搜索结果: 16-30 共查到“知识库 食品焙烤加工技术”相关记录76条 . 查询时间(3.934 秒)
Evaluation of wheat/non-traditional flour composite
dietary fibre flour, minerals proteins resistant starch baking test
2014/7/10
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used ...
烤盘形状优化问题建模分析
热传导 正多边形 面积有效利用率 均匀加热率
2014/6/19
在探讨使用矩形烤盘烘烤蛋糕容易使蛋糕边角烤糊的原因时，本文建立了“单芯棒”传导模型。烘烤中的蛋糕被视为由众多单一“棒”组成，温度的传导看作是通过这一个个“棒”从烤盘边缘向蛋糕中心传导，并假设温度在棒中传导时互不影响。为了简化模型便于分析，本文着重探讨了烤盘是正多边形时温度的传导情况。对蛋糕确定点温度分析时，考虑该点四周热流的影响，对该点四周热流进行合成，进而分析该点一定时间内热量积聚情况。在分析后...
Use of Pulse Ingredients to Develop Healthier Baked Products
Pulse Ingredients Develop Healthier Baked Products
2014/5/23
With growing interest in formulating more nutritious ready-to-eat foods, the food industry is looking for alternative ingredients that can deliver enhanced nutrition and functionality. Pulses are high...
The Effect of Ultraviolet and Heat Treatments on Microbial Stability, Antioxidant Activity and Sensory Properties of Ready-to-serve Tropical Almond Drink
Ultraviolet Heat Treatments Antioxidant Activity
2016/6/1
There is a growing trend towards the production of ready to use multifunctional foods which has nutritional and medicinal value as well as good sensory properties. On the other hands, microbial safety...
Supercritical Fluid Extraction of Palm Kernel Oil from Palm Kernel Cake
Palm Kernel Cake Palm Kernel Oil
2016/6/1
Supercritical fluid carbon dioxide (SC-CO2) at pressure 19.8 MPa and temperature 51°C with different amount of ethanol (0-100 mL) was studied the extraction of palm kernel oil from palm kernel cake. T...
Solvent retention capacity for different wheats and flours evaluation
commercial wheat wheat variety composite flour SRC Tukey’s test
2014/2/25
The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacit...
The aim of this study was to produce low calorie cake, by replacing Fat or sugar or fat and sugar together (fat-sugar) in cake with different levels (0, 25, 50 and 75%) of artichoke (as fat replacer),...
Cooking rate of pineapple bakery jam was investigated and the effect of cooking temperature, stirring speed and batch volume on rate constant was examined. The linear relationship between the logarith...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
Mixolab versus Alveograph and Falling Number
Principal Component Analysis Mixolab Alveograph Falling Number protein content wet gluten
2014/2/27
Recently, in 2005, a new method for monitoring the rheological properties of the dough on the entire technological process of bread making became available through Mixolab at an international level. T...
Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
polyunsaturated fatty acid phospholipids starch gelatinization
2009/7/8
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
Heat Transfer in Meat Patties during Double-Sided Cooking
heat transfer meat patties double-sided cooking
2009/7/8
A simplified mathematical model was developed to predict the temperature profiles during meat patty cooking by double-sided pan-frying. Conduction was considered the main mechanism for heat transfer, ...
Effect of Lipase Combined with α-Amylase on Retrogradation of Bread
lipase α-amylase retrogradation
2009/7/7
The effects of purified lipase and α-amylase were tested for the retrogradation of starch in bread and their impact on some rheological properties. The combined addition of lipase and α-amylase increa...
Effect of Leek（A. ampeloprasum L.）and Scallion（A. chinense L.）on Breadmaking Properties
breadmaking leek scallion
2009/6/18
Allium such as leek (A. ampeloprasum L.) and scallion (A. chinense L.) powders blended with wheat flour improved the breadmaking properties of bread height (mm) and specific volume (cm3/g). Brabender ...