Thermal and fluid dynamic analysis of an air-forced convection rotary bread-baking oven by means of an experimental and numerical approach
Sign Up to like & getrecommendations! Published in 2017 at "Applied Thermal Engineering"
DOI: 10.1016/j.applthermaleng.2017.02.037
Abstract: Abstract In this paper experimental and CFD numerical analyses of an air-forced convection rotary bread-baking oven are presented. A particular experimental methodology for the thermo-fluid dynamic characterization of the rotary oven has been adopted. The… read more here.
Keywords: baking oven; bread baking; air forced; rotary bread ... See more keywords
Research progress on the formation mechanism and detection technology of bread flavor.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16254
Abstract: With a long history of fermentation technology and rich flavors, bread is widely consumed by people all around the world. The consumer market is huge and the demand is wide. However, the formation mechanism of… read more here.
Keywords: formation mechanism; technology; bread baking; flavor ... See more keywords
History and Domestication of Saccharomyces cerevisiae in Bread Baking
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DOI: 10.3389/fgene.2020.584718
Abstract: The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread, S. cerevisiae has been isolated from environments ranging… read more here.
Keywords: saccharomyces cerevisiae; cerevisiae bread; bread baking; history ... See more keywords