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1 sty 2023 · The baking method is an operation during which dough or batter—generally a starchy food—goes through changes to achieve the desired final characteristics, which are generally: volume increase, color, alveolar texture, and flavor.
1 sty 2015 · Increasingly the operations of mixing, dividing and moulding are becoming mechanized. The purpose of this chapter is to discuss the essential elements of dough mixing and processing, to consider how they are achieved and to consider how equipment design can impact on final product quality.
1 sie 2007 · Wong et al. (2007a) applied a two-dimensional Computational fluid dynamics (CFD) model to the process control design for an industrial continuous bread baking oven. Many researchers used CFD...
impeller gearing system dough mixer was designed and developed. Each unit parts of the mixer were designed following standard engineering principles for part-sizing, using locally available materials.
1 wrz 2021 · Effects of baking technologies on bread and baked products quality were summarized. •. Modes of heat transfer, dough-bread transition, and types of ovens were described. •. Specific strategies to improve baking process and ovens were suggested. •. Conventional ovens can be improved by coupling with steam and vacuum technologies. •.
1 sty 2012 · Full-fat, enzyme-active soya flour may be used as a functional dough ingredient. It has two principal beneficial functions, both arising from its lypoxygenase enzyme system: they are to bleach the flour and assist in dough oxidation.
Abstract. Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and principal component analysis. The generalised Maxwell model was applied to estimate the ...
