph characteristics and protein content from early generation tests furnished information that correlated with baking data and with farinograph measurements. Key words: Protein content, mixograph, farinograph, early-generation test, pilot-scale commercial baking

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,, Prasko, Bambang Sutomo, and Sulur Joyo Sukendro. "PERBEDAAN PH SALIVA ANTARA ANAK YANG MINUM SUSU DENGAN KUMUR LARUTAN BAKING SODA DENGAN MINUM SUSU TANPA KUMUR LARUTAN BAKING SODA PADA SISWA SD GEDAWANG SEMARANG." Jurnal Kesehatan Gigi 1, no. 1 (December 1, 2014): 33–39. http://dx.doi.org/10.31983/jkg.v1i01.3302.

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ABSTRACT One of the factors that influence caries process is saliva, among the food products that can enhance the acid product is milk. Salivary pH can be increased by the use of a solution of baking soda. Objective to determine differences in salivary pH between children who drink milk with a solution of baking soda rinse with mouthwash to drink milk without a solution of baking soda.Types of research using descriptive method with cross sectional approach, the research will be conducted by a quasi-experimental. The population is a fifth grade elementary school students Gedawang 02 Semarang as many as 28 people. All the population sampled, and then divided into two groups randomly, which consists of: the intervention group without baking soda as many as 14 people, and groups with baking soda mouthwash for 14 people. Quantitative analysis inferential statistical test independent t- test with 95% confidence level (α = 0.05).The results showed there were differences in the pH of saliva between milk drinking group with a solution of baking soda mouthwash and gargle solution without baking soda. The state of saliva pH children who drink milk with a solution of baking soda mouthwash on a Class V student elementary Gedawang 02 Banyumanik Semarang with an average of 7.58. While no solution of baking soda rinse average 7.32 Conclusion salivary pH significantly different between children who drink milk with a solution of baking soda rinse with mouthwash to drink milk without a solution of baking soda in a Class V student elementary Gedawang 02 Banyumanik Semarang, appropriate statistical test results independent t test with a value of (p value = 0.043), p value a. It is recommended to the students to be able to choose an alternative material that can raise the salivary pH towards the base, one of which is by rinsing with a solution of baking soda concentration of 1%. Key words : salivary pH, Milk, Baking Soda Mouthwash Solution

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Tadesse, Mulugeta. "The Developmental Patterns of Injera Baking Stoves: Review on the Efficiency, and Energy Consumption in Ethiopia." International Journal of Mechanical Engineering 7, no. 1 (January 25, 2020): 7–16. http://dx.doi.org/10.14445/23488360/ijme-v7i1p102.

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Injera will continue to be the staple food for Ethiopians and Eritreans and some parts in east Africa in years to come. In order to efficiently bake Injera using various types of stoves, research and development work for Injera baking have been conducted so far and is critical. The use of energy sources is dominantly biomass is used for Injera baking followed by electricity yet. Electricity is mainly used in urban dwellers of the country which is limited one. Alternative energy sources such as solar thermal and biogas can be used for baking Injera alternatively. There are different types of Injera baking stoves design in Ethiopia using biomass energy such as open fire three stone stove, Mirt stove (includes improved one with high chimney, stand types), Burayou Injera baking stove Sodo, Awuramba, Tehesh indicating developmental patterns of stove based on the aim to reduce specific fuel consumption as well as efficiency by reducing energy losses during baking. Thus, it is determined that the average specific fuel consumption of three stone open fire was 929 g/kg of Injera, Mirt stove is 535g/kg of Injera, Gonziye is 617 g/kg of Injera, Awuramba is 573 g/kg of Injera while Sodo is 900 g/kg of Injera. The other Injera baking stoves were developed for baking Injera using solar thermal energy and biogas sources are designed to attain the average required surface temperature of Injera baking pan or Mitad. It is found that the average surface temperature of the concentric type solar thermal Injera baking stove is 148 oC, parabolic type solar Injera baking stove is 200 oC, electric stove is 225 oC using 3.75 KW electricity, WASS electrical is 220 oC consuming 1.4 KW electricity and biogas 210 oC. Further investigation needed to continue the developmental patterns of Injera baking system by improving the efficiency of the stove by reducing energy losses there has needed that the baking pan or Mitad to be improved.

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Batia-Strynkowska, Marta, Andrzej Wesołowski, and Zdzisław Kaliniewicz. "Effect of Sonication on The Mechanical Properties of Organic Mixed Grain Bread." Agricultural Engineering 22, no. 4 (December 1, 2018): 5–13. http://dx.doi.org/10.1515/agriceng-2018-0031.

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AbstractThe aim of this study was to determine the effect of ultrasound waves on mechanical properties of organic bread. Mixed grain bread baked at a local bakery according to its original recipe was the material subjected to testing. Prior to baking, the dough was sonicated at frequencies of 20 kHz and 40 kHz for 3 minutes, and at a frequency of 100 kHz for 3 minutes and 6 minutes. The mechanical properties of the bread (compression test, penetration test and TPA) were examined after 24 h, 48 h and 72 h following the baking process. The maximum work obtained in the compression test after 24 h following the baking ranged from 616 N to 668 N. On the next day following the baking, the maximum work value ranged from 750 N to 898 N, while after 72 hours, it ranged from 988 N to 1135 N. In the penetration test, the following results were obtained: after 24 hours, the force value ranged from 2.71 N to 3.17 N; after 48 hours following the baking, it ranged from 4.90 N to 6.35 N; and after 72 hours following the baking, from 3.98 N to 6.88 N. As regards elasticity, the obtained results fell within the following ranges: after 24 hours following the baking, from 0.53 to 0.58; after 48 hours following the baking, from 0.43 to 0.55; and after 72 hours following the baking, from 0.40 to 0.45. Gumminess measured after 24 hours following the baking ranged from 8.75 N to 18.71 N; after 48 hours, from 10.83 N to 15.48 N; and after 72 hours, the gumminess values ranged from 15.57 N to 19.06 N. As regards chewiness, the following results were obtained: after 24 hours following the baking, from 8.00 N to 17.59 N; after 48 hours following the baking, from 9.77 N to 13.87 N; and after 72 hours following the baking, from 12.56 N to 16.85 N. The frequencies and durations of sonication applied changed no mechanical properties of the tested bread.

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WATERER, J. G., and L. E. EVANS. "COMPARISON OF CANADIAN AND AMERICAN HARD RED SPRING WHEAT CULTIVARS." Canadian Journal of Plant Science 65, no. 4 (October 1, 1985): 831–40. http://dx.doi.org/10.4141/cjps85-109.

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Comparisons were made between the yields and milling and baking properties of the Canadian hard red spring wheat cultivars Manitou, Glenlea, Neepawa, Benito and Columbus and the American cultivars Chris, Waldron, Butte, Coteau and Alex grown at six locations across Manitoba during 1982 and 1983. Glenlea consistently produced the highest grain yields but due to its low protein content performed poorly in the baking trials. Butte and Alex had good grain yields and excellent milling characteristics. Although they had low protein percentages their baking quality was excellent, indicating exceptional protein quality. Chris and Waldron had superior milling and baking characteristics but unacceptably low yields. Coteau appeared to be the best American cultivar tested, combining above-average yields with excellent milling and baking characteristics. Manitou and Neepawa had relatively low yields and only average milling and baking quality. Columbus appeared to be the best Canadian cultivar with acceptable grain yield, superior flour yield with excellent dough production and baking characteristics.Key words: Wheat quality, grain yields, milling quality, baking quality

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Sugiyama, Kuniko. "Baking in Oven." Journal for the Integrated Study of Dietary Habits 13, no. 4 (2003): 251–55. http://dx.doi.org/10.2740/jisdh.13.251.

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Hockings, Paul. "Baking the Bread." Visual Anthropology 32, no. 2 (March 15, 2019): 205–13. http://dx.doi.org/10.1080/08949468.2019.1603038.

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Kidd, Sheila, and Fiona Musters. "Baking basic bread." Child Care 5, no. 4 (April 2008): 28–29. http://dx.doi.org/10.12968/chca.2008.5.4.37543.

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Horvath, Judit. "Baking with children." Practical Pre-School 2010, no. 111 (April 2010): 3–4. http://dx.doi.org/10.12968/prps.2010.1.111.47343.

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Hammond, Paula. "Baking beautiful bread!" 5 to 7 Educator 2007, no. 35 (December 2007): xii—xv. http://dx.doi.org/10.12968/ftse.2007.6.11.28324.

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Busken, David F. "Voyages in Baking." Cereal Foods World 60, no. 6 (November 2015): 310. http://dx.doi.org/10.1094/cfw-60-6-0310.

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Forché, Carolyn. "The Morning Baking." Red Cedar Review 46, no. 1 (2011): 67. http://dx.doi.org/10.1353/rcr.2011.0021.

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Hammond, Paula, and Stephen Lillie. "Baking festive Florentines!" Child Care 8, no. 12 (December 2011): 14–15. http://dx.doi.org/10.12968/chca.2011.8.12.14.

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Hunsucker, R. D. "Baking a ham." IEEE Antennas and Propagation Magazine 44, no. 4 (August 2002): 84–85. http://dx.doi.org/10.1109/map.2002.1043154.

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Pannill, Linda. "Baking gingerbread children." Psychological Perspectives 16, no. 1 (March 1985): 96. http://dx.doi.org/10.1080/00322928508407947.

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Razavi, Behzad. "Baking soda toxicity." American Journal of Medicine 108, no. 9 (June 2000): 756–57. http://dx.doi.org/10.1016/s0002-9343(00)00394-6.

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Bandt, Carl, Bruce L. Pihlstrom, Larry Wolff, and Bashar Bakdash. "Baking Soda Dentifrices." Journal of the American Dental Association 149, no. 2 (February 2018): 86. http://dx.doi.org/10.1016/j.adaj.2017.12.022.

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Blant, Jane. "Betty's baking biscuits." Early Years Educator 14, no. 3 (July 2012): x—xi. http://dx.doi.org/10.12968/eyed.2012.14.3.x.

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Jing, Cai Nian, Xiao Hui Chen, Ming Gang Wang, and Qi Zhong Tan. "Bake Hardening Behavior of Cold-Rolled Dual Phase Steel Sheets." Advanced Materials Research 266 (June 2011): 284–87. http://dx.doi.org/10.4028/www.scientific.net/amr.266.284.

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Effects of pre-straining, baking temperature and baking time on bake hardening (BH) behavior of cold-rolled dual phase steel were investigated. The results show that the investigated dual phase steel has clear BH behavior. Increased pre-straining led to the BH value decreased, while increased the baking temperature and prolonged baking holding time can all increase the BH value. The mechanics of bake hardening behavior in dual phase steel were discussed, and the effects of pre-staining on tensile strength after baking were also analyzed.

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Wei, Jian Yu, Da Bin Zhang, Jian Qin Luo, Feng Wu, Ji Li Zhang, Xiang Dan Hu, and Feng Wang. "Temperature Field Research of Intelligent Van Tobacco Baking Room." Advanced Materials Research 694-697 (May 2013): 739–43. http://dx.doi.org/10.4028/www.scientific.net/amr.694-697.739.

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This paper carries on research for the temperature field distribution of the intelligent van tobacco baking room,first analyzes the temperature field model in the baking room on the basis of the principle of heat transfer, then makes the simulation computation with the analog software to obtain the temperature field distribution,after that,makes use of field baking experiment with the existing laboratory equipments to measure the temperature change curve in key points in baking room during baking process, and further analyzes the distribution trend of temperature field. The experiment result shows that the analog computation of temperature field distribution is in line with real situation,which can provide theoretical basis for the improvement of structure and technology of baking room .

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Mesdag, J. "Developments in breeding winter wheat for bread-baking quality in some north-western European countries." Netherlands Journal of Agricultural Science 33, no. 3 (August 1, 1985): 215–34. http://dx.doi.org/10.18174/njas.v33i3.16837.

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The subject is surveyed under the following headings: baking quality in France; development of kernel yield and baking quality during the past 35 years in France; breeding wheat with improved baking quality in Great Britain in the 20th century; improvement of kernel yield and baking quality of winter wheat varieties during the past 30 years in England and Wales; development of wheat quality during the past 100 years in pre-war Germany and the German Federal Republic; the combination of higher yield and better baking quality in winter wheat varieties during the past 50 years in pre-war Germany and the German Federal Republic; and breeding research on baking quality in the Netherlands in the present century. It is shown that, within periods of time, varieties with a high score for baking quality generally tend to have a low grain yield. However, from the data presented, it is concluded that high yield potential and good baking quality can be combined in one variety, although the result may be attained less rapidly than with breeding for yield alone. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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Casey, Emma. "From Cookery in Colour to The Great British Bake Off: Shifting gendered accounts of home-baking and domesticity." European Journal of Cultural Studies 22, no. 5-6 (December 1, 2018): 579–94. http://dx.doi.org/10.1177/1367549418810083.

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This article offers a feminist reading of home-baking. It explores the shifting ways in which baking has variously been bound up with a variety of normative values, such as familial ‘togetherness’, care, patriotism, thrift and display. This article draws on a range of historical examples, from the patriotic virtues of home-baking extolled via British war-time propaganda, and the ‘wholesome, simple and economical’ post-war Bero baking recipes, through to the renewed emphasis on display and baking as interwoven with new consumer cultures in the bestselling 1960s recipe book Cooking in Colour. This article goes on to explore contemporary representations of baking as ‘fun’ rather than as work. Drawing on the popular British television baking show The Great British Bake Off, this article considers how historical associations of baking with thrift, competition and ‘betterment’ are repackaged as cosy and nostalgic via a hyper-real reflection of the past. In keeping with neoliberal assumptions about the meritocratic and ‘life-changing’ potential of reality TV, this article argues that The Great British Bake Off offers viewers a ‘high-consuming ideal’. This article examines how, via the medium of home-baking, the show reinforces both neoliberal myths of individuals as agents of their own successes and also normative assumptions of self-transformation via consumption and commercialization. This article concludes by arguing that The Great British Bake Off offers a version of baking that is both ‘hyper-domestic’ and a type of ‘post-feminist homemaking’, whereby feminist discourses of choice and equality are entangled with highly conventional modes of domesticity.

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Jiang, Pengfei, Kaiyue Zhu, Shan Shang, Wengang Jin, Wanying Yu, Shuang Li, Shen Wang, and Xiuping Dong. "Application of Artificial Neural Network in the Baking Process of Salmon." Journal of Food Quality 2022 (March 17, 2022): 1–12. http://dx.doi.org/10.1155/2022/3226892.

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The global production of farmed Atlantic salmon amounts to over 2 million tons per year. Consumed all over the world, salmon is not only delicious but also nutritious. This paper deals with the relationship between moisture content, low-field nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and sensory evaluation in the baking process of salmon. An artificial neural network (ANN) model has been established to simulate the change of moisture content and energy consumed in the baking process. Through the study of LF-NMR, SEM, and sensory evaluation, it was found that the change of sensory indexes was consistent with the results observed by LF-NMR and SEM. With the increase of temperature, muscle fibers contracted, the interstices increased, the rate of water loss increased, and the sensory score decreased. Initial moisture content, baking time, baking temperature, baking humidity, and baking air velocity were employed as the baking control parameters for the ANN. ANN can be used to determine the moisture content and energy consumed of baking salmon. The best network topology occurred with 5 input layer neurons, 17 hidden layer neurons, and 2 output layer neurons, and the MSE was 0.00153, and Rall was 0.99661. According to the experiment, it was demonstrated that the ANN is a reliable software-based method.

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Jadhav, Prof Nishigandha Patel Gajanan. "Semi-Auto Cupcake Master: Boosting Baking Efficiency and Quality." International Journal for Research in Applied Science and Engineering Technology 12, no. 5 (May 31, 2024): 5558–66. http://dx.doi.org/10.22214/ijraset.2024.62533.

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Abstract: This project introduces an innovative cupcake baking system that merges simple technology with traditional methods to streamline and enhance production. The system features precise conveyor control, automated baking, and intelligent monitoring, catering to both amateur and professional bakers. The project begins with an extensive analysis of current cupcake baking practices, identifying cost, efficiency, and usability challenges. The design phase integrates key components such as a programmable chain conveyor with heating coils, a batter dispensing mechanism, and a user-friendly monitoring and control interface. Custom-designed components were assembled during the fabrication process, using materials that meet safety and functionality standards. Micro-controllers ensure precise movement of cupcakes into and out of the baking station, achieving uniformly baked results. The batter dispensing mechanism is optimized for control and minimal waste, while safety features prevent overheating and over-dispensing, ensuring a secure baking environment. Performance evaluation through tests and trials showed significant improvements in cupcake uniformity, time efficiency, and user convenience compared to traditional methods. In conclusion, this project successfully demonstrates an advanced cupcake baking system that addresses key challenges in the baking process. By integrating technology, the system enhances cupcake quality and consistency, offering a cost-effective solution for bakers of all skill levels and paving the way for future advancements in baking technology

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Prihandini, Florensia, and A. Sigit Pramono Hadi. "Pengaruh Marketing Public Relations terhadap Loyalitas Pelanggan." Jurnal Riset Public Relations 1, no. 1 (July 13, 2021): 57–70. http://dx.doi.org/10.29313/jrpr.v1i1.114.

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Abstract. The high public interest in cake and bakery products has made many people join online baking classes. Some of them enrolled on Titan Baking Course. To build and maintain customer loyalty, and to prevent customers from switching to another course, Titan Baking Course conducted Marketing Public Relation activities in the form of free online baking demo. This study aims to measure the impact of the Marketing Public Relations on customer loyalty in Titan Baking Course. By using a quantitative approach, this study aims to find out how the causality relationship between the independent variable (X) is the Marketing Public Relations with the dependent variable (Y), namely Customer Loyalty. Respondents were selected using probability sampling technique, namely simple random sampling. From the results of the study, it was found that the Marketing Public Relations of the Titan Baking Course had a positive impact on Customer Loyalty and had an influence strength of 38%. Thus an understanding that customer loyalty in Titan Baking Couse is influenced by the Marketing Public Relations by 38%. While the other 62% is determined by other factors not included in this study. Abstrak. Tingginya minat masyarakat terhadap produk kue dan roti membuat banyak orang mengikuti kelas pelatihan membuat kue secara daring, salah satunya di Titan Baking Course. Untuk membentuk dan mempertahankan loyalitas pelanggan, serta mencegah agar pelanggan tidak beralih ke tempat kursus lainnya, banyak cara yang dilakukan oleh Titan Baking Course. Salah satunya dengan melakukan kegiatan Marketing Public Relations berupa baking demo online tak berbayar. Penelitian yang dilakukan ini bertujuan untuk mengetahui seberapa besar pengaruh pelaksanaan Marketing Public Relations terhadap loyalitas pelanggan pada Titan Baking Course. Dengan pendekatan yang bersifat kuantitatif, penelitian ini dilakukan untuk mengetahui bagaimana hubungan sebab akibat antara variabel independen (X) yaitu Marketing Public Relations dengan variabel dependen (Y) yaitu loyalitas pelanggan. Responden dipilih dengan menggunakan metode probability sampling berupa simple random sampling. Hasil penelitian ini mengungkapkan, terdapat fakta bahwa Marketing Public Relations Titan Baking Course berdampak positif terhadap Loyalitas Pelanggan dan memiliki kekuatan pengaruh sebesar 38%. Sedangkan 62% lainnya ditentukan oleh faktor-faktor lain yang tidak termasuk dalam kajian penelitian ini.

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Khorenghy, N., D. Zhygunov, O. Voloshenko, and Y. Barkovska. "REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS." Grain Products and Mixed Fodder’s 21, no. 3 (March 16, 2022): 12–20. http://dx.doi.org/10.15673/gpmf.v21i3.2229.

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The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills,bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The articleanalyzes the influence of different potato products in the amount of 4-10 % and extrudates of different cereals on thequality of flour products. The change of properties of trial baking in comparison with the control sample is investigated.The materials of the article show the quality indicators of wheat flour TM "Bogumila" in comparison with therequirements of GSTU 46.004-99. The composition of model mixtures of wheat flour: potatoes in the ratios 96...90:4...10, as well as mashed potatoes and mash 5-10% was developed. Physicochemical parameters of laboratory bakingof bread were determined for the obtained samples.Extrusion of model mixtures of grain with raw potatoes at a temperature of + 100-120 °C and a vapor pressureof 0.2 MPa. Extruded mixtures of wheat and potatoes were added to wheat flour TM "Bogumila" in the amount of 5; 7.5and 10 % by weight of flour before kneading the dough and performed a test baking of bread. Organoleptic andphysicochemical parameters were evaluated for the obtained bread samples. Changes in the baking properties of flourwith the addition of similar crushed extrudates in different proportions have been studied. It was found that the starchcontent in extruded samples increases with increasing humidity and reaches a minimum value with a minimum contentof potatoes and grains of 1.6 and 0.6 mm.It was found that the addition of 7.5 % raw potato pulp and raw 5 % mashed potato in patent baking wheat flouris optimal due to the best quality indicators of products without significant deterioration of traditional organolepticproperties and somewhat delayed staling. Extruded wheat flour obtained from a mixture of wheat and potato, is recommendedas an additive to baking flour in an amount of not more than 7.5 %.

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Avallone, Pietro Renato, Paolo Iaccarino, Nino Grizzuti, Rossana Pasquino, and Ernesto Di Maio. "Rheology-driven design of pizza gas foaming." Physics of Fluids 34, no. 3 (March 2022): 033109. http://dx.doi.org/10.1063/5.0081038.

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This paper investigates the production of a yeast-free pizza by gas foaming and the use of rheology to guide the process design. The novel process relies on the use of a gaseous blowing agent and a pressure program to form and stabilize bubbles during baking, avoiding the use of yeast and the associated lengthy leavening stage. The evolution of the dough structure during baking has been studied by a rheological characterization at leavening and baking conditions. These experimental pieces of information have been used to evaluate the time available for blowing agent sorption under pressure during early baking stage, and to guide the pressure release during the final baking, to achieve an optimally foamed pizza.

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Huang, V. T., J. B. Lindamood, and P. M. T. Hansen. "Ice cream cone baking: 3. Characterization of residues on baking plates." Food Hydrocolloids 4, no. 1 (April 1990): 49–58. http://dx.doi.org/10.1016/s0268-005x(09)80327-5.

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Kumar, Manoj, and Nigel Ross. "Warm Forming and Paint Bake Response of AW-7xxx Sheet in Various Tempers." Key Engineering Materials 651-653 (July 2015): 47–52. http://dx.doi.org/10.4028/www.scientific.net/kem.651-653.47.

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In this paper, we have investigated AW-7921 in various tempers - specifically under aged T4P1-and T4P2-tempers, naturally aged T4 and peak-aged T6-tempers - for their warm formability at 230°C and paint baking response through one step and five step paint baking treatments. It was found that warm formability depends on dynamic recovery and dissolution of precipitates. However, the response to paint baking was dependent on the stability of the precipitates against coarsening. Of the tempers investigated the T4-temper exhibited the best combination of formability and paint baking response. This study also indicated that we can achieve much better performance in the warm forming processing chain by optimization of the temper and paint baking heat treatment procedure.

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Guan, Chunbo, Tingting Liu, Quanhong Li, Dawei Wang, and Yanrong Zhang. "Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS." Foods 11, no. 3 (February 2, 2022): 446. http://dx.doi.org/10.3390/foods11030446.

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In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.

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Bicks, Ashenafi Tesfaye. "Investigation of Biogas Energy Yield from Local Food Waste and Integration of Biogas Digester and Baking Stove for Injera Preparation: A Case Study in the University of Gondar Student Cafeteria." Journal of Energy 2020 (August 30, 2020): 1–11. http://dx.doi.org/10.1155/2020/8892279.

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Energy shortage is the main problem while preparing food at the university in Ethiopia. Baking of injera consumes a lot of firewood due to the nature of baking mitad and layout of the system. The daily average firewood consumption is 8600 kg which is equivalent to 790.3 m3 of gas. In this study, an investigation of energy yield from food waste is examined by assessing the daily waste generation rate from the university student cafeteria and configuring the baking stove (mitad) that utilizes biogas energy. CFD is used to investigate the performance and heat distribution of baking mitad. In the study, the measured average daily biodegradable food waste and kitchen waste generation rate in the campus is around 863 kg/day. The conversion of this food waste using the anaerobic digestion system yields 43.2 m3 biogas per day. Utilizing the daily biogas generated for baking injera improves the overall food making process and reduces firewood consumption by 5.4%. This biogas energy yield is considered to be utilized for baking injera in the kitchen. The designed biogas mitad (stove) does not generate smoke due to the type of fuel used and configuration of baking mitad. Furthermore, the stove has an insulation mechanism considered to conserve the heat loss to the surrounding. Generally, the utilization of the biogas system and integration of the biogas injera baking stove will improve the overall food processing mechanism in the university.

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Ahn, Seok-Hwan, Jongman Heo, Jungsik Kim, Hyeongseob Hwang, and In-Sik Cho. "The Effect of Baking Heat Treatment on the Fatigue Strength and Life of Shot Peened 4340M Landing Gear Steel." Materials 13, no. 24 (December 15, 2020): 5711. http://dx.doi.org/10.3390/ma13245711.

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In this study, the effect of baking heat treatment on fatigue strength and fatigue life was evaluated by performing baking heat treatment after shot peening treatment on 4340M steel for landing gear. An ultrasonic fatigue test was performed to obtain the S–N curve, and the fatigue strength and fatigue life were compared. The micro hardness of shot peening showed a maximum at a hardened depth of about 50 μm and was almost uniform when it arrived at the hardened depth of about 400 μm. The overall average tensile strength after the baking heat treatment was lowered by about 80–111 MPa, but the yield strength was improved by about 206–262 MPa. The five cases of specimens showed similar fatigue strength and fatigue life in high cycle fatigue (HCF) regime. However, the fatigue limit of the baking heat treated specimens showed an increasing tendency rather than that of shot peening specimens when the fatigue life was extended to the very high cycle fatigue (VHCF) regime. The effect of baking heat treatment was identified from improved fatigue limit when baking heat was used to treat the specimen treated by shot peening containing inclusions. The optimum temperature range for the better baking heat treatment effect could be constrained not to exceed maximum 246 °C.

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Nuraskin, Cut Aja, and Reca Reca. "EFEKTIVITAS PASTA GIGI BAKING SODA DAN NON BAKING SODA TERHADAP PENURUNAN STAIN PADA PEROKOK." JURNAL MUTIARA KESEHATAN MASYARAKAT 7, no. 1 (August 12, 2022): 42–50. http://dx.doi.org/10.51544/jmkm.v7i1.3075.

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Many people do not realize that smoking habits can affect the level of dental and oral hygiene, smoking causes abnormalities of the tongue, gums, oral mucosa, palate in the form of nicotinic stomatitis, fungal infections, and causes discoloration of the te eth. Sodium bicarbonate is a chemical compound with the formula NaHCO3 belonging to the salt group and is often found in the form of white powder crystals. Where the content of sodium bicarbonate can remove stains on smokers. The purpose of this study was to determine the effectiveness of the use of toothpaste containing baking soda and non-baking soda to reduce stains in smokers.This type of research is analytic with a quasi-experimental method. The sample was used as many as 62 people then divided into 2 groups which were then checked for staining conditions before and after the use of toothpaste containing baking soda and non -baking soda.The results showed that the average tooth staining before and after brushing using toothpaste containing baking soda showed a decrease in staining on the Lobene intensity measurement as much as 0.324, lobene area as much as 0.217, combined as much as 0.541, with p = 0.000 < = 0, 1. While the average tooth staining before and after using non -baking soda toothpaste there was a decrease in stain on Lobene intensity measurements as much as 0.043, Lobene area as much as 0.016, combined as much as 0.059 , with p value = 0.116 > = 0.1.This study concluded that the use of toothpaste containing baking soda was more effective than non-baking soda toothpaste to reduce the stain index in smokers. It is suggested that the public can use toothpaste containing baking soda as an alternative to remove stains on the teeth, and pay more attention to the status of oral hygiene.

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

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Since the characteristics of the electrode made from Ag paste greatly affect the dielectric properties of (Nb, Ba) doped TiO2 ceramics, the processing condition, i.e., baking temperature, was investigated. Low melting glass binder contained in Ag paste reacted with TiO2 ceramics to form an interface layer between Ag electrode and TiO2 ceramics during baking. The interface layer was identified as Bi2Ti2O7 by x-ray diffraction (XRD), and the thickness of the Bi2Ti2O7 layer was estimated from line profiles of EPMA and dielectric properties. The interface layers were found to increase with baking temperature. Increased baking temperature lowered the relative dielectric constant and dielectric dissipation factor of TiO2 ceramics, while it raised the resistivity. Controlling the baking condition of the Ag paste electrode on TiO2 ceramics resulted in reasonably good dielectric properties and excellent temperature stability.

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Jamilah, Nurul, Darimiyya Hidayati, and Umi Purwandari. "Physical and Chemical Characteristic of Snack Bars from Jewawut Flour and Mocaf as Effect of Temperature and Roasting Time." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 9, no. 1 (March 8, 2024): 20–31. http://dx.doi.org/10.33061/jitipari.v9i1.9369.

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Snack bars are processed food products that shaped rectangular or like a bar. Snack bar in this study used ingredients of barley flour and mocaf. Barley is a potential ingredient as a source of dietary fiber and gluten-free mocaf can fix the texture of barley. One of the factors that affects the quality of the snack bar is the baking process. The purpose of this study was to determine the effect of temperature and baking time on the characteristics of physical, chemical, and sensory of the snack bar, and to determine best formulation of the temperature and baking time of the snack bar. The design applied was a completely randomized design with two factors consisting baking temperature of 130 and 160°C, and baking time of 20 minutes and 40 minutes. The results showed that baking time had a significant effect on the values of a and b, but not significant on the value of L. Baking temperature and time had a significant effect on the level of preference for texture, color, overall and on texture and color on sensory quality. However, it had no significant effect on aroma and taste. The baking temperature had a significant effect on the moisture content, but roasting time had no significant effect. The best snack bar was that baked at 160ºC, 20 minutes. The best formulation of snack bar contains nutrients, water content of 15%, ash of 1.906%, fat 19.447%, protein 21.012%, carbohydrates 42.635%, dietary fiber 11.262% and total calories 429 kcal.

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Journal articles on the topic 'Baking'

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