scholarly journals Effect of canola proteins on rice flour bread and mathematical modelling of the baking process

2019 ◽  
Vol 56 (8) ◽  
pp. 3744-3753
Author(s):  
Kamela Salah ◽  
Egor A. Olkhovatov ◽  
Mohammed Aïder
1994 ◽  
Vol 23 (3) ◽  
pp. 321-336 ◽  
Author(s):  
B. Zanoni ◽  
S. Pierucci ◽  
C. Peri

2012 ◽  
Author(s):  
Aleksandras Krylovas ◽  
Natalja Kosareva ◽  
Olga Navickiene

Pneumologie ◽  
2017 ◽  
Vol 71 (S 01) ◽  
pp. S1-S125
Author(s):  
S Berger ◽  
C Gökeri ◽  
U Behrendt ◽  
SM Wienhold ◽  
J Lienau ◽  
...  

2020 ◽  
Vol 29 (11) ◽  
pp. 50-55
Author(s):  
V.I. Maklyukov ◽  
◽  
E.O. Gerasimova ◽  
N. V. Labutina ◽  
E.N. Rogozkin ◽  
...  

The article considers the results of research conducted during electric contact heating of rye-wheat dough pieces. It is established that the electrical conductivity of the crumb dough does not depend on the total humidity of the material, but mainly on the amount of free moisture. Using the current and temperature graphs, you can imagine how free moisture changes during the baking process and the influence of the thermophysical and colloidal process on the change in the value of free moisture. Experimentally determined the amount of heat that is spent on baking 1 kg of bread. The accuracy of the theoretical calculation of this parameter in the heat balance of the baking chamber is confirmed.


2003 ◽  
Author(s):  
Qi-Xiao Ye ◽  
Werner Blum ◽  
Ken Houston ◽  
Qi-Yuan Jiang

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