Explore the vast range of titles available.

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.

The purpose of current study is to monitor the Acrylamide (AA) contents in biscuits produced on the industrial scale. Effect of sugar types, inverted sugar syrup and sucrose, and baking conditions including time and temperature on the AA formation were studied in rotary moulded biscuit at the industrial scale. The AA content and the correlation between AA concentration and CIE color space parameters of L*a*b* and C index was studied. The AA formation was effectively decreased by replacement of the inverted sugar syrup of 2% w/w with sucrose of 1% w/w. The least AA content was found in samples made with 5% inverted sugar and 15% sucrose and the highest concentration of AA was observed in samples made with 9% inverted sugar and 13% sucrose. The effect of sugar on acrylamide formation was pronounced for inverted sugar and sucrose, expectedly. To assess the effect of baking condition, increasing the mean temperature of three zones of tunnel oven from 307 to 320 °C led to rising AA concentration, while the amount of AA reduced with increasing the mean oven temperature from above 320 °C. The results of the color analysis of biscuit samples revealed that a significant correlation was observed between AA concentration and brightness parameter L*, while parameters a*, b* and C did not show significant differences. The overall results suggest that the industrial rotary moulded biscuit without any difference in overall acceptability, but having the lowest acrylamide content can be manufactured by decreasing the baking mean temperature for a long time and also replacing inverted sugar syrup with sucrose.

Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formula may influence the dough and bread quality properties. This study investigated the effect of partial substitution of wheat flour with OFSP (10–50%) and pumpkin flour (10–40%), baking temperature (150–200 °C) and baking time (15–25 min) on the quality properties of the composite dough and bread using response surface methodology (RSM). Dough rheological, bread physical and textural properties were analyzed, modelled and optimized using RSM. Satisfactory regression models were developed for the dough and bread quality attributes (R 2  > 0.98). The dough development time, crust redness, hardness, and chewiness values increased while optimum water absorption of dough, specific volume, lightness, springiness, and resilience of bread decreased significantly (p < 0.05) with increasing incorporation of OFSP and pumpkin flour in the bread formula. Additionally, the specific volume, crust redness, crumb hardness, and chewiness of the composite bread increased significantly (p < 0.05) with increasing baking temperature from 150 to 180 °C but reduced at higher baking temperatures (≥ 190 °C). The staling rate declined with increased OFSP and pumpkin flour whereas increasing the baking temperature and time increased the bread staling rate. The optimized formula for the composite bread was 78.5% wheat flour, 11.5% OFSP flour, 10.0% pumpkin flour, and baking conditions of 160 °C for 20 min. The result of the study has potential applications in the bakery industry for the development of functional bread. Graphical Abstract

The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31 °C/min) corresponding respectively to baking temperature of 220 and 240 °C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T 20, T 21 and T 22 ) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.

The objective of this study was to investigate the effect of oil type and oxidation status on acrylamide (AA) formation and colour development in potato products under domestic baking conditions. Sunflower, soybean and olive oil were used; the first one was thermally oxidized to obtain different oxidation status. A potato dough containing 10 % oil, potato powder, flour and water was shaped into thin discs and baked at 180 °C for different heating times. AA concentration, moisture content and surface colour were determined. Results obtained showed that neither the nature of lipids present, in terms of content of unsaturated fatty acids, nor the degree of fat oxidation influenced AA formation in low-fat baked potato products. Browning ratio higher than 45 % and moisture content lower than 17 % resulted in dark brown, almost burnt, products. Moreover, in those cases, no correlation could be found between those variables and AA content, since formation and degradation simultaneously occur. When the browning ratio ranged between 0 and 45 %, a good linear correlation with AA formation was observed, suggesting that the browning ratio may be considered as a reliable indicator of AA concentration. Finally, AA less than 1000 μg/kg, which is an indicative value that has been recently set for potato crisps by the European Commission, corresponds to a browning ratio of less than 8 % and moisture content more than 23.5 %.

This chapter presents a review of the baking process from an engineering point of view, focusing on bread as product. The main objective is to deliver technological considerations based on a global perspective of the process, i.e. by simultaneously analysing transport phenomena and quality aspects occurring in the product during baking. In addition, baking equipment design is discussed in order to give a more extensive framework for baking process design. Process modelling and simulation appear to be very useful and powerful tools, following the principles of modern process design.

Roasting is an important step in the pretreatment of biomass upgrading. Roasting can improve the fuel quality of biomass, reduce the O/C and H/C ratios in the biomass, and provide the biomass with a fuel quality comparable to that of lignite. Therefore, studying the structure and component evolution laws during biomass roasting treatment is important for the rational and efficient utilization of biomass. When the roasting temperature is 200–300 °C, the cellulose and hemicellulose in the biomass undergo a depolymerization reaction, releasing many monocyclic aromatic hydrocarbons with high reactivity. The proportion of monocyclic aromatic hydrocarbons in biomass roasting products can be effectively regulated by controlling the reaction temperature, residence time, catalyst, baking atmosphere, and other factors in the biomass roasting process. This paper focuses on the dissociation law of organic components in the pretreatment process of biomass roasting.

To investigate the impact of various baking stages and air preheating temperatures on the baking process of a heat-storage ladle, this study employs ANSYS Fluent 2023R1 software to develop a multi-field coupled mathematical model. This model simulates gas flow, combustion, and heat transfer within the ladle. And the focus is to analyse the changing law of temperature distribution in the ladle. The results reveal that, under the specified numerical simulation boundary conditions, a localized low-temperature zone forms within the ladle during the small-fire and medium-fire baking stages. An increase in air preheating temperature by 200 K results in a linear increase in the inner wall surface temperature, averaging 13.3 K. In terms of energy efficiency, when the air preheating temperature reaches 1273 K, energy savings are estimated to be approximately 39.2%. The simulation findings presented in this study have both theoretical and practical implications for optimizing the ladle baking process.

Both spore and vegetative forms of Bacillus species have been used as probiotics, and they have high stability to the surrounding atmospheric conditions such as heat, gastric conditions, and moisture. The commercial Bacillus probiotic strains in use are B. cereus , B. clausii , B. coagulans , B. licheniformis , B. polyfermenticus , B. pumilus , and B. subtilis . These strains have antimicrobial, anticancer, antioxidant, and vitamin production properties. However, Bacillus probiotics can also produce toxins and biogenic amines and transfer antibiotic resistance genes; therefore, their safety is a concern. Studies on the microbiome using probiotic Bacillus strains are limited in humans. Most microbiome research has been conducted in chicken, mouse, and pig. Some Bacillus probiotics are used as fermentation starters in plant and soybean and dietary supplement of baking foods as a probiotic carrier. This review summarizes the characterization of Bacillus species as probiotics for human use and their safety, microbiome, and probiotic carrier.

Why did you do this work?Peripheral intravascular catheterisation is one of the most frequently performed invasive procedures on paediatric wards.1 Multiple failed attempts can be distressing for both the child and their family, as well as frustrating for healthcare providers.2 While ultrasound-guided cannulation is a valuable skill for paediatric clinicians, particularly in cases of difficult access, many clinicians outside of the Paediatric Intensive Care Unit (PICU) have limited exposure to this technique.This project aimed to enhance paediatric clinicians’ confidence in using ultrasound guidance for difficult peripheral vascular access through hands-on simulation training.What did you do?I designed and conducted small-group, hands-on simulation training sessions using ultrasound-guided vascular access training blocks (Blue Phantom). These blocks simulate the look and feel of veins under ultrasound, allowing healthcare professionals to refine their skills in a safe environment. Each session was designed to last approximately an hour, offering participants ample time for hands on practical experience. The training began with a concise introduction covering the indications and limitations of using ultrasound for vascular access in paediatric patients. This was followed by a demonstration of the ultrasound-guided vascular access procedure by the instructor, ensuring that participants had a clear understanding of the process. After the demonstration, participants were given the opportunity to practice the procedure themselves, using the ultrasound-guided vascular access blocks. The small group format enabled personalised guidance and feedback, optimising the learning experience for each participant.What did you find?Twenty-three clinicians attended the sessions. Nearly half of the attendees had 5 or more years of prior paediatric cannulation experience and 82% rated themselves 7 or higher on a 1-10 scale for confidence in cannulation without ultrasound. 65% of the participants reported encountering difficult cannulations at least weekly.The training was well-received, with all participants agreeing that the teaching met their expectations. Every clinician reported an improvement in their confidence using ultrasound guidance for vascular access following the sessions (figure 1). Hands-on practice, clear instruction, and practical relevance were key highlights of the teaching sessions.Abstract 8331 Figure 1[Image Omitted. See PDF.]What does it mean?The training significantly boosted participants’ confidence and skills in ultrasound-guided intravenous cannulation, giving them a valuable new tool to approach difficult vascular access cases. While the clinicians will still require more practical experience to fully master the technique, the session has provided a strong foundation in a safe environment.ReferencesVariables influencing intravenous catheter insertion difficulty and failure: an analysis of 339 intravenous catheter insertions 2005.Naik Vibhavari M, et al.Vascular access in children 2019