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Development of high baking quality winter wheat Annie
baking quality cultivar description disease resistance Pch1 gene Triticum aestivum L. winter hardiness
2014/12/1
Czech J. Genet. Plant Breed., 50 (2014): 293-295
Annie is a medium-early winter wheat developed at the Plant Breeding Station, Stupice, SELGEN, a.s., Czech Republic and registered in the Czech Republ...
Starch tray with addition of different components foamed by baking process
calcium stearate foam polyvinyl alcohol potato starch waste frass waste paper pulp
2014/2/24
The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio betwee...
Formation of acrylamide during baking of shortcrust cookies derived from various flours
acrylamide asparagine reducing sugars shortcrust cookies flours
2014/2/25
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary wit...
Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines
Wheat Nitrogen Fertilization Protein Composition Dough Properties
2013/3/4
Five experimental bread wheat lines (BWL) were grown at the Yaqui Valley Experimental Station in Sonora, México during two consecutive growing cycles. The effect of five nitrogen fertilization (NF) tr...
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
mixolab alveograph rheofermentometer dough baking quality
2014/2/26
The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour suppl...
Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system
winter wheat Fusarium spp. bread making quality Mixolab
2014/2/25
The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mix...
Development of a Benchtop Baking Method for Chemically Leavened Crackers. I. Identification of a Diagnostic Formula and Procedure
Development Benchtop Baking Method Chemically Leavened Crackers I. Identification of a Diagnostic Formula Procedure
2014/5/23
A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened crackers. To identify a diagnostic cracker formula,...
Baking quality of winter wheat varieties in organic farming
winter wheat organic farming baking quality
2010/1/19
The technological value of wheat is negatively influenced by organic methods of
cultivation. The critical factor is the crude protein content and quality. The aim of this paper is to identify difere...
IDENTIFICATION OF HEAT AND MASS TRANSFER PROCESSES IN BREAD DURING BAKING
bread dough heat and mass transfer mathematical model
2009/10/13
A mathematical model representing temperature and moisture content in bread during baking is developed. The model employs the coupled partial differential equations proposed by Luikov [5,6]. Dependenc...
The Effect of Harvest Time on the Baking Quality of Wheat Breeding Line Tohoku 205
Extensogram Farinogram Harvest time Moisture content
2009/7/16
The effect of harvest time on baking quality was investigated with wheat breeding line Tohku205. Grains harvested at 30, 36, 40, 45, and 51 days after anthesis had 46.2, 42.1, 29.4, 22.8 and 25.3% moi...
The Effects of Timing of Nitrogen Derssing on the Baking Quality of Winter Wheat
Extensiblity Farinogram Nitrogen dressing Protein content Ratio of loaf volume to weight
2009/7/16
The effects of nitrogen dressing at different growing stages on baking quality were investigated by using the winter wheat breeding line Tohoku205. The relation between flour protein content and ratio...
Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
breadmaking domestic wheat fermograph
2009/6/18
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...
Effect of Substitution of Waxy-Wheat Flour for Common Flour on Dough and Baking Properties
waxy-wheat flour breadmaking starch dough
2009/6/17
The effect of substitution of waxy-wheat flour (WWF) for common wheat flour, ‘Hermes’ on dough and baking properties was determined. Flours consisting of 20% WWF and 80% Hermes (20 WWF) and 40% WWF an...
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
bread baking bakery heat and mass transfer
2009/6/17
In bread-making, baking process is one of the key steps to produce the final product qualities including texture, color and flavor, as a result of several thermal reactions such as nonenzymatic browni...
The Effect of Gelatinized Starch on Baking Bread
gelatinized starch white bread yukone MRI
2009/6/10
The effects of adding gelatinized starches to a kneading dough (a process known as yukone in Japanese) on the crumb grain of baked white breads were studied using magnetic resonance imaging (MRI) and ...