Relevant bibliographies by topics / Cooking with homemade pastry

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

Academic literature on the topic 'Cooking with homemade pastry'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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Journal articles on the topic "Cooking with homemade pastry"

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Wong, Sam. "Science of cooking: Become a pastry whizz." New Scientist 245, no. 3275 (March 2020): 51. http://dx.doi.org/10.1016/s0262-4079(20)30647-3.

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MATSUSHIMA, Yukiko, and Nobuo FUNABIKI. "A Cooking-Step Scheduling Algorithm with Guidance System for Homemade Cooking." IEICE Transactions on Information and Systems E98.D, no. 8 (2015): 1439–48. http://dx.doi.org/10.1587/transinf.2015edp7048.

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Vershinina, Olga L., Viktoriya V. Gonchar, Yury F. Roslyakov, and Marina A. Yanova. "TECHNOLOGICAL ASPECTS OF COOKING BAKERY AND PASTRY PRODUCTS OF REDUCED SUGAR CAPACITY." Bulletin of KSAU, no. 5 (2021): 238–44. http://dx.doi.org/10.36718/1819-4036-2021-5-238-244.

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Mulinari, J., B. Venturin, M. Sbardelotto, A. Dall Agnol, T. Scapini, A. F. Camargo, D. P. Baldissarelli, et al. "Ultrasound-assisted hydrolysis of waste cooking oil catalyzed by homemade lipases." Ultrasonics Sonochemistry 35 (March 2017): 313–18. http://dx.doi.org/10.1016/j.ultsonch.2016.10.007.

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Romano, Raffaele, Alessandra Aiello, Lucia De Luca, Alessandro Acunzo, Immacolata Montefusco, and Fabiana Pizzolongo. "“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry." Foods 10, no. 6 (June 16, 2021): 1393. http://dx.doi.org/10.3390/foods10061393.

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“Sfogliatella riccia napoletana” is a typical pastry from Naples (Italy), traditionally produced using lard. In the bakery industry, palm oil is widely used to replace lard in order to obtain products without cholesterol, but it is currently under discussion, which is mostly related to the sustainability of its cultivation. Therefore, in this work, lard was replaced with palm oil-free vegetable blends composed of sunflower oil, shea butter, and coconut oil in different percentages. Traditional pastries produced with lard and pastries produced with palm oil were used as controls. Moisture, aw, free acidity, peroxide value, fatty acids, total polar compounds, and global acceptability were determined in the obtained pastries. The results indicated that the use of a vegetable oil blend composed of 40% sunflower oil, 40% shea butter, and 20% coconut oil minimized the formation of oxidized compounds (peroxides and total polar compounds) during cooking and produced a product with a moisture content very similar to that of the traditional pastry that was appreciated by consumers.
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Tossa, P., G. Barthel, J. P. Michaely, and A. Bohadana. "Airway Inflammation Among Hairdressing, Bakery and Pastry Cooking Apprentices: Occupational Exposure or Cigarette Smoking?" Epidemiology 17, Suppl (November 2006): S289. http://dx.doi.org/10.1097/00001648-200611001-00755.

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Capalonga, Roberta, Rosane Campanher Ramos, Jane Mari Correa Both, Mara Lúcia Tiba Soeiro, Solange Mendes Longaray, Simone Haas, and Eduardo Cesar Tondo. "Salmonella serotypes, resistance patterns, and food vehicles of salmonellosis in southern Brazil between 2007 and 2012." Journal of Infection in Developing Countries 8, no. 07 (July 14, 2014): 811–17. http://dx.doi.org/10.3855/jidc.3791.

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Introduction: Previous studies have identified Salmonella as the main causative agent of foodborne diseases in the state of Rio Grande do Sul (RS), southern Brazil, between 1997 and 2006. This study aimed to describe the Salmonella serotypes, antimicrobial patterns, and food vehicles of salmonellosis that occurred in RS between 2007 and 2012. Methodology: Information about Salmonella isolates and salmonellosis outbreaks registered in the official records of the Central Laboratory of RS (FEEPS/IPB-LACEN/RS) was analyzed. Results: Among the 163 isolates investigated, 138 (84.7%) were identified as S. Enteritidis. The second and third most frequent serovars identified were S. Schwarzengrund (5.5%) and S. Typhimurium (3.7%). Homemade mayonnaise was the food vehicle most frequently identified (17.39%), followed by pastry products (15.94%) and beef (12.32%). Antimicrobial resistance was analyzed; 12 drugs were tested. Higher percentages of resistance were observed to nitrofurantoin (94.2%) and nalidixic acid (89.1%). The resistance to these two drugs was verified in 80.43% of the isolates. Multi-resistance to three and five drugs was verified in four and two isolates, respectively. Conclusions: Comparing the results of the present study with results of previous reports, it was possible to conclude that S. Enteritidis and homemade mayonnaise are still the main serotype and food vehicle of salmonellosis in RS and that antimicrobial resistance has been increasing among S. Enteritidis responsible for foodborne outbreaks in southern Brazil.
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Lee, Kai-Sean, and Chen-Wei (Willie) Tao. "Secretless pastry chefs on Instagram: the disclosure of culinary secrets on social media." International Journal of Contemporary Hospitality Management 33, no. 2 (January 11, 2021): 650–69. http://dx.doi.org/10.1108/ijchm-08-2020-0895.

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Purpose Informed by Mihaly Csikszentmihalyi’s systems view of creativity and Chad Borkenhagen’s conceptualization of open source cooking, this study explored how a group of extraordinary pastry chef used Instagram to openly express creativity, disseminate knowledge and reveal culinary secrets. The subsequent impacts of such actions were also assessed. Design/methodology/approach A qualitatively driven mixed-method approach was conducted using a nested mixed-method design. A total of 2,456 Instagram posts were visually analyzed alongside a series of interviews with elite pastry chefs over a two-year period. Findings Analysis distilled three themes that delineated how elite pastry chefs express creativity and share knowledge mindfully, ethically and altruistically on Instagram. The findings also converged to form a new theoretical model, “systems view of culinary creative sharing,” which accounts for the multifaceted considerations of culinary knowledge sharing on social media. Research limitations/implications Findings converged to form a systems view of culinary knowledge sharing. This is peculiarly useful for scholars who are interested in developing a greater understanding about “where and how” creative ideas and knowledge originate, disseminate and receive corroborations in the contemporary digital era. Originality/value This study highlighted that a new praxis of open sharing looms large in the culinary profession. This praxis symbolizes a movement away from the traditional mindset of safeguarding culinary secrets and toward a more transparent and open philosophy toward knowledge sharing in the culinary community.
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Evelyn, Evelyn, Edy Saputra, Komalasari Komalasari, and Syelvia Putri Utami. "Community training in dishwashing-liquid soap making from waste cooking oil." Riau Journal of Empowerment 1, no. 2 (January 17, 2019): 67–74. http://dx.doi.org/10.31258/raje.1.2.9.

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Cooking oil that has been used more than once is not good for health due to exposure to carcinogens. Waste cooking oil causes pollution to the environment. Waste cooking oil can be used as a raw material for making liquid soap. The objective of this activity was to introduce the knowledge and train Batu Basurat community in making dishwashing-liquid soap from waste cooking oil. The method consists of location survey, training preparation, interactive training, monitoring, and evaluation. Dishwashing-liquid soap was made by mixing preheated waste cooking oil and potassium hydroxide (KOH) at 60-70 °C for one hour until trace was formed. Then, the mixture was kept agitated every 15 minutes for 2-3 hours until it becomes more solidified and transparent. Liquid soap was made by dissolving in warm water and addition of lemon essence as a deodorizer. Batu Basurat villagers showed a great interest in the activity, showing by enthusiasm and involvement in the training. Evaluation results showed that 100% community understood on making homemade dishwashing-liquid soap and 90% community agreed that liquid soap from waste cooking oil has a commercial potential, which could increase entrepreneurship ability and economic growth of Batu Bersurat villagers.
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Amin, Fauzan, Micha Mahardika, and Dianastya Yuniarti. "Iron Fortification and bioavailibility of homemade tempeh with sesame seed." Jurnal Pendidikan Kimia 12, no. 3 (December 30, 2020): 151–55. http://dx.doi.org/10.24114/jpkim.v12i3.21164.

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Iron deficiency anemia is caused by the low intake of iron from foods. The purpose of this research was to make fortified tempeh using sesame seed with a high potential utility as iron fortificant. The iron bioavailability was carried out in vitro by simulating human digestion for raw and cooked tempeh. The iron fortificant added were 0, 10, 20, 25, 30 ,40 and 50% of sesame seed to substitute 100 grams of soybeans. The results of this study showed that the highest Fe content of 0.4539 mg was obtained by replacing 50% soybean with sesame seed. But after cooking, there is a decrease in boiled for 10, 20, 30,40,50% variants and increase in fried for 0, 10, 25, 30% variants.
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Dissertations / Theses on the topic "Cooking with homemade pastry"

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Loayza, Espinoza Lorena Milagros, Soria Evelyn Jessenia Arce, Babilon Milagros Elvira Cantaro, Yange Mayra Saucedo, and Espinoza Juan Diego Ruiz. "Tienda virtual de tortas sin preparar Provocati." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654895.

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El presente trabajo de investigación tiene por objetivo demostrar la viabilidad del proyecto PROVOCATI en su búsqueda por desarrollar un modelo de negocio de "Tortas sin preparar" no explotado aún por las empresas del rubro de pastelería que, debido a la pandemia mundial del Covid-19, han tenido la necesidad de reinventarse y adaptar su modelo de negocio. A su vez, el proyecto busca convertir la forma de adquirir tortas, en una nueva e innovadora experiencia para el consumidor. Provocati, emprende con la atención de un mercado enfocado a personas que gustan de los dulces y los postres, pero a que, a la vez, buscan con ello compartir también un "dulce momento" en familia sacando provecho a la mayor cantidad de tiempo que sus miembros deben actualmente pasar en casa y protegiéndolos a su vez de la exposición al contagio del virus. Para validar la propuesta de negocio, analizaremos el mercado objetivo mediante una investigación cualitativa a través de la metodología de entrevistas a profundidad. Además, se medirá la intención de compra del consumidor a través del uso de herramientas como landing page y redes sociales como Facebook a fin de relacionarlas con las hipótesis y a su vez ratificar nuestra propuesta de valor.
The purpose of the present study is to determine the viability of PROVOCATI project in its quest to develop a business model of "Unprepared cakes" not yet exploited by companies in the pastry industry that, due to the global outbreak of Covid-19, have had the need to reinvent themselves and adapt their business model. The project seeks to convert the way of acquiring cakes, into a new and innovative experience for the consumer. PROVOCATI company assists a market focused on people who like sweets and desserts, but who, at the same time, also seek to share a "sweet moment" with the family, taking advantage of the greater amount of time that its members must currently spend at home and protecting them at the same time from exposure of getting infected with the virus. To validate the business proposal, we will analyze the target market with qualitative research through in-depth interview methodology. In addition, the consumer's purchase intention will be measured through the use of tools such as landing pages and social networks such as Facebook in order to relate them to the hypotheses and ratify our value proposition.
Trabajo de investigación
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Books on the topic "Cooking with homemade pastry"

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A Baker's field guide to doughnuts: More than 60 warm and fresh homemade treats. Boston, Mass: Harvard Common Press, 2012.

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Gault, Simon. Homemade. Auckland, New Zealand: Penguin Books, 2013.

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Cassidy, Catherine. Almost homemade. Greendale, WI: Reiman Media Group, 2011.

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Homemade memories. Eugene, Or: Harvest House Publishers, 1991.

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Bridget, Jones, and Wolf-Cohen Liz, eds. Homemade family meals. London: MQ, 2007.

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Semi-homemade. New York: Miramax Books, 2002.

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Lee, Sandra. Semi-homemade. New York, NY: Hyperion, 2002.

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The Pastry Chef: The fundamental techniques of classic pastry arts. New York: Stewart, Tabori & Chang, 2009.

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Gurley, Mary Harvey. Homemade Christmas. Memphis, TN: Wimmer Co., 1995.

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Johnson & Wales University. College of Culinary Arts. Educational Task Force. and Johnson & Wales University. International Baking and Pastry Institute., eds. Baking and pastry. 2nd ed. Providence, R.I: Harborside Press, 1997.

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Book chapters on the topic "Cooking with homemade pastry"

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Barham, Peter. "Pastry." In The Science of Cooking, 175–98. Berlin, Heidelberg: Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56823-7_11.

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Hayter, Roy. "Pastry." In Food Preparation and Cooking, 215–36. London: Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_22.

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"Bread, Cakes, and Pastry." In The Science of Cooking, 343–80. Hoboken, NJ: John Wiley & Sons, Inc, 2016. http://dx.doi.org/10.1002/9781118910771.ch10.

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"VARIATIONS ON VIENNESE PASTRY." In Finer Cooking: Dishes For, 117–24. Routledge, 2014. http://dx.doi.org/10.4324/9781315828282-13.

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Vanz Borges, Cristine, Hector Gomez Gomez, Igor Otavio Minatel, and Giuseppina Pace Pereira Lima. "The Increase of Amines Content in the Intake of a Vegan Diet." In Vegetarianism and Veganism [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94095.

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Vegetarian and vegan consumers have increased in the last years. However, the food industry is facing problems responding to this growing market, since the food safety of several plant-based products is not well established. Fruits, vegetables and fermented products, such as nut and grains milks and cheeses, may be rich sources of biogenic amines; whereas, the levels of these compounds should be considered before the inclusion on a daily diet. Biogenic amines are a class of compounds with wide physiological activities as antioxidant properties, inductors of cell division and allergic processes, and sleep, sexual and behavioral disorders. In addition to the levels of biogenic amines, the levels of some of its precursors as tryptophan, 5-hydroxytryptophan and tryptamine will be presented. The foods eaten by vegans are consumed raw, cooked, fried, fermented and mainly through homemade processing methods, which have influence on the levels of bioactive compounds from the food matrix. Exposure to processing conditions such as handling, sanitary conditions, high temperatures, preparing methods (cooking in water or oil) influencing the levels of amines, will be discussed in this chapter to enrich the knowledge on food safety associated to vegan diets.
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Conference papers on the topic "Cooking with homemade pastry"

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Matsushima, Yukiko, and Nobuo Funabiki. "Practices of Cooking-Step Scheduling Algorithm for Homemade Cooking." In 2015 IIAI 4th International Congress on Advanced Applied Informatics (IIAI-AAI). IEEE, 2015. http://dx.doi.org/10.1109/iiai-aai.2015.189.

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Matsushima, Yukiko, Nobuo Funabiki, Tomoya Okada, Toru Nakanishi, and Kan Watanabe. "A cooking guidance function on Android tablet for Homemade Cooking Assistance System." In 2013 IEEE Region 10 Humanitarian Technology Conference (R10-HTC). IEEE, 2013. http://dx.doi.org/10.1109/r10-htc.2013.6669050.

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Matsushima, Yukiko, Nobuo Funabiki, Toru Nakanishi, and Kan Watanabe. "An application of cooking-step scheduling algorithm for homemade cooking and its extensions." In 2012 IEEE 1st Global Conference on Consumer Electronics (GCCE). IEEE, 2012. http://dx.doi.org/10.1109/gcce.2012.6379977.

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Matsushima, Yukiko, Nobuo Funabiki, Yijia Zhang, Toru Nakanishi, and Kan Watanabe. "Extensions of cooking guidance function on Android tablet for homemade cooking assistance system." In 2013 IEEE 2nd Global Conference on Consumer Electronics (GCCE). IEEE, 2013. http://dx.doi.org/10.1109/gcce.2013.6664869.

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Funabiki, Nobuo, Yukiko Matsushima, Toru Nakanishi, and Kan Watanabe. "An extension of menu planning algorithm for two-phase homemade cooking." In 2013 IEEE 2nd Global Conference on Consumer Electronics (GCCE). IEEE, 2013. http://dx.doi.org/10.1109/gcce.2013.6664853.

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