Design of domestic electric oven using uniformity of browning index of bread in baking process
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Mechanical Science and Technology"
DOI: 10.1007/s12206-019-0827-7
Abstract: The browning index (BI) represents the color of browning bread and is an important part of the baking process when using a domestic electric oven. Previous studies have developed CFD models for analyzing the baking… read more here.
Keywords: domestic electric; process; browning index; electric oven ... See more keywords
Validation of the baking process as a kill-step for controlling Salmonella in muffins.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.03.007
Abstract: This research investigates the potential risk of Salmonella in muffins when contamination is introduced via flour, the main ingredient. Flour was inoculated with a 3-strain cocktail of Salmonella serovars (Newport, Typhimurium, and Senftenberg) and re-dried… read more here.
Keywords: kill step; salmonella muffins; salmonella; baking process ... See more keywords
Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.04.071
Abstract: Abstract This work aimed to study the interaction of sourdough fermentation based on a mixed culture of Lactobacillus plantarum 98a, Lactobacillus sanfranciscensis BB12, Lactobacillus brevis 3BHI with baking process (210–250 °C x 10–20 min) on dietary fiber… read more here.
Keywords: wheat; phenolic compounds; bread; sourdough fermentation ... See more keywords
Strain-dependent assessment of dough’s polymer structure and functionality during the baking process
Sign Up to like & getrecommendations! Published in 2023 at "PLOS ONE"
DOI: 10.1371/journal.pone.0282670
Abstract: During the baking process, the functionality of the heterogeneous dough matrix changes as the composing polymers experience conformational transition processes. The thermally induced structural changes affect the involvement and functionality of the polymers in the… read more here.
Keywords: rheology; dough matrix; strain hardening; strain ... See more keywords
Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1001597
Abstract: A study was conducted to validate a simulated traditional crust pepperoni pizza baking process to control Shiga toxin-producing Escherichia coli (STEC) and to determine the heat resistance characteristics of STEC in pizza dough. Pizza dough… read more here.
Keywords: crust pizza; baking process; traditional crust; pizza ... See more keywords
Physical Property Evolution of the Anode Mixture during the Baking Process
Sign Up to like & getrecommendations! Published in 2021 at "Materials"
DOI: 10.3390/ma14040923
Abstract: The Hall-Héroult process uses prebaked carbon anodes as electrodes. The anode’s quality plays a crucial role in the efficiency of the aluminium production process. During the baking process, the anode undergoes complex physicochemical transformations. Thus,… read more here.
Keywords: high temperatures; permeability; anode; mixture ... See more keywords
Modeling of Thermo-Chemo-Mechanical Properties of Anode Mixture during the Baking Process
Sign Up to like & getrecommendations! Published in 2021 at "Materials"
DOI: 10.3390/ma14154320
Abstract: In the Hall–Héroult process, prebaked carbon anodes are utilized to produce primary aluminium. The quality of the anode plays a crucial role in the efficiency of electrowinning primary aluminium. In the production of anodes, the… read more here.
Keywords: thermo chemo; chemo mechanical; process; anode ... See more keywords