Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 113 for “"baking"”.
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Short-time baking systems
Digitized by Kansas Correctional Industries
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Short-time baking systems
Digitized by Kansas Correctional Industries
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Baking performance of ascorbyl-6-palmitate in pup loaves
Typescript (photocopy).
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An archaeological study of baking and bread in New Kingdom Egypt
… to the development of three different models for baking in New Kingdom Egypt. Bread was baked from untreated raw emmer, or from germinated emmer which was then air-dried and milled, or thirdly, from germinated emmer which was roasted prior to milling. These results have implications for the …
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Genetic control and prediction of milling and baking quality for UK wheat breeding
… to enable enhanced selection for milling and baking quality in collaboration with the DSV UK breeding programme. A wheat multi-parent advanced generation intercross population was used to investigate the genetic control of multiple wheat quality and micronutrient traits. This analysis …
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Exploring elementary school students' funds of knowledge and personal feelings about cooking and baking
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-11 without embargo terms
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The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits
… (pectin, gum, and oat fiber) in a southern-style baking powder biscuit was evaluated at substituted levels of 33%, 66%, and 100%. Objectives and sensory tests were conducted on all samples. Results were compared to the control for the determination of significant differences at (p<0.05). Overall …
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The effect of nitrogen fertilization on protein content and bread baking properties of wheat flour
… wheat grain and flour protein content and bread baking properties were examined. Nitrogen fertilization regimens tested included the single spring application of 168 kg/ha in growth stages 25 or 30, the split spring application of 224 kg/ha in growth stages 25 and 30, and no nitrogen application …
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The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour
… protein and lipid content of soft wheat flour to baking quality and their changes as a result of chlorination. Coker 916, soft red winter wheat, was grown under different fertilization treatments involving rate and application time to alter protein content. One-half of all flour treatments were …
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Genomic selection for glume blotch resistance and milling and baking quality traits in soft red winter wheat
… form of flour. Maintaining superior milling and baking quality while improving disease resistance are key objectives in a breeding program. Selection for milling and baking quality is critical for the acceptance of new wheat varieties to end users - millers and bakers. Fungal pathogens present a …
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Historical shifts in knowledge, skill and identity in the South African plant baking industry : implications for curriculum
… 2001). The South African plant (large scale) baking industry is an industry undergoing significant change with the introduction of cutting edge technology and automation. The aim of this study is to examine the shifts in organisation of work in the South African plant baking industry and, in …
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Effect of nitrogen, sulfur, and potassium chloride fertilization on the baking quality of soft red winter wheat
… and the flour produced was used to evaluate the baking quality of the wheat. Objective tests were performed on the flour samples. Significant differences in flour analysis were found among the three treatments. Farinograph curves for all treatments had medium peak time and short stability giving …
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The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin
Utilization of a fat substitute (100% replacement) with and without added fungal protease, fungal amylase, and bacterial amylase in a muffin was compared to a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical and sensory data were reported …
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Following recipes with a cooking robot
… robot system that interprets natural language baking recipes into baking instructions which it follows to execute the recipe, from mise en place presentation of the ingredients through baking in a toaster oven. We developed parameterized motion primitives for baking. The motion primitives …
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Investigating the chemical basis of functionality differences between beet and cane sugar sources in model egg white foams and other products
… foam stability, and water loss during simulated baking were obtained. No meaningful difference was found between beet and cane meringues in moisture content, water activity, and foam stability prior to baking. After baking, however, beet meringue cookies where shown to have higher moisture …
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The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins
… honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins. The fat reduced muffins also utilized a hydrocolloid fat replacer, bacterial and fungal amylases, and an emulsifier (DATEM). Results showed that both liquid and dry honey significantly (p<0.05) …
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The Nonenzymatic Browning Reaction of Whole Wheat Bread
… sweeteners studied and added before or after baking and adequate vitamins and minerals for the animals' needs. The rats were divided into six groups, designated A through F. Groups A, C, and E were fed bread diets that had the sweeteners honey, corn syrup, and white table sugar added …
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Investigation of the Superconducting Properties of Niobium Radio-Frequency Cavities
… of field emission. A low temperature "in-situ" baking under ultra-high vacuum has been successfully applied by several laboratories to reduce those losses and improve the cavity's quality factor. Several models have been proposed to explain the cause of the <em>Q</em>-drop and the baking effect. …
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Investigation of winter wheat sowing date management and genetic architecture of malting quality in winter barley and milling/baking performance in soft red winter wheat
… with grain characteristics, milling, and/or baking performance along with phenotypic data for both populations, other putative QTL, and transgressive progeny with exceptional flour yield and cookie diameters. A region on 3A (Qfy.vt.3A.Jtwn) is a strong candidate to be utilized for MAS in soft …
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Design of a measurement device for bread dough proofing
… it to rise and achieve its final form during baking. One of the most time-sensitive and critical stages is the final period before baking, also known as the final proof. During this stage, starches in the flour break down into sugars, which are consumed by the yeast. The yeast then produces …
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