Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
19,720
result(s) for
"Baking"
Sort by:
Applications of Microbial Enzymes in Food Industry
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Journal Article
Baking with steel : the revolutionary new approach to perfect pizza, bread, and more
Shares cooking techniques and recipes from the creator of the Baking Steel, from breads and pizzas to cookies and ice cream-- Source other than Library of Congress.
Book
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing
Das Gefrieren von Brotteig ermöglicht eine beträchtliche Steigerung der betrieblichen Flexibilität in der Backbranche, jedoch erfolgt dies auf Kosten der Produktqualität. Die während des Einfrierens, der TK-Lagerung und des Auftauens stattfindenden physikalischen und chemischen Veränderungen sind bisher nur zum Teil verstanden. Das erste Ziel der vorliegenden Arbeit bestand darin, eine Methode zur Untersuchung der Mikrostruktur gefrorenen Brotteigs zu entwickeln. Die Methode nutzt die spezifischen Raman-Spektren der Hauptbestandteile gefrorenen Teigs, um ihre jeweilige räumliche Verteilung in den Proben zu ermitteln und entsprechende Bilder zu generieren. Auf den so gewonnenen Bildern stellte sich Eis als kontinuierliches dreidimensionales Netzwerk dar. Außerdem zeigte sich, dass die Bildung größerer Eisblöcke während des Gefrierens durch die Anwesenheit der anderen Teigbestandteile stark limitiert wird. Weizenmehl hat eine komplexe chemische Zusammensetzung, als Ergebnis zahlreicher genetischer sowie Umwelt- und Prozessfaktoren. Das zweite Ziel der Arbeit bestand darin, unter den in der Wertschöpfungskette üblichen analytischen Methoden diejenigen zu identifizieren, die die besten Aussagen zur Eignung der Mehle für TK-Anwendungen geben. Methoden, die die Funktionalität des Glutens sowie die Wasseraufnahme charakterisieren, zeigten sich diesbezüglich als besonders relevant.
eBook
Fairy tale baking : more than 50 enchanting cakes, bakes, and decorations
\"Whether you've always loved the ethereal beauty of Snow White, the fun of Alice in Wonderland, or the romance of Sleeping Beauty, now you can enjoy iconic fairy tale scenes as delicious cakes and bakes\"--Dust jacket.
Book
Simulation and design optimization of embedded steam baking integrated machine bottom plate structure
To address the challenges related to excessive deformation of the bottom plate during the opening and closing of the steam-baking integrated machine door, a comprehensive approach that incorporates finite element simulation and experimental testing was employed to investigate the plate’s deformation characteristics. Various structural parameters influencing the bottom plate were evaluated, and a series of enhancement strategies for the bottom plate structure were proposed. Following the optimization process, subsidence deformation of the bottom plate was reduced by 64%, and warpage deformation was reduced by 13.6%. Thus, a solid groundwork was established for subsequent structural stiffness analysis and optimization endeavors in the realm of embedded steam-baking integrated machines.
Journal Article
Bake like a pro!
Today is the first day of Sage's magical internship! Her fellow wizards-in-training get to study pyromancy and transfiguration, but Sage has been assigned an internship in...baking? She doesn't think that sounds fun, or particularly magical! But her instructor, Korian, insists that baking is a tasty form of alchemy. In an enchanted kitchen where the ingredients insist that you eat them, Sage learns the simple science behind baking--and that's the best kind of magic trick! In Bake Like a Pro! , you'll learn how different combination of proteins, fats, and liquids will result in textures that lend themselves to perfect pies, breads, cookies, and more! Follow these simple recipes, and you'll be able to bake a pizza and frost a cake--no magic necessary!
Book
Standardization of teff (Eragrostis teff) injera making process conditions for better physicochemical and sensory quality
Injera is a type of flatbread that is fermented, naturally leavened, and native to Ethiopia. However, injera quality can vary depending on the processing steps used, even if the same variety of teff is used. This research was conducted to optimize the prebaking processing and baking conditions to produce better quality teff injera suitable for industrial and export purposes. Four experiments were conducted to optimize the injera‐making process. The first two phases focused on optimizing the prebaking processing conditions (fermentation temperature and time, absit mixing ratio, absit cooking time, and secondary fermentation time). The best physicochemical qualities were obtained at a primary fermentation temperature of 25°C for 64 h, an 8% mixing ratio of absit with 10 min of cooking, and a secondary fermentation time of 4 h. In the third phase, baking temperature (195 ± 5, 215 ± 5, 235 ± 5, and 255 ± 5°C) and time (1, 2, and 3 min) were evaluated. The results showed that the best response variables were obtained at a temperature of 255 ± 5°C for 2 min or 235 ± 5°C for 3 min. Finally, the optimized conditions were validated on five different varieties [DZ‐Cr‐387, DZ‐Cr‐2124, white (T‐BT), white (T‐GK), and sergegna teff (T‐E)] of teff grain. The results indicated that the optimized conditions could produce better quality and consistent teff injera on a large commercial scale, which would suit both local and export markets. The traditional‐based processing approach influences the quality of Injera. To standardize the traditional‐based processing approach. Four consecutive experiments were conducted, and optimized conditions were obtained. The processing conditions were further validated to fit for industrial and export purposes. The result is an input to standardize Injera making to industry‐level procedure.
Journal Article
