Baked Egg and Milk Exposure as Immunotherapy in Food Allergy.

PubMed

Leonard, Stephanie A

2016-04-01

Baked milk and egg have the potential to act as a form of oral immunotherapy (OIT). Clinical studies have shown that a majority of milk- and egg-allergic children can tolerate these allergens modified in baked form, and immunologic changes reported in subjects ingesting baked milk and egg mirror those seen in food allergy OIT trials. In addition, several studies have indicated that resolution of milk and egg allergies occur sooner in populations regularly ingesting baked milk and egg. Oral food challenges remain the best method for determining tolerability of baked milk and egg since baseline characteristics and diagnostic testing have not been reliable predictors. In this review, we explore the tolerability of baked milk and egg and their potential as OIT treatment for milk and egg allergy.

Tolerance of a high-protein baked-egg product in egg-allergic children.

PubMed

Saifi, Maryam; Swamy, Nithya; Crain, Maria; Brown, L Steven; Bird, John Andrew

2016-05-01

Egg allergy is one of the most common immunoglobulin E (IgE)-mediated food allergies. Extensively heating egg has been found to decrease its allergenicity and 64% to 84% of children allergic to egg have been found to tolerate baked-egg products. Because there is no reliable method for predicting baked-egg tolerance, oral food challenges remain the gold standard. Prior studies have reported on baked-egg challenges using up to 2.2 g of egg white (EW) protein. To establish whether children with egg allergy would pass a baked-egg challenge to a larger amount of egg protein and the potential criteria for predicting the likelihood of baked-egg tolerance. A chart review was conducted of all patients 6 months to 18 years of age with egg allergy who underwent oral baked-egg challenges at Children's Medical Center Dallas over a 2-year period. Challenges were conducted in the clinic with a 3.8-g baked-egg product. Fifty-nine of 94 patients (63%) tolerated the 3.8-g baked-egg product. The presence of asthma (P < .01), EW skin prick test (SPT; P < .01) reactive wheal, and EW-specific IgE level (P = .02) correlated with baked-egg reactivity, whereas ovomucoid-specific IgE level did not. The positive predictive value approached 66% at an EW SPT reactive wheal of 10 mm and 60% for an EW-specific IgE level of 8 kUA/L. Most subjects with egg allergy tolerated baked egg. This study is the first to use 3.8 g of EW protein for the challenges. The EW SPT wheal diameter and EW-specific IgE levels were the best predictors of baked-egg tolerance. Copyright © 2016 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion.

PubMed

Hughes, Adrienne; Brown, Alisha; Valento, Matthew

2016-09-01

Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion

PubMed Central

Hughes, Adrienne; Brown, Alisha; Valento, Matthew

2016-01-01

Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects. PMID:27625729

Baked milk- and egg-containing diet in the management of milk and egg allergy.

PubMed

Leonard, Stephanie A; Caubet, Jean-Christoph; Kim, Jennifer S; Groetch, Marion; Nowak-Węgrzyn, Anna

2015-01-01

Cow's milk (CM) and hen's egg allergies are among the most common food allergies in children. With evidence of increasing food allergy prevalence and more persistent disease, it has become vital to improve the management of CM and egg allergies. The ability to tolerate baked milk or egg, such as in a cake or muffin, has been associated with an increased chance of tolerance development. Studies report that about 70% of CM- and egg-allergic children can tolerate baked milk or egg and that incorporating baked milk or egg into the diet is well tolerated. Being able to add baked milk or egg into the diet can also increase quality of life by expanding the diet, boosting nutrition, and promoting inclusion in social activities. There is some debate over how baked milk and egg should be introduced, at home or in a supervised setting. Anaphylaxis and treatment with epinephrine during baked milk or egg challenges have been reported. Study of potential biomarkers to predict tolerability of baked milk and egg, such as serum specific IgE levels and skin prick test wheal diameters, is ongoing. Many parents can reliably report that their CM- or egg-allergic child is already consuming baked goods without symptoms. However, for those who cannot report such tolerance, the most prudent approach is to perform a supervised oral food challenge to determine the tolerability of baked milk and egg. The purpose of this article was to review the pathophysiology, clinical data, and safety of baked milk and egg and provide a practical guide to managing CM allergy and/or egg allergy. Recipes for baked milk and egg challenges and guidance on how to add baked milk and egg if tolerated to the child's regular diet are provided. Copyright © 2015 American Academy of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Influence of electrical and hybrid heating on bread quality during baking.

PubMed

Chhanwal, N; Ezhilarasi, P N; Indrani, D; Anandharamakrishnan, C

2015-07-01

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm(3)), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.

Computational fluid dynamics modeling of bun baking process under different oven load conditions.

PubMed

Tank, A; Chhanwal, N; Indrani, D; Anandharamakrishnan, C

2014-09-01

A computational fluid dynamics (CFD) model was developed to study the temperature profile of the bun during baking process. Evaporation-condensation mechanism and effect of the latent heat during phase change of water was incorporated in this model to represent actual bun baking process. Simulation results were validated with experimental measurements of bun temperature at two different positions. Baking process is completed within 20 min, after the temperature of crumb become stable at 98 °C. Further, this study was extended to investigate the effect of partially (two baking trays) loaded and fully loaded (eight baking trays) oven on temperature profile of bun. Velocity and temperature profile differs in partially loaded and fully loaded oven. Bun placed in top rack showed rapid baking while bun placed in bottom rack showed slower baking due to uneven temperature distribution in the oven. Hence, placement of bun inside the oven affects temperature of bun and consequently, the quality of the product.

The Role of Baked Egg and Milk in the Diets of Allergic Children.

PubMed

Robinson, Melissa L; Lanser, Bruce J

2018-02-01

Baked egg and baked milk are tolerated by most children who are allergic to hen's egg and cow's milk. Incorporating baked goods into the diets of allergic children may help them outgrow their primary allergy more quickly, with changes observed akin to immunotherapy. Benefits may also include increased quality of life and improved nutritional status. The search for a reliable biomarker to predict tolerance to baked goods is ongoing. Most children with a milk or egg allergy who are not previously tolerating egg or milk in baked goods should be offered an observed oral food challenge. Copyright © 2017 Elsevier Inc. All rights reserved.

In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

PubMed

Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

2007-09-01

The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

78 FR 79461 - Agency Information Collection Activities; Submission for Office of Management and Budget Review...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-12-30

..., including baking powder, baking soda, and pectin. Section 101.12(e) provides that a manufacturer that... foods 101.12(b); RACC for baking 29 2.3 67 1 67 powder, baking soda, and pectin 101.12(e); adjustment to...

Development of a Benchtop Baking Method for Chemically Leavened Crackers

USDA-ARS?s Scientific Manuscript database

Traditionally, the baking performance of soft wheat flours has been evaluated by well-established benchtop cookie-baking methods. In contrast, a benchtop cracker-baking method has not been widely explored or implemented as an official method, due to hurdles including the difficulty in finding ideal...

40 CFR 63.842 - Definitions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... section as follows: Anode bake cycle means the period during which the regularly repeated sequence of loading, preheating, firing, cooling, and removing anodes from all sections within an anode bake furnace occurs one time. Anode bake furnace means an oven in which the formed green anodes are baked for use in a...

40 CFR 63.842 - Definitions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... section as follows: Anode bake cycle means the period during which the regularly repeated sequence of loading, preheating, firing, cooling, and removing anodes from all sections within an anode bake furnace occurs one time. Anode bake furnace means an oven in which the formed green anodes are baked for use in a...

21 CFR 172.804 - Aspartame.

Code of Federal Regulations, 2013 CFR

2013-04-01

... weight of the tablet. (2) When aspartame is used in baked goods and baking mixes, the amount of the additive is not to exceed 0.5 percent by weight of ready-to-bake products or of finished formulations prior to baking. Generally recognized as safe (GRAS) ingredients or food additives approved for use in...

40 CFR 63.842 - Definitions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... section as follows: Anode bake cycle means the period during which the regularly repeated sequence of loading, preheating, firing, cooling, and removing anodes from all sections within an anode bake furnace occurs one time. Anode bake furnace means an oven in which the formed green anodes are baked for use in a...

21 CFR 172.804 - Aspartame.

Code of Federal Regulations, 2010 CFR

2010-04-01

... weight of the tablet. (2) When aspartame is used in baked goods and baking mixes, the amount of the additive is not to exceed 0.5 percent by weight of ready-to-bake products or of finished formulations prior to baking. Generally recognized as safe (GRAS) ingredients or food additives approved for use in...

40 CFR 63.842 - Definitions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... section as follows: Anode bake cycle means the period during which the regularly repeated sequence of loading, preheating, firing, cooling, and removing anodes from all sections within an anode bake furnace occurs one time. Anode bake furnace means an oven in which the formed green anodes are baked for use in a...

21 CFR 172.804 - Aspartame.

Code of Federal Regulations, 2012 CFR

2012-04-01

... weight of the tablet. (2) When aspartame is used in baked goods and baking mixes, the amount of the additive is not to exceed 0.5 percent by weight of ready-to-bake products or of finished formulations prior to baking. Generally recognized as safe (GRAS) ingredients or food additives approved for use in...

40 CFR 63.842 - Definitions.

Code of Federal Regulations, 2012 CFR

2012-07-01

... section as follows: Anode bake cycle means the period during which the regularly repeated sequence of loading, preheating, firing, cooling, and removing anodes from all sections within an anode bake furnace occurs one time. Anode bake furnace means an oven in which the formed green anodes are baked for use in a...

Alternative Fuels Data Center: Partnerships Spark Biodiesel Success for

Science.gov Websites

Essential Baking Company Partnerships Spark Biodiesel Success for Essential Baking Company to Baking Company on Facebook Tweet about Alternative Fuels Data Center: Partnerships Spark Biodiesel Success for Essential Baking Company on Twitter Bookmark Alternative Fuels Data Center: Partnerships Spark

21 CFR 172.804 - Aspartame.

Code of Federal Regulations, 2011 CFR

2011-04-01

... weight of the tablet. (2) When aspartame is used in baked goods and baking mixes, the amount of the additive is not to exceed 0.5 percent by weight of ready-to-bake products or of finished formulations prior to baking. Generally recognized as safe (GRAS) ingredients or food additives approved for use in...

40 CFR 63.3171 - How do I demonstrate initial compliance?

Code of Federal Regulations, 2013 CFR

2013-07-01

... of electrodeposition bake oven emissions. You must show that the electrodeposition bake oven meets... of the exhaust gases from the bake oven to an add-on control device. For purposes of this showing, an electrodeposition bake oven air seal is not considered a natural draft opening provided you demonstrate that the...

40 CFR 63.3171 - How do I demonstrate initial compliance?

Code of Federal Regulations, 2012 CFR

2012-07-01

... of electrodeposition bake oven emissions. You must show that the electrodeposition bake oven meets... of the exhaust gases from the bake oven to an add-on control device. For purposes of this showing, an electrodeposition bake oven air seal is not considered a natural draft opening provided you demonstrate that the...

40 CFR 63.3171 - How do I demonstrate initial compliance?

Code of Federal Regulations, 2011 CFR

2011-07-01

... of electrodeposition bake oven emissions. You must show that the electrodeposition bake oven meets... of the exhaust gases from the bake oven to an add-on control device. For purposes of this showing, an electrodeposition bake oven air seal is not considered a natural draft opening provided you demonstrate that the...

40 CFR 63.3171 - How do I demonstrate initial compliance?

Code of Federal Regulations, 2014 CFR

2014-07-01

... of electrodeposition bake oven emissions. You must show that the electrodeposition bake oven meets... of the exhaust gases from the bake oven to an add-on control device. For purposes of this showing, an electrodeposition bake oven air seal is not considered a natural draft opening provided you demonstrate that the...

76 FR 14910 - Small Diameter Graphite Electrodes From the People's Republic of China: Initiation of Anti...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-18

... correct grade of petroleum coke mix, and have been baked, formed, carbonized, impregnated, and graphitized... required for the production of SDGE (e.g., raw material handling, mixing, forming, baking, impregnating... production process, demonstrating how raw materials are formed, baked, impregnated (if needed), re-baked...

40 CFR 63.3171 - How do I demonstrate initial compliance?

Code of Federal Regulations, 2010 CFR

2010-07-01

... of electrodeposition bake oven emissions. You must show that the electrodeposition bake oven meets... of the exhaust gases from the bake oven to an add-on control device. For purposes of this showing, an electrodeposition bake oven air seal is not considered a natural draft opening provided you demonstrate that the...

Alternative Fuels Data Center: Alpha Baking Company Augments Its Fleet With

Science.gov Websites

Propane Delivery Trucks Alpha Baking Company Augments Its Fleet With Propane Delivery Trucks to someone by E-mail Share Alternative Fuels Data Center: Alpha Baking Company Augments Its Fleet With Propane Delivery Trucks on Facebook Tweet about Alternative Fuels Data Center: Alpha Baking Company

Waffle Production: Influence of Baking Plate Material on Sticking of Waffles.

PubMed

Huber, Regina; Kalss, Georg; Schoenlechner, Regine

2017-01-01

Background of this study was to understand the factors that contribute to sticking of fresh egg waffles on baking plates. The aim of this study was to investigate the sticking (adhesion) behavior of waffles on 4 different baking plate materials (ductile iron, grey iron, low alloyed steel, and steel with titanium nitrite coating) at different baking parameters (temperature and time) and application of 3 different release agents (different fat compositions). Baking plates from ductile and grey iron showed lower release properties of waffles than the 2 steel baking plates. Baking parameters had to be high enough to allow rapid product crust formation but prevent burning, which again increases sticking behavior. Release agents based on short-chain fatty acids with higher degree of saturation provided better release behavior of waffles than those based on long-chain fatty acids or on emulsifier-acid combinations. Baking plates with increased hardness, good heat storage capacity, and smooth surface seemed to be best suitable. Further research on appropriate coating material might be promising for future. © 2016 Institute of Food Technologists®.

Porcelain-metal bonding: part I. Effects of repeated baking process.

PubMed

Nagasawa, S; Yoshida, T; Mizoguchi, H; Ito, M; Oshida, Y

2001-01-01

A plurality of repeated porcelain-baking procedures are normally practiced in order to achieve the final adjustment metal-porcelain restorations. By increasing the number of baking cycles, the undesired internal strain would be built-up, causing the reduction of mechanical properties and deterioration of color characteristics. However the extensive studies on such deterioration have not been done. In this study, effects of numbers (up to 10 times) of repeated baking cycles on baking shrinkage, surface roughness, bend strength, color changes and internal microstructure were investigated when opaque, body and enamel was individually applied or when a triple-player comprising of these three porcelains was repeatedly applied. It was concluded that (1) the bend strengths increased by increasing baking cycles, (2) the average surface roughness decreased by increasing number of baking procedures, (3) changes in color characteristics was very small in the Vintage halo porcelain system, and (4) since the pores entrapped in the porcelain remained even by increasing baking cycles, it is recommended to remove the surface pores before forming the next layer when handling the high viscous opaque porcelain.

Sulfuric acid baking and leaching of spent Co-Mo/Al2O3 catalyst.

PubMed

Kim, Hong-In; Park, Kyung-Ho; Mishra, Devabrata

2009-07-30

Dissolution of metals from a pre-oxidized refinery plant spent Co-Mo/Al(2)O(3) catalyst have been tried through low temperature (200-450 degrees C) sulfuric acid baking followed by mild leaching process. Direct sulfuric acid leaching of the same sample, resulted poor Al and Mo recoveries, whereas leaching after sulfuric acid baking significantly improved the recoveries of above two metals. The pre-oxidized spent catalyst, obtained from a Korean refinery plant found to contain 40% Al, 9.92% Mo, 2.28% Co, 2.5% C and trace amount of other elements such as Fe, Ni, S and P. XRD results indicated the host matrix to be poorly crystalline gamma- Al(2)O(3). The effect of various baking parameters such as catalyst-to-acid ratio, baking temperature and baking time on percentage dissolutions of metals has been studied. It was observed that, metals dissolution increases with increase in the baking temperature up to 300 degrees C, then decreases with further increase in the baking temperature. Under optimum baking condition more than 90% Co and Mo, and 93% Al could be dissolved from the spent catalyst with the following leaching condition: H(2)SO(4)=2% (v/v), temperature=95 degrees C, time=60 min and Pulp density=5%.

[GC-MS combined with AMDIS and Kováts retention index to investigate dynamic change rules of volatile components from Atractylodis Macrocephalae Rhizoma with different stir-baking degrees].

PubMed

Chen, Hong-Ping; Pan, Huan-Huan; Zhang, Xin; Liu, Fei; Chen, Mei-Jun; Luo, Guan-Hua; Liu, You-Ping

2016-07-01

To investigate the dynamic change rules of volatile components from Atractylodis Macrocephalae Rhizoma with different stir-baking degrees (from slight stir-baking, stir-baking to yellow, stir-baking to brown, to stir-baking to scorch). In the present experiment, the Atractylodis Macrocephalae Rhizoma samples with different stir-baking degrees were collected at different processing time points. The contents of volatile oil in various samples were determined by steam distillation method, and the volatile compounds were extracted by using static headspace sampling method. Gas chromatography-mass spectrography (GC-MS) and automated mass spectral deconrolution and identification system (AMDIS) were combined with Kováts retention index to analyze the chemical constituents of the volatile compounds. The results showed that with the deepening of the stir-baking degree, the content of volatile oil was decreased step by step in 4 phases, and both the compositions and contents of volatile components from Atractylodis Macrocephalae Rhizoma showed significant changes. The results showed that the dynamic change rules of volatile components from Atractylodis Macrocephalae Rhizoma in the process of stir-baking were closely related to the processing degree; in addition, Atractylodis Macrocephalae Rhizoma and honey bran had adsorption on each other. These results can provide a scientific basis for elucidating the stir-baking (with bran) mechanism of Atractylodis Macrocephalae Rhizoma. Copyright© by the Chinese Pharmaceutical Association.

Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar).

PubMed

Raatz, Susan K; Golovko, Mikhail Y; Brose, Stephen A; Rosenberger, Thad A; Burr, Gary S; Wolters, William R; Picklo, Matthew J

2011-10-26

The consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (22:6n-3) have known protective effects in the vasculature. It is not known whether the consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the contents of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regioisomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6) and EPA, while significantly increasing hydroxyl-linoleic acid levels. The contents of prostanoids and resolvins were reduced several-fold with baking. The inclusion of a coating on the salmon prior to baking reduced the loss of some MHFA but had no effect on prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA contents, indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids, and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined.

Differences between wafer and bake plate temperature uniformity in proximity bake: a theoretical and experimental study

NASA Astrophysics Data System (ADS)

Ramanan, Natarajan; Kozman, Austin; Sims, James B.

2000-06-01

As the lithography industry moves toward finer features, specifications on temperature uniformity of the bake plates are expected to become more stringent. Consequently, aggressive improvements are needed to conventional bake station designs to make them perform significantly better than current market requirements. To this end, we have conducted a rigorous study that combines state-of-the-art simulation tools and experimental methods to predict the impact of the parameters that influence the uniformity of the wafer in proximity bake. The key observation from this detailed study is that the temperature uniformity of the wafer in proximity mode depends on a number of parameters in addition to the uniformity of the bake plate itself. These parameters include the lid design, the air flow distribution around the bake chamber, bake plate design and flatness of the bake plate and wafer. By performing careful experimental studies that were guided by extensive numerical simulations, we were able to understand the relative importance of each of these parameters. In an orderly fashion, we made appropriate design changes to curtail or eliminate the nonuniformity caused by each of these parameters. After implementing all these changes, we have now been able to match or improve the temperature uniformity of the wafer in proximity with that of a contact measurement on the bake plate. The wafer temperature uniformity is also very close to the theoretically predicted uniformity of the wafer.

Predicting food challenge outcomes for baked milk: role of specific IgE and skin prick testing.

PubMed

Bartnikas, Lisa M; Sheehan, William J; Hoffman, Elaine B; Permaul, Perdita; Dioun, Anahita F; Friedlander, James; Baxi, Sachin N; Schneider, Lynda C; Phipatanakul, Wanda

2012-11-01

Cow's milk allergy is the most common food allergy in childhood. Many children with IgE-mediated cow's milk allergy may tolerate baked milk products, but few data exist on predictors of outcomes of baked milk challenges. To determine the relation of milk protein allergen specific IgE (sIgE) levels and skin prick test (SPT) wheal size with baked milk challenge outcomes. A retrospective medical record review was conducted of 35 baked milk challenges. SPT results, sIgE levels, demographic characteristics, and food challenge results were analyzed. Thirty-five children underwent open challenges to baked milk and 29 (83%) passed. Of those who failed, 3 (50%) passed the initial clinic challenge but developed symptoms to ongoing exposure at home, days to months later. One child who ultimately failed at home required epinephrine. Compared with those who passed, children who failed were younger (median age, 8.9 and 3.7 years, respectively; P = .02). Children with a milk SPT wheal less than 12 mm were more than 90% likely to pass a baked milk challenge, and no child with a milk SPT wheal less than 7 mm failed a baked milk challenge. We were also able to establish more than 90% predictive values for passing baked milk challenges with a casein SPT wheal of 9 mm, a milk sIgE level of 1.0 kU/L, and a casein sIgE level of 0.9 kU/L. Most children allergic to cow's milk tolerated baked milk. Milk protein SPT wheal may be more reliable than sIgE level in predicting outcomes of baked milk challenges. It is important to be aware of the possibility of late reactions to ongoing baked milk exposure. Copyright © 2012 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Collection Development: Hitting the Sweet Spot (Baking)

ERIC Educational Resources Information Center

Charles, John

2010-01-01

Baking can be intimidating. Just ask all those contestants on "Top Chef" who would rather prepare Beef Wellington than bake a cake. But libraries can take the fear factor out of baking by putting together a solid collection of cookbooks that can help anyone master the sweeter side of the culinary arts or even serve as delicious armchair reading…

Micro-Sugar-Snap and -Wire-Cut Cookie Baking with Trans- and Zero-Trans-Fat Shortenings

USDA-ARS?s Scientific Manuscript database

The effect of trans- and zero-trans-fat shortenings on cookie-baking performance was evaluated, using the two AACC micro-cookie-baking methods. Regardless of fat type, sugar-snap cookies made with a given flour were larger in diameter, smaller in height, and greater in weight loss during baking tha...

Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

PubMed Central

Raatz, Susan K.; Golovko, Mikhail Y.; Brose, Stephen A.; Rosenberger, Thad A.; Burr, Gary S.; Wolters, William R.; Picklo, Matthew J.

2011-01-01

Consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) have known protective effects in the vasculature. It is not known whether consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the content of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regio-isomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6), and EPA while significantly increasing hydroxyl-linoleic acid levels. The content of prostanoids and resolvins were reduced several-fold with baking. The inclusion of coating upon the salmon prior to baking reduced the loss of some MHFA but had no effect upon prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA content indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined. PMID:21919483

77 FR 67862 - Public Notice for Waiver of Aeronautical Land-Use Assurance; J. Douglas Bake Memorial Airport...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-11-14

... Aeronautical Land-Use Assurance; J. Douglas Bake Memorial Airport (OCQ) Oconto, WI AGENCY: Federal Aviation... No. 18) at the J. Douglas Bake Memorial Airport, Oconto, WI. Parcel No. 18 is located outside of the... property to be released at the J. Douglas Bake Memorial Airport in Oconto, Wisconsin: Part of Government...

40 CFR 63.3165 - How do I determine the emission capture system efficiency?

Code of Federal Regulations, 2010 CFR

2010-07-01

..., a bake oven air seal is not considered a natural draft opening in a PTE or a temporary total enclosure provided you demonstrate that the direction of air movement across the interface between the bake oven air seal and the bake oven is into the bake oven. You may use lightweight strips of fabric or...

Learning Programming through Baking

ERIC Educational Resources Information Center

Moon, Cameron

2018-01-01

Baking a cake and programming have many attributes in common. Both baking and programming rely on a specific process to produce an expected outcome. A cake needs the right amount of each ingredient mixed in at the right time, the oven to be set at a specific temperature, and the cake to be baked for a specific length of time. Programs need to be…

40 CFR 63.3165 - How do I determine the emission capture system efficiency?

Code of Federal Regulations, 2011 CFR

2011-07-01

..., a bake oven air seal is not considered a natural draft opening in a PTE or a temporary total enclosure provided you demonstrate that the direction of air movement across the interface between the bake oven air seal and the bake oven is into the bake oven. You may use lightweight strips of fabric or...

Temperature-dependent quality characteristics of pre-dehydrated cookies: structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice.

PubMed

Kawai, Kiyoshi; Matsusaki, Keiko; Hando, Kana; Hagura, Yoshio

2013-11-01

The purpose of this study was to elucidate the physical and biochemical properties of pre-dehydrated cookies baked at various temperatures. Cookie dough was vacuum-dried, and then baked at 120-180°C for 18 min. All samples showed lower spread ratio than non-dehydrated cookie baked at 180°C (control). Browning of the samples baked at 180°C and 160°C was higher than that of the control. In contrast, little browning was observed in the sample baked at 120°C. The fracture force of samples baked at 140°C and 120°C agreed well with the control. From these results, the sample baked at 140°C was employed for subsequent studies. In vitro starch digestibility suggested that the sample baked at 140°C had higher slowly digestible starch content than the control. From postprandial blood glucose levels in mice, it was found that the sample significantly reduced the blood glucose peak observed at 30 min post-administration. Copyright © 2013 Elsevier Ltd. All rights reserved.

Wheat Allergy

MedlinePlus

... of wheat-free flours usually works best for baking. Experiment with different blends to find one that ... look like beef, pork and shrimp. Baked goods Baking mixes Batter-fried foods Beer Breaded foods Breakfast ...

Thermodynamics of bread baking: A two-state model

NASA Astrophysics Data System (ADS)

Zürcher, Ulrich

2014-03-01

Bread baking can be viewed as a complex physico-chemical process. It is governed by transport of heat and is accompanied by changes such as gelation of starch, the expansion of air cells within dough, and others. We focus on the thermodynamics of baking and investigate the heat flow through dough and find that the evaporation of excess water in dough is the rate-limiting step. We consider a simplified one-dimensional model of bread, treating the excess water content as a two-state variable that is zero for baked bread and a fixed constant for unbaked dough. We arrive at a system of coupled, nonlinear ordinary differential equations, which are solved using a standard Runge-Kutta integration method. The calculated baking times are consistent with common baking experience.

6 Home Cleaning Recipes

MedlinePlus

... castile soap 2 teaspoons vinegar 1/2 teaspoon baking soda Mix ingredients in a spray bottle. Spray ... Cleaner. ALL PURPOSE CLEANER - Recipe 2 2 tablespoons baking soda 2 cups warm water Dissolve baking soda ...

Effect of steam baking on acrylamide formation and browning kinetics of cookies.

PubMed

Isleroglu, Hilal; Kemerli, Tansel; Sakin-Yilmazer, Melike; Guven, Gonul; Ozdestan, Ozgul; Uren, Ali; Kaymak-Ertekin, Figen

2012-10-01

Effects of baking method and temperature on surface browning and acrylamide concentration of cookies were investigated. Cookies were baked in natural and forced convection and steam-assisted hybrid ovens at 165, 180, and 195 °C and at different times. For all oven types, the acrlyamide concentration and surface color of cookies increased with increasing baking temperature. Significant correlation was observed between acrylamide formation and browning index, BI, which was calculated from Hunter L, a, and b color values, and it showed that the BI may be considered as a reliable indicator of acrylamide concentration in cookies. Acrylamide formation and browning index in cookies were considered as the first-order reaction kinetics and the reaction rate constants, k, were in the range of 0.023 to 0.077 (min(-1) ) and 0.019 to 0.063 (min(-1) ), respectively. The effect of baking temperature on surface color and acrylamide concentration followed the Arrhenius type of equation, with activation energies for acrylamide concentration as 6.87 to 27.84 kJ/mol; for BI value as 19.54 to 35.36 kJ/mol, for all oven types. Steam-assisted baking resulted in lower acrylamide concentration at 165 °C baking temperature and lower surface color for all temperatures. Steam-assisted baking is recommended as a healthy way of cooking providing the reduction of harmful compounds such as acrylamide for bakery goods, at a minimal level, while keeping the physical quality. The kinetics of acrylamide formation and browning of cookies will possibly allow definition of optimum baking temperatures and times at convectional and steam-assisted baking ovens. The kinetic model can be used by developing baking programs that can automatically control especially a new home-scale steam-assisted hybrid oven producing healthy products, for the use of domestic consumers. © 2012 Institute of Food Technologists®

Enhancement of gold grade through arsenic removal in the gold concentrate using sulfuric acid baking and hot water leaching

NASA Astrophysics Data System (ADS)

On, Hyun-sung; Lim, Dae-hack; Myung, Eun-ji; Kim, Hyun-soo; Park, Cheon-young

2017-04-01

In order to improve gold recovery, in general, the roasting process is carried out on gold concentrate. However in this process, Arsenic(As) is released from the gold concentrate and valuable elements such as Fe, Cu, Zn and Pb are converted into oxides. This causes air pollution through the release of As and loss of valuable elements by discarding the oxide minerals in the tailings. In order to prevent the release of As and the loss of valuable metals, an acid baking experiment was carried out on the gold concentrate with the addition of an H2SO4 solution. The baking effect, H2SO4 concentration effect and the effects of changing the baking time were examined using an electric furnace. In experimental results, soluble metal sulfates such as Rhomboclase and Mikasite were formed in the baked samples as seen through XRD analysis. In hot(70 degree Celsius) water leaching of the roast and baked samples, As the contents leached were 60 times more in the baked sample than the roast sample, and the Fe, Cu, Zn and Pb contents were 17, 10, 14, 13 times in the baked sample than in the roast sample, respectively. In the water leached solid-residues, the maximum gold grade was upgraded by 33% due to the acid baking effect. It is confirmed that acid baking with H2SO4 prevented As release into the air and the recovery of valuable metals through hot water leaching such as Fe, Cu, Zn and Pb which were formerly discarded in the tailings. Acknowledgment : This work was supported by the Energy and Resources Engineering Program Grant funded by the Ministry of Trade, Industry and Energy, Korea

Cercarial Dermatitis (Swimmer's Itch) FAQs

MedlinePlus

... the affected areas Bathe in Epsom salts or baking soda Soak in colloidal oatmeal baths Apply baking soda paste to the rash (made by stirring water into baking soda until it reaches a paste-like consistency) ...

Overview of Food Ingredients, Additives and Colors

MedlinePlus

... use at home every day (e.g., sugar, baking soda, salt, vanilla, yeast, spices and colors). Still, ... Leavening agents allow baked goods to rise during baking. Some additives help control the acidity and alkalinity ...

Optimization of Bread Enriched with Garcinia mangostana Pericarp Powder

NASA Astrophysics Data System (ADS)

Ibrahim, U. K.; Salleh, R. Mohd; Maqsood-ul-Hague, S. N. S.; Hashib, S. Abd; Karim, S. F. Abd

2018-05-01

The aim of present work is to optimize the formulation of bread enhanced with Garcinia mangostana pericarp powder with the combination of baking process conditions. The independent variables used were baking time (15 - 30 minutes), baking temperature (180 - 220°C) and pericarp powder concentration (0.5 - 2.0%). The physical and chemical properties of bread sample such as antioxidant activity, phenolic content, moisture analysis and colour parameters were studied. Bread dough without fortification of pericarp powder was used as control. Data obtained were analyzed by multiple regressions and the significant model such as linear and quadratic with variables interactions were used. As a conclusion, the optimum baking conditions were found at 213°C baking temperature with 23 minutes baking time and addition of 0.87% for Garcinia mangostana pericarp powder to the bread formulation.

Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas.

PubMed

Wang, Miki Mei-Chi; Yeh, Yun; Shih, Yu-En; Tzen, Jason Tze-Cheng

2018-04-01

Phenolic compounds in a series of old oolong teas prepared by baking annually were monitored and compared. The results showed that the relative content of gallic acid over 5-galloylquinic acid was subsequently elevated during this preparatory process. To reveal the effect was mainly resulted from baking or aging, two sets of oolong teas were collected and examined; one set was generated from fresh oolong tea via continually daily baking and the other set was composed of aged oolong teas with no or light baking in the storage period. The relative content of gallic acid over 5-galloylquinic acid was observed to be subsequently elevated when oolong tea was continually baked at 90, 100, 110, and 120 °C for 8 h day after day. In contrast, the relative contents of gallic acid over 5-galloylquinic acid in aged oolong teas with no or light baking were found to be similar to or slightly higher than that in fresh oolong tea. The results suggest that the relative content of gallic acid over 5-galloylquinic acid seems to be a suitable index for the baking intensity of oolong tea in different preparations. Copyright © 2017. Published by Elsevier B.V.

Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds.

PubMed

Mildner-Szkudlarz, Sylwia; Bajerska, Joanna; Górnaś, Paweł; Segliņa, Dalija; Pilarska, Agnieszka; Jesionowski, Teofil

2016-06-01

The objective of this study was to determine the effects on quality of incorporating raspberry and cranberry pomaces into American-style muffins prepared under various baking conditions. The different baking conditions did not affect the texture or microstructure of the control muffins. The enhanced samples baked at 140 °C for 30 min were characterized by a harder texture than the control muffins and by a distributed protein matrix and distorted starch granules, while those baked at 240 °C for 15 min had a moist texture and showed incomplete starch gelatinization. The mean percent recovery of ellagic acid, flavonols, tocopherols, tocotrienols, and anthocyanins after baking were 156, 53, 48, 43, and 22 %, respectively. Lower baking temperature was better for ellagic acid and tocotrienols, but worse for flavonols, tocopherols, and anthocyanins. It seems that, for the enhanced samples, the intermediate baking conditions (180 °C for 20 min) guarantee the best microstructure and texture and the appropriate retention of phytochemicals in muffins.

A comparison of UV cross-linking and vacuum baking for nucleic acid immobilization and retention

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nierzwicki-Bauer, S.A.; Gebhardt, J.S.; Linkkila, L.

The effectiveness of UV cross-linking and in vacuo baking for the immobilization and retention of DNA to various solid supports was investigated. Optimal immobilization treatments for supported and unsupported nitrocellulose and nylon membranes were: UV cross-linking at 254 nm with an exposure of 120 milliJoules/cm{sup 2}, or baking in vacuo for two hours at 80{degrees}C. UV-immobilized nitrocellulose-based membranes showed no increase in sensitivity when compared to baked membranes. An increase in sensitivity was observed for UV-immobilized nylon membranes as compared with baked nylon membranes in some instances, although this varied within lots of the membranes tested. Repeated strippings and heterologousmore » reprobings resulted in loss of target DNA from UV-immobilized nylon membranes as compared to baked nylon membranes. Loss of target DNA from UV-immobilized nitrocellulose-based membranes due to repeated strippings and reprobings was even more pronounced. In vacuo baking of supported and unsupported nitrocellulose and nylon membranes was more effective for immobilization, and more importantly, for retention of target DNA through many reprobings of the same blot.« less

Microstructure, Mechanical Properties, and Toughening Mechanisms of a New Hot Stamping-Bake Toughening Steel

NASA Astrophysics Data System (ADS)

Lin, Tao; Song, Hong-Wu; Zhang, Shi-Hong; Cheng, Ming; Liu, Wei-Jie; Chen, Yun

2015-09-01

In this article, the hot stamping-bake toughening process has been proposed following the well-known concept of bake hardening. The influences of the bake time on the microstructure and the mechanical properties of the hot stamped-baked part were studied by means of scanning electron microscopy, transmission electron microscopy, X-ray diffraction, and mechanical tests at room temperature. The results show that the amount of the retained austenite was nearly not changed by the bake process. Also observed were spherical Cu-rich precipitates of about 15 nm in martensite laths. According to the Orowan mechanism, their contribution of the Cu-rich precipitates to the strength is approximately 245 MPa. With the increase of the bake time, the tensile strength of the part was decreased, whereas both the ductility and the product of the tensile strength and ductility were increased then decreased. The tensile strength and ductility product and the tensile strength are as high as 21.9 GPa pct, 2086 MPa, respectively. The excellent combined properties are due to the transformation-induced plasticity effect caused by retained austenite.

25. DETAIL OF INSCRIPTION ON BAKE OVEN WHICH READS: PREMIUM ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

25. DETAIL OF INSCRIPTION ON BAKE OVEN WHICH READS: PREMIUM PATENT BAKE OVEN ROASTER BY ALFRED H. REIP NO. 337 BALT. STREET BALTIMORE - Hazelwood, 18611 Queen Anne Road, Upper Marlboro, Prince George's County, MD

Optimization of outgassing bake-out temperatures and duration of space systems

NASA Technical Reports Server (NTRS)

Scialdone, J. J.

1986-01-01

Satellite components, e.g., solar panels, were subjected to bake-out tests to model outgassing characteristics and to identify methods for minimizing the bake-out time. Bake-out removes gases and particulates that are trapped at the surfaces of components during manufacture, storage, transit and handling. The tests covered temperatures from 45-85 C for up to 200 hr. Measurements of the mass loss rates were used to model the process as a function of the temperature, time and mass. Data sampling with a quartz crystal microbalance was found to be an effective means for ascertaining the mass loss rate and the activation energy of the release. The tests showed that the duration of the bake-out depends on the amount of material which must be removed and the type of outgassing which occurs. Materials which are resistant to high temperatures can be baked at the highest feasible temperatures to accelerate the outgassing process.

Degradation of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking.

PubMed

Siegel, David; Feist, Michael; Proske, Matthias; Koch, Matthias; Nehls, Irene

2010-09-08

The stability of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking was investigated by model experiments using a spiked wholemeal wheat flour matrix. For alternariol and alternariol monomethyl ether, but not for altenuene, degradation products, formed through a sequence of hydrolysis and decarboxylation, could be identified in pilot studies. The simultaneous quantification of alternariol, alternariol monomethyl ether, altenuene, and the degradation products was achieved by a newly developed high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) multimethod. The obtained quantitative data indicate that the Alternaria mycotoxins are barely degraded during wet baking, while significant degradation occurs upon dry baking, with the stability decreasing in the order alternariol monomethyl ether>alternariol>altenuene. The novel degradation products could be detected after the wet baking of flour spiked with alternariol and in a sample survey of 24 commercial cereal based baking products.

Methods for determining the degree of baking in anodes

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hughes, C.P.

Anode baking temperature is recognized as a critical factor in determining anode quality and performance. It is difficult and costly to measure directly and an indirect method, the coke L{sub c} technique, is often used. In this technique, baking temperature is estimated from the average crystallite size in the c direction (L{sub c}) of a coke sample placed in the anode stubhole. The paper details the results of a large statistically designed experimental program in which coke L{sub c} results were compared to anode properties routinely measured by smelters. Anode thermal conductivity and air and carboxy reactivity were found tomore » correlate well with baking temperature. A direct anode L{sub c} measurement technique was also strongly associated with temperature, particularly at high baking temperatures. Recommendations are given on the usefulness and simplicity of traditional anode property measurements for assessing baking temperatures as alternatives to the coke L{sub c} method.« less

Kinetics of the crust thickness development of bread during baking.

PubMed

Soleimani Pour-Damanab, Alireza; Jafary, A; Rafiee, Sh

2014-11-01

The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relationship with Lightness (L (*) ) and total color change (E (*) ) of bread surface, respectively. A linear negative trend was found between crust thickness and moisture ratio of bread samples. A simple mathematical model was proposed to predict the development of crust thickness of bread during baking, where the crust thickness was depended on moisture ratio that was described by the Page moisture losing model. The independent variables of the model were baking conditions, i.e. oven temperature and air velocity, and baking time. Consequently, the proposed model had well prediction ability, as the mean absolute estimation error of the model was 7.93 %.

Products cooked in preheated versus non-preheated ovens. Baking times, calculated energy consumption, and product quality compared.

PubMed

Odland, D; Davis, C

1982-08-01

Plain muffins, yellow cake, baked custard, apple pie, tuna casserole, frozen tuna casserole, cheese soufflé, and meat loaf were baked in preheated and non-preheated standard gas, continuous-clean gas, standard electric, and self-cleaning electric ovens. Products generally required 5 min. or less extra baking time when cooked in non-preheated rather than in preheated ovens. The variability in baking times often was less between preheated and non-preheated ovens than among oven types. Calculated energy consumption values showed that usually less energy was required to bake products in non-preheated than in preheated ovens; savings averaged about 10 percent. Few significant differences were found in physical measurements or eating quality either between preheated and non-preheated ovens or among oven types. Overall, for the products tested, findings confirmed that preheating the oven is not essential for good product quality and, therefore, is an unnecessary use of energy.

21 CFR 172.381 - Vitamin D2 bakers yeast.

Code of Federal Regulations, 2014 CFR

2014-04-01

... conventional bakers yeast. (c) The additive may be used in yeast-leavened baked goods and baking mixes and yeast-leavened baked snack foods at levels not to exceed 400 International Units of vitamin D2 per 100...

Baked Milk and Egg Diets for Milk and Egg Allergy Management.

PubMed

Leonard, Stephanie A; Nowak-Węgrzyn, Anna H

2016-02-01

In baked form, cow's milk and egg are less allergenic and are tolerated by most milk- and egg-allergic children. Not only may including baked milk and egg in the diets of children who are tolerant improve nutrition and promote more social inclusion but there is also evidence that inclusion may accelerate the resolution of unheated milk and egg allergy. Further research is needed on biomarkers that can predict baked milk or egg reactivity; however, data suggest casein- and ovomucoid-specific immunoglobulin E levels may be useful. Physician-supervised introduction of baked milk and egg is recommended because anaphylaxis has occurred. Copyright © 2016 Elsevier Inc. All rights reserved.

From baking a cake to solving the diffusion equation

NASA Astrophysics Data System (ADS)

Olszewski, Edward A.

2006-06-01

We explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. We restrict our consideration to the génoise and obtain a semiempirical relation for the baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The relation, which is based on the diffusion equation, has three parameters whose values are estimated from data obtained by baking cakes in cylindrical pans of various diameters. The relation takes into account the evaporation of moisture at the top surface of the cake, which is the dominant factor affecting the baking time of a cake.

Intraconversion of Polar Ginsenosides, Their Transformation into Less-Polar Ginsenosides, and Ginsenoside Acetylation in Ginseng Flowers upon Baking and Steaming.

PubMed

Li, Xiang; Yao, Fan; Fan, Hang; Li, Ke; Sun, Liwei; Liu, Yujun

2018-03-26

Heating is a traditional method used in ginseng root processing, however, there aren't reports on differences resulting from baking and steaming. Moreover, ginseng flowers, with 5.06 times more total saponins than ginseng root, are not fully taken advantage of for their ginsenosides. Transformation mechanisms of ginsenosides in ginseng flowers upon baking and steaming were thus explored. HPLC using authentic standards of 20 ginsenosides and UPLC-QTOF-MS/MS were used to quantify and identify ginsenosides, respectively, in ginseng flowers baked or steamed at different temperatures and durations. Results show that baking and steaming caused a 3.2-fold increase in ginsenoside species existed in unheated ginseng flowers (20/64 ginsenosides) and transformation of a certain amount of polar ginsenosides into numerous less polar ginsenosides. Among the 20 ginsenosides with standards, polar ginsenosides were abundant in ginseng flowers baked or steamed at lower temperatures, whereas less polar ginsenosides occurred and were enriched at higher temperatures. Furthermore, the two types of heating treatments could generate mostly similar ginsenosides, but steaming was much efficient than baking in transforming polar- into less polar ginsenosides, with steaming at 120 °C being comparably equivalent to baking at 150 °C. Moreover, both the two heating methods triggered ginsenoside acetylation and thus caused formation of 16 acetylginsenosides. Finally, a new transformation mechanism concerning acetyl-ginsenosides formation was proposed.

Unilateral neglect: further validation of the baking tray task.

PubMed

Appelros, Peter; Karlsson, Gunnel M; Thorwalls, Annika; Tham, Kerstin; Nydevik, Ingegerd

2004-11-01

The Baking Tray Task is a comprehensible, simple-to-perform test for use in assessing unilateral neglect. The aim of this study was to validate further its use with stroke patients. The Baking Tray Task was compared with 2 versions of the Behaviour Inattention Test and a test for personal neglect. A total of 270 patients were subjected to a 3-item version of the Behaviour Inattention Test and 40 patients were subjected to an 8-item version of the Behaviour Inattention Test, besides the Baking Tray Task and the personal neglect test. The Baking Tray Task was more sensitive than the 3-item Behaviour Inattention Test, but the 8-item Behaviour Inattention Test was more sensitive than the Baking Tray Task. The best combination of any 3 tests was Baking Tray Task, Reading an article, and Figure copying; the 2 last-mentioned being a part of the 8-item Behaviour Inattention Test. Multi-item tests detect more cases of neglect than do single tests. However, it is tiresome for the patient to undergo a larger test battery than necessary. It is also time-consuming for the staff. Behavioural tests seem more appropriate when assessing neglect. The Baking Tray Task seems to be one of the most sensitive single tests, but its sensitivity can be further enhanced when it is used in combination with other tests.

Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats​​​​​​​​​​​​​​​​​​​​.

PubMed

Vikøren, Linn A; Drotningsvik, Aslaug; Bergseth, Marthe T; Mjøs, Svein A; Mola, Nazanin; Leh, Sabine; Mellgren, Gunnar; Gudbrandsen, Oddrun A

2017-01-01

Knowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet. When compared to the control group, rats fed baked salmon had lower serum total and LDL cholesterol and higher serum triacylglycerol levels. Both raw and baked salmon groups had lower HDL cholesterol level when compared to control rats. In conclusion, baking as a preparation method does not alter protein and fat qualities of salmon fillets, and intake of baked and raw salmon fillets gave similar effects on lipids and n-3 PUFAs in serum and tissues from rats.

Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats​​​​​​​​​​​​​​​​​​​​

PubMed Central

Vikøren, Linn A.; Drotningsvik, Aslaug; Bergseth, Marthe T.; Mjøs, Svein A.; Mola, Nazanin; Leh, Sabine; Mellgren, Gunnar; Gudbrandsen, Oddrun A.

2017-01-01

ABSTRACT Knowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet. When compared to the control group, rats fed baked salmon had lower serum total and LDL cholesterol and higher serum triacylglycerol levels. Both raw and baked salmon groups had lower HDL cholesterol level when compared to control rats. In conclusion, baking as a preparation method does not alter protein and fat qualities of salmon fillets, and intake of baked and raw salmon fillets gave similar effects on lipids and n-3 PUFAs in serum and tissues from rats. PMID:28659746

Effect of soy addition on microwavable pocket-type flat doughs.

PubMed

Serventi, Luca; Sachleben, Joseph; Vodovotz, Yael

2011-01-01

Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water-holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket-type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased "freezable" water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and ¹H nuclear magnetic resonance [¹H NMR]) possibly plasticized the starch-gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket-type flat doughs although further formula optimization is warranted. Microwavable pocket-type flat doughs are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery. Microwave heating of such doughs induces the development of crustless products compared to conventionally baked products, resulting in a tough and rubbery texture. Partial substitution of wheat flour with soy, in the form of soy flour and soy milk powder, prevented the deleterious textural changes associated with microwave heating. These results suggest that soy is a functional ingredient for the textural improvement of microwavable pocket-type flat doughs. © 2011 Institute of Food Technologists®

Thermodynamic Analysis of the Cu-As-S-(O) System Relevant to Sulfuric Acid Baking of Enargite at 473 K (200 °C)

NASA Astrophysics Data System (ADS)

Safarzadeh, M. Sadegh; Miller, Jan D.; Huang, Hsin H.

2014-04-01

While the growing demand for copper has compelled the industry to adapt new technologies for the treatment of copper-arsenic (enargite) concentrates, the refractory nature of such concentrates combined with the troublesome presence of arsenic has created a major metallurgical and environmental challenge. Preliminary results of the acid bake-leach process at the University of Utah have shown some potential advantages for the treatment of enargite concentrates. While the transformation of enargite to copper sulfate, arsenolite, and elemental sulfur has already been established experimentally, thermodynamic evaluation of the sulfuric acid baking process provides further understanding which should be useful. In this article, the available thermodynamic data for the species involved in the Cu-As-S-O system are compiled. These data were used to calculate the phase stability (Kellogg) diagrams as well as equilibrium compositions at 473 K (200 °C) using the STABCAL and HSC Chemistry® 5.1 software packages. The equilibrium composition calculations indicate that enargite can transform to copper sulfate either directly or through chalcocite and/or covellite. The major gaseous species during baking were found to be SO2 and H2O. The results of the thermodynamic calculations were further compared with two confirmatory baking experiments involving a high-quality enargite sample. The condensed reaction products from sulfuric acid baking based on XRD results include CuSO4, As2O3, CuO·CuSO4, and S8 under both neutral and oxidative conditions. While all these compounds were predicted through equilibrium calculations, some of the predicted compounds were not detected in the sulfuric acid-baked enargite. None of the calculations indicated any appreciable amounts of arsenic-bearing gases at the baking temperature of 473 K (200 °C). Consistent with thermodynamic predictions, no H2S gas was detected during the sulfuric acid baking experiment. Approximately, 80 pct of the baked enargite samples were leached in water.

Influences of pretreatment and hard baking on the mechanical reliability of SU-8 microstructures

NASA Astrophysics Data System (ADS)

Morikaku, Toshiyuki; Kaibara, Yoshinori; Inoue, Masatoshi; Miura, Takuya; Suzuki, Takaaki; Oohira, Fumikazu; Inoue, Shozo; Namazu, Takahiro

2013-10-01

In this paper, the influences of pretreatment and hard baking on the mechanical characteristics of SU-8 microstructures are described. Four types of samples with different combinations of O2 plasma ashing, primer coating and hard baking were prepared for shear strength tests and uniaxial tensile tests. Specially developed shear test equipment was used to experimentally measure the shear adhesion strength of SU-8 micro posts on a glass substrate. The adhesiveness was strengthened by hard baking at 200 °C for 60 min, whereas other pretreatment processes hardly affected the strength. The pretreatment and hard baking effects on the adhesive strength were compared with those on the fracture strength measured by uniaxial tensile testing. There were no influences of O2 plasma ashing on both the strengths, and primer coating affected only tensile strength. The primer coating effect as well as the hard baking effect on stress relaxation phenomena in uniaxial tension was observed as well. Fourier transform infrared spectroscopy demonstrated that surface degradation and epoxide-ring opening polymerization would have given rise to the primer coating effect and the hard baking effect on the mechanical characteristics, respectively.

Effect of strain rate on bake hardening response of BH220 steel

NASA Astrophysics Data System (ADS)

Das, Anindya; Tarafder, Soumitro; Sivaprasad, S.; Chakrabarti, Debalay

2015-09-01

This study aims at understanding the bake hardening ability of ultra low carbon BH220 steel at different strain rates. The as-received material has been pre-strained to four different levels and then deformed in tension under (a) as pre-strained state and (b) after baking at 170 ∘C for 20 minutes, at three different strain rates of 0.001, 0.1 and 100/s. In both the conditions, yield stress increased with pre-strain and strain rate, but bake hardening ability was found to decrease when strain rate was increased. The strain rate sensitivity of the material was also found to decrease with bake hardening. Generation of dislocation forests and their subsequent immobility during baking treatment enables them to act as long range obstacles during further deformation. At higher strain rates, less amount of dislocations are produced which can interact with themselves and produce hardening, because of which bake hardening ability and the strain rate drops. A dislocation based strengthening model, as proposed by Larour et al. 2011 [7], was used to predict the yield stress values obtained at different conditions. The equation produced excellent co-relation with the experimental data.

Laser Surface Melting of Stainless Steel Anodes for Reduced Hydrogen Outgassing (Postprint)

DTIC Science & Technology

2016-12-29

including baking [8– 12], vacuum baking [8,11,13,14], polishing [8,14], and surface treatments to create oxide or other protective surface films. Elec...quantity [15] and may necessitate an additional bake to thoroughly degas the surface [8]. The purpose of the work described here was to determine the...9] M. Bernardini, Air bake -out to reduce hydrogen outgassing from stainless steel, J. Vac. Sci. Technol. A Vacuum, Surfaces, Film 16 (1998) 188–193.4

Baking Soda Science.

ERIC Educational Resources Information Center

Science Activities, 1994

1994-01-01

Discusses the basic principles of baking soda chemistry including the chemical composition of baking soda, its acid-base properties, the reaction of bicarbonate solution with calcium ions, and a description of some general types of chemical reactions. Includes a science activity that involves removing calcium ions from water. (LZ)

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).

PubMed

Uran, Harun; Gokoglu, Nalan

2014-04-01

The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

40 CFR 98.63 - Calculating GHG emissions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... emissions from anode consumption during electrolysis and anode baking of prebake cells using either the.../metric tons Al). MP = Annual metal production (metric tons Al). Sa = Sulfur content in baked anode (percent weight). Asha = Ash content in baked anode (percent weight). 44/12 = Ratio of molecular weights...

40 CFR 98.63 - Calculating GHG emissions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... emissions from anode consumption during electrolysis and anode baking of prebake cells using either the.../metric tons Al). MP = Annual metal production (metric tons Al). Sa = Sulfur content in baked anode (percent weight). Asha = Ash content in baked anode (percent weight). 44/12 = Ratio of molecular weights...

40 CFR 63.3120 - What reports must I submit?

Code of Federal Regulations, 2013 CFR

2013-07-01

... deviation. (8) Deviations: separate electrodeposition primer bake oven capture and control limitations. If you used the separate electrodeposition primer bake oven capture and control limitations in § 63.3092... dates of each month during which there was a deviation from the separate electrodeposition primer bake...

40 CFR 63.3120 - What reports must I submit?

Code of Federal Regulations, 2012 CFR

2012-07-01

... deviation. (8) Deviations: separate electrodeposition primer bake oven capture and control limitations. If you used the separate electrodeposition primer bake oven capture and control limitations in § 63.3092... dates of each month during which there was a deviation from the separate electrodeposition primer bake...

40 CFR 98.63 - Calculating GHG emissions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... emissions from anode consumption during electrolysis and anode baking of prebake cells using either the.../metric tons Al). MP = Annual metal production (metric tons Al). Sa = Sulfur content in baked anode (percent weight). Asha = Ash content in baked anode (percent weight). 44/12 = Ratio of molecular weights...

40 CFR 63.3120 - What reports must I submit?

Code of Federal Regulations, 2011 CFR

2011-07-01

... deviation. (8) Deviations: separate electrodeposition primer bake oven capture and control limitations. If you used the separate electrodeposition primer bake oven capture and control limitations in § 63.3092... dates of each month during which there was a deviation from the separate electrodeposition primer bake...

40 CFR 63.3120 - What reports must I submit?

Code of Federal Regulations, 2014 CFR

2014-07-01

... deviation. (8) Deviations: separate electrodeposition primer bake oven capture and control limitations. If you used the separate electrodeposition primer bake oven capture and control limitations in § 63.3092... dates of each month during which there was a deviation from the separate electrodeposition primer bake...

40 CFR 63.3120 - What reports must I submit?

Code of Federal Regulations, 2010 CFR

2010-07-01

... deviation. (8) Deviations: separate electrodeposition primer bake oven capture and control limitations. If you used the separate electrodeposition primer bake oven capture and control limitations in § 63.3092... dates of each month during which there was a deviation from the separate electrodeposition primer bake...

75 FR 42579 - Energy Conservation Program for Consumer Products: Test Procedure for Microwave Ovens; Repeal of...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-22

... the usable baking space. If there is a selector switch for selecting the mode of operation of the oven, set it for normal baking. If an oven permits baking by either forced convection by using a fan, or...

40 CFR 98.63 - Calculating GHG emissions.

Code of Federal Regulations, 2012 CFR

2012-07-01

... emissions from anode consumption during electrolysis and anode baking of prebake cells using either the.../metric tons Al). MP = Annual metal production (metric tons Al). Sa = Sulfur content in baked anode (percent weight). Asha = Ash content in baked anode (percent weight). 44/12 = Ratio of molecular weights...

A four-week clinical study to evaluate and compare the effectiveness of a baking soda dentifrice and an antimicrobial dentifrice in reducing plaque.

PubMed

Ghassemi, Annahita; Vorwerk, Linda M; Hooper, William J; Putt, Mark S; Milleman, Kimberly R

2008-01-01

To evaluate and compare the effectiveness in reducing plaque of a fluoride dentifrice containing baking soda and a non-baking soda fluoride dentifrice containing an antimicrobial (triclosan/copolymer) system after a single brushing and over a four-week period of daily brushing. A total of 207 subjects completed this randomized, blinded, parallel-group clinical study. Twenty-four hour plaque buildup was scored at baseline and after two and four weeks of twice-daily use of the products. Additionally, controlled single brushing with the assigned dentifrice, followed by post-brushing plaque assessment, was performed at the start (baseline visit) and end (Week-4 visit) of the study. Plaque was scored using the Turesky, et al. modification of Quigley-Hein Index at six sites per tooth, according to Soparkar's modification. Mean baseline whole mouth plaque scores for the baking soda and triclosan dentifrice groups were 2.90 +/- 0.40 and 2.90 +/- 0.39, respectively, and the difference was not statistically significant. Within-group analysis showed that both products significantly reduced the amount of plaque over the four-week period (p < 0.001). Between-group analysis showed that brushing with the baking soda dentifrice exhibited significantly greater reduction in plaque scores (p < 0.001) after two and four weeks of brushing as compared to the triclosan dentifrice. After four weeks, the mean plaque reduction for the baking soda dentifrice group (0.34 +/- 0.32) was 2.22-fold greater than that observed for the triclosan dentifrice group (0.15 +/- 0.24). Similarly, single brushing with the baking soda dentifrice showed a 1.88- to 2.08-fold greater pre- to post-brushing plaque difference as compared to the triclosan dentifrice at the baseline visit (mean plaque reduction: baking soda 0.54 +/- 0.26; triclosan 0.28 +/- 0.18; ratio 1.88X) and Week-4 visit (baking soda 0.47 +/- 0.21; triclosan 0.23 +/- 0.15; ratio 2.08X). Similar to the whole mouth scores, evaluation of various tooth sites (facial, lingual, proximal, and gingival) showed a significantly greater reduction in plaque scores for brushing with the baking soda dentifrice as compared to brushing with the triclosan dentifrice. The results of this study indicate that the baking soda dentifrice was more effective than the non-baking soda, antimicrobial dentifrice in plaque removal after a single tooth brushing, and in maintaining significantly lower plaque levels during a four-week period of twice daily, unsupervised tooth brushing.

BAKE-OUT OF A PORTION OF A NEW HIGH-RISE OFFICE BUILDING

EPA Science Inventory

A partial building bake-out was performed in U.S. EPA's new Region IX Headquarters' Building in San Francisco, California in July, 1990. The intent of the bake-out was to reduce indoor air contaminant concentrations associated with residual volatile organic compounds (VOCs) found...

40 CFR 98.68 - Definitions.

Code of Federal Regulations, 2010 CFR

2010-07-01

.../metric tons Al) Individual facility records. Sa: sulfur content in baked anode (percent weight) 2.0. Asha: ash content in baked anode (percent weight) 0.4. CO2 Emissions from Sderberg Cells (VSS and HSS) MP... content in green anodes (metric tons) 0.005 × GA. BA: annual baked anode production (metric tons...

40 CFR 60.194 - Monitoring of operations.

Code of Federal Regulations, 2012 CFR

2012-07-01

... bake plant. If the owner or operator show that emissions from the primary control system or the anode bake plant have low variability during day-to-day operations, the Administrator may establish such an... Aluminum Company's Sebree plant in Henderson, Kentucky: The anode bake plant and primary control system are...

Selected Baking Formulas.

ERIC Educational Resources Information Center

Bogdany, Melvin

This manual is designed to help baking students learn to use formulas in the preparation of baking products. Tested and proven formulas are, for the most part, standard ones with only slight modifications. The recipes are taken mainly from bakery product manufacturers and are presented in quantities suitable for school-shop use. Each recipe…

40 CFR 60.194 - Monitoring of operations.

Code of Federal Regulations, 2010 CFR

2010-07-01

... bake plant. If the owner or operator show that emissions from the primary control system or the anode bake plant have low variability during day-to-day operations, the Administrator may establish such an... Aluminum Company's Sebree plant in Henderson, Kentucky: The anode bake plant and primary control system are...

40 CFR 63.840 - Applicability.

Code of Federal Regulations, 2010 CFR

2010-07-01

... anode bake furnace associated with primary aluminum production and located at a major source as defined in § 63.2. (b) The requirements of this subpart do not apply to any existing anode bake furnace that... or operator of an affected facility (potroom group or anode bake furnace) under § 60.190 of this...

An Analysis of the Baking Occupation.

ERIC Educational Resources Information Center

Boyadjid, Thomas A; Paoletti, Donald J.

The general purpose of the occupational analysis is to provide workable, basic information dealing with the many and varied duties performed in the baking occupation. Such tasks as choosing ingredients and the actual baking process are logical primary concerns, but also explored are the safety and sanitation factors and management problems in a…

40 CFR 63.840 - Applicability.

Code of Federal Regulations, 2013 CFR

2013-07-01

... anode bake furnace associated with primary aluminum production and located at a major source as defined in § 63.2. (b) The requirements of this subpart do not apply to any existing anode bake furnace that... or operator of an affected facility (potroom group or anode bake furnace) under § 60.190 of this...

40 CFR 63.847 - Compliance provisions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... authority; (4) Procedures for sampling single stacks associated with multiple anode bake furnaces; (5) For... system for potlines or for the anode bake furnace within the 12 months prior to the compliance date, the... potline (or potroom group) or anode bake furnace; (2) By the date determined according to the requirements...

Improvement of baking quality traits through a diverse soft winter wheat population

USDA-ARS?s Scientific Manuscript database

Breeding baking quality improvements into soft winter wheat (SWW) entails crossing lines based on quality traits, assessing new lines, and repeating several times as little is known about the genetics of these traits. Previous research on SWW baking quality focused on quantitative trait locus and ge...

40 CFR 60.194 - Monitoring of operations.

Code of Federal Regulations, 2011 CFR

2011-07-01

... bake plant. If the owner or operator show that emissions from the primary control system or the anode bake plant have low variability during day-to-day operations, the Administrator may establish such an... Aluminum Company's Sebree plant in Henderson, Kentucky: The anode bake plant and primary control system are...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

40 CFR 63.846 - Emission averaging.

Code of Federal Regulations, 2014 CFR

2014-07-01

... averaging. (a) General. The owner or operator of an existing potline or anode bake furnace in a State that... by total aluminum production. (c) Anode bake furnaces. The owner or operator may average TF emissions from anode bake furnaces and demonstrate compliance with the limits in Table 3 of this subpart using...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

40 CFR 60.194 - Monitoring of operations.

Code of Federal Regulations, 2013 CFR

2013-07-01

... bake plant. If the owner or operator show that emissions from the primary control system or the anode bake plant have low variability during day-to-day operations, the Administrator may establish such an... Aluminum Company's Sebree plant in Henderson, Kentucky: The anode bake plant and primary control system are...

40 CFR 63.847 - Compliance provisions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... authority; (4) Procedures for sampling single stacks associated with multiple anode bake furnaces; (5) For... system for potlines or for the anode bake furnace within the 12 months prior to the compliance date, the... potline (or potroom group) or anode bake furnace; (2) By the date determined according to the requirements...

40 CFR 63.846 - Emission averaging.

Code of Federal Regulations, 2012 CFR

2012-07-01

... averaging. (a) General. The owner or operator of an existing potline or anode bake furnace in a State that... by total aluminum production. (c) Anode bake furnaces. The owner or operator may average TF emissions from anode bake furnaces and demonstrate compliance with the limits in Table 3 of this subpart using...

40 CFR 63.847 - Compliance provisions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... authority; (4) Procedures for sampling single stacks associated with multiple anode bake furnaces; (5) For... system for potlines or for the anode bake furnace within the 12 months prior to the compliance date, the... potline (or potroom group) or anode bake furnace; (2) By the date determined according to the requirements...

40 CFR 63.846 - Emission averaging.

Code of Federal Regulations, 2010 CFR

2010-07-01

... averaging. (a) General. The owner or operator of an existing potline or anode bake furnace in a State that... by total aluminum production. (c) Anode bake furnaces. The owner or operator may average TF emissions from anode bake furnaces and demonstrate compliance with the limits in Table 3 of this subpart using...

40 CFR 98.63 - Calculating GHG emissions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... baking of prebake cells using either the procedures in paragraph (d) of this section or the procedures in.../metric tons Al). MP = Annual metal production (metric tons Al). Sa = Sulfur content in baked anode (percent weight). Asha = Ash content in baked anode (percent weight). 44/12 = Ratio of molecular weights...

40 CFR 63.846 - Emission averaging.

Code of Federal Regulations, 2013 CFR

2013-07-01

... averaging. (a) General. The owner or operator of an existing potline or anode bake furnace in a State that... by total aluminum production. (c) Anode bake furnaces. The owner or operator may average TF emissions from anode bake furnaces and demonstrate compliance with the limits in Table 3 of this subpart using...

40 CFR 63.840 - Applicability.

Code of Federal Regulations, 2012 CFR

2012-07-01

... anode bake furnace associated with primary aluminum production and located at a major source as defined in § 63.2. (b) The requirements of this subpart do not apply to any existing anode bake furnace that... or operator of an affected facility (potroom group or anode bake furnace) under § 60.190 of this...

40 CFR 63.846 - Emission averaging.

Code of Federal Regulations, 2011 CFR

2011-07-01

... averaging. (a) General. The owner or operator of an existing potline or anode bake furnace in a State that... by total aluminum production. (c) Anode bake furnaces. The owner or operator may average TF emissions from anode bake furnaces and demonstrate compliance with the limits in Table 3 of this subpart using...

40 CFR 63.840 - Applicability.

Code of Federal Regulations, 2014 CFR

2014-07-01

... anode bake furnace associated with primary aluminum production and located at a major source as defined in § 63.2. (b) The requirements of this subpart do not apply to any existing anode bake furnace that... or operator of an affected facility (potroom group or anode bake furnace) under § 60.190 of this...

40 CFR 60.194 - Monitoring of operations.

Code of Federal Regulations, 2014 CFR

2014-07-01

... bake plant. If the owner or operator show that emissions from the primary control system or the anode bake plant have low variability during day-to-day operations, the Administrator may establish such an... Aluminum Company's Sebree plant in Henderson, Kentucky: The anode bake plant and primary control system are...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2012 CFR

2012-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

40 CFR 63.847 - Compliance provisions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... authority; (4) Procedures for sampling single stacks associated with multiple anode bake furnaces; (5) For... system for potlines or for the anode bake furnace within the 12 months prior to the compliance date, the... potline (or potroom group) or anode bake furnace; (2) By the date determined according to the requirements...

40 CFR 63.840 - Applicability.

Code of Federal Regulations, 2011 CFR

2011-07-01

... anode bake furnace associated with primary aluminum production and located at a major source as defined in § 63.2. (b) The requirements of this subpart do not apply to any existing anode bake furnace that... or operator of an affected facility (potroom group or anode bake furnace) under § 60.190 of this...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

40 CFR 63.847 - Compliance provisions.

Code of Federal Regulations, 2012 CFR

2012-07-01

... authority; (4) Procedures for sampling single stacks associated with multiple anode bake furnaces; (5) For... system for potlines or for the anode bake furnace within the 12 months prior to the compliance date, the... potline (or potroom group) or anode bake furnace; (2) By the date determined according to the requirements...

40 CFR 60.391 - Definitions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... truck including hoods, fenders, cargo boxes, doors, and grill opening panels. Bake oven means a device...-duty truck assembly lines between the coating application system (dip tank or spray booth) and the bake oven. Guide coat operation means the guide coat spray booth, flash-off area and bake oven(s) which are...

Response of type illa-j kodak spectroscopic plates to baking in various controlled atmospheres.

PubMed

Smith, A G; Schrader, H W; Richardson, W W

1971-07-01

A new emulsion with excellent signal-to-noise characteristics has been hypersensitized to speeds practicable for astronomical applications by baking in a controlled nitrogen atmosphere. Important gains are achieved in speed and fog suppression relative to the usual procedure of baking in air.

Improvements To Micro Contact Performance And Reliability

DTIC Science & Technology

2016-12-22

BAKE : □ 1 min 110°C hot plate bake OPTIONAL - For Grayscale Lithography: 1818 COAT: □ Flood wafer with 1818 □ 4 sec spread at 500 rpm...30 sec spin at 4,000 rpm, ramp=200 □ 75 sec 110°C hot plate bake GRAYSCALE PATTERNING: □ Follow grayscale patterning process for patterns...8217 □ 2 min 200°C hot plate bake 1818 COAT: □ Flood wafer with 1818 □ 4 sec spread at 500 rpm □ 30 sec spin at 4,000 rpm, ramp=200 □ 75 sec 110

Conditioning of the vacuum system of the TPS storage ring without baking in situ

NASA Astrophysics Data System (ADS)

Chan, C. K.; Chang, C. C.; Shueh, C.; Yang, I. C.; Wu, L. H.; Chen, B. Y.; Cheng, C. M.; Huang, Y. T.; Chuang, J. Y.; Cheng, Y. T.; Hsiao, Y. M.; Sheng, Albert

2017-04-01

To shorten the machine downtime, a maintenance procedure without baking in situ has been developed and applied to maintain and to upgrade the vacuum system of the TPS storage ring. The data of photon-stimulated desorption (PSD) reveal no obvious discrepancy between baking and not baking the vacuum system in situ. A beam-conditioning dose of extent only 11.8 A h is required to recover quickly the dynamic pressure of an unbaked vacuum system to its pre-intervention value according to the TPS maintenance experience.

Baking soda dentifrice and periodontal health: A review of the literature.

PubMed

Sabharwal, Amarpreet; Scannapieco, Frank A

2017-11-01

Mechanical disruption of dental biofilm is critical to maintain periodontal health. Baking soda-containing dentifrices have shown to be potential aids for improving gingival health and maintaining dental biofilm control. Evidence from classic and contemporary literature is reviewed and summarized in this review. In vitro and in vivo (animal and human, respectively) studies and clinical trials have been analyzed. Some clinical studies demonstrated the benefits of baking soda dentifrices in plaque and gingivitis reduction. Clinical trials with longer follow-up would be useful to confirm the impact of baking soda on gingival health. Regular dental biofilm control and adjunctive use of baking soda dentifrices in an otherwise healthy and compliant patient may provide success in maintenance of gingival health. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

Marker-assisted selection for recognizing wheat mutant genotypes carrying HMW glutenin alleles related to baking quality.

PubMed

Zamani, Mohammad Javad; Bihamta, Mohammad Reza; Naserian Khiabani, Behnam; Tahernezhad, Zahra; Hallajian, Mohammad Taher; Shamsi, Marzieh Varasteh

2014-01-01

Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for recognizing baking quality of some wheat varieties and some mutant genotypes. Only 5 pairs of them could show the specific bands. All subunits were recognized by the primers except Dx2.1. Some of the primers were extracted from previous studies and the others were designed based on D genome subunits of wheat. SDS-PAGE method accomplished having confidence in these marker's results. To realize the effect of mutation, seed storage proteins were measured. It showed that mutation had effect on the amount of seed storage protein on the mutant seeds (which showed polymorphism).

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

PubMed

Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

2010-01-01

The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

Physical properties and estimated glycemic index of protein-enriched sorghum based chips.

PubMed

Jiang, Hongrui; Hettiararchchy, Navam S; Horax, Ronny

2018-03-01

Sorghum is a gluten-free grain and more attention has been given to the nutritional properties and recently its usage as a wheat replacement in food products. In the present work, protein-enriched sorghum based snack chips, prepared from sorghum meal with soy protein isolates and soy flour to meet the final protein content of 35.7%, were produced. The effect of varying baking powder (1.5-2.5%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) on the physical properties of the snack chips was investigated using a central composite design of response surface methodology. Under baking temperature of 160 °C, with baking powder added, the water activity and puffiness of chips significantly increased. Baking time was the most significant factor for all the parameters detected except for puffiness. The optimized conditions of preparing protein-enriched sorghum chips were baking powder 2.5%, dough sheet thickness 0.7 mm, and baking time 7.66 min. The estimated glycemic index (eGI) of the protein-enriched sorghum chips (eGI = 59.8) was significantly lower than soybean-free sorghum chips. The gluten-free protein-enriched sorghum chips developed could be considered as protein rich with lower intermediate-glycemic index classified healthy snacks and potential commercialization.

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling.

PubMed

Besbes, Emna; Le Bail, Alain; Seetharaman, Koushik

2016-01-01

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 (T20, T21 and T22) 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.

Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

PubMed

Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

2014-01-01

The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.

PubMed

Stahl, L; Miller, K B; Apgar, J; Sweigart, D S; Stuart, D A; McHale, N; Ou, B; Kondo, M; Hurst, W J

2009-08-01

Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leavening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, flavanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of flavanol compounds and antioxidant activity. Use of an appropriate leavening agent to moderate the final cake pH to approximately 7.25 or less results in both good leavening and preservation of cocoa flavanols and procyanidins.

21 CFR 136.110 - Bread, rolls, and buns.

Code of Federal Regulations, 2013 CFR

2013-04-01

... foods produced by baking mixed yeast-leavened dough prepared from one or more of the farinaceous... the baked unit weighs 454 grams (1 pound) or more, one entire unit is used for the determination; if the baked unit weighs less than 454 grams, enough units to weigh 454 grams or more are used. Copies of...

21 CFR 136.110 - Bread, rolls, and buns.

Code of Federal Regulations, 2012 CFR

2012-04-01

... foods produced by baking mixed yeast-leavened dough prepared from one or more of the farinaceous... the baked unit weighs 454 grams (1 pound) or more, one entire unit is used for the determination; if the baked unit weighs less than 454 grams, enough units to weigh 454 grams or more are used. Copies of...

40 CFR 63.3176 - What definitions apply to this subpart?

Code of Federal Regulations, 2012 CFR

2012-07-01

... facility which assembles automobiles or light-duty trucks, including coating facilities and processes. Bake oven air seal means an entry or entry vestibule to or an exit or exit vestibule from a bake oven which isolates the bake oven from the area immediately preceding (for an entry or entry vestibule) or immediately...

40 CFR 63.848 - Emission monitoring requirements.

Code of Federal Regulations, 2010 CFR

2010-07-01

... and POM emissions from anode bake furnaces. Using the procedures in § 63.847 and in the approved test plan, the owner or operator shall monitor TF and POM emissions from each anode bake furnace on an... owner or operator of a new or existing potline or anode bake furnace shall install, operate, and...

40 CFR 63.3176 - What definitions apply to this subpart?

Code of Federal Regulations, 2013 CFR

2013-07-01

... facility which assembles automobiles or light-duty trucks, including coating facilities and processes. Bake oven air seal means an entry or entry vestibule to or an exit or exit vestibule from a bake oven which isolates the bake oven from the area immediately preceding (for an entry or entry vestibule) or immediately...

21 CFR 136.110 - Bread, rolls, and buns.

Code of Federal Regulations, 2010 CFR

2010-04-01

... foods produced by baking mixed yeast-leavened dough prepared from one or more of the farinaceous... the baked unit weighs 454 grams (1 pound) or more, one entire unit is used for the determination; if the baked unit weighs less than 454 grams, enough units to weigh 454 grams or more are used. Copies of...

40 CFR 63.848 - Emission monitoring requirements.

Code of Federal Regulations, 2012 CFR

2012-07-01

... and POM emissions from anode bake furnaces. Using the procedures in § 63.847 and in the approved test plan, the owner or operator shall monitor TF and POM emissions from each anode bake furnace on an... owner or operator of a new or existing potline or anode bake furnace shall install, operate, and...

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

USDA-ARS?s Scientific Manuscript database

Catfish is often consumed as a breaded and battered fried product; however, baking is considered a healthier alternative to frying. One method of improving the texture properties of baked products is to par fried prior to baking. The objective of this study was to examine the effect of par frying ...

21 CFR 136.110 - Bread, rolls, and buns.

Code of Federal Regulations, 2014 CFR

2014-04-01

... foods produced by baking mixed yeast-leavened dough prepared from one or more of the farinaceous... the baked unit weighs 454 grams (1 pound) or more, one entire unit is used for the determination; if the baked unit weighs less than 454 grams, enough units to weigh 454 grams or more are used. Copies of...

Vacuum Baking To Remove Volatile Materials

NASA Technical Reports Server (NTRS)

Muscari, J. A.

1985-01-01

Outgassing reduced in some but not all nonmetallic materials. Eleven polymeric materials tested by determining outgassing species as temperature of conditioned and unconditioned materials raised to 300 degrees C. Conditioning process consisted of vacuum bake for 24 hours at 80 degrees C in addition to usual cure. Baking did not change residual gas percentage of water molecules.

40 CFR 63.848 - Emission monitoring requirements.

Code of Federal Regulations, 2011 CFR

2011-07-01

... and POM emissions from anode bake furnaces. Using the procedures in § 63.847 and in the approved test plan, the owner or operator shall monitor TF and POM emissions from each anode bake furnace on an... owner or operator of a new or existing potline or anode bake furnace shall install, operate, and...

40 CFR 63.3176 - What definitions apply to this subpart?

Code of Federal Regulations, 2014 CFR

2014-07-01

... facility which assembles automobiles or light-duty trucks, including coating facilities and processes. Bake oven air seal means an entry or entry vestibule to or an exit or exit vestibule from a bake oven which isolates the bake oven from the area immediately preceding (for an entry or entry vestibule) or immediately...

40 CFR 63.848 - Emission monitoring requirements.

Code of Federal Regulations, 2013 CFR

2013-07-01

... and POM emissions from anode bake furnaces. Using the procedures in § 63.847 and in the approved test plan, the owner or operator shall monitor TF and POM emissions from each anode bake furnace on an... owner or operator of a new or existing potline or anode bake furnace shall install, operate, and...

21 CFR 136.110 - Bread, rolls, and buns.

Code of Federal Regulations, 2011 CFR

2011-04-01

... foods produced by baking mixed yeast-leavened dough prepared from one or more of the farinaceous... the baked unit weighs 454 grams (1 pound) or more, one entire unit is used for the determination; if the baked unit weighs less than 454 grams, enough units to weigh 454 grams or more are used. Copies of...

77 FR 54293 - Endangered and Threatened Wildlife and Plants; 12-Month Finding on a Petition To List Four...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-04

... (Phyciodes cocyta arenacolor), Baking Powder Flat blue butterfly (Euphilotes bernardino minuta), and bleached... crescentspot, Baking Powder Flat blue butterfly, and bleached sandhill skipper or their habitats at any time... Steptoe Valley Phyciodes pascoensis Phyciodes cocyta crescentspot. ssp. arenacolor Baking Powder Flat blue...

Influence of the baking process for chemically amplified resist on CD performance

NASA Astrophysics Data System (ADS)

Sasaki, Shiho; Ohfuji, Takeshi; Kurihara, Masa-aki; Inomata, Hiroyuki; Jackson, Curt A.; Murata, Yoshio; Totsukawa, Daisuke; Tsugama, Naoko; Kitano, Naoki; Hayashi, Naoya; Hwang, David H.

2002-12-01

CD uniformity and MTT (Mean to Target) control are very important in mask production for the 90nm node and beyond. Although it is well known that baking temperatures influence CD control in the CAR (chemically amplified resist) process for mask patterning, we found that 2 other process factors, which are related to acid diffusion and CA- reaction, greatly affect CD performance. We used a commercially available, negative CAR material and a 50kV exposure tool. We focused on the baking process for both PB (Pre Baking) and PEB (Post Exposure Bake). Film densification strength was evaluated from film thickness loss during PB. Plate temperature distribution was monitored with a thermocouple plate and IR camera. CA-reactions were also monitored with in-situ FTIR during PEB. CD uniformity was used to define the process influence. In conclusion, we found that airflow control and ramping temperature control in the baking process are very important factors to control CD in addition to conventional temperature control. These improvements contributed to a 30 % of reduction in CD variation.

An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics.

PubMed

Anishaparvin, A; Chhanwal, N; Indrani, D; Raghavarao, K S M S; Anandharamakrishnan, C

2010-01-01

A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 °C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread. © 2010 Institute of Food Technologists®

A 3D mathematical model for the horizontal anode baking furnace

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kocaefe, Y.S.; Dernedde, E.; Kocaefe, D.

In the aluminum industry, carbon anodes are baked in large horizontal or vertical ring-type furnaces. The anode quality depends strongly on the baking conditions (heating rate, soaking time and final anode temperature). A three-dimensional mathematical model has been developed for a horizontal anode baking furnace to assess the effects of different parameters on the baking process and to improve the furnace operation and design at Noranda Aluminum Smelter in New Madrid, Missouri. The commercial CFD code CFDS-FLOW3D is used to solve the governing differential equations. The model gives the temperature, velocity and concentration distributions in the flue, and the variationmore » of the temperature distribution with time in the pit. In this paper, a description of the 3D model for the horizontal anode baking furnace will be given. Some of the results from a case study will also be presented. The results show clearly the importance of flue geometry on the gas flow distribution in the flue and the heat transfer to the anodes.« less

Detection of polydimethylsiloxanes transferred from silicone-coated parchment paper to baked goods using direct analysis in real time mass spectrometry.

PubMed

Jakob, Andreas; Crawford, Elizabeth A; Gross, Jürgen H

2016-04-01

The non-stick properties of parchment papers are achieved by polydimethylsiloxane (PDMS) coatings. During baking, PDMS can thus be extracted from the silicone-coated parchment into the baked goods. Positive-ion direct analysis in real time (DART) mass spectrometry (MS) is highly efficient for the analysis of PDMS. A DART-SVP source was coupled to a quadrupole-time-of-flight mass spectrometer to detect PDMS on the contact surface of baked goods after use of silicone-coated parchment papers. DART spectra from the bottom surface of baked cookies and pizzas exhibited signals because of PDMS ions of the general formula [(C2H6SiO)n  + NH4 ](+) in the m/z 800-1900 range. Copyright © 2016 John Wiley & Sons, Ltd.

Laser Induced Fluorescence (LIF) Nondestructive Evaluation of Incipient Heat Damage in Polymer Matrix Composites, A2476

DTIC Science & Technology

2017-02-15

non- baked specimens—50 specimens in all. The top plot in Figure 6 shows the three spectra measured against specimen B1 on 2 June 2014. One... baked ,  or 0 for a control specimen that was not  baked . Duration The duration (min) for which the specimen was  baked ,  or 0 for a control specimen that...was not  baked . SBS Value of the short‐beam shear (SBS) measurement (ksi)  for this specimen, or the average value of a set  receiving the same

Modelling heat and mass transfer in bread baking with mechanical deformation

NASA Astrophysics Data System (ADS)

Nicolas, V.; Salagnac, P.; Glouannec, P.; Ploteau, J.-P.; Jury, V.; Boillereaux, L.

2012-11-01

In this paper, the thermo-hydric behaviour of bread during baking is studied. A numerical model has been developed with Comsol Multiphysics© software. The model takes into account the heat and mass transfers in the bread and the phenomenon of swelling. This model predicts the evolution of temperature, moisture, gas pressure and deformation in French "baguette" during baking. Local deformation is included in equations using solid phase conservation and, global deformation is calculated using a viscous mechanic model. Boundary conditions are specified with the sole temperature model and vapour pressure estimation of the oven during baking. The model results are compared with experimental data for a classic baking. Then, the model is analysed according to physical properties of bread and solicitations for a better understanding of the interactions between different mechanisms within the porous matrix.

Evidence that eating baked egg or milk influences egg or milk allergy resolution: a systematic review.

PubMed

Lambert, R; Grimshaw, K E C; Ellis, B; Jaitly, J; Roberts, G

2017-06-01

It has been proposed that the frequent ingestion of baked hen's egg or cow's milk accelerates the resolution of hen's egg or cow's milk allergy. This practice is being introduced into clinical practice. To systematically review the evidence to determine whether the introduction of baked hen's egg or cow's milk into the diet of children with hen's egg or cow's milk allergies respectively leads to a larger proportion of children outgrowing these allergies than expected. A systematic review of the literature was conducted in Medline, Embase and CINAHL. The inclusion criteria were as follows: randomized control trials, case-control or cohort studies; children aged 0-18 years with hen's egg or cow's milk allergy; baked hen's egg or cow's milk intervention with or without a comparator; and resolution of the hen's egg or cow's milk allergy as determined by food challenge as the outcome. Studies were critically appraised using the quality assessment tool for quantitative studies. PROSPERO reference CRD42015026029. We identified 851 and 2816 hen's egg and cow's milk articles respectively. Only three hen's egg and three cow's milk studies fulfilled our pre-specified inclusion criteria. The studies concluded that baked products either increased the likelihood of the resolution of allergy or accelerated resolution. However, when critiqued, all studies were classified as weak because they were observational, lacking an appropriate control group; this brings into doubt the study's conclusions. There were a number of examples of severe reactions to baked products. There is little evidence to address the hypothesis that the ingestion of baked hen's egg or cow's milk results in more patients outgrowing their hen's egg or cow's milk allergy respectively. Data are required from a trial comparing the resolution rates of baked-tolerant participants who are randomized to ingest or avoid baked products to assess the accuracy of this hypothesis. © 2017 John Wiley & Sons Ltd.

Stain removal and whitening by baking soda dentifrice: A review of literature.

PubMed

Li, Yiming

2017-11-01

Tooth discoloration may be caused by intrinsic or extrinsic stains or a combination of both. There are 2 major approaches to removing the stains, including the chemical mechanism using peroxides for tooth bleaching and the mechanical mechanism using abrasives in prophylactic pastes and dentifrices to remove stains, resulting in a whitening effect. Attempts have also been made to add a low concentration of peroxides to dentifrices to enhance their abrasive cleaning to remove tooth stains. This article provides a review of both in vitro and clinical studies on stain removal and whitening effect of dentifrices containing sodium bicarbonate (baking soda). In recent years, whitening dentifrices have become popular because of little additional effort for use, ease of availability, low cost, and accumulated evidence of clinical efficacy and safety in the literature. Advances in research and technology have led to innovative formulations of dentifrices using baking soda as the sole abrasive or a component of an abrasive system. Baking soda is biologically compatible with acid-buffering capacities, antibacterial at high concentrations, and has a relatively lower abrasivity. The evidence available in the literature indicates that baking soda-based dentifrices are effective and safe for tooth stain removal and consequently whitening. A number of clinical studies have also shown that baking soda-based dentifrices are more effective in stain removal and whitening than some non-baking soda-containing dentifrices with a higher abrasivity. So far, research efforts have mainly focused on stain removal and tooth-whitening efficacy and clinical safety of baking soda dentifrices used with manual toothbrushes, with only a few studies investigating their effects using powered toothbrushes, for which further research is encouraged. As part of a daily oral hygiene practice, baking soda-based dentifrice is a desirable, alternative or additional measure for tooth stain removal and whitening. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

Competitive position of natural gas: Industrial baking

DOE Office of Scientific and Technical Information (OSTI.GOV)

Minsker, B.S.; Salama, S.Y.

Industrial baking is one of the largest natural gas consumers in the food industry. In 1985, bread, rolls, cookies, and crackers accounted for over 82 percent of all baked goods production. Bread accounting for 46 percent of all production. The baking industry consumed approximately 16 trillion Btu in 1985. About 93 percent was natural gas, while distillate fuel oil accounted for seven percent, and electricity accounted for much less than one percent. The three main types of baking ovens are the single lap, tunnel, and Lanham ovens. In the single lap oven, trays carry the product back and forth throughmore » the baking chamber once. The single lap oven is the most common type of oven and is popular due to its long horizontal runs, extensive steam zone, and simple construction. The tunnel oven is slightly more efficient and more expensive that the single lap oven. IN the tunnel oven, the hearth is a motorized conveyor which passes in a straight line through a series of heating zones, with loading and unloading occurring at opposite ends of the oven. The advantages of the tunnel oven include flexibility with respect to pan size and simple, accurate top and bottom heat control. The tunnel oven is used exclusively in the cookie and cracker baking, with the product being deposited directly on the oven band. The most recently developed type of oven is the Lanham oven. The Lanham oven is the most efficient type of oven, with a per pound energy consumption approaching the practical minimum for baking bread. Between one--half and two--thirds of all new industrial baking ovens are Lanham ovens. In the Lanham oven, the product enters the oven near the top of the chamber, spirals down through a series of heating zones, and exits near the bottom of the oven. The oven is gas--fired directly by ribbon burners. 31 refs.« less

Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.

PubMed

Gibis, Monika; Weiss, Jochen

2013-06-01

Heterocyclic amines (HAs) are formed as Maillard reaction products in the crust of meat products during heating processes. Two typical pizza toppings--salami and cooked ham--were analyzed for the presence of HAs after baking frozen pizzas at top and bottom temperatures of 250 and 230 °C, respectively. After baking pizza slices for 12 min, MeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; 0.2 ng/g), 4,8-DiMeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 0.5 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; 0.2 ng/g), norharman (4.5 ng/g), and harman (2.5 ng/g) were found in the ham toppings, whereas only the comutagenic norharman (107.4 ng/g) and harman (11.4 ng/g) were found in the salami toppings. The content of MeIQx and 4,8-DiMeIQx in ham increased from 0.3 to 1.8 ng/g and 0.8 to 1.6 ng/g, respectively, when the recommended baking time was increased from 15 min (manufacturer's specification) to 18 min at 230 °C. MeIQx was formed in salami when the heating time was extended to 18 min. Moreover, higher concentrations of PhIP in salami or ham slices were found when baking temperatures were 250 °C rather than 230 °C (baking time of 12 min). However, sensory tests showed that panelists preferred longer-baked pizzas due to an increased crispiness. Thus, results show that a substantial formation of HAs may occur in pizza toppings such as ham and salami, with ham being particularly susceptible when compared to salami. Formation of HAs increases with increasing baking time and temperature. The occurrence of the cupping of ham or salami slices during baking may also increase the formation of HAs. © 2013 Institute of Food Technologists®

Application of oxidized starch in bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

There is a need to reduce the fat content in fried foods because of increasing health concerns from consumers. Oxidized starches have been utilized in many coating applications for their adhesion ability. However, it is not known if they perform similarly in bake-only products. This study investigated the application of oxidized starch in bake-only chicken nuggets. Oxidized starches were prepared from 7 starches and analyzed for gelatinization and pasting properties. Chicken nuggets were prepared using batter containing wheat flour, oxidized starch, salt, and leavening agents prior to steaming, oven baking, freezing, and final oven baking for sensory evaluation. All nuggets were analyzed for hardness by a textural analyzer, crispness by an acoustic sound, and sensory characteristics by a trained panel. The oxidation level used in the study did not alter the gelatinization temperature of most starches, but increased the peak pasting viscosity of both types of corn and rice starches and decreased that of tapioca and potato starches. There were slight differences in peak force and acoustic reading between some treatments; however, the differences were not consistent with starch type or amylose content. There was no difference among the treatments as well as between the control with wheat flour and the treatments partially replaced with oxidized starches in all sensory attributes of bake-only nuggets evaluated by the trained panel. There is a need to reduce the fat content in fried food, such as chicken nuggets, because of increasing childhood obesity. Oxidized starches are widely used in coating applications for their adhesion ability. This study investigated the source of oxidized starches in steam-baked coated nuggets for their textural and sensorial properties. The findings from this research will provide an understanding of the contributions of starch source and oxidation to the texture and sensory attributes of bake-only nuggets, and future directions to improve the batter formulation for bake-only nuggets. © 2014 Institute of Food Technologists®

Chip-Scale Combinatorial Atomic Navigator (C-SCAN) Low Drift Nuclear Spin Gyroscope

DTIC Science & Technology

2018-01-01

in the 129Xe spin lifetime was related to the temperature of the cell bake -out prior to filling. Using spherical aluminosilicate glass blown cells...we have achieved a 129Xe T2 lifetime of 1000 sec by baking the cells for a week at 550°C, as shown in Fig. 11b). A similar bake out procedure was...with high temperature baking . Insets above show the time zoom of the signal with 3He and 129Xe frequencies Residual 129Xe T2 = 5.3s 3He T2 = 2300s

Effects of Humidity and Surface on Photoalignment of Brilliant Yellow

DTIC Science & Technology

2016-10-14

RH) ranges: 27-30%, 40-45%, 46-50%, 50-58%, 52-59%, and 61-65%. After spin- coating, the resulting BY films were baked at 120°C for 10min to evaporate...polyimide (PI2555) film. To prepare PVA film, 1% PVA water solution was spin- coated onto UV-Ozone cleaned glass at 1500rpm for 30s, followed by baking at...by soft baking at 95°C for 1min and then hard baking at 275°C for 1 hour. About 0.25ml BY-DMF solution was flooded onto the different substrates (1

Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

PubMed

Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli Lucy

2009-02-11

This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust.

Thermal inactivation kinetics of β-galactosidase during bread baking.

PubMed

Zhang, Lu; Chen, Xiao Dong; Boom, Remko M; Schutyser, Maarten A I

2017-06-15

In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R 2 =0.99). Interestingly, the residual enzyme activity in the bread crust (about 30%) was hundredfold higher than that in the crumb (about 0.3%) after baking, despite the higher temperature in the crust throughout baking. This result suggested that the reduced moisture content in the crust increased the thermostability of the enzyme. Subsequently, the kinetic model reasonably predicted the enzyme inactivation in the crumb using the same parameters derived from the wheat flour/water system. However, the model predicted a lower residual enzyme activity in the crust compared with the experimental result, which indicated that the structure of the crust may influence the enzyme inactivation mechanism during baking. The results reported can provide a quantitative understanding of the thermal inactivation kinetics of enzyme during baking, which is essential to better retain enzymatic activity in bakery products supplemented with heat-sensitive enzymes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.

PubMed

Bajd, Franci; Serša, Igor

2011-04-01

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33 °C for 112 min; this was followed by baking at 180 °C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types. Copyright © 2011 Elsevier Inc. All rights reserved.

Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images.

PubMed

Leiva-Valenzuela, Gabriel A; Quilaqueo, Marcela; Lagos, Daniela; Estay, Danilo; Pedreschi, Franco

2018-04-01

The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than 30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.

Navy bean flour particle size and protein content affect cake baking and batter quality

USDA-ARS?s Scientific Manuscript database

There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...

76 FR 14049 - Notice of Intent To Repatriate Cultural Items: California State University, Sacramento...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-15

.... Three additional unassociated funerary objects (one baked clay artifact and two beads) are missing. From... bags of baked clay, 1 bead, 2 bags of carbonized material, 13 bags of faunal material, 1 piece of... County, CA, by the university. The 510 unassociated funerary objects are 11 bags of baked clay, 420 beads...

40 CFR 52.2502 - Best available retrofit technology requirements for the Alcoa Inc.-Wenatchee Works primary...

Code of Federal Regulations, 2014 CFR

2014-07-01

...) × (tons of aluminum produced during the calendar month) × (% sulfur in baked anodes/100) × (% sulfur... calendar month) (A) The carbon ratio is the calendar month average of tons of baked anodes consumed per ton of aluminum produced as determined using the baked anode consumption and aluminum production records...

77 FR 41337 - Approval and Promulgation of Air Quality Implementation Plans; Delaware; Control Technique...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-07-13

... following definitions: Adhesion primer, aerosol coating product, air-dried coating, baked coating, dip... coatings..... 0.85 7.1. Automotive/Transportation Parts High bake coatings Flexible primer 0.46 3.8. Non....3. Interior colorcoat 0.49 4.1. Exterior colorcoat 0.55 4.6. Low bake/air dried coatings-exterior...

76 FR 61531 - Endangered and Threatened Wildlife and Plants; 90-Day Finding on a Petition To List 10 Subspecies...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-04

... that listing the following 4 of the 10 subspecies as threatened or endangered may be warranted: Baking...: Baking Powder Flat blue butterfly (Euphilotes bernardino minuta), Mono Basin skipper (Hesperia uncas.... The Baking Powder Flat blue butterfly was added as Euphilotes battoides ssp., now known as Euphilotes...

[Effect of soybean lipoxygenae on baking properties of wheat flour].

PubMed

Permiakova, M D; Trufanov, V A

2011-01-01

Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.

PubMed

Cheng, Lu; Jin, Cheng; Zhang, Ying

2014-05-01

Baking processing is indispensable to determine special sensory prosperities of cookies and induces the formation of some beneficial components such as antioxidants. However, the formation of some Maillard reaction-derived chemical hazards, such as acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML) in cookies is also a significant consequence of baking processing from a food safety standpoint. This study investigated the effects of baking conditions on the formation of AA and CML, as well as the antioxidant activity (AOA) of cookies. Cookies were baked at various baking temperatures (155 to 230 °C) and times (1.5 to 31 min). AA and CML contents were determined by ultra-performance liquid chromatography-tandem mass spectrometry, respectively. The highest level of AA was obtained in the cookies baked at 155 °C/21 min and 205 °C/11 min (328.93 ± 3.10 μg/kg and 329.29 ± 5.29 μg/kg), while the highest level of CML was obtained in the cookies baked at 230 °C/1.5 min (118.05 ± 0.21 mg/kg). AA was prone to form at relatively low temperature range (155 to 205 °C), however, CML at relatively high temperature range (205 to 230 °C). The CML content was much higher than the AA content in the same set of cookies, by about 2 to 3 orders of magnitude. The AOA of cookies increased at more severe baking conditions. According to the AA and CML content, AOA and sensory properties of cookies, the temperature-time regime of 180 °C/16 min might be a compromised selection. However, only optimizing the baking condition was not enough for manufacture of high-quality cookies. Cookies, a kind of widely consumed bakery products in the world, contain some potentially harmful compounds, like acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML). AA in cookies has led to public health concern and several research efforts. But CML, another Maillard reaction-derived chemical hazard, has been neglected so far, even though its content is much higher than that of AA in cookies. The results contribute to further insight into the Maillard reaction and are useful for the selection of baking conditions to produce high-quality cookies with lower AA and CML contents, higher AOA, and better sensory properties. © 2014 Institute of Food Technologists®

Skin testing with raw egg does not predict tolerance to baked egg in egg-allergic children.

PubMed

Turner, P J; Kumar, K; Fox, A T

2014-11-01

Most children with egg allergy tolerate egg in baked foods, such as cake, but tolerance cannot be predicted with conventional allergy testing. We hypothesized that the skin prick test (SPT) wheal to unprocessed raw egg might predict tolerance of baked egg at formal oral food challenge (OFC). We conducted a retrospective chart review to assess the utility of SPT wheal to egg extract (EE), raw egg (RE), and the ratio of EE:RE in predicting outcome of baked-egg OFC in children presenting to our tertiary referral centers with a physician diagnosis of egg allergy and following complete egg avoidance in their diet, between 2009 and 2013. OFC were performed following a standardized protocol using baked egg in cake, to a total dose equivalent to 3g egg protein. Data were analyzed from 186 completed challenges: OFC was positive in 64 (34%) children and negative in 122 (66%). Six children experienced anaphylaxis at OFC. Children tolerant to baked egg were more likely to have a lower SPT to egg extract/raw egg and EE:RE (median 0.56) than their allergic counterparts (0.70, p < 0.05). However, ROC curve analysis demonstrated poor predictivity of challenge outcome, with AUC for SPT to egg extract, raw egg and EE:ER equal to 0.71, 0.63 and 0.60, respectively. EE:RE was not helpful in predicting outcome of baked-egg OFC. Indeed, SPT to egg extract was slightly better at predicting outcome than either SPT to raw egg or EE:RE. Unfortunately, tolerance to baked egg can only be predicted from previous history or through controlled exposure. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Matrix effect on baked milk tolerance in children with IgE cow milk allergy.

PubMed

Miceli Sopo, S; Greco, M; Monaco, S; Bianchi, A; Cuomo, B; Liotti, L; Iacono, I D

Children with IgE-mediated cow's milk allergy (IgE-CMA) often tolerate baked milk within a wheat matrix. In our study we evaluated the impact of wheat matrix and of little standardised cooking procedures on tolerance of baked milk. We also tested tolerance versus parmigiano reggiano (PR) and whey-based partially hydrolysed formula (pHF). Forty-eight children with IgE-CMA were enrolled. They underwent prick-by-prick (PbP) and open oral food challenge (OFC) with baked cow's milk (CM), both within a wheat matrix (an Italian cake named ciambellone) and without (in a liquid form), with PR and with pHF. After a passed OFC, children continued to eat the food tolerated. In particular, after passed OFC with ciambellone, children were allowed to eat any food containing CM within a wheat matrix, with the only condition that it was baked at 180°C for at least 30min. Three months after, parents were asked to answer a survey. 81% of children tolerated ciambellone, 56% liquid baked CM, 78% PR and 82% pHF. Negative predictive value of PbP performed with tested foods was 100%. No IgE-mediated adverse reactions were detected at follow-up carried out by the survey. Wheat matrix effect on tolerance of baked milk was relevant in slightly less than half of cases. If our results are confirmed by larger studies, a negative PbP will allow patients to eat processed CM without undergoing OFC. Moreover, in order to guarantee tolerance towards baked milk, strict standardised cooking procedures do not seem to be necessary. Copyright © 2016 SEICAP. Published by Elsevier España, S.L.U. All rights reserved.

Soft-Bake Purification of SWCNTs Produced by Pulsed Laser Vaporization

NASA Technical Reports Server (NTRS)

Yowell, Leonard; Nikolaev, Pavel; Gorelik, Olga; Allada, Rama Kumar; Sosa, Edward; Arepalli, Sivaram

2013-01-01

The "soft-bake" method is a simple and reliable initial purification step first proposed by researchers at Rice University for single-walled carbon nanotubes (SWCNT) produced by high-pressure carbon mon oxide disproportionation (HiPco). Soft-baking consists of annealing as-produced (raw) SWCNT, at low temperatures in humid air, in order to degrade the heavy graphitic shells that surround metal particle impurities. Once these shells are cracked open by the expansion and slow oxidation of the metal particles, the metal impurities can be digested through treatment with hydrochloric acid. The soft-baking of SWCNT produced by pulsed-laser vaporization (PLV) is not straightforward, because the larger average SWCNT diameters (.1.4 nm) and heavier graphitic shells surrounding metal particles call for increased temperatures during soft-bake. A part of the technology development focused on optimizing the temperature so that effective cracking of the graphitic shells is balanced with maintaining a reasonable yield, which was a critical aspect of this study. Once the ideal temperature was determined, a number of samples of raw SWCNT were purified using the soft-bake method. An important benefit to this process is the reduced time and effort required for soft-bake versus the standard purification route for SWCNT. The total time spent purifying samples by soft-bake is one week per batch, which equates to a factor of three reduction in the time required for purification as compared to the standard acid purification method. Reduction of the number of steps also appears to be an important factor in improving reproducibility of yield and purity of SWCNT, as small deviations are likely to get amplified over the course of a complicated multi-step purification process.

Evidence for biofilm acid neutralization by baking soda.

PubMed

Zero, Domenick T

2017-11-01

The generating of acids from the microbial metabolism of dietary sugars and the subsequent decrease in biofilm pH below the pH at which tooth mineral begins to demineralize (critical pH) are the key elements of the dental caries process. Caries preventive strategies that rapidly neutralize biofilm acids can prevent demineralization and favor remineralization and may help prevent the development of sugar-induced dysbiosis that shifts the biofilm toward increased cariogenic potential. Although the neutralizing ability of sodium bicarbonate (baking soda) has been known for many years, its anticaries potential as an additive to fluoride dentifrice has received only limited investigation. There is evidence that baking soda rapidly can reverse the biofilm pH decrease after a sugar challenge; however, the timing of when it is used in relation to a dietary sugar exposure is critical in that the sooner its used the greater the benefit in preventing a sustained biofilm pH decrease and subsequent demineralization. Furthermore, the effectiveness of baking soda in elevating biofilm pH appears to depend on concentration. Thus, the concentration of baking soda in marketed dentifrice products, which ranges from 10% to 65%, may affect their biofilm pH neutralizing performance. People with hyposalivation particularly may benefit from using fluoride dentifrice containing baking soda because of their diminished ability to clear dietary sugars and buffer biofilm acids. Although promising, there is the need for more evidence that strategies that modify the oral ecology, such as baking soda, can alter the cariogenic (acidogenic and aciduric) properties of biofilm microorganisms. The acid neutralization of dental biofilm by using fluoride dentifrice that contains baking soda has potential for helping counteract modern high-sugar diets by rapidly neutralizing biofilm-generated acid, especially in people with hyposalivation. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

Thermal release of D2 from new Be-D co-deposits on previously baked co-deposits

NASA Astrophysics Data System (ADS)

Baldwin, M. J.; Doerner, R. P.

2015-12-01

Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine.

PubMed

Nguyen, Ha T; van der Fels-Klerx, H J Ine; van Boekel, M A J S

2017-09-01

This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.

PubMed

Bryła, Marcin; Roszko, Marek; Szymczyk, Krystyna; Jędrzejczak, Renata; Słowik, Elżbieta; Obiedziński, Mieczysław W

2014-10-22

The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.

Effect of substrate baking temperature on zinc sulfide and germanium thin films optical parameters

NASA Astrophysics Data System (ADS)

Liu, Fang; Gao, Jiaobo; Yang, Chongmin; Zhang, Jianfu; Liu, Yongqiang; Liu, Qinglong; Wang, Songlin; Mi, Gaoyuan; Wang, Huina

2016-10-01

ZnS and Ge are very normal optical thin film materials in Infrared wave. Studying the influence of different substrate baking temperature to refractive index and actual deposition rates is very important to promote optical thin film quality. In the same vacuum level, monitoring thickness and evaporation rate, we use hot evaporation to deposit ZnS thin film materials and use ion-assisted electron beam to deposit Ge thin film materials with different baking temperature. We measure the spectral transmittance with the spectrophotometer and calculate the actual deposition rates and the refractive index in different temperature. With the higher and higher temperature in a particular range, ZnS and Ge refractive index become higher and actual deposition rates become smaller. The refractive index of Ge film material change with baking temperature is more sensitive than ZnS. However, ZnS film actual deposition rates change with baking temperature is more sensitive than Ge.

34 CFR Appendix to Subpart K of... - Determinations Under Section 8009 of the Act-Methods of Calculations for Treatment of Impact Aid...

Code of Federal Regulations, 2011 CFR

2011-07-01

... received from local non-tax sources such as interest, bake sales, gifts, donations, and in-kind... pupil from local interest, bake sales, in-kind contributions, and other non-tax local sources. The... ($700/$700). The local revenue received from interest, bake sales, in-kind contributions and other non...

40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 11 2012-07-01 2012-07-01 false Anode Bake Furnace Limits for Emission Averaging 3 Table 3 to Subpart LL of Part 63 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for...

40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 11 2013-07-01 2013-07-01 false Anode Bake Furnace Limits for Emission Averaging 3 Table 3 to Subpart LL of Part 63 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for...

40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 11 2014-07-01 2014-07-01 false Anode Bake Furnace Limits for Emission Averaging 3 Table 3 to Subpart LL of Part 63 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for...

34 CFR Appendix to Subpart K of... - Determinations Under Section 8009 of the Act-Methods of Calculations for Treatment of Impact Aid...

Code of Federal Regulations, 2014 CFR

2014-07-01

... received from local non-tax sources such as interest, bake sales, gifts, donations, and in-kind... pupil from local interest, bake sales, in-kind contributions, and other non-tax local sources. The... ($700/$700). The local revenue received from interest, bake sales, in-kind contributions and other non...

34 CFR Appendix to Subpart K of... - Determinations Under Section 8009 of the Act-Methods of Calculations for Treatment of Impact Aid...

Code of Federal Regulations, 2013 CFR

2013-07-01

... received from local non-tax sources such as interest, bake sales, gifts, donations, and in-kind... pupil from local interest, bake sales, in-kind contributions, and other non-tax local sources. The... ($700/$700). The local revenue received from interest, bake sales, in-kind contributions and other non...

Computers and Cranberries: A Reflection

ERIC Educational Resources Information Center

Apodaca, Jason Patrick

2006-01-01

In this article, the author reflects back to when he was in fifth grade, when his teacher taught the class to bake bread in school. It was November, and baking bread tied into the lesson. His teacher and some open-minded parents and students knew that to bake, sew, paint, sing, play an instrument, or dance as part of a lesson for a math class,…

75 FR 2796 - Revisions to the California State Implementation Plan, San Joaquin Valley Air Pollution Control...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-01-19

... noted that the limit for baked extreme performance coatings in the rule is less stringent than the limit... the VOC limit for baked extreme performance coatings and the exemption for repair and touch-up operations. As to the emission limit for baked extreme performance coatings, the VOC limit in Rule 4603 is...

76 FR 14052 - Notice of Inventory Completion: California State University, Sacramento, Sacramento, CA

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-15

... associated funerary object is a baked clay net sinker. Eight additional associated funerary objects (seven... individuals were identified. The 2,867 associated funerary objects are 2 bone awls, 22 bags of baked clay, 2... awls, 2 bags of baked clay, 2 beads, 1 biface, 1 bone tube, 1 bag of carbonized material, 1 bag of...

34 CFR Appendix to Subpart K of... - Determinations Under Section 8009 of the Act-Methods of Calculations for Treatment of Impact Aid...

Code of Federal Regulations, 2012 CFR

2012-07-01

... received from local non-tax sources such as interest, bake sales, gifts, donations, and in-kind... pupil from local interest, bake sales, in-kind contributions, and other non-tax local sources. The... ($700/$700). The local revenue received from interest, bake sales, in-kind contributions and other non...

34 CFR Appendix to Subpart K of... - Determinations Under Section 8009 of the Act-Methods of Calculations for Treatment of Impact Aid...

Code of Federal Regulations, 2010 CFR

2010-07-01

... received from local non-tax sources such as interest, bake sales, gifts, donations, and in-kind... pupil from local interest, bake sales, in-kind contributions, and other non-tax local sources. The... ($700/$700). The local revenue received from interest, bake sales, in-kind contributions and other non...

40 CFR 52.2500 - Best available retrofit technology requirements for the Intalco Aluminum Corporation (Intalco...

Code of Federal Regulations, 2014 CFR

2014-07-01

... = (carbon consumption ratio) × (% sulfur in baked anodes/100) × (% sulfur converted to SO2/100) × (2 pounds... ratio is the calendar month average of tons of baked anodes consumed per ton of aluminum produced as determined using the baked anode consumption and production records required in paragraph (e)(2) of this...

40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 10 2011-07-01 2011-07-01 false Anode Bake Furnace Limits for Emission Averaging 3 Table 3 to Subpart LL of Part 63 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for...

40 CFR Table 3 to Subpart Ll of... - Anode Bake Furnace Limits for Emission Averaging

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 10 2010-07-01 2010-07-01 false Anode Bake Furnace Limits for Emission Averaging 3 Table 3 to Subpart LL of Part 63 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Reduction Plants Pt. 63, Subpt. LL, Table 3 Table 3 to Subpart LL of Part 63—Anode Bake Furnace Limits for...

Effect of baking soda in dentifrices on plaque removal.

PubMed

Myneni, Srinivas R

2017-11-01

The prevention of dental caries and periodontal diseases targets control of dental plaque biofilm. In this context, chemical agents could represent a valuable complement to mechanical plaque control by reducing and controlling biofilm formation. The literature on the effectiveness of different dentifrices has not, however, been carefully categorized. A lack of consensus exists among dental professionals on a recommendation for a universal dentifrice for plaque control. The authors reviewed the scientific data on the different properties of sodium bicarbonate (baking soda)-containing dentifrices and their effectiveness in plaque removal. The results of the literature search show that baking soda-containing dentifrices are ideal candidates to be considered as a universal dentifrice because baking soda is inexpensive, abundant in supply, highly biocompatible, exhibits specific antibacterial properties to oral microorganisms, has low abrasivity, and is effective in plaque biofilm removal. Although some patients may benefit from desensitizing or high fluoride-containing dentifrices, those with routine needs may find using dentifrices containing baking soda and fluoride effective. Baking soda and fluoride dentifrices, therefore, may perhaps be considered as a criterion standard for patients with routine oral hygiene needs. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

PubMed

Şakıyan, Özge

2015-05-01

The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

Quality enhancement of chicken baked without skin using honey marinades.

PubMed

Hashim, I B; McWatters, K H; Hung, Y C

1999-12-01

Chicken (bone-in, skinless, split breast) injected with lemon-pepper poultry pump marinade containing 20 or 30% honey was compared with chicken (with and without skin) marinated without honey. The objectives were to 1) determine moisture and fat contents and instrumental color and texture measurements, 2) characterize the sensory profiles of marinated chicken baked with and without skin, and 3) investigate the effect of honey marinades on the sensory characteristics of chicken baked without skin. Chicken was roasted at 177 C for one h to an internal temperature of 80 C. A trained panel (n = 13) evaluated the roasted chicken. Results showed that skin could be removed from premarinated chicken breast before baking without significantly affecting the amount of marinade uptake, moisture content, fat content, texture (force required to shear), or most instrumental measurements of color. With regard to sensory characteristics, skin removal before baking resulted in a less glossy and moist appearance, less brown color, and more intense pepper flavor in the roasted product than when the skin was not removed. Addition of honey to the marinade restored, to some extent, the intensities of moist and glossy appearance and brown color that were reduced by removal of the skin before baking.

The Role of Residual Casting Solvent in Determining the Lithographic and Dissolution Behavior of Poly(methyl Methacrylate), a Positive Electron Beam Resist.

NASA Astrophysics Data System (ADS)

Criss, Robert Randolph, Jr.

The effect of the pre-exposure bake and the choice of casting solvent on the sensitivity and contrast of PMMA has been documented to an extent not previously reported in the literature. PMMA films were spin cast onto clean silicon substrates from chlorobenzene and tri-chloroethylene solutions. The temperature of the pre-bake was varied over the range of 59^circ to 170^circC using a convection oven with pre-bake times ranging from 30 to 90 minutes. At the end of the designated bake time, the films were removed from the oven and allowed to cool in a temperature and humidity controlled environment. They were promptly exposed to a 15 KeV electron beam, then developed, with mild agitation, in a 1:1 mixture of MIBK and IPA at 22.5^ circC. Film thickness profiles were determined with an alpha-step profilometer. Films baked at temperatures below T_{rm glass} (the temperature which marks the onset of long-range, coordinated molecular motion), exhibited improved sensitivity and poorer contrast when compared to those baked above T_{rm glass }. Unique to this work is the finding that the lithographic performance depends on the choice of casting solvent, even at pre-bake temperatures significantly above T_{rm glass}. The relative concentrations of the casting solvents remaining in the baked films was determined from UV absorption spectra. The dissolution rates of exposed films were also measured and compared to the fragmented molecular weight model of development. Energy depositions were calculated from the empirical model of Everhart and Hoff. Cross-correlation of these results indicate that the pre-bake temperature more strongly correlates with the observed improvement in sensitivity than the presence of residual casting solvent. Residual casting solvent changes the density of the film, thus changing the energy deposition and dissolution behavior. Calculations based on the aforementioned models indicate that the observed lithographic and dissolution behavior can not be accounted for by this change in density. Arguments are presented to support the conclusion that the observed behavior is associated with film morphology. Comparison of results from films cast from TCE and chlorobenzene and baked above T_{rm glass} further support this conclusion.

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics.

PubMed

Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

2014-05-23

The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0-2.6 baked vs. 3.5-4.3 extruded, color intensity scale 0-15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3-0.6 baked, 0.6-1.5 extruded, scale 0-15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.

40 CFR Appendix A to Subpart Pppp... - Determination of Weight Volatile Matter Content and Weight Solids Content of Reactive Adhesives

Code of Federal Regulations, 2012 CFR

2012-07-01

... the sandwich. This is referred to as the 24 hr weight. (C). 13. Bake sandwich at 110 degrees Celsius... temperature. Record post bake sandwich weight. (D). Procedure B 1. Zero electronic balance. 2. Place two... the sandwich. This is referred to as the 24 hr weight. (C). 15. Bake sandwich at 110 degrees Celsius...

40 CFR Table F-2 to Subpart F of... - Default Data Sources for Parameters Used for CO2 Emissions

Code of Federal Regulations, 2014 CFR

2014-07-01

... metric ton Al (metric tons C/metric tons Al) Individual facility records. Sa: sulfur content in baked anode (percent weight) 2.0. Asha: ash content in baked anode (percent weight) 0.4. CO2 Emissions From... records. Hw: annual hydrogen content in green anodes (metric tons) 0.005 × GA. BA: annual baked anode...

78 FR 31459 - Approval and Promulgation of Air Quality Implementation Plans; Connecticut; Reasonably Available...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-05-24

... (baked or air dried) ranging from 0.275 kg to 0.420 kg VOC/l, consistent with the limits recommended in... categories, pretreatment coatings and metallic coatings, have a higher limit (0.420 kg VOC/l baked or air... to 0.275 kg VOC/l baked or air dried. As noted by Connecticut, general use coatings are applied more...

40 CFR Appendix A to Subpart Pppp... - Determination of Weight Volatile Matter Content and Weight Solids Content of Reactive Adhesives

Code of Federal Regulations, 2014 CFR

2014-07-01

... the sandwich. This is referred to as the 24 hr weight. (C). 13. Bake sandwich at 110 degrees Celsius... temperature. Record post bake sandwich weight. (D). Procedure B 1. Zero electronic balance. 2. Place two... the sandwich. This is referred to as the 24 hr weight. (C). 15. Bake sandwich at 110 degrees Celsius...

40 CFR Table F-2 to Subpart F of... - Default Data Sources for Parameters Used for CO2 Emissions

Code of Federal Regulations, 2013 CFR

2013-07-01

... metric ton Al (metric tons C/metric tons Al) Individual facility records. Sa: sulfur content in baked anode (percent weight) 2.0. Asha: ash content in baked anode (percent weight) 0.4. CO2 Emissions From... records. Hw: annual hydrogen content in green anodes (metric tons) 0.005 × GA. BA: annual baked anode...

Baking in the Backwoods

ERIC Educational Resources Information Center

Turner, Steve

2008-01-01

Baking in the woods can be a lot of fun and can help to make a good trip an amazing one. It does take some time, planning, and preparation, and chosen recipes should be tested in the oven at home before trying them out with friends on a 10-day trip. Outdoor baking requires a different set of rules and equipment than those one uses at home and a…

40 CFR Table F-2 to Subpart F of... - Default Data Sources for Parameters Used for CO2 Emissions

Code of Federal Regulations, 2012 CFR

2012-07-01

... metric ton Al (metric tons C/metric tons Al) Individual facility records. Sa: sulfur content in baked anode (percent weight) 2.0. Asha: ash content in baked anode (percent weight) 0.4. CO2 Emissions From... records. Hw: annual hydrogen content in green anodes (metric tons) 0.005 × GA. BA: annual baked anode...

40 CFR Table F-2 to Subpart F of... - Default Data Sources for Parameters Used for CO2 Emissions

Code of Federal Regulations, 2011 CFR

2011-07-01

... metric ton Al (metric tons C/metric tons Al) Individual facility records. Sa: sulfur content in baked anode (percent weight) 2.0. Asha: ash content in baked anode (percent weight) 0.4. CO2 Emissions From... records. Hw: annual hydrogen content in green anodes (metric tons) 0.005 × GA. BA: annual baked anode...

76 FR 52867 - Approval and Promulgation of Air Quality Implementation Plans; Pennsylvania; Adoption of Control...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-24

... coating solids, as applied] Baked Air dried Coating type Kilograms Pounds per per liter gallon (lb/ kg/l... per volume of coating solids, as applied] Baked Air dried Coating type kg/l lb/gal kg/l lb/gal General....3 lb/gal was revised to 3.34 lb/gal in the Baked--``General, One Component'' and ``General, Multi...

Competitive position of natural gas: Industrial baking and frying. May 1988

DOE Office of Scientific and Technical Information (OSTI.GOV)

Not Available

The summary of reports GRI-88/0020 and GRI-88/0042 provides the results of studies performed to determine the status of natural gas technologies in the industrial baking and frying markets and to identify R D to enhance the performance of these technologies. The studies indicate that natural gas will continue to be the most economical energy source for industrial baking and frying.

Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.

PubMed

Channaiah, Lakshmikantha H; Holmgren, Elizabeth S; Michael, Minto; Sevart, Nicholas J; Milke, Donka; Schwan, Carla L; Krug, Matthew; Wilder, Amanda; Phebus, Randall K; Thippareddi, Harshavardhan; Milliken, George

2016-04-01

This study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (∼6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Buns were baked for up to 13 min in a conventional oven (218.3°C), with internal crumb temperature increasing to ∼100°C during the first 8 min of baking and remaining at this temperature until removal from the oven. Salmonella and E. faecium populations were undetectable by enrichment (>6-log CFU/g reductions) after 9.0 and 11.5 min of baking, respectively, and ≥5-log-cycle reductions were achieved by 6.0 and 7.75 min, respectively. D-values of Salmonella (three-serovar cocktail) and E. faecium 8459 in dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58, and 61°C, respectively, whereas D-values of S. cerevisiae were 18.73, 5.67, and 1.03 min at 52, 55, and 58°C, respectivly. The z-values of Salmonella, E. faecium, and S. cerevisiae were 6.58, 6.25, and 4.74°C, respectively. A high level of thermal lethality was observed for baking of typical hamburger bun dough, resulting in rapid elimination of high levels of the three-strain Salmonella cocktail; however, the lethality and microbial destruction kinetics should not be extrapolated to other bakery products without further research. E. faecium demonstrated greater thermal resistance compared with Salmonella during bun baking and could serve as a conservative surrogate to validate thermal process lethality in commercial bun baking operations. Low thermal tolerance of S. cerevisiae relative to Salmonella serovars limits its usefulness as a surrogate for process validations.

Competitive position of natural gas: industrial baking. Topical report, December 1986-January 1988

DOE Office of Scientific and Technical Information (OSTI.GOV)

Minsker, B.S.; Salama, S.Y.

To quantify the competitive position of natural gas in industrial baking, market profiles were developed to define current technologies (single lap, tunnel, and Lanham ovens are predominant) and to characterize the applications and use of each technology in industrial baking. Important cost and performance parameters were identified and validated through interviews with industry representatives. Two areas of research that could improve technologies' effectiveness are advanced burner controls activated based on oven load that could reduce product loss, the largest coast associated with the oven, and cogeneration, which could penetrate the baking market if the high capital costs associated with existingmore » equipment could be reduced.« less

[Baking method of Platycladi Cacumen Carbonisatum based on similarity of UPLC fingerprints].

PubMed

Shan, Mingqiu; Chen, Chao; Yao, Xiaodong; Ding, Anwei

2010-09-01

To establish a baking method of Platycladi Cacumen Carbonisatum for providing a new idea to Carbonic Herbs' research. Samples were prepared in an oven for different time at different temperatures separately. Then the fingerprints of the samples were determined by UPLC. According to the standard fingerprint, the similarities of the samples' fingerprints were compared. The similarities of 3 samples, which were baked at 230 degrees C for 20 min, 30 min and at 240 degrees C for 20 min, were above 0.96. According to the similarities of the fingerprints and in view of the appearances, Platycladi Cacumen Carbonizing should be baked at 230 degrees C for 20 min.

The impact of baking time and bread storage temperature on bread crumb properties.

PubMed

Bosmans, Geertrui M; Lagrain, Bert; Fierens, Ellen; Delcour, Jan A

2013-12-15

Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network. Copyright © 2013 Elsevier Ltd. All rights reserved.

Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.

PubMed

Derde, Liesbeth J; Gomand, Sara V; Courtin, Christophe M; Delcour, Jan A

2014-07-09

Electrical resistance oven (ERO) baking processes bread dough with little temperature gradient in the baking dough. Heating of the dough by means of an ERO is based on the principles of Joule's first law and Ohm's law. This study compared the changes in moisture distribution and physical changes in starch of breads conventionally baked or using an ERO. The moisture contents in fresh ERO breads are generally lower than those in conventional breads. During storage of conventionally baked breads, water migrates from the crumb to the crust and moisture contents decrease throughout the bread crumb. Evidently, less moisture redistribution occurs in ERO breads. Also, the protons of ERO bread constituents were less mobile than their counterparts in conventional bread. Starch retrogradation occurs to similar extents in conventional and ERO bread. As a result, the changes in proton mobility cannot be attributed to differences in levels of retrograded starch and seem to be primarily determined by the overall lower moisture content.

Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

PubMed

Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

2016-03-01

The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.

Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.

PubMed

Luyts, A; Wilderjans, E; Van Haesendonck, I; Brijs, K; Courtin, C M; Delcour, J A

2013-12-15

Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming. Copyright © 2013 Elsevier Ltd. All rights reserved.

40 CFR Appendix A to Subpart Pppp... - Determination of Weight Volatile Matter Content and Weight Solids Content of Reactive Adhesives

Code of Federal Regulations, 2013 CFR

2013-07-01

... sandwich. This is referred to as the 24 hr weight. (C). 13. Bake sandwich at 110 degrees Celsius for 1 hour.... Record post bake sandwich weight. (D). Procedure B 1. Zero electronic balance. 2. Place two pieces of... the sandwich. This is referred to as the 24 hr weight. (C). 15. Bake sandwich at 110 degrees Celsius...

40 CFR Appendix A to Subpart Pppp... - Determination of Weight Volatile Matter Content and Weight Solids Content of Reactive Adhesives

Code of Federal Regulations, 2010 CFR

2010-07-01

... sandwich. This is referred to as the 24 hr weight. (C). 13. Bake sandwich at 110 degrees Celsius for 1 hour.... Record post bake sandwich weight. (D). Procedure B 1. Zero electronic balance. 2. Place two pieces of... the sandwich. This is referred to as the 24 hr weight. (C). 15. Bake sandwich at 110 degrees Celsius...

40 CFR Appendix A to Subpart Pppp... - Determination of Weight Volatile Matter Content and Weight Solids Content of Reactive Adhesives

Code of Federal Regulations, 2011 CFR

2011-07-01

... sandwich. This is referred to as the 24 hr weight. (C). 13. Bake sandwich at 110 degrees Celsius for 1 hour.... Record post bake sandwich weight. (D). Procedure B 1. Zero electronic balance. 2. Place two pieces of... the sandwich. This is referred to as the 24 hr weight. (C). 15. Bake sandwich at 110 degrees Celsius...

40 CFR 421.23 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

Code of Federal Regulations, 2011 CFR

2011-07-01

... (c) Subpart (B)—Anode Bake Plant Wet Air Pollution Control (Closed Top Ring Furnace). BAT Effluent... per million pounds) of anodes baked Benzo(a)pyrene 0.146 0.067 Antimony 8.346 3.719 Nickel 2.378 1.600 Aluminum 26.420 11.720 Fluoride 257.300 114.200 (d) Subpart B—Anode Bake Plant Wet Air Pollution Control...

40 CFR 421.23 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

Code of Federal Regulations, 2014 CFR

2014-07-01

... (c) Subpart (B)—Anode Bake Plant Wet Air Pollution Control (Closed Top Ring Furnace). BAT Effluent... per million pounds) of anodes baked Benzo(a)pyrene 0.146 0.067 Antimony 8.346 3.719 Nickel 2.378 1.600 Aluminum 26.420 11.720 Fluoride 257.300 114.200 (d) Subpart B—Anode Bake Plant Wet Air Pollution Control...

40 CFR 421.23 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

Code of Federal Regulations, 2013 CFR

2013-07-01

... (c) Subpart (B)—Anode Bake Plant Wet Air Pollution Control (Closed Top Ring Furnace). BAT Effluent... per million pounds) of anodes baked Benzo(a)pyrene 0.146 0.067 Antimony 8.346 3.719 Nickel 2.378 1.600 Aluminum 26.420 11.720 Fluoride 257.300 114.200 (d) Subpart B—Anode Bake Plant Wet Air Pollution Control...

77 FR 52228 - Food Additives Permitted for Direct Addition to Food for Human Consumption; Vitamin D2

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-29

... vitamin D 2 bakers yeast as a source of vitamin D 2 and as a leavening agent in yeast-leavened baked... baked products at levels not to exceed 400 IU of vitamin D 2 per 100 g in the finished food. The specific foods identified by the petition in which the additive will be used are yeast-leavened baked goods...

40 CFR 421.23 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

Code of Federal Regulations, 2012 CFR

2012-07-01

... (c) Subpart (B)—Anode Bake Plant Wet Air Pollution Control (Closed Top Ring Furnace). BAT Effluent... per million pounds) of anodes baked Benzo(a)pyrene 0.146 0.067 Antimony 8.346 3.719 Nickel 2.378 1.600 Aluminum 26.420 11.720 Fluoride 257.300 114.200 (d) Subpart B—Anode Bake Plant Wet Air Pollution Control...

40 CFR 421.23 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

Code of Federal Regulations, 2010 CFR

2010-07-01

... (c) Subpart (B)—Anode Bake Plant Wet Air Pollution Control (Closed Top Ring Furnace). BAT Effluent... per million pounds) of anodes baked Benzo(a)pyrene 0.146 0.067 Antimony 8.346 3.719 Nickel 2.378 1.600 Aluminum 26.420 11.720 Fluoride 257.300 114.200 (d) Subpart B—Anode Bake Plant Wet Air Pollution Control...

The enhanced inhibition of water extract of black tea under baking treatment on α-amylase and α-glucosidase.

PubMed

Tong, Da-Peng; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming

2018-02-01

This paper studied the inhibition of water extract of natural or baked black tea on the activity of α-amylase and α- glucosidase. Baking treatment was found to be one effective way to enhance the inhibition of black tea on both α-amylase and α- glucosidase, and IC 50 of water extract of baked black tea (BBTWE) were 1.213mg/mL and 4.190mg/mL, respectively, while IC 50 of water extract of black tea (BTWE) were 1.723mg/mL and 6.056mg/mL, respectively. This study further studied the mechanism of the effect of water extract on α-amylase and α- glucosidase using HPLC, circular dichroism, and synchronous fluorescence. HPLC analysis of tea polyphenols showed that the content of tea polyphenols with low polarity increased after baking. In addition, BBTWE had higer abilty on decreasing the hydrophobicity of tryptophan residues than BTWE for both α-amylase and α- glucosidase.The increase of α-helix proportion of α-amylase when treated with BBTWE was more obvious than that when treated with BTWE. In a word, thermal process of baked foods may be beneficial for tea polyphenols to reduce the rate of starch digestion. Copyright © 2017 Elsevier B.V. All rights reserved.

Control of final moisture content of food products baked in continuous tunnel ovens

NASA Astrophysics Data System (ADS)

McFarlane, Ian

2006-02-01

There are well-known difficulties in making measurements of the moisture content of baked goods (such as bread, buns, biscuits, crackers and cake) during baking or at the oven exit; in this paper several sensing methods are discussed, but none of them are able to provide direct measurement with sufficient precision. An alternative is to use indirect inferential methods. Some of these methods involve dynamic modelling, with incorporation of thermal properties and using techniques familiar in computational fluid dynamics (CFD); a method of this class that has been used for the modelling of heat and mass transfer in one direction during baking is summarized, which may be extended to model transport of moisture within the product and also within the surrounding atmosphere. The concept of injecting heat during the baking process proportional to the calculated heat load on the oven has been implemented in a control scheme based on heat balance zone by zone through a continuous baking oven, taking advantage of the high latent heat of evaporation of water. Tests on biscuit production ovens are reported, with results that support a claim that the scheme gives more reproducible water distribution in the final product than conventional closed loop control of zone ambient temperatures, thus enabling water content to be held more closely within tolerance.

Formation of trans fats during food preparation.

PubMed

Przybylski, Oman; Aladedunye, Felix A

2012-01-01

An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation. Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation.

Baking and helium glow discharge cleaning of SST-1 Tokamak with graphite plasma facing components

NASA Astrophysics Data System (ADS)

Semwal, P.; Khan, Z.; Raval, D. C.; Dhanani, K. R.; George, S.; Paravastu, Y.; Prakash, A.; Thankey, P.; Ramesh, G.; Khan, M. S.; Saikia, P.; Pradhan, S.

2017-04-01

Graphite plasma facing components (PFCs) were installed inside the SST-1 vacuum vessel. Prior to installation, all the graphite tiles were baked at 1000 °C in a vacuum furnace operated below 1.0 × 10-5 mbar. However due to the porous structure of graphite, they absorb a significant amount of water vapour from air during the installation process. Rapid desorption of this water vapour requires high temperature bake-out of the PFCs at ≥ 250 °C. In SST-1 the PFCs were baked at 250 °C using hot nitrogen gas facility to remove the absorbed water vapour. Also device with large graphite surface area has the disadvantage that a large quantity of hydrogen gets trapped inside it during plasma discharges which makes density control difficult. Helium glow discharge cleaning (He-GDC) effectively removes this stored hydrogen as well as other impurities like oxygen and hydrocarbon within few nano-meters from the surface by particle induced desorption. Before plasma operation in SST-1 tokamak, both baking of PFCs and He-GDC were carried out so that these impurities were removed effectively. The mean desorption yield of hydrogen was found to be 0.24. In this paper the results of baking and He-GDC experiments of SST-1 will be presented in detail.

Baking soda misuse as a home remedy: case experience of the California Poison Control System.

PubMed

Al-Abri, S A; Kearney, T

2014-02-01

Baking soda is a common household product promoted by the manufacturer as an antacid. It contains sodium bicarbonate and has the potential for significant toxicity when ingested in excessive amounts. Characterizing the patterns and outcomes from the misuse of baking soda as a home remedy can guide the clinical assessment and preventative counselling of patients at risk for use of this product. We conducted a retrospective review of all symptomatic cases involving ingestion and misuse of a baking soda powder product that were reported to the California Poison Control System between the years 2000 and 2012. Of the 192 cases we identified, 55·8% were female, ages ranged 2 months to 79 years, and the most common reasons for misuse included antacid (60·4%), 'beat a urine drug test' (11·5%) and treat a UTI (4·7%). Most cases (55·2%) had significant symptoms warranting a medical evaluation, whereas 12 patients required hospital admission developed either electrolyte imbalances, metabolic alkalosis or respiratory depression. Misuse of baking soda can result in serious electrolyte and acid/base imbalances. Patients at highest risk of toxicity may include those who chronically use an antacid, those who use the method to 'beat' urine drug screens, pregnant women and young children. Self-treatment with baking soda as a home remedy may also mask or delay medical care thereby complicating or exacerbating an existing medical problem. We suggest that healthcare providers counsel high-risk patients about the potential complications of misuse of baking soda as a home remedy. © 2013 John Wiley & Sons Ltd.

Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

PubMed

Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

2016-05-01

This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production. Copyright © 2015 Elsevier Ltd. All rights reserved.

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

PubMed Central

Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

2014-01-01

Simple Summary The results of this research indicate that processing (baked vs. extruded) plays an important role in determining pet food product texture. In addition, raw ingredients (fresh meat vs. meal-based) did not consistently affect product sensory characteristics. These results may help pet food technologists better understand factors that affect palatability. Abstract The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods. PMID:26480040

Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam-baked until fully cooked and then frozen until texture and sensory analyses. The enzyme-modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth-coating) did not significantly differ between bake-only nuggets formulated using the enzyme-modified starches and the partially fried and baked ones. The present findings suggest that enzyme-modified starches can deliver sufficient quantity of oil to create sensory attributes similar to those of partially fried chicken nuggets. Further study is needed to optimize the coating formulation of bake-only chicken nugget to become close to the fried one in sensory aspects. The food industry has become increasingly focused on healthier items. Frying imparts several critical and desirable product functionalities, such as developing texture and color, and providing mouth-feel and flavor. The food industry has yet to duplicate all of the unique characteristics of fried chicken nuggets with a baking process. This study investigated the application of enzyme-modified starch as an oil delivery system in bake-only chicken nugget formulation in attempts to provide characteristics of fried items. This information is useful to improve the nutritional value of fried food by eliminating the frying process while preserving the desired characteristics of fried products. © 2014 Institute of Food Technologists®

40 CFR Appendix A to Subpart IIIi... - Determination of Capture Efficiency of Automobile and Light-Duty Truck Spray Booth Emissions From...

Code of Federal Regulations, 2012 CFR

2012-07-01

... coating, i. 2.5.1You must weigh the blank panel. (Same as in bake oven panel test.) The mass of the blank... spray booth zones being tested. (Different than bake oven panel test.) This weighing must be conducted... and before the bake oven where the coating applied to the panel is cured, 2.5.5.2All of the flash-off...

40 CFR Appendix A to Subpart IIIi... - Determination of Capture Efficiency of Automobile and Light-Duty Truck Spray Booth Emissions From...

Code of Federal Regulations, 2010 CFR

2010-07-01

... coating, i. 2.5.1You must weigh the blank panel. (Same as in bake oven panel test.) The mass of the blank... spray booth zones being tested. (Different than bake oven panel test.) This weighing must be conducted... and before the bake oven where the coating applied to the panel is cured, 2.5.5.2All of the flash-off...

Evaluation of Commercially Available Cyanide Test Kits against Various Matrices

DTIC Science & Technology

2016-08-01

further evaluation in a second phase of testing. Cyantesmo paper was tested against 15 matrices, including baking soda, boric acid, brewer’s yeast...matrices were baking soda, boric acid, brewer’s yeast, chalk dust, chitin, coffee powder (instant coffee), cornstarch, drywall dust, flour, kaolin...TN);  DG powdered sugar;  DG talcum powder (Lot 14312THW);  DG Clover Valley baking soda (Lot PMHB51);  Boric acid (Lot 766965; Fisher

40 CFR Appendix A to Subpart IIIi... - Determination of Capture Efficiency of Automobile and Light-Duty Truck Spray Booth Emissions From...

Code of Federal Regulations, 2013 CFR

2013-07-01

... coating, i. 2.5.1You must weigh the blank panel. (Same as in bake oven panel test.) The mass of the blank... spray booth zones being tested. (Different than bake oven panel test.) This weighing must be conducted... and before the bake oven where the coating applied to the panel is cured, 2.5.5.2All of the flash-off...

40 CFR Appendix A to Subpart IIIi... - Determination of Capture Efficiency of Automobile and Light-Duty Truck Spray Booth Emissions From...

Code of Federal Regulations, 2014 CFR

2014-07-01

... coating, i. 2.5.1You must weigh the blank panel. (Same as in bake oven panel test.) The mass of the blank... spray booth zones being tested. (Different than bake oven panel test.) This weighing must be conducted... and before the bake oven where the coating applied to the panel is cured, 2.5.5.2All of the flash-off...

40 CFR Appendix A to Subpart IIIi... - Determination of Capture Efficiency of Automobile and Light-Duty Truck Spray Booth Emissions From...

Code of Federal Regulations, 2011 CFR

2011-07-01

... coating, i. 2.5.1You must weigh the blank panel. (Same as in bake oven panel test.) The mass of the blank... spray booth zones being tested. (Different than bake oven panel test.) This weighing must be conducted... and before the bake oven where the coating applied to the panel is cured, 2.5.5.2All of the flash-off...

77 FR 66921 - Approval and Promulgation of Air Quality Implementation Plans; New Hampshire; Reasonably...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-11-08

... each of which has limits for baked or air-dried coatings ranging from 0.275 kg to 0.420 kg VOC/l. These... coatings, have a higher limit (0.420 kg VOC/l (baked or air dried)) than the previous general coating limit, the new general use coating limit has been reduced from 0.36 kg to 0.275 kg VOC/l (baked or air dried...

Effect of Binder and Mold parameters on Collapsibility and Surface Finish of Gray Cast Iron No-bake Sand Molds

NASA Astrophysics Data System (ADS)

Srinivasulu Reddy, K.; Venkata Reddy, Vajrala; Mandava, Ravi Kumar

2017-08-01

Chemically bonded no-bake molds and cores have good mechanical properties and produce dimensionally accurate castings compared to green sand molds. Poor collapsibility property of CO2 hardened sodium silicate bonded sand mold and phenolic urethane no-bake (PUN) binder system, made the reclamation of the sands more important. In the present work fine silica sand is mixed with phenolic urethane no-bake binder and the sand sets in a very short time within few minutes. In this paper it is focused on optimizing the process parameters of PUN binder based sand castings for better collapsibility and surface finish of gray cast iron using Taguchi design. The findings were successfully verified through experiments.

Chemical and biological comparison of raw and vinegar-baked Radix Bupleuri.

PubMed

Li, Zhen-Yu; Sun, Hui-Min; Xing, Jie; Qin, Xue-Mei; Du, Guan-Hua

2015-05-13

Radix Bupleuri (RB) is a commonly used herbal drug in Traditional Chinese Medicine (TCM), and it can be baked with vinegar to afford vinegar-baked Radix Bupleuri (VBRB), which is used in TCM for liver diseases treatment. In this study, the chemical compositions and biological effects between raw and two processed RBs by different vinegars were systematically compared. The chemical compositions of raw and two processed RBs were analyzed by (1)H NMR spectroscopy coupled with multivariate analysis. Two different extraction procedures were used, including direct extraction and liquid-liquid partition. Then HPLC was applied to determine the changes of saikosaponin contents. In addition, their liver protective effects against CCl4 induced liver injury were also investigated, and the biochemical parameters and histopathology were measured after treatment of mice with raw RB and two processed RBs (5 g/kg/day) for 14 days. Multivariate analysis showed clear differences between the raw and the two processed RBs, and the vinegar-baking process induced elevated contents of ssb1, ssb2, acetic acid, malic acid, citric acid, 5-HMF, and ligustrazine, as well as the decreased contents of ssa, ssd, sucrose, glycine, succinic acid etc. In addition, both raw and processed RBs showed liver protective effects against CCl4 induced liver injury, and the vinegar-baked RBs showed better effects than that of raw RB. The raw and vinegar-baked RBs differed not only in the chemical compositions but also in the pharmacological effects. And two processed RBs also showed chemical differences, suggesting that the type of vinegar had an important effect on vinegar baking. In order to ensure the therapeutic effect and safety of TCM, the effect of different vinegars on processing of herbal drugs should be further studied. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

Improving the baking quality of bread wheat by genomic selection in early generations.

PubMed

Michel, Sebastian; Kummer, Christian; Gallee, Martin; Hellinger, Jakob; Ametz, Christian; Akgöl, Batuhan; Epure, Doru; Güngör, Huseyin; Löschenberger, Franziska; Buerstmayr, Hermann

2018-02-01

Genomic selection shows great promise for pre-selecting lines with superior bread baking quality in early generations, 3 years ahead of labour-intensive, time-consuming, and costly quality analysis. The genetic improvement of baking quality is one of the grand challenges in wheat breeding as the assessment of the associated traits often involves time-consuming, labour-intensive, and costly testing forcing breeders to postpone sophisticated quality tests to the very last phases of variety development. The prospect of genomic selection for complex traits like grain yield has been shown in numerous studies, and might thus be also an interesting method to select for baking quality traits. Hence, we focused in this study on the accuracy of genomic selection for laborious and expensive to phenotype quality traits as well as its selection response in comparison with phenotypic selection. More than 400 genotyped wheat lines were, therefore, phenotyped for protein content, dough viscoelastic and mixing properties related to baking quality in multi-environment trials 2009-2016. The average prediction accuracy across three independent validation populations was r = 0.39 and could be increased to r = 0.47 by modelling major QTL as fixed effects as well as employing multi-trait prediction models, which resulted in an acceptable prediction accuracy for all dough rheological traits (r = 0.38-0.63). Genomic selection can furthermore be applied 2-3 years earlier than direct phenotypic selection, and the estimated selection response was nearly twice as high in comparison with indirect selection by protein content for baking quality related traits. This considerable advantage of genomic selection could accordingly support breeders in their selection decisions and aid in efficiently combining superior baking quality with grain yield in newly developed wheat varieties.

Validation of the baking process as a kill-step for controlling Salmonella in muffins.

PubMed

Channaiah, Lakshmikantha H; Michael, Minto; Acuff, Jennifer C; Phebus, Randall K; Thippareddi, Harshavardhan; Olewnik, Maureen; Milliken, George

2017-06-05

This research investigates the potential risk of Salmonella in muffins when contamination is introduced via flour, the main ingredient. Flour was inoculated with a 3-strain cocktail of Salmonella serovars (Newport, Typhimurium, and Senftenberg) and re-dried to achieve a target concentration of ~8logCFU/g. The inoculated flour was then used to prepare muffin batter following a standard commercial recipe. The survival of Salmonella during and after baking at 190.6°C for 21min was analyzed by plating samples on selective and injury-recovery media at regular intervals. The thermal inactivation parameters (D and z values) of the 3-strain Salmonella cocktail were determined. A ≥5logCFU/g reduction in Salmonella population was demonstrated by 17min of baking, and a 6.1logCFU/g reduction in Salmonella population by 21min of baking. The D-values of Salmonella serovar cocktail in muffin batter were 62.2±3.0, 40.1±0.9 and 16.5±1.7min at 55, 58 and 61°C, respectively; and the z-value was 10.4±0.6°C. The water activity (a w ) of the muffin crumb (0.928) after baking and 30min of cooling was similar to that of pre-baked muffin batter, whereas the a w of the muffin crust decreased to (0.700). This study validates a typical commercial muffin baking process utilizing an oven temperature of 190.6°C for at least 17min as an effective kill-step in reducing a Salmonella serovar population by ≥5logCFU/g. Copyright © 2017 The Authors. Published by Elsevier B.V. All rights reserved.

Role of specific IgE and skin-prick testing in predicting food challenge results to baked egg.

PubMed

Cortot, Catherine F; Sheehan, William J; Permaul, Perdita; Friedlander, James L; Baxi, Sachin N; Gaffin, Jonathan M; Dioun, Anahita F; Hoffman, Elaine B; Schneider, Lynda C; Phipatanakul, Wanda

2012-01-01

Previous studies suggest that children with egg allergy may be able to tolerate baked egg. Reliable predictors of a successful baked egg challenge are not well established. We examined egg white-specific IgE levels, skin-prick test (SPT) results, and age as predictors of baked egg oral food challenge (OFC) outcomes. We conducted a retrospective chart review of children, aged 2-18 years, receiving an egg white-specific IgE level, SPT, and OFC to baked egg from 2008 to 2010. Fifty-two oral baked egg challenges were conducted. Of the 52 challenges, 83% (n = 43) passed and 17% (n = 9) failed, including 2 having anaphylaxis. Median SPT wheal size was 12 mm (range, 0-35 mm) for passed challenges and 17 mm (range, 10-30 mm) for failed challenges (p = 0.091). The negative predictive value for passing the OFC was 100% (9 of 9) if SPT wheal size was <10 mm. Median egg white-specific IgE was 2.02 kU/L (range, <0.35-13.00 kU/L) for passed challenges and 1.52 kU/L (range, 0.51-6.10 kU/L) for failed challenges (p = 0.660). Receiver operating characteristic (ROC) curve analysis for SPT revealed an area under the curve (AUC) of 0.64. ROC curve analysis for egg white-specific IgE revealed an AUC of 0.63. There was no significant difference in age between patients who failed and those who passed (median = 8.8 years versus 7.0 years; p = 0.721). Based on our sample, SPT, egg white-specific IgE and age are not good predictors of passing a baked egg challenge. However, there was a trend for more predictability with SPT wheal size.

ACHIEVING MISSION ASSURANCE AGAINST A CYBER THREAT WITH THE DEFENSE ACQUISITION SYSTEM

DTIC Science & Technology

2016-02-13

assurance to be “ baked in” to system design. Second, FMAs and vulnerability assessments should be conducted prior to every acquisition milestone...of FMAs enables the long sought after “ baking in” of mission assurance. Conducting an FMA is not a trivial task, nor is it exclusively a cyber...drive mission assurance to be “ baked in” to system design. Secondly, conducting discrete CH events before each milestone is fundamental to achieving

Leveraging Small-Lexicon Language Models

DTIC Science & Technology

2016-12-31

shown in Figure 1. This “easy to use” XML build (from a lexicon.xml file) bakes in source and language metadata, shows both raw (“copper”) and...requires it (e.g. used as standoff annotation), or some or all metadata can be baked into each and every set. Please let us know if a custom...interpretations are plausible, they are pipe-separated: bake #v#1|toast#v#1. • several word classes have been added (with all items numbered #1): d

Matrix effect on baked egg tolerance in children with IgE-mediated hen's egg allergy.

PubMed

Miceli Sopo, Stefano; Greco, Monica; Cuomo, Barbara; Bianchi, Annamaria; Liotti, Lucia; Monaco, Serena; Dello Iacono, Iride

2016-08-01

Children with IgE-mediated hen's egg allergy (IgE-HEA) often tolerate baked egg within a wheat matrix. To evaluate the influence of wheat matrix and the effects of little standardized cooking procedures on baked egg tolerance. Fifty-four children with IgE-HEA were enrolled. They underwent prick-by-prick (PbP) tests and open oral food challenges (OFC) performed with baked HE within a wheat matrix (a home-made cake, locally called ciambellone), baked HE without a wheat matrix (in the form of an omelet, locally named frittata) and boiled HE. Three months after passing ciambellone OFC, parents were asked to answer a survey. About 88% of children tolerated ciambellone, 74% frittata, and 56% boiled HE. Negative predictive value of PbP performed with ciambellone, frittata, and boiled HE was 100%. No IgE-mediated adverse reactions were detected at follow-up carried out by the survey. Wheat matrix seemed to be relevant only in few cases. If our results will be confirmed by larger studies, a negative PbP with ciambellone, frittata, or boiled HE will allow patients with IgE-HEA to eat these foods without undergoing OFC. Moreover, our study showed that very strict standardized cooking procedures do not seem to be essential, to guarantee tolerance toward baked HE. © 2016 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Optimization of the bake-on siliconization of cartridges. Part II: Investigations into burn-in time and temperature.

PubMed

Funke, Stefanie; Matilainen, Julia; Nalenz, Heiko; Bechtold-Peters, Karoline; Mahler, Hanns-Christian; Vetter, Florian; Müller, Christoph; Bracher, Franz; Friess, Wolfgang

2016-08-01

Combination products have become popular formats for the delivery of parenteral medications. Bake-on siliconization of glass syringes or cartridges allows good piston break-loose and gliding during injection at low silicone levels. Although widely implemented in industry, still little is known and published on the effect of the bake-on process on the silicone level, layer thickness and chemical composition. In this study, cartridges were bake-on siliconized in a heat-tunnel by varying both temperature from 200 to 350°C for 12min and time from 5min to 3h at 316°C. Furthermore, a heat-oven with air-exchange was established as an experimental model. Heat treatment led to a time- and temperature-dependent decrease in the silicone level and layer thickness. After 1h at 316°C lubrication was insufficient. The silicone levels substantially decreased between 250 and 316°C after 12min. After bake-on, the peak molecular weight of the silicone remained unchanged while fractions below 5000g/mol were removed at 316 and 350°C. Cyclic low molecular weight siloxanes below 500g/mol were volatilized under all conditions. Despite most of the baked-on silicone was solvent-extractable, contact angle analysis indicated a strong binding of a remaining, thin silicone film to the glass surface. Copyright © 2016 Elsevier B.V. All rights reserved.

Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.

PubMed

Miller, Rebecca A; Martin, T Joe; Seifers, Dallas L

2012-03-15

Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10-3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two- to three-leaf stage. Trials were conducted at two locations in two crop years. TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10-3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection. TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality. Copyright © 2011 Society of Chemical Industry.

Baking soda overdose

MedlinePlus

Sodium bicarbonate can be poisonous in large amounts. ... Baking soda contains sodium bicarbonate. ... Library of Medicine. Toxinet: Toxicology Data Network website. Sodium bicarbonate. toxnet.nlm.nih.gov/cgi-bin/sis/search2/ ...

Douching

MedlinePlus

... stores as prepackaged mixes of water and vinegar, baking soda, or iodine. The mixtures usually come in ... stores as prepackaged mixes of water and vinegar, baking soda, or iodine. The mixtures usually come in ...

Polycyclic aromatic hydrocarbons in the bakery chain.

PubMed

Ciecierska, M; Obiedziński, M W

2013-11-01

The level of polycyclic aromatic hydrocarbons occurrence and the possibility of their formation in the bakery chain, its raw materials and final products, were examined. Experimental bread baking, with different baking temperatures, was performed in the Warsaw bakery, using cyclothermic deck ovens. PAHs determination was performed by high-pressure liquid chromatography with fluorescent and diode array detectors (HPLC-FLD/DAD) and confirmed by gas chromatography coupled with mass spectrometry (GC/MS). Total content of 19 PAHs in the grain, flour and bran varied from 1.07 to 3.65 μg/kg and, in bread, from 1.59 to 13.6 μg/kg depending on the part of bread and baking temperature. Based on the dough's contamination level and the influence of the baking temperature on the bread's PAHs content, it was confirmed that PAHs are formed during baking. Considering the results of the average dietary exposure to PAHs and the MOE (Margin of Exposure) analysis, it could be concluded that analysed bread and cereal products constitute little concern for consumer health. Copyright © 2013 Elsevier Ltd. All rights reserved.

Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

PubMed

Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

2013-12-15

A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers.

PubMed

Slavin, Margaret; Lu, Yingjian; Kaplan, Nicholas; Yu, Liangli Lucy

2013-11-15

Black soybean is a potential functional food ingredient with high anthocyanin content, but the ability to maintain anthocyanin content under dry heat processing has not been reported. This study investigated the effects of soybean seed coat colour and baking time-temperature combinations on the extractable antioxidant properties of a soy cracker food model. Crackers prepared with black soybeans had significantly higher TPC, total isoflavones, and peroxyl, hydroxyl, and ABTS(+) radical scavenging abilities than their yellow counterparts, at all time-temperature combinations. Cyanidin-3-glucoside (C3G) was detected only in black soybean crackers, and all baking treatments significantly decreased C3G. The greatest losses occurred at the low temperature×long time and high temperature×short time, the smallest loss with moderate temperature×short/medium time. The high temperature treatment altered phenolic acid and isoflavone profiles; however, total isoflavones were unaffected. Overall results suggest that moderate baking temperature at minimal time may best preserve anthocyanin and other phenolics in baked black soybean crackers. Copyright © 2013 Elsevier Ltd. All rights reserved.

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products.

PubMed

Vidal, Arnau; Sanchis, Vicente; Ramos, Antonio J; Marín, Sonia

2015-07-01

The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal processing has been studied. Baking temperature, time and initial mycotoxin concentration in the raw materials were assayed as factors. An improved UPLC-MS/MS method to detect DON, DON-3-glucoside, 3-ADON, 15-ADON and DOM-1 in wheat baked products was developed in the present assay. The results highlighted the importance of temperature and time in mycotoxin stability in heat treatments. OTA is more stable than DON in a baking treatment. Interestingly, the DON-3-glucoside concentrations increased (>300%) under mild baking conditions. On the other hand, it was rapidly reduced under harsh conditions. The 3-ADON decreased during the heat treatment; while DOM-1 increased after the heating process. Finally, the data followed first order kinetics for analysed mycotoxins and thermal constant rates (k) were calculated. This parameter can be a useful tool for prediction of mycotoxin levels. Copyright © 2015 Elsevier Ltd. All rights reserved.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

PubMed Central

de la Horra, Ana E.; Steffolani, María Eugenia; Barrera, Gabriela N.; Ribotta, Pablo D.

2015-01-01

Summary The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products. PMID:27904379

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

PubMed

de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

2015-12-01

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

An Assessment of Recycled Refractory Material Performance After Two Years of Service in a Carbon Bake Furnace

DOE Office of Scientific and Technical Information (OSTI.GOV)

Schubert, N.; Bennett, J.P.; Kwong, K.S.

1999-10-27

Material removed from carbon bake furnaces used to manufacture anodes for the production of aluminum metal has historically been disposed by landfill. This material is composed primarily of 50% alumina refractory. in 1997, Alcoa completed a highly successful program to reuse the spent refractories in castables for carbon bake furnace headwalls and flooring, as roadbed aggregate, and in other internal applications. This program recycled/reused 11,000 metric tons of used refractory material (99% of the material removed from the carbon bake furnace) and saved Alcoa over 3.8 of the 9.6 million dollar projected furnace rebuild costs. As assessment is made ofmore » the performance of the recycled refractory components after two years of service.« less

Effect of processing and storage on the stability of flaxseed lignan added to bakery products.

PubMed

Hyvärinen, Helena K; Pihlava, Juha-Matti; Hiidenhovi, Jaakko A; Hietaniemi, Veli; Korhonen, Hannu J T; Ryhänen, Eeva-Liisa

2006-01-11

The study focused on the effects of processing and storage on the stability of flaxseed-derived secoisolariciresinol diglucoside (SDG) added to various bakery products. The SDG concentration of doughs, baked rye breads, graham buns, and muffins was analyzed by high-performance liquid chromatography-diode array detection; the baked products were analyzed immediately after baking and upon storage at room temperature for 1 week and at -25 degrees C for 1 and 2 months, respectively. Added SDG was found to withstand normal baking temperatures in all bakery products. SDG also was a relatively stable compound during storage. Similarly, the content of SDG in flax buns containing fat-free flaxseed meal was unaffected by storage. We conclude that cereal-based bakery products can be supplemented with flaxseed-derived SDG.

Household Hazardous Waste

MedlinePlus

... wipe furniture. Rug Deodorizer Liberally sprinkle carpets with baking soda. Wait at least 15 minutes and vacuum. ... with one teaspoon of salt, one teaspoon of baking soda and a sheet of aluminum foil. Totally ...

Apple Coffee Cake

MedlinePlus

... all-purpose flour 1 and 1/2 tsp baking soda 2 tsp ground cinnamon Directions Preheat oven ... in oil, vanilla, and egg. Sift together flour, baking soda, and cinnamon; stir into apple mixture about ...

Digestive Health Tips

MedlinePlus

... of irritable bowel syndrome. To relieve symptoms, avoid: Broccoli Baked beans Cabbage Carbonated drinks Cauliflower Chewing gum ... break it down. Certain vegetables--baked beans, cauliflower, broccoli, cabbage Certain starches--wheat, oats, corn, potatoes. Rice ...

DOUBLE-BAKED, SELF-CHANNELLING ELECTRODE

DOEpatents

Piper, R.D.; Leifield, R.F.

1963-03-12

A method is given for making an electrode for use in the electrolytic reduction of uranium oxides to uranium metal in a fused salt electrolyte. Uranlum oxide such as UO/sub 2/ is mixed with somewhat less than the stoichiometric amount of carbon needed for the reduction, and the mixture is baked and crushed to make a nonspherical material. The latter is then mixed with a carbon binder sufficient to satisfy stoichiometry, pressed into a shape such as a cylinder, and baked. (AEC)

A Novel Vacuum Packaging Design Process for Microelectromechanical System (MEMS) Quad-Mass Gyroscopes

DTIC Science & Technology

2016-09-01

16 2.2.1 Bake Out 18 2.2.2 Ramp-Up 19 2.2.3 Lid Seal 20 2.2.4 Cool/Purge 22 2.3 Residual Gas Analyzer Experiment 23 3. Results 28 4...Fig. 24 RGA experiment setup .........................................................................24 Fig. 25 RGA output for a 1-h bake out at T...225 °C ......................................25 Fig. 26 RGA output of a 2-h sample for an 8-h bake out .................................26 Fig. 27

Low Hydrogen Embrittlement (LHE) Zinc-Nickel (Zn-Ni) Qualification Test Result and Process Parameters Development

DTIC Science & Technology

2011-02-09

www.ES3inc.com ● 1669 E. 1400 S ● Clearfield, UT 84015 (801) 926-1150 ● fax (801) 926-1155 Tri- Chromium ...conversion coating (CC) (Hexavalent vs. Trivalent ) and parameters: ▪ Baking before and after conversion coating • Hexavalent CC: must be applied...after bake • Trivalent CC: can be applied before or after bake (process time savings) ▪ Paint adhesion performance per ASTM D3359 • Hex-CC

Heart disease and diet

MedlinePlus

... of low-mercury, fish per week. Cook by baking, broiling, roasting, steaming, boiling, or microwaving instead of ... or oils per day for salads, cooking, and baking. Eat less than 300 mg of dietary cholesterol ...

Egg Allergy

MedlinePlus

... call for more than three eggs): 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar 1 ... 1½ tablespoons water + 1½ tablespoons oil + 1 teaspoon baking powder 1 packet gelatin + 2 tablespoons warm water ( ...

Frequent baked egg ingestion was not associated with change in rate of decline in egg skin prick test in children with challenge confirmed egg allergy.

PubMed

Tey, D; Dharmage, S C; Robinson, M N; Allen, K J; Gurrin, L C; Tang, M L K

2012-12-01

It is controversial whether egg-allergic children should strictly avoid all forms of egg, or if regular ingestion of baked egg will either delay or hasten the resolution of egg allergy. This is the first study to examine the relationship between frequency of baked egg ingestion and rate of decline in egg skin prick test size in egg-allergic children. This was a retrospective clinical cohort study. All children with challenge-proven egg allergy who attended the Royal Children's Hospital Allergy Department 1996-2005 and had at least two egg skin prick tests performed in this period were included (n = 125). Frequency of baked egg ingestion was assessed by telephone questionnaire as follows: (a) frequent (> once per week), (b) regular (> once every 3 months, up to ≤ once per week) or (c) strict avoidance (≤ once every 3 months). The relationship between frequency of baked egg ingestion and rate of decline in egg skin prick test size was examined by multiple linear regression, adjusting for potential confounders. Mean rate of decline in egg skin prick test size in all children was 0.7 mm/year (95% CI 0.5-1.0 mm/year). There was no evidence (P = 0.57) that the rate of decline in egg skin prick test size differed between children who undertook frequent ingestion (n = 21, mean 0.4 mm/year, 95% CI -0.3-1.2 mm/year), regular ingestion (n = 37, mean 0.9 mm/year, 95% CI 0.4-1.4 mm/year) or strict avoidance (n = 67, mean 0.7 mm/year, 95% CI 0.4-1.1 mm/year) of baked egg. Compared with strict dietary avoidance, frequent consumption of baked egg was not associated with a different rate of decline in egg skin prick test size in egg-allergic children. Given that dietary restrictions can adversely impact on the family, it is reasonable to consider liberalizing baked egg in the diet of egg-allergic children. © 2012 Blackwell Publishing Ltd.

Developing a xylanase XYNZG from Plectosphaerella cucumerina for baking by heterologously expressed in Kluyveromyces lactis.

PubMed

Zhan, Fei Xiang; Wang, Qin Hong; Jiang, Si Jing; Zhou, Yu Ling; Zhang, Gui Min; Ma, Yan He

2014-12-16

Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previously characterized by heterologous expression in Pichia pastoris. However, P. pastoris is not a suitable host for xylanase to be used in the baking process since P. pastoris does not have GRAS (Generally Regarded As Safe) status and requires large methanol supplement during the fermentation in most conditions, which is not allowed to be used in the food industry. Kluyveromyces lactis, as another yeast expression host, has a GRAS status, which has been successfully used in food and feed applications. No previous work has been reported concerning the heterologous expression of xylanase gene xynZG in K. lactis with an aim for application in baking. The xylanase gene xynZG from the P. cucumerina was heterologously expressed in K. lactis. The recombinant protein XYNZG in K. lactis presented an approximately 19 kDa band on SDS-PAGE and zymograms analysis. Transformant with the highest halo on the plate containing the RBB-xylan (Remazol Brilliant Blue-xylan) was selected for the flask fermentation in different media. The results indicated that the highest activity of 115 U/ml at 72 h was obtained with the YLPU medium. The mass spectrometry analysis suggested that the hydrolytic products of xylan by XYNZG were mainly xylobiose and xylotriose. The results of baking trials indicated that the addition of XYNZG could reduce the kneading time of dough, increase the volume of bread, improve the texture, and have more positive effects on the sensory properties of bread. Xylanase XYNZG is successfully expressed in K. lactis, which exhibits the highest activity among the published reports of the xylanase expression in K. lactis. The recombinant XYNZG can be used to improve the volume and sensory properties of bread. Therefore, the expression yield of recombinant XYNZG can be further improved through engineered strain containing high copy numbers of the XYNZG, and optimized fermentation condition, making bread-baking application possible.

Cook with Heart-Healthy Foods

MedlinePlus

... the calories in your meals by broiling, microwaving, baking, roasting, steaming or grilling foods. Avoid frying foods ... unsaturated fats. Instead of butter or margarine when baking... Try substituting half with applesauce. Why? Fewer calories ...

Say No to Raw Dough!

MedlinePlus

... Follow safe food handling practices when you are baking and cooking with flour and other raw ingredients: ... the recipe or package directions for cooking or baking at the proper temperature and for the specified ...

High Altitude Cooking and Food Safety

MedlinePlus

... altitudes including poaching, hard cooking, scrambling, frying and baking. In general, do not increase the heat, just ... less stable and more likely to fall during baking. Also, increasing the amount of egg strengthens the ...

Dietary Supplements for Exercise and Athletic Performance

MedlinePlus

... Sodium bicarbonate Sodium bicarbonate is commonly known as baking soda. Exercising intensely over several minutes causes muscles ... weight, or about 4 to 5 teaspoons of baking soda. Some people find this amount of sodium ...

Alternative Fuels Data Center: Washington Transportation Data for

Science.gov Websites

Partnerships Spark Biodiesel Success for Essential Baking Company Partnerships Spark Biodiesel Success for Essential Baking Company Sept. 14, 2012 Video thumbnail for Seattle's Waste Haulers are Going Green

Upper Gastrointestinal (GI) Tract X-Ray (Radiography)

MedlinePlus

... to drinking barium, some patients are also given baking-soda crystals (similar to Alka-Seltzer) to further ... contrast upper GI series. The patient will swallow baking-soda crystals that create gas in the stomach ...

How Do I Manage Side Effects?

MedlinePlus

... Gargle with one teaspoon of table salt or baking soda dissolved in one cup of warm water ... sick Keep your mouth very clean (gargle with baking soda and warm water) Avoid flowers and plants ( ...

Food Safety While Hiking, Camping and Boating

MedlinePlus

... list. Carry items like dried pasta, rice, and baking mixes in plastic bags and take only the ... away from fresh water. Some wilderness campers use baking soda to wash their utensils. Pack disposable wipes ...

4-Week Gluten-Free Meal Plan

MedlinePlus

... dessert) Bananas (T, W, F) Greek yogurt (dessert) Baking soda (dessert) Beets (M) Greek yogurt (Sa) Brown ... Pantry & Dry Goods Butter (M, T, Th, dessert) Baking powder (Sa) Milk (T, Th) Beef Broth (Th) ...

New baking system for the RFX vacuum vessel

DOE Office of Scientific and Technical Information (OSTI.GOV)

Collarin, P.; Luchetta, A.; Sonato, P.

A heating system based on eddy currents has been developed for the vacuum vessel of the RFX Reversed Field Pinch device. After a testing phase, carried out at low power, the final power supply system has been designed and installed. It has been used during last year to bake out the vessel and the graphite first wall up to 320{degree}C. Recently the heating system has been completed with a control system that allows for baking sessions with an automatic control of the vacuum vessel temperature and for pulse sessions with a heated first wall. After the description of the preliminarymore » analyses and tests, and of the main characteristics of the power supply and control systems, the experimental results of the baking sessions performed during last year are presented. 6 refs., 7 figs.« less

Transitional analysis of organic thin color filter layers in displays during baking process using multi-speckle diffusing wave spectroscopy

NASA Astrophysics Data System (ADS)

Park, Baek Sung; Hyung, Kyung Hee; Oh, Gwi Jeong; Jung, Hyun Wook

2018-02-01

The color filter (CF) is one of the key components for improving the performance of TV displays such as liquid crystal display (LCD) and white organic light emitting diodes (WOLED). The profile defects like undercut during the fine fabrication processes for CF layers are inevitably generated through the UV exposure and development processes, however, these can be controlled through the baking process. In order to resolve the profile defects of CF layers, in this study, the real-time dynamic changes of CF layers are monitored during the baking process by changing components such as polymeric binder and acrylate. The motion of pigment particles in CF layers during baking is quantitatively interpreted using multi-speckle diffusing wave spectroscopy (MSDWS), in terms of the autocorrelation function and the characteristic time of α-relaxation.

Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

PubMed

Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

2007-05-01

Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

MEASUREMENT OF THE HIGH-FIELD Q-DROP IN A LARGE-GRAIN NIOBIUM CAVITY FOR DIFFERENT OXIDATION PROCESSES

DOE Office of Scientific and Technical Information (OSTI.GOV)

Gianluigi Ciovati; Peter Kneisel; Alex Gurevich

In this contribution, we present the results from a series of RF tests at 1.7 K and 2.0 K on a single-cell cavity made of high-purity large (with area of the order of few cm2) grain niobium which underwent various oxidation processes. After initial buffered chemical polishing, anodization, baking in pure oxygen atmosphere and baking in air up to 180 °C was applied with the objective of clearly identifying the role of oxygen and the oxide layer on the Q-drop. During each rf test a temperature mapping system was used allowing to measure the local temperature rise of the cavitymore » outer surface due to RF losses, which gives information about the losses location, their field dependence and space distribution on the RF surface. The results confirmed that the depth affected by baking is about 20 – 30 nm from the surface and showed that the Q-drop did not re-appear in a previously baked cavity by further baking at 120 °C in pure oxygen atmosphere or in air up to 180 °C. A statistic of the position of the “hot-spots” on the cavity surface showed that grain-boundaries are not the preferred location. An interesting correlation was found between the Q-drop onset, the quench field and the low-field energy gap, which supports the hypothesis of thermo-magnetic instability governing the Q-drop and the baking effect.« less

MEASUREMENT OF THE HIGH-FIELD Q-DROP IN A LARGE-GRAIN NIOBIUM CAVITY FOR DIFFERENT OXIDATION PROCESSES

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ciovati, Gianluigi; Kneisel, Peter; Gurevich, Alex

In this contribution, we present the results from a series of RF tests at 1.7 K and 2.0 K on a single-cell cavity made of high-purity large (with area of the order of few cm2) grain niobium which underwent various oxidation processes. After initial buffered chemical polishing, anodization, baking in pure oxygen atmosphere and baking in air up to 180 °C was applied with the objective of clearly identifying the role of oxygen and the oxide layer on the Q-drop. During each rf test a temperature mapping system was used allowing to measure the local temperature rise of the cavitymore » outer surface due to RF losses, which gives information about the losses location, their field dependence and space distribution on the RF surface. The results confirmed that the depth affected by baking is about 20 – 30 nm from the surface and showed that the Q-drop did not re-appear in a previously baked cavity by further baking at 120 °C in pure oxygen atmosphere or in air up to 180 °C. A statistic of the position of the "hot-spots" on the cavity surface showed that grain-boundaries are not the preferred location. An interesting correlation was found between the Q-drop onset, the quench field and the low-field energy gap, which supports the hypothesis of thermomagnetic instability governing the Q-drop and the baking effect.« less

Terahertz pulse generation from metal nanoparticle ink

NASA Astrophysics Data System (ADS)

Kato, Kosaku; Takano, Keisuke; Tadokoro, Yuzuru; Phan, Thanh Nhat Khoa; Nakajima, Makoto

2016-11-01

Terahertz pulse generation from metallic nanostructures irradiated by femtosecond laser pulses is of interest because the conversion efficiency from laser pulses to terahertz waves is increased by the local field enhancement resulting from the plasmon oscillation. In this talk we present our recent study on terahertz generation from metal nanoparticle ink. We baked a silver nanoparticle ink spin-coated onto a glass coverslip in various temperatures. On the surface of the baked ink, bumpy nanostructures are spontaneously formed, and the average size of bumps depends on the baking temperature. These structures are expected to lead to local field enhancement and then large nonlinear polarizations on the surface. The baked ink was irradiated by the output of regeneratively amplified Ti:sapphire femtosecond laser at an incidence angle of 45°. Waveforms of generated terahertz pulses are detected by electro-optical sampling. The generation efficiency was high when the average diameter of bumps was around 100 nm, which is realized when the ink is baked in 205 to 235°C in our setup. One of our next research targets is terahertz wave generation from micro-patterned metallic nanoparticle ink. It is an advantage of the metal nanoparticle ink that by using inkjet printers one can fabricate various patterns with micrometer scales, in which terahertz waves have a resonance. Combination of microstructures made by a printer and nanostructure spontaneously formed in the baking process will provide us terahertz emitters with unique frequency characteristics.

Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.

PubMed

Maire, Murielle; Rega, Barbara; Cuvelier, Marie-Elisabeth; Soto, Paola; Giampaoli, Pierre

2013-12-15

This paper investigates the effect of ingredients on the reactions occurring during the making of sponge cake and leading to the generation of volatile compounds related to flavour quality. To obtain systems sensitive to lipid oxidation (LO), a formulation design was applied varying the composition of fatty matter and eggs. Oxidation of polyunsaturated fatty acids (PUFA) and formation of related volatile compounds were followed at the different steps of cake-making. Optimised dynamic Solid Phase Micro Extraction was applied to selectively extract either volatile or semi-volatile compounds directly from the baking vapours. We show for the first time that in the case of alveolar baked products, lipid oxidation occurs very early during the step of dough preparation and to a minor extent during the baking process. The generation of lipid oxidation compounds depends on PUFA content and on the presence of endogenous antioxidants in the raw matter. Egg yolk seemed to play a double role on reactivity: protecting unsaturated lipids from oxidation and being necessary to generate a broad class of compounds of the Maillard reaction during baking and linked to the typical flavour of sponge cake. Copyright © 2013 Elsevier Ltd. All rights reserved.

Baking soda as an abrasive in toothpastes: Mechanism of action and safety and effectiveness considerations.

PubMed

Hara, Anderson T; Turssi, Cecilia P

2017-11-01

Toothpastes can be formulated with different abrasive systems, depending on their intended clinical application. This formulation potentially affects their effectiveness and safety and, therefore, requires proper understanding. In this article, the authors focused on abrasive aspects of toothpastes containing sodium bicarbonate (baking soda), which have gained considerable attention because of their low abrasivity and good compatibility, while providing clinical effectiveness (further detailed in the other articles of this special issue). The authors first appraised the role of toothpaste abrasivity on tooth wear, exploring some underlying processes and the existing methods to determine toothpaste abrasivity. The authors reviewed the available data on the abrasivity of toothpastes containing baking soda and reported a summary of findings highlighting the clinical implications. On the basis of the collected evidence, baking soda has an intrinsic low-abrasive nature because of its comparatively lower hardness in relation to enamel and dentin. Baking soda toothpastes also may contain other ingredients, which can increase their stain removal effectiveness and, consequently, abrasivity. Even those formulations have abrasivity well within the safety limit regulatory agencies have established and, therefore, can be considered safe. Copyright © 2017 American Dental Association. Published by Elsevier Inc. All rights reserved.

Thermal degradation of deoxynivalenol during maize bread baking.

PubMed

Numanoglu, E; Gökmen, V; Uygun, U; Koksel, H

2012-01-01

The thermal degradation of deoxynivalenol (DON) was determined at isothermal baking conditions within the temperature range of 100-250°C, using a crust-like model, which was prepared with naturally contaminated maize flour. No degradation was observed at 100°C. For the temperatures of 150, 200 and 250°C, thermal degradation rate constants (k) were calculated and temperature dependence of DON degradation was observed by using Arrhenius equation. The degradation of DON obeyed Arrhenius law with a regression coefficient of 0.95. A classical bread baking operation was also performed at 250°C for 70 min and the rate of DON degradation in the bread was estimated by using the kinetic data derived from the model study. The crust and crumb temperatures recorded during bread baking were used to calculate the thermal degradation rate constants (k) and partial DON degradations at certain time intervals. Using these data, total degradation at the end of the entire baking process was predicted for both crust and crumb. This DON degradation was consistent with the experimental degradation data, confirming the accuracy of kinetic constants determined by means of the crust-like model.

Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.

PubMed

Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Oshiro, Satoshi; Shima, Jun; Takagi, Hiroshi

2013-08-01

During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, encoding a putative transcription factor involved in cell cycle regulation, is a multicopy suppressor of the yeast Saccharomyces cerevisiae E3 ubiquitin ligase Rsp5 mutant. The pog1 mutant is sensitive to various stresses. Our results suggested that the POG1 gene is involved in stress tolerance in yeast cells. In this study, we showed that overexpression of the POG1 gene in baker's yeast conferred increased fermentation ability in high-sucrose-containing dough, which is used for sweet dough baking. Furthermore, deletion of the POG1 gene drastically increased the fermentation ability in bread dough after freeze-thaw stress, which would be a useful characteristic for frozen dough baking. Thus, the engineering of yeast strains to control the POG1 gene expression level would be a novel method for molecular breeding of baker's yeast. Copyright © 2013 Elsevier B.V. All rights reserved.

Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology.

PubMed

Chakraborty, Subir Kumar; Kumbhar, Baburao K; Chakraborty, Shalini; Yadav, Pravesh

2011-04-01

Five blends of refined wheat flour (RWF) (63.2 - 96.8, %RWF) and millet were used to manufacture biscuits baked for varying time (3.3-6.7 min) and temperature (166.6 - 183.4 °C). The manufactured biscuits were evaluated in terms of textural attributes (crispness, hardness and cutting strength) and overall acceptability (OAA). Results showed that increasing the amount of RWF in biscuits decreased (p < 0.01) hardness. Prolonging the baking time led to a decrease (p < 0.01) in hardness and cutting strength and a significant increase (p < 0.05) in OAA. Increase in baking temperature was followed by an increase in crispness (p < 0.01) and OAA (p < 0.1), while hardness and cutting strength (p < 0.01) decreased. Optimum processing condition generated form the models was, - blend ratio, 90%RWF; baking time, 6 min and baking temperature, 170 °C. The predicted responses in terms of crispness, hardness, cutting strength and OAA were 45, 0.3N, 27.2N and 8.9, respectively. The desirability of the optimum conditions was 0.98.

40 CFR 63.850 - Notification, reporting, and recordkeeping requirements.

Code of Federal Regulations, 2010 CFR

2010-07-01

...-time notification of startup of an existing potline or potroom group, anode bake furnace, or paste... production rate of green anode material placed in the anode bake furnace; (iii) A copy of the startup...

40 CFR 63.850 - Notification, reporting, and recordkeeping requirements.

Code of Federal Regulations, 2012 CFR

2012-07-01

...-time notification of startup of an existing potline or potroom group, anode bake furnace, or paste... production rate of green anode material placed in the anode bake furnace; (iii) A copy of the startup...

40 CFR 63.850 - Notification, reporting, and recordkeeping requirements.

Code of Federal Regulations, 2013 CFR

2013-07-01

...-time notification of startup of an existing potline or potroom group, anode bake furnace, or paste... production rate of green anode material placed in the anode bake furnace; (iii) A copy of the startup...

21 CFR 184.1351 - Gum tragacanth.

Code of Federal Regulations, 2014 CFR

2014-04-01

... the following conditions: Maximum Usage Levels Permitted Food (as served) Percent Function Baked goods and baking mixes, § 170.3(n)(1) of this chapter 0.2 Emulsifier and emulsifier salt, § 170.3(o)(8) of...

40 CFR 63.850 - Notification, reporting, and recordkeeping requirements.

Code of Federal Regulations, 2011 CFR

2011-07-01

...-time notification of startup of an existing potline or potroom group, anode bake furnace, or paste... production rate of green anode material placed in the anode bake furnace; (iii) A copy of the startup...

Your Guide To Lowering Your Blood Pressure with DASH

MedlinePlus

... cereals, soy sauce, seasoned salts, monosodium glutamate (MSG), baking soda, and some antacids—the range is wide. ... F. Lightly spray a 9- by 13-inch baking dish with vegetable oil spray. 2. In a ...

21 CFR 184.1339 - Guar gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... the following conditions: Maximum Usage Levels Permitted Food (as served) Percent Function Baked goods and baking mixes, § 170.3(n)(1) of this chapter 0.35 Emulsifier and emulsifier salts, § 170.3(o)(8) of...

Cybersecurity:The Road Ahead for Defense Acquisition

DTIC Science & Technology

2016-06-01

tion programs. A key challenge for DoD acquisition addressing the cyber threat is how do we “ bake in” cybersecurity for our DoD ac- quisition programs...cybersecurity must be “ baked in” the design of our warfighting systems. Supporting policy and best practices for effective cyberse- curity in acquisition...contacted at steve.mills@dau.mil and steve.monks@ dau.mil. A key challenge for DoD acquisition addressing the cyber threat is how do we “ bake in” cybersecurity for our DoD acquisition programs vs. “bolting it on.”

Unclassified Report of Investigation on Allegations Relating to USCENTCOM Intelligence Products

DTIC Science & Technology

2017-01-31

stated that he often wanted to “let the information bake ,” which meant waiting to see what other information came in to see if it will “change our line... bake a little bit. Let’s kind of distill the information, because a lot of times the first bits of information that do come out are not necessarily...percentage that is wrong out of that piece of information. So if it’s kind of a, doesn’t make sense. We’re not really sure. The thought is let it bake

Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components.

PubMed

Huber, Regina; Schoenlechner, Regine

2017-05-01

Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy-consuming start-up phase. Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature, and time, but also by the batter ingredients. In this study, effects of different starches and sugar components were investigated. Within the selected starches, potato starch demonstrated the highest effects on increasing waffle stability and releasing properties compared to wheat and lupine flour (less than 7% sticking waffles). Rice flour performed worst, with almost 50% of sticking waffles. Most of these waffles were broken during take-off, due to their crumbly texture. Within the sugar components, glycerine was better suitable than sorbitol and crystal sugar was superior compared to powdered sugar. They required less take-off force. It could be demonstrated that waffles with increased stability and texture were those that showed the least number of sticking waffles, thus the main aim of batter ingredients was to improve waffle quality. Waffle quality was influenced by batter parameters, significant correlations could be found, for example, a positive correlation between pH- and L-value, negative correlations between pH- and a-value, or density and aw-value. This resulted in significant correlations with take-off-force, which was correlated with L*- and b*-value (negative) and positive to a*-value. Sticking behavior was strongly associated with b*-value (positive) and to a*-value (negative).

Glucoamylase: a current allergen in the baking industry.

PubMed

Simonis, Bettina; Hölzel, Claus; Stark, Ulrike

Over a 10 year period a decline in the rate of sensitizations to α-amylase (Aspergillus oryzae) was observed in bakers investigated for allergic obstructive airway disease. At the same time, glucoamylase (Aspergillus niger) was identified as the currently the most relevant allergen in sensitizations to enzymes in the baking industry. The aim of the present study was to investigate whether, over a period of 10 years and in the case of new-onset disease, there had been any change in sensitization and exposure rates to enzymes used in the baking industry. Total immunoglobulin-E (IgE) levels and specific IgE to baking enzymes were determined in 433 bakers investigated in the Baker's Asthma prevention program (Bäckerasthma Präventionsprogramm, BAP) of the German Social Accident Insurance Institution for the foodstuffs and catering industry (Berufsgenossenschaft Nahrungsmittel und Gastgewerbe, BGN). At the same time personal dust exposure, including assessment of the level of α-amylase exposure in the area of exposure, was recorded. Serological investigations revealed a significant decline in the rate of sensitization to α-amylase from 26 % to 13 %. At 28 %, the rate of sensitization to the baking enzyme glucoamylase was significantly higher than to cellulase (16 %) and α-amylase among subjects in 2010. Multiple sensitizations to all three baking agents are common. In total, 30 % of affected bakers are currently sensitized to at least one of the baking enzymes investigated. Data from individual dust measurements revealed a decline in α-amylase exposure while overall dust exposure remained almost unchanged. Today, 11 % fewer bakers are exposed to α-amylase compared with ten years previously and, at the same time, enzyme concentrations in exposed bakers have dropped significantly. The high sensitization rate to glucoamylase in affected bakers gives cause to investigate exposure levels in bakeries and to assess sensitizations in the context of occupational disease proceedings.

Role of specific IgE and skin-prick testing in predicting food challenge results to baked egg

PubMed Central

Cortot, Catherine F.; Sheehan, William J.; Permaul, Perdita; Friedlander, James L.; Baxi, Sachin N.; Gaffin, Jonathan M.; Dioun, Anahita F.; Hoffman, Elaine B.; Schneider, Lynda C.

2012-01-01

Previous studies suggest that children with egg allergy may be able to tolerate baked egg. Reliable predictors of a successful baked egg challenge are not well established. We examined egg white–specific IgE levels, skin-prick test (SPT) results, and age as predictors of baked egg oral food challenge (OFC) outcomes. We conducted a retrospective chart review of children, aged 2–18 years, receiving an egg white–specific IgE level, SPT, and OFC to baked egg from 2008 to 2010. Fifty-two oral baked egg challenges were conducted. Of the 52 challenges, 83% (n = 43) passed and 17% (n = 9) failed, including 2 having anaphylaxis. Median SPT wheal size was 12 mm (range, 0–35 mm) for passed challenges and 17 mm (range, 10–30 mm) for failed challenges (p = 0.091). The negative predictive value for passing the OFC was 100% (9 of 9) if SPT wheal size was <10 mm. Median egg white–specific IgE was 2.02 kU/L (range, <0.35–13.00 kU/L) for passed challenges and 1.52 kU/L (range, 0.51–6.10 kU/L) for failed challenges (p = 0.660). Receiver operating characteristic (ROC) curve analysis for SPT revealed an area under the curve (AUC) of 0.64. ROC curve analysis for egg white–specific IgE revealed an AUC of 0.63. There was no significant difference in age between patients who failed and those who passed (median = 8.8 years versus 7.0 years; p = 0.721). Based on our sample, SPT, egg white–specific IgE and age are not good predictors of passing a baked egg challenge. However, there was a trend for more predictability with SPT wheal size. PMID:22584194

Alternative Fuels Data Center: Seattle Bakery Delivers With Biodiesel

Science.gov Websites

Delivers With Biodiesel Trucks Discover how Essential Baking Company in Seattle, Washington, relies on Alpha Baking Company Augments Its Fleet With Propane Delivery Trucks Nov. 2, 2013 Photo of a man fueling

40 CFR 421.26 - Pretreatment standards for new sources.

Code of Federal Regulations, 2011 CFR

2011-07-01

... .077 Fluoride 12.440 5.518 (c) Subpart B—Anode Bake Plant Wet Air Pollution Control. PSNS Pollutant or... anodes baked Benzo(a)pyrene .000 Nickel .000 .000 Fluoride .000 .000 (d) Subpart B—Cathode Reprocessing...

29 CFR 779.349 - The 85-percent requirement.

Code of Federal Regulations, 2012 CFR

2012-07-01

.... 388.) Thus, for example, a bakery otherwise meeting the tests of 13(a)(4) making and selling baked... in the sale of baked goods to grocery stores for resale if such sales, together with other sales not...

40 CFR 60.311 - Definitions and symbols.

Code of Federal Regulations, 2011 CFR

2011-07-01

... the meaning in the Act and in subpart A of this part. Bake oven means a device which uses heat to dry... area means the portion of a surface coating operation between the coating application area and bake...

40 CFR 60.311 - Definitions and symbols.

Code of Federal Regulations, 2014 CFR

2014-07-01

... the meaning in the Act and in subpart A of this part. Bake oven means a device which uses heat to dry... area means the portion of a surface coating operation between the coating application area and bake...

40 CFR 421.24 - Standards of performance for new sources.

Code of Federal Regulations, 2014 CFR

2014-07-01

...) Subpart B—Anode Bake Plant Wet Air Pollution Control. NSPS Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pound per million pounds) of anodes baked Benzo(a)pyrene...

Radiation Analysis Program

DTIC Science & Technology

2018-02-28

qualification testing to include vibrational, thermal bake and thermal cycling to ensure the experiment would perform as expected during operation on...series of tests for flight qualification. These tests included bake and thermal cycling. In addition, vibrational testing was also accomplished

40 CFR 421.26 - Pretreatment standards for new sources.

Code of Federal Regulations, 2013 CFR

2013-07-01

... .077 Fluoride 12.440 5.518 (c) Subpart B—Anode Bake Plant Wet Air Pollution Control. PSNS Pollutant or... anodes baked Benzo(a)pyrene .000 Nickel .000 .000 Fluoride .000 .000 (d) Subpart B—Cathode Reprocessing...

40 CFR 421.26 - Pretreatment standards for new sources.

Code of Federal Regulations, 2012 CFR

2012-07-01

... .077 Fluoride 12.440 5.518 (c) Subpart B—Anode Bake Plant Wet Air Pollution Control. PSNS Pollutant or... anodes baked Benzo(a)pyrene .000 Nickel .000 .000 Fluoride .000 .000 (d) Subpart B—Cathode Reprocessing...

40 CFR 421.24 - Standards of performance for new sources.

Code of Federal Regulations, 2013 CFR

2013-07-01

...) Subpart B—Anode Bake Plant Wet Air Pollution Control. NSPS Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pound per million pounds) of anodes baked Benzo(a)pyrene...

29 CFR 779.349 - The 85-percent requirement.

Code of Federal Regulations, 2013 CFR

2013-07-01

.... 388.) Thus, for example, a bakery otherwise meeting the tests of 13(a)(4) making and selling baked... in the sale of baked goods to grocery stores for resale if such sales, together with other sales not...

The Rise of Self-Rising Flour: A Recipe for Success.

ERIC Educational Resources Information Center

McCamish, Malcolm

1987-01-01

Discusses some interesting kitchen chemistry experiments. Describes the use of baking aerators and baking powders in an inexpensive experiment. Outlines several demonstrations to follow up the experiment and to illustrate other chemical principles. (TW)

78 FR 54871 - Procurement List; Proposed Additions and Deletion

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-06

...: GENERAL SERVICES ADMINISTRATION, NEW YORK, NY Holiday Themed Bags, Containers and Baking Cup-Picks Set NSN... 16 oz., 6PK NSN: MR 380--Set, Baking Cups and Picks, Holiday, 24PC NPA: Winston-Salem Industries for...

29 CFR 779.349 - The 85-percent requirement.

Code of Federal Regulations, 2010 CFR

2010-07-01

.... 388.) Thus, for example, a bakery otherwise meeting the tests of 13(a)(4) making and selling baked... in the sale of baked goods to grocery stores for resale if such sales, together with other sales not...

29 CFR 779.349 - The 85-percent requirement.

Code of Federal Regulations, 2011 CFR

2011-07-01

.... 388.) Thus, for example, a bakery otherwise meeting the tests of 13(a)(4) making and selling baked... in the sale of baked goods to grocery stores for resale if such sales, together with other sales not...

40 CFR 421.26 - Pretreatment standards for new sources.

Code of Federal Regulations, 2010 CFR

2010-07-01

... .077 Fluoride 12.440 5.518 (c) Subpart B—Anode Bake Plant Wet Air Pollution Control. PSNS Pollutant or... anodes baked Benzo(a)pyrene .000 Nickel .000 .000 Fluoride .000 .000 (d) Subpart B—Cathode Reprocessing...

29 CFR 779.349 - The 85-percent requirement.

Code of Federal Regulations, 2014 CFR

2014-07-01

.... 388.) Thus, for example, a bakery otherwise meeting the tests of 13(a)(4) making and selling baked... in the sale of baked goods to grocery stores for resale if such sales, together with other sales not...

40 CFR 421.24 - Standards of performance for new sources.

Code of Federal Regulations, 2012 CFR

2012-07-01

...) Subpart B—Anode Bake Plant Wet Air Pollution Control. NSPS Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pound per million pounds) of anodes baked Benzo(a)pyrene...

78 FR 67169 - Tentative Determination Regarding Partially Hydrogenated Oils; Request for Comments and for...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-11-08

... been used by the food industry in such products as margarine, shortening, and baked goods. The... consumers have alternatives containing lower levels of trans fat (e.g., cookies, baked goods, microwave...

40 CFR 421.26 - Pretreatment standards for new sources.

Code of Federal Regulations, 2014 CFR

2014-07-01

... .077 Fluoride 12.440 5.518 (c) Subpart B—Anode Bake Plant Wet Air Pollution Control. PSNS Pollutant or... anodes baked Benzo(a)pyrene .000 Nickel .000 .000 Fluoride .000 .000 (d) Subpart B—Cathode Reprocessing...

40 CFR 421.24 - Standards of performance for new sources.

Code of Federal Regulations, 2010 CFR

2010-07-01

...) Subpart B—Anode Bake Plant Wet Air Pollution Control. NSPS Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pound per million pounds) of anodes baked Benzo(a)pyrene...

40 CFR 60.311 - Definitions and symbols.

Code of Federal Regulations, 2013 CFR

2013-07-01

... the meaning in the Act and in subpart A of this part. Bake oven means a device which uses heat to dry... area means the portion of a surface coating operation between the coating application area and bake...

40 CFR 60.311 - Definitions and symbols.

Code of Federal Regulations, 2012 CFR

2012-07-01

... the meaning in the Act and in subpart A of this part. Bake oven means a device which uses heat to dry... area means the portion of a surface coating operation between the coating application area and bake...

40 CFR 60.311 - Definitions and symbols.

Code of Federal Regulations, 2010 CFR

2010-07-01

... the meaning in the Act and in subpart A of this part. Bake oven means a device which uses heat to dry... area means the portion of a surface coating operation between the coating application area and bake...

78 FR 39193 - Airworthiness Directives; The Boeing Company Airplanes

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-01

... to this AD. (1) The maximum deposition rate of the nickel plating in any one plating/baking cycle must not exceed 0.002-inch-per-hour. (2) Begin the hydrogen embrittlement relief bake within 10 hours...

Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.

PubMed

Van Steertegem, Bénédicte; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

2013-12-15

The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products. Copyright © 2013 Elsevier Ltd. All rights reserved.

Baking loss of bread with special emphasis on increasing water holding capacity.

PubMed

Kotoki, D; Deka, S C

2010-01-01

Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.

Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry.

PubMed

Rodriguez-Mateos, Ana; Cifuentes-Gomez, Tania; George, Trevor W; Spencer, Jeremy P E

2014-05-07

Accumulating evidence suggests that diets rich in (poly)phenols may have positive effects on human health. Currently there is limited information regarding the effects of processing on the (poly)phenolic content of berries, in particular in processes related to the baking industry. This study investigated the impact of cooking, proving, and baking on the anthocyanin, procyanidin, flavonol, and phenolic acid contents of wild blueberry using HPLC with UV and fluorescence detection. Anthocyanin levels decreased during cooking, proving, and baking, whereas no significant changes were observed for total procyanidins. However, lower molecular weight procyanidins increased and high molecular weight oligomers decreased during the process. Quercetin and ferulic and caffeic acid levels remained constant, whereas increases were found for chlorogenic acid. Due to their possible health benefits, a better understanding of the impact of processing is important to maximize the retention of these phytochemicals in berry-containing products.

Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs.

PubMed

Narbutaite, V; Fernandez, A; Horn, N; Juodeikiene, G; Narbad, A

2008-12-01

To evaluate the effect of four different baking enzymes on the inhibitory activity of five bacteriocin-like inhibitory substances (BLIS) produced by lactic acid bacteria (LAB) isolated from Lithuanian sourdoughs. The overlay assay and the Bioscreen methods revealed that the five BLIS exhibited an inhibitory effect against spore germination and vegetative outgrowth of Bacillus subtilis, the predominant species causing ropiness in bread. The possibility that the observed antibacterial activity of BLIS might be lost after treatment with enzymes used for baking purposes was also examined. The enzymes tested; hemicellulase, lipase, amyloglucosidase and amylase had little or no effect on the majority of the antimicrobial activities associated with the five BLIS studied. This study suggests a potential application in the sourdough baking industry for these antimicrobial producing LAB strains in the control of B. subtilis spore germination and vegetative outgrowth.

The effect of baking and enzymatic treatment on the structural properties of wheat starch.

PubMed

Fuentes, Catalina; Zielke, Claudia; Prakash, Manish; Kumar, Puneeth; Peñarrieta, J Mauricio; Eliasson, Ann-Charlotte; Nilsson, Lars

2016-12-15

In this study, bread was baked with and without the addition of α-amylase. Starch was extracted from the baked bread and its molecular properties were characterized using (1)H NMR and asymmetric flow field-flow fractionation (AF4) connected to multi-angle light scattering (MALS) and other detectors. The approach allows determination of molar mass, root- mean-square radius and apparent density as well as the average degree of branching of amylopectin. The results show that starch size and structure is affected as a result of the baking process. The effect is larger when α-amylase is added. The changes include both a decrease molar mass and size as well as an increase in apparent density. Moreover, an increase in average degree of branching and the number of reducing ends H-1(β-r) and H-1(α-r) can be observed. Copyright © 2016. Published by Elsevier Ltd.

Alternative control technology document for bakery oven emissions. Final report

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sanford, C.W.

The document was produced in response to a request by the baking industry for Federal guidance to assist in providing a more uniform information base for State decision-making with regard to control of bakery oven emissions. The information in the document pertains to bakeries that produce yeast-leavened bread, rolls, buns, and similar products but not crackers, sweet goods, or baked foodstuffs that are not yeast leavened. Information on the baking processes, equipment, operating parameters, potential emissions from baking, and potential emission control options are presented. Catalytic and regenerative oxidation are identified as the most appropriate existing control technologies applicable tomore » VOC emissions from bakery ovens. Cost analyses for catalytic and regenerative oxidation are included. A predictive formula for use in estimating oven emissions has been derived from source tests done in junction with the development of the document. Its use and applicability are described.« less

Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors.

PubMed

Wang, Haitao; Xie, Yisha; Liu, Shan; Cong, Shuang; Song, Yukun; Xu, Xianbing; Tan, Mingqian

2017-08-30

The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nanoparticles are a new class of nanostructures; however, the distribution and physicochemical properties of such nanoparticles in food remain unclear. Herein, the presence of fluorescent carbon nanoparticles in baked lamb was confirmed, and their physicochemical properties were investigated. The fluorescent carbon nanoparticles from baked lamb emit strong blue fluorescence under ultraviolet light with a 10% fluorescent quantum yield. The nanoparticles are roughly spherical in appearance with a diameter of around 2.0 nm. Hydroxyl, amino, and carboxyl groups exist on the surface of nanoparticles. In addition, the nanoparticles could serve as a fluorescence sensor for glucose detection through an oxidation-reduction reaction. This work is the first report on fluorescent carbon nanoparticles present in baked lamb, which provides valuable insight into the physicochemical properties of such nanoparticles and their potential application in sensors.

Probabilistic framework for assessing the arsenic exposure risk from cooked fish consumption.

PubMed

Ling, Min-Pei; Wu, Chiu-Hua; Chen, Szu-Chieh; Chen, Wei-Yu; Chio, Chia-Pin; Cheng, Yi-Hsien; Liao, Chung-Min

2014-12-01

Geogenic arsenic (As) contamination of groundwater is a major ecological and human health problem in southwestern and northeastern coastal areas of Taiwan. Here, we present a probabilistic framework for assessing the human health risks from consuming raw and cooked fish that were cultured in groundwater As-contaminated ponds in Taiwan by linking a physiologically based pharmacokinetics model and a Weibull dose-response model. Results indicate that As levels in baked, fried, and grilled fish were higher than those of raw fish. Frying resulted in the greatest increase in As concentration, followed by grilling, with baking affecting the As concentration the least. Simulation results show that, following consumption of baked As-contaminated fish, the health risk to humans is <10(-6) excess bladder cancer risk level for lifetime exposure; as the incidence ratios of liver and lung cancers are generally acceptable at risk ranging from 10(-6) to 10(-4), the consumption of baked As-contaminated fish is unlikely to pose a significant risk to human health. However, contaminated fish cooked by frying resulted in significant health risks, showing the highest cumulative incidence ratios of liver cancer. We also show that males have higher cumulative incidence ratio of liver cancer than females. We found that although cooking resulted in an increase for As levels in As-contaminated fish, the risk to human health of consuming baked fish is nevertheless acceptable. We suggest the adoption of baking as a cooking method and warn against frying As-contaminated fish. We conclude that the concentration of contaminants after cooking should be taken into consideration when assessing the risk to human health.

Shelf life extension of pre-baked buns by an ACTIVE PACKAGING ethanol emitter.

PubMed

Franke, I; Wijma, E; Bouma, K

2002-03-01

The paper reports the influence of an ethanol emitter (Ethicap) on the microbiological condition and the shelf life extension of a bakery product. Pre-baked buns, with a water activity of 0.95, were packaged with different amounts of Ethicap and stored at room temperature. Yeasts and moulds remained largely absent from the core of the pre-baked bun (< 10(2) cfu g(-1)) during storage, independent of the presence of ethanol. The total mesophilic count was low at the beginning of the storage experiment (< 10(2) cfu g(-1)), but increased without ethanol within 1 week to an unacceptable level. In the presence of ethanol, the total mesophilic count stabilizes at a consumable level of 10(5)-10(6) cfu g(-1). The increase of total mesophilic count was caused by growth of a Bacillus spp., probably B. subtilis. Mould growth on the outer surface is limiting for shelf life extension. On the pre-baked buns, the following moulds were present: Penicillium solitum, P. commune, P. corylophilum, Cladosporium sphaerospermum and C. herbarum. These started to grow within 4-6 days. Mould growth can be delayed for 13 days by adding Ethicap. The ethanol probably has to be absorbed by the pre-baked bun to be effective in growth suppression of the Bacillus spp. the moulds. The pre-baked buns absorb most of the ethanol from the package headspace, and the ethanol content of the products is approximately 0.8 weight% after 21 days. This largely exceeds the overall migration limit of 60 mg kg(-1) food (0.006 weight%).

40 CFR 60.195 - Test methods and procedures.

Code of Federal Regulations, 2014 CFR

2014-07-01

... effluent gas. (2) The emission rate (Eb) of total fluorides from anode bake plants shall be computed for... dscf) for potroom groups and at least 4 hours and 3.40 dscm (120 dscf) for anode bake plants. (4) The...

40 CFR 60.195 - Test methods and procedures.

Code of Federal Regulations, 2013 CFR

2013-07-01

.... (2) The emission rate (Eb) of total fluorides from anode bake plants shall be computed for each run... groups and at least 4 hours and 3.40 dscm (120 dscf) for anode bake plants. (4) The monitoring devices of...

40 CFR 60.195 - Test methods and procedures.

Code of Federal Regulations, 2012 CFR

2012-07-01

.... (2) The emission rate (Eb) of total fluorides from anode bake plants shall be computed for each run... groups and at least 4 hours and 3.40 dscm (120 dscf) for anode bake plants. (4) The monitoring devices of...

76 FR 65200 - Risk Assessment on Norovirus in Bivalve Molluscan Shellfish: Request for Comments and for...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-20

..., eaten raw and cooked, including method of cooking (e.g., steaming, frying, or baking); 2. Distribution...., steaming, frying, or baking) for bivalve molluscan shellfish, by species; 4. Experimental data and models...

21 CFR 184.1835 - Sorbitol.

Code of Federal Regulations, 2010 CFR

2010-04-01

... nonstandardized jams and jellies, commercial, as defined in § 170.3(n)(28) of this chapter, 30 percent in baked goods and baking mixes as defined in § 170.3(n)(1) of this chapter, 17 percent in frozen dairy desserts...

40 CFR 60.195 - Test methods and procedures.

Code of Federal Regulations, 2011 CFR

2011-07-01

.... (2) The emission rate (Eb) of total fluorides from anode bake plants shall be computed for each run... groups and at least 4 hours and 3.40 dscm (120 dscf) for anode bake plants. (4) The monitoring devices of...

75 FR 68505 - National Organic Program; Proposed Amendments to the National List of Allowed and Prohibited...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-08

... including fresh and frozen baked goods, pastas, salad dressings, confectionery, processed cheese spreads... extraction or treatment is used in its manufacture. It functions to retain moisture in baked goods, pastas...

Alternative Fuels Data Center: Illinois Transportation Data for Alternative

Science.gov Websites

Version More Illinois Videos on YouTube Video thumbnail for Alpha Baking Company Augments Its Fleet With Propane Delivery Trucks Alpha Baking Company Augments Its Fleet With Propane Delivery Trucks Nov. 2, 2013

40 CFR 60.195 - Test methods and procedures.

Code of Federal Regulations, 2010 CFR

2010-07-01

.... (2) The emission rate (Eb) of total fluorides from anode bake plants shall be computed for each run... groups and at least 4 hours and 3.40 dscm (120 dscf) for anode bake plants. (4) The monitoring devices of...

21 CFR 184.1835 - Sorbitol.

Code of Federal Regulations, 2011 CFR

2011-04-01

... nonstandardized jams and jellies, commercial, as defined in § 170.3(n)(28) of this chapter, 30 percent in baked goods and baking mixes as defined in § 170.3(n)(1) of this chapter, 17 percent in frozen dairy desserts...

21 CFR 184.1835 - Sorbitol.

Code of Federal Regulations, 2012 CFR

2012-04-01

... nonstandardized jams and jellies, commercial, as defined in § 170.3(n)(28) of this chapter, 30 percent in baked goods and baking mixes as defined in § 170.3(n)(1) of this chapter, 17 percent in frozen dairy desserts...

Bread Baking Contest.

ERIC Educational Resources Information Center

Blanchette, Amy; And Others

1995-01-01

Describes a classroom project in which elementary students bake homemade bread to learn about the settlement period in Canadian history and the early history of the students' community. Maintains that students learn to compare the lifestyle of the past with the present. (CFR)

75 FR 41207 - Agency Information Collection Activities; Submission for Office of Management and Budget Review...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-15

... amount that is used for determining the serving sizes for specific products, including baking powder, baking soda, and pectin. Section 101.12(e) provides that a manufacturer that adjusts the reference amount...

21 CFR 184.1835 - Sorbitol.

Code of Federal Regulations, 2013 CFR

2013-04-01

... nonstandardized jams and jellies, commercial, as defined in § 170.3(n)(28) of this chapter, 30 percent in baked goods and baking mixes as defined in § 170.3(n)(1) of this chapter, 17 percent in frozen dairy desserts...

16. 110 SANSOM STREET, OBLIQUE VIEW OF BAKE OVEN IN ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

16. 110 SANSOM STREET, OBLIQUE VIEW OF BAKE OVEN IN CELLAR (Note the double arch in front of the oven. The front arch supported the structural framing.) - James McCrea Houses, 108-110 Sansom Street, Philadelphia, Philadelphia County, PA

21 CFR 184.1271 - L-Cysteine.

Code of Federal Regulations, 2014 CFR

2014-04-01

... dough as a dough strengthener as defined in § 170.3(o)(6) of this chapter in yeast-leavened baked goods and baking mixes as defined in § 170.3(n)(1) of this chapter. (d) This regulation is issued prior to a...

Production technology optimization of biscuit baked by electric-contact way

NASA Astrophysics Data System (ADS)

Sidorenko, G. A.; Popov, V. P.; Khanina, T. V.; Maneeva, E. Sh; Krasnova, M. S.

2018-03-01

Electric-contact way of baking allows one to maintain more nutrients used in biscuit making. As a result of the biscuit production technology optimization, it is established that 30-62,5% is an optimal amount of starch brought instead of flour; 184-200% is optimal amount of egg melange; at this a complex indicator of organoleptic properties will be more than 340 degrees, a complex indicator of physical and chemical properties will be more than 3,3 degrees, and specific costs of energy spent on the biscuit electric-contact baking process will be less than 100 W/kg.

Analysis of thin baked-on silicone layers by FTIR and 3D-Laser Scanning Microscopy.

PubMed

Funke, Stefanie; Matilainen, Julia; Nalenz, Heiko; Bechtold-Peters, Karoline; Mahler, Hanns-Christian; Friess, Wolfgang

2015-10-01

Pre-filled syringes (PFS) and auto-injection devices with cartridges are increasingly used for parenteral administration. To assure functionality, silicone oil is applied to the inner surface of the glass barrel. Silicone oil migration into the product can be minimized by applying a thin but sufficient layer of silicone oil emulsion followed by thermal bake-on versus spraying-on silicone oil. Silicone layers thicker than 100nm resulting from regular spray-on siliconization can be characterized using interferometric profilometers. However, the analysis of thin silicone layers generated by bake-on siliconization is more challenging. In this paper, we have evaluated Fourier transform infrared (FTIR) spectroscopy after solvent extraction and a new 3D-Laser Scanning Microscopy (3D-LSM) to overcome this challenge. A multi-step solvent extraction and subsequent FTIR spectroscopy enabled to quantify baked-on silicone levels as low as 21-325μg per 5mL cartridge. 3D-LSM was successfully established to visualize and measure baked-on silicone layers as thin as 10nm. 3D-LSM was additionally used to analyze the silicone oil distribution within cartridges at such low levels. Both methods provided new, highly valuable insights to characterize the siliconization after processing, in order to achieve functionality. Copyright © 2015 Elsevier B.V. All rights reserved.

Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.

PubMed

Valle-Algarra, F M; Mateo, E M; Medina, A; Mateo, F; Gimeno-Adelantado, J V; Jimenez, M

2009-06-01

Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products such as bread. The aim of this work was to study the variation of the levels of OTA, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces cerevisiae) and after further baking at different temperature-time combinations. Analysis of variance (ANOVA) of the results showed a significant reduction in OTA level (p < 0.05) during fermentation of the dough. The reduction ranged between 29.8% and 33.5%, depending on the initial concentration of toxin in the flour. During this period, the level of the other mycotoxins studied was not modified. By contrast, in the baking phase there were significant changes in the levels of the four mycotoxins, although the reduction was similar under all the baking conditions. Considering all the temperature-time conditions tested, it can be concluded that during the baking period the average reduction of OTA, NIV, 3-ADON, and DON was 32.9%, 76.9%, 65.6%, and 47.9%, respectively.

Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.

PubMed

Kajala, Ilkka; Shi, Qiao; Nyyssölä, Antti; Maina, Ndegwa Henry; Hou, Yaxi; Katina, Kati; Tenkanen, Maija; Juvonen, Riikka

2015-01-01

Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14)C-sucrose radioisotope and reducing value-based assays, the former yielding K(m) and V(max) values of 14.7 mM and 8.2 μmol/(mg ∙ min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.

Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.

PubMed

Xing, Liting; Niu, Fuge; Su, Yujie; Yang, Yanjun

2016-04-01

The aim of this work was to evaluate the effects of egg freshness on baking properties and final qualities in batter systems. Batters were made with eggs of different freshness, and the properties of batter systems were studied through rheological analysis, rapid viscosity analysis (RVA), differential scanning calorimetry (DSC), batter density and expansion rate during the baking and cooling processes. Moreover, the qualities of final baked systems were investigated, including specific volume and texture profile analysis (TPA). The flow behavior of batters showed that the consistency index (K) decreased as the Haugh unit (HU) value decreased, while the flow behavior index (n) increased. Both the storage modulus (G') and loss modulus (G″) determined by mechanical spectra at 20 °C decreased with decreasing HU. RVA and DSC determinations revealed that lower-HU samples had a lower viscosity in the baking process and a shorter time for starch gelatinization and egg protein denaturation. Observation of the batter density revealed an increasing change, which was reflected by a decrease in the specific volume of final models. TPA showed significant differences in hardness and chewiness, but no significant differences in springiness and cohesiveness were found. The egg freshness affected the properties of batter systems. © 2015 Society of Chemical Industry.

Cloning and Characterization of a Weissella confusa Dextransucrase and Its Application in High Fibre Baking

PubMed Central

Kajala, Ilkka; Shi, Qiao; Nyyssölä, Antti; Maina, Ndegwa Henry; Hou, Yaxi; Katina, Kati; Tenkanen, Maija; Juvonen, Riikka

2015-01-01

Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using 14C-sucrose radioisotope and reducing value-based assays, the former yielding K m and V max values of 14.7 mM and 8.2 μmol/(mg∙min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking. PMID:25603169

Organoleptic characteristics and nutritive value estimation of baked food products from Manonjaya variety salacca flour

NASA Astrophysics Data System (ADS)

Sumarto; Aprianty, D.; Bachtiar, R. A.; Kristiana, L.

2018-01-01

Manonjaya salacca (snake fruit) is one of the original varieties of Indonesia which is currently declining due to the quality of taste less favoured than the snake fruit on the market. This variety in the future is feared to be lost, so it is necessary to revitalize the utilization of this snake fruit by diversifying processed products, one of them is baked food products from Manonjaya salacca flour. The purpose of this research was to know the acceptance level of baked food products from Manonjaya salacca flour organoleptically and the nutritional value estimation. This research method was observational with a descriptive explanation. Panellists in this study were consumers with a total of 61 people. Organoleptically, respondents tend to value cake, muffin, cookies, and flakes in every color, flavor, taste, and texture parameters. Nutritional value per 100 g of baked food products from Salacca flour (cake, muffin, cookies, flakes) were energy 287.5-479.0 kcal, water 0.8-3.8 g, protein 6.0-6.7 g, fat 0.8-31.0 g, carbohydrates 45.0-98.8 g, and fiber 1.1-4.6 g. Panellists were accepted the organoleptic characteristics and the estimated nutritional values on baked food products from Manonjaya variety salacca flour were varied.

Greening in sunflower butter cookies as a function of egg replacers and baking temperature.

PubMed

Rogers, Amanda; Hahn, Lan; Pham, Vu; Were, Lilian

2018-04-01

Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives in sunflower butter cookies, two egg replacers (chia and banana) and two baking temperatures (162.8 and 190.6 °C) were used. Moisture, greening intensity, CGA content and antioxidant capacity were measured. Cookies made with egg and baked at 162.8 °C had the highest moisture, internal greening intensity, and TBA derivative formation, in addition to lower CGA content and antioxidant capacity. Cookies made with banana baked at 190.6 °C produced the opposite outcome with 35, 4, and 23% less internal greening, moisture, and TBA derivatives, respectively, and 90 and 76% higher CGA and antioxidant capacity. Internal greening was positively correlated with moisture and adduct concentration, and negatively correlated with spread factor and CGA content. Moisture had a significant impact on greening, which indicates that baking temperature and cookie dough formulation can be modified to produce a less green cookie with more unreacted antioxidants and protein.

Formation of monochloropropane-1,2-diol and its esters in biscuits during baking.

PubMed

Mogol, Burçe Ataç; Pye, Céline; Anderson, Warwick; Crews, Colin; Gökmen, Vural

2014-07-23

The formation of free monochloropropane-1,2-diol (3-MCPD and 2-MCPD) and its esters (bound-MCPD) was investigated in biscuits baked with various time and temperature combinations. The effect of salt as a source of chloride on the formation of these processing contaminants was also determined. Kinetic examination of the data indicated that an increasing baking temperature led to an increase in the reaction rate constants for 3-MCPD, 2-MCPD, and bound-MCPD. The activation energies of formation of 3-MCPD and 2-MCPD were found to be 29 kJ mol(-1). Eliminating salt from the recipe decreased 3-MCPD and 2-MCPD formation rate constants in biscuits by 57.5 and 85.4%, respectively. In addition, there was no formation of bound-MCPD in biscuits during baking without salt. Therefore, lowering the thermal load or limiting the chloride concentration should be considered a means of reducing or eliminating the formation of these contaminants in biscuits. Different refined oils were also used in the recipe to test their effect on the occurrence of free MCPD and its esters in biscuits. Besides the baking process, the results also confirmed the role of refined oil in the final concentration of these contaminants in biscuits.

Baking performance of synthetic glycolipids in comparison to commercial surfactants.

PubMed

Selmair, Patrick L; Koehler, Peter

2008-08-13

To gain insight into structure-activity relationships of glycolipids in breadmaking monogalactosyl dilinoleylglycerol ( 8) and monogalactosyl monolinoleylglycerol ( 6) were synthesized. Then their functional properties in dough and breadmaking were compared to those of commercial surfactants such as lecithins (from soybean, rapeseed, and sunflower), diacetyltartaric acid esters of monoglycerides (DATEM), monoglycerides, and sodium stearoyl-2-lactylate. Chemical synthesis of the galactolipids consisted of a four-step reaction pathway, yielding amounts of 1-1.5 g suitable for the determination of the functional properties. Variation of the acylation time in the third step provided either the monoacyl ( 6) or the diacyl compound ( 8). The functional properties were determined by means of rheological and baking tests on a microscale (10 g of flour). The synthetic galactolipids both displayed an excellent baking performance, with 6 having by far the best baking activity of all examined surfactants. The baking activities of 8, DATEM, and the monoglycerides were in the same range, whereas sodium stearoyl-2-lactylate was less active. Although the lecithins gained similar maxima in bread volume increases as the synthetic surfactants did, considerably higher concentrations were required to do so. An antistaling effect was found for only 6 and not for 8. However, this effect was weaker than for sodium stearoyl-2-lactylate and the monoglycerides.

Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger.

PubMed

Bainy, Eduarda Molardi; Bertan, Larissa Canhadas; Corazza, Marcos Lucio; Lenzi, Marcelo Kaminski

2015-08-01

The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature. There were no significant differences in proximate composition, diameter reduction, fat retention and expressible water between the grilled and oven-baked fish burgers. Cooking methods did not affect the cooking times and cooking rates. Warner-Bratzler parameters and color were significantly influenced by the cooking method. Grilling contributed to a shear force and work of shearing increase due to the lower cooking yield and water retention. Raw burgers had the highest L* (69.13 ± 0.96) and lowest b* (17.50 ± 0.75) values. Results indicated that baking yielded a product with better cooking characteristics, such as a desired softer texture with lower shear values (4.01 ± 0.54) and increased water retention (95.82 ± 0.77). Additionally, the baked fish burgers were lighter (higher L*) and less red (lower a*) than the grilled ones.

Impact of redox agents on the extractability of gluten proteins during bread making.

PubMed

Lagrain, Bert; Thewissen, Bert G; Brijs, Kristof; Delcour, Jan A

2007-06-27

The gluten proteins gliadin and glutenin are important for dough and bread characteristics. In the present work, redox agents were used to impact gluten properties and to study gliadin-glutenin interactions in bread making. In control bread making, mixing increased the extractability of glutenin. The level of SDS-extractable glutenin decreased during fermentation and then further in the oven. The levels of extractable alpha- and gamma-gliadin also decreased during bread baking due to gliadin-glutenin polymerization. Neither oxidizing nor reducing agents had an impact on glutenin extractabilities after mixing. The redox additives did not affect omega-gliadin extractabilities during bread making due to their lack of cysteine residues. Potassium iodate (0.82-2.47 micromol/g of protein) and potassium bromate (1.07-3.17 micromol/g of protein) increased both alpha- and gamma-gliadin extractabilities during baking. Increasing concentrations of glutathione (1.15-3.45 micromol/g of protein) decreased levels of extractable alpha- and gamma-gliadins during baking. The work not only demonstrated that, during baking, glutenin and gliadin polymerize through heat-induced sulfhydryl-disulfide exchange reactions, but also demonstrated for the first time that oxidizing agents, besides their effect on dough rheology and hence bread volume, hinder gliadin-glutenin linking during baking, while glutathione increases the degree of covalent gliadin to glutenin linking.

Impact of potassium bromate and potassium iodate in a pound cake system.

PubMed

Wilderjans, Edith; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

2010-05-26

This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was studied in a model system. Differential scanning calorimetry showed that the oxidants caused egg white to denature later. During heating in a rapid visco analyzer, the oxidants caused the free sulfhydryl (SH) group levels to decrease more intensively and over a smaller temperature range. The oxidants made the proteins more resistant to decreases in protein extractability in sodium dodecyl sulfate containing buffer during cake recipe mixing and less resistant to such decreases during cake baking. We assume that, during baking, the degree to which SH/disulfide exchange and SH oxidation can occur depends on the properties of the protein at the onset of the process. In our view, the prevention of extractability loss during mixing increased the availability of SH groups and caused more such loss during baking. During cooling, all cakes baked with added oxidants showed less collapse. On the basis of the presented data, we put forward that only those protein reactions that occur during baking contribute to the formation of a network that supports final cake structure and prevents collapse.

Lung cancer risk among bakers, pastry cooks and confectionary makers: the SYNERGY study.

PubMed

Behrens, Thomas; Kendzia, Benjamin; Treppmann, Tabea; Olsson, Ann; Jöckel, Karl-Heinz; Gustavsson, Per; Pohlabeln, Hermann; Ahrens, Wolfgang; Brüske, Irene; Wichmann, Hans-Erich; Merletti, Franco; Mirabelli, Dario; Richiardi, Lorenzo; Simonato, Lorenzo; Zaridze, David; Szeszenia-Dabrowska, Neonila; Rudnai, Peter; Lissowska, Jolanta; Fabianova, Eleonora; Tardón, Adonina; Field, John; Stanescu Dumitru, Rodica; Bencko, Vladimir; Foretova, Lenka; Janout, Vladimir; Siemiatycki, Jack; Parent, Marie-Elise; McLaughlin, John; Demers, Paul; Landi, Maria Teresa; Caporaso, Neil; Kromhout, Hans; Vermeulen, Roel; Peters, Susan; Benhamou, Simone; Stücker, Isabelle; Guida, Florence; Consonni, Dario; Bueno-de-Mesquita, Bas; 't Mannetje, Andrea; Pearce, Neil; Tse, Lap Ah; Yu, Ignatius Tak-sun; Plato, Nils; Boffetta, Paolo; Straif, Kurt; Schüz, Joachim; Pesch, Beate; Brüning, Thomas

2013-11-01

Some studies have suggested increased lung cancer risks among bakers, however the results overall were inconsistent. The authors studied lung cancer risks among bakers and baking-related occupations in the SYNERGY pooled case-control database from 16 countries. Occupation in a baking-related job was identified from the subjects' job histories. ORs adjusted for log(age), study centre, smoking behaviour and ever employment in a job with known exposure to occupational lung carcinogens were calculated by unconditional logistic regression. Findings were stratified by sex, histological subtype of lung cancer and smoking status. 19 366 cases (15 606 men) and 23 670 control subjects (18 528 men) were included. 473 cases (415 men, 58 women) and 501 controls (437 men, 64 women) had ever worked in baking or a related job. We did not observe an increased risk for men in baking (OR 1.01; 95% CI 0.86 to 1.18). No linear trends were observed for duration of employment. Some results suggested increased lung cancer risks for women, for example, for working as a baker for >30 years and in never-smokers, but after exclusion of one study these increased risks disappeared. The findings from this study do not suggest increased lung cancer risks in baking-related professions.

Soft wheat quality characteristics required for making baking powder biscuits

USDA-ARS?s Scientific Manuscript database

Fifteen soft wheat varieties were evaluated for their grain, milling, flour and dough mixing characteristics, as well as their solvent retention capacities (SRCs), pasting properties and suitability for making baking powder biscuits, to identify wheat quality characteristics required for making bisc...

21 CFR 184.1262 - Corn silk and corn silk extract.

Code of Federal Regulations, 2011 CFR

2011-04-01

... specific limitations: Category of food Maximum level of use in food (as served) 1 Functional use Baked goods and baking mixes, § 170.3(n)(1) of this chapter 30 Flavoring agent, § 170.3(o)(12) of this chapter...

21 CFR 184.1262 - Corn silk and corn silk extract.

Code of Federal Regulations, 2013 CFR

2013-04-01

... specific limitations: Category of food Maximum level of use in food (as served) 1 Functional use Baked goods and baking mixes, § 170.3(n)(1) of this chapter 30 Flavoring agent, § 170.3(o)(12) of this chapter...

Managing Chemotherapy Side Effects: Mouth and Throat Changes

MedlinePlus

... fluoride in it. ● ● Rinse your mouth with the baking soda, salt, and water mix in the box ... together: ● ● 1 cup warm water, ● ● 1 / 4 teaspoon baking soda, and ● ● 1 / 8 teaspoon salt. Take small ...

Get Cooking with Chemistry!

ERIC Educational Resources Information Center

American Chemical Society, Washington, DC.

This book presents science activities investigating the chemical changes and reactions with powders that are used in baking. Activities include: (1) Mystery Powders; (2) Find the Fizz: Discover the Secret of Baking Powder; and (3) A Feast for Yeast and Cheese: Behold the Power of Chemistry. (YDS)

21 CFR 184.1262 - Corn silk and corn silk extract.

Code of Federal Regulations, 2010 CFR

2010-04-01

... specific limitations: Category of food Maximum level of use in food (as served) 1 Functional use Baked goods and baking mixes, § 170.3(n)(1) of this chapter 30 Flavoring agent, § 170.3(o)(12) of this chapter...

21 CFR 184.1262 - Corn silk and corn silk extract.

Code of Federal Regulations, 2012 CFR

2012-04-01

... specific limitations: Category of food Maximum level of use in food (as served) 1 Functional use Baked goods and baking mixes, § 170.3(n)(1) of this chapter 30 Flavoring agent, § 170.3(o)(12) of this chapter...

Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

PubMed

Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

2017-06-01

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D 2 and D 3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n -heptane followed by liquid-liquid extraction. Then n -heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels.

Enzyme exposure in the British baking industry.

PubMed

Elms, J; Robinson, E; Mason, H; Iqbal, S; Garrod, A; Evans, G S

2006-06-01

Enzymes are commonly used in the baking industry, as they can improve dough quality and texture and lengthen the shelf life of the final product. There is little published information highlighting exposure to enzymes (other than fungal alpha-amylase) in the baking industry, therefore the purpose of this study was to identify antibodies and develop assays for the measurement of a variety of such enzymes in samples of airborne flour dust. Polyclonal antibodies to bacterial amylase, glucose oxidase and amyloglucosidase were identified and developed into ELISA assays. The assays showed limited cross-reactivity with other enzymes commonly used in the baking industry. We measured levels of airborne enzymes in 195 personal air samples taken from a sample of 55 craft baking establishments. We were able to detect amyloglucosidase in 9% (16/184) of the samples, fungal alpha-amylase in 6% (11/171), bacterial alpha-amylase in 7% (13/195). However, we were unable to detect glucose oxidase in any of the samples. Measurements for protease enzymes were not carried out. Median levels in detectable samples of amyloglucosidase, fungal alpha-amylase and bacterial amylase were similar at 10.3, 5.3 and 5.9 ng/m(3), respectively. These figures represent the total enzyme protein (active and inactive) measured. There are few data in the literature regarding sensitization and exposure-response relationships to these enzymes, and indeed there is often a lack of information within the industry as to the precise enzyme content of particular baking ingredients. As a precautionary measure, all enzymes are regarded as having the potential to cause respiratory sensitization. Consequently, exposures need to be controlled to as low a level as reasonably practicable, and future investigation may highlight the importance of measuring a variety of enzyme exposures and standardizing these methodologies to inform approaches to adequate control.

Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage

PubMed Central

Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

2017-01-01

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n-heptane followed by liquid-liquid extraction. Then n-heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels. PMID:28761835

A Pottery Electric Kiln Using Decompression

NASA Astrophysics Data System (ADS)

Naoe, Nobuyuki; Yamada, Hirofumi; Nakayama, Tetsuo; Nakayama, Minoru; Minamide, Akiyuki; Takemata, Kazuya

This paper presents a novel type electric kiln which fires the pottery using the decompression. The electric kiln is suitable for the environment and the energy saving as the pottery furnace. This paper described the baking principle and the baking characteristic of the novel type electric kiln.

Bran characteristics and bread-baking quality of whole grain wheat flour

USDA-ARS?s Scientific Manuscript database

Varietal variations in physical and compositional characteristics of bran and their associations with bread-baking quality of whole grain wheat flour (WWF) were investigated using bran obtained from roller milling of 18 wheat varieties. Bran was characterized for composition including protein, fat, ...

Degassing procedure for ultrahigh vacuum

NASA Technical Reports Server (NTRS)

Moore, B. C.

1979-01-01

Calculations based on diffusion coefficients and degassing rates for stainless-steel vacuum chambers indicate that baking at lower temperatures for longer periods give lower ultimate pressures than rapid baking at high temperatures. Process could reduce pressures in chambers for particle accelerators, fusion reactors, material research, and other applications.

Large Extremity Peripheral Nerve Repair

DTIC Science & Technology

2016-12-01

norbornene-2,3-dicarboxylic anhydride)/DMP-30 [2,4,6-tri (dimethylamino- methyl)phenol] (Tousimis Research Corp., Rock- ville, Md.); and then baked ...embedded in Epoxy resin (Tousimis Research Corpora- tion, Rockville, MD), and then baked overnight in a 60°C oven. From each proximal and distal

Baking Soda and Vinegar Rockets

ERIC Educational Resources Information Center

Claycomb, James R.; Zachary, Christopher; Tran, Quoc

2009-01-01

Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…

Biotechnology and the Food Industry.

ERIC Educational Resources Information Center

Henderson, Jenny; And Others

1991-01-01

Traditional and novel uses of enzymes and microbes in the baking, brewing, and dairy industries are described. Cheese, yogurt, baking, brewing, vinegar, soy sauce, single-cell proteins, enzymes, food modification, vanilla, citric acid, monosodium glutamate, xanthan gum, aspartame, and cochineal are discussed. Industrial links with firms involved…

Pastry Baking.

ERIC Educational Resources Information Center

Marine Corps Inst., Washington, DC.

Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on pastry baking is designed to provide a source of study materials on the preparation of pastry items within central pastry shops throughout the Marine Corps; it is adaptable for nonmilitary instruction. Introductory materials include specific…

Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water.

PubMed

Huber, Regina; Schoenlechner, Regine

2017-05-01

Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12°dH and distilled water). Within the different types of fats, solid fats with high amount of short-chain fatty acids (cocos fat or butter) decreased the number of sticking waffles compared to liquid oils (rapeseed oil). Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. Between the two water sources, effects were small.

Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivars.

PubMed

Dincer, Cuneyt; Karaoglan, Mert; Erden, Fidan; Tetik, Nedim; Topuz, Ayhan; Ozdemir, Feramuz

2011-11-01

The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however, the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples. Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of the analyzed parameters, there were no explicit differences among the sweet potato cultivars.

Baking soda and salt in bakeries of Mehrdasht (Najafabad), Isfahan, Iran: a survey on a typical rural population in a developing country.

PubMed

Rezaiimofrad, M; Rangraz Jeddi, F; Azarbad, Z

2013-03-01

Bread is a valuable source of proteins, minerals and calories. Baking soda prevents the absorption and digestion of bread and more salt used in production of bread also causes different diseases. This study was conducted to determine the amount of soda and salt in bakeries. Cross-sectional descriptive study was carried out on 50 bakeries district during 2009. 400 samples were collected in four steps randomly. The standard PH < 6.2 indicative of no consumption of baking soda in bread and salt less than 2 g/100 g was considered as the reference. The PH less than 6.2 was seen in 91.5% of samples and analyzed by random effect analysis. In 64.5% of samples, the amount of salt was more than the standard. The amount of baking soda used in the bakeries was not high; bakers either had no enough knowledge about the amount of salt or had more other reasons. Drastic measures are recommended.

Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.

PubMed

Pareyt, Bram; Bruneel, Charlotte; Brijs, Kristof; Goesaert, Hans; Delcour, Jan A

2010-01-13

Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.

Inferring bread doneness with air-pulse/ultrasonic ranging measurements of the loaf elastic response

NASA Astrophysics Data System (ADS)

Faeth, Loren Elbert

This research marks the discovery of a method by which bread doneness may be determined based on the elastic properties of the loaf as it bakes. The purpose of the study was to determine if changes in bread characteristics could be determined by non-contact methods during baking, as the basis for improved control of the baking process. Current control of the baking process is based on temperature and dwell time, which are determined by experience to produce a produce which is approximately ``done.'' There is no direct measurement of the property of interest, doneness. An ultrasonic measurement system was developed to measure the response of the loaf to an external stimulus. ``Doneness,'' as reflected in the internal elastic consistency of the bakery product, is assessed in less than 1/2 second, and requires no closer approach to the moving bakery product than about 2 inches. The system is designed to be compatible with strapped bread pans in a standard traveling-tray commercial oven.

Impulse Excitation Internal Friction Study of Dislocation and Point Defect Interactions in Ultra-Low Carbon Bake-Hardenable Steel

NASA Astrophysics Data System (ADS)

Jung, Il-Chan; Kang, Deok-Gu; De Cooman, Bruno C.

2014-04-01

The simultaneous presence of interstitial solutes and dislocations in an ultra-low carbon bake-hardenable steel gives rise to two characteristic peaks in the internal friction (IF) spectrum: the dislocation-enhanced Snoek peak and the Snoek-Kê-Köster peak. These IF peaks were used to study the dislocation structure developed by the pre-straining and the static strain aging effect of C during the bake-hardening process. A Ti-stabilized interstitial-free steel was used to ascertain the absence of a γ-peak in the IF spectrum of the deformed ultra-low carbon steel. The analysis of the IF data shows clearly that the bake-hardening effect in ultra-low carbon steel is entirely due to atmosphere formation, with the dislocation segment length being the main parameter affecting the IF peak amplitude. Recovery annealing experiments showed that the rearrangement of the dislocation structure lead to the elimination of the C atmosphere.

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.

PubMed

Rakita, Slađana; Dokić, Ljubica; Dapčević Hadnađev, Tamara; Hadnađev, Miroslav; Torbica, Aleksandra

2018-06-01

The purpose of this research was to gain an insight into the ability of the GlutoPeak instrument to predict flour functionality for bread making, as well as to determine which of the GlutoPeak parameters show the best potential in predicting dough rheological behavior and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency. The GlutoPeak test showed that it is suitable for discriminating wheat varieties of good quality from those of poor quality, while the most discriminating index was maximum torque (MT). Moreover, MT value of 50 BU and aggregation energy value of 1,300 GPU were set as limits of wheat flour quality. The backward stepwise regression analysis revealed that a high-level prediction of indices which are highly affected by protein content (gluten content, flour water absorption, and dough tenacity) was achieved by using the GlutoPeak indices. Concerning bread quality, a moderate prediction of specific loaf volume and an intense level prediction of breadcrumb textural properties were accomplished by using the GlutoPeak parameters. The presented results indicated that the application of this quick test in wheat transformation chain for the assessment of baking quality would be useful. Baking test is considered as the most reliable method for assessing wheat-baking quality. However, baking test requires trained stuff, time, and large sample amount. These disadvantages have led to a growing demand to develop new rapid tests which would enable prediction of baked product quality with a limited flour size. Therefore, we tested the possibility of using a GlutoPeak tester to predict loaf volume and breadcrumb textural properties. Discrimination of wheat varieties according to quality with a restricted flour amount was also examined. Furthermore, we proposed the limit values of GlutoPeak parameters which would be highly beneficial for millers and bakers when determine suitability of flour for end-use. © 2017 Wiley Periodicals, Inc.

[Study on detoxication of kansui radix on normal liver cells LO2 after stir-baking with vinegar].

PubMed

Yan, Xiaojing; Zhang, Li; Li, Lin; Cao, Yudan; Li, Zhengjun; Tang, Yuping; Ding, Anwei

2012-06-01

To compare the toxicity on normal liver cells LO2 before and after Kansui Radix stir-baked with vinegar, and make a preliminary study on the mechanism of detoxication of Kansui Radix stir-baked with vinegar. The MTT method was adopted to detect the cell activity, with normal liver cells LO2 as the study object. The morphology of cells were observed, and the level or content of AST, ALT, LDH, SOD, Na+-K+-ATPase, Ca2+-Mg2+ -ATPase, GSH and MDA were determined in cell culture supernatant and splitting supernatant. Compared with the control group, Kansui can obviously inhibit the cell activity (P < 0.01) and morphology, and increase the levels of ALT, AST, and LDH (P < 0.01) in the supernatant fluid of cell incubation, and decrease the level of SOD and the content of GSH (P < 0.01). Besides, it significantly increased the content of MDA (P < 0.01) and significantly decreased the level of Na+-K+-ATPase and Ca2+-Mg2+ -ATPase (P < 0.01) in the supernatant fluid of cell dissociation. Compared with Kansui group of various doses, Kansui Radix stir-baked with vinegar can significantly decrease the cell proliferation inhibition and the trend of morphological variation, and obviously decrease the levels of ALT, AST, and LDH (P < 0.01) in the supernatant fluid of cell incubation, and significantly increase the level of SOD and the content of GSH (P < 0.01), and significantly decrease the content of MDA (P < 0.01). Additionally, it significantly increased the level of Na+-K+-ATPase and Ca2+-Mg2+ ATPase (P < 0.01) in the supernatant fluid of cell dissociation, and showed a certain dose-effect relationship. Stir-baking with rice vinegar can release the hepatotoxicity of Kansui Radix. Its possible mechanism was that Kansui Radix stir-baked with vinegar can decrease the influence of Kansui Radix on the permeability of liver cells LO2 membrane and oxidative damage, in order to provide basis for further exploration of the detoxication mechanism of Kansui Radix stir-baked with vinegar.

An outbreak of Salmonella Typhimurium phage type 42 associated with the consumption of raw flour.

PubMed

McCallum, Lisa; Paine, Shevaun; Sexton, Kerry; Dufour, Muriel; Dyet, Kristin; Wilson, Maurice; Campbell, Donald; Bandaranayake, Don; Hope, Virginia

2013-02-01

A cluster of salmonellosis cases caused by Salmonella Typhimurium phage type 42 (STM42) emerged in New Zealand in October 2008. STM42 isolates from a wheat-based poultry feed raw material (broll; i.e., product containing wheat flour and particles of grain) had been identified in the 2 months prior to this cluster. Initial investigations indicated that eating uncooked baking mixture was associated with illness. A case-control study was conducted to test the hypothesis that there was an association between STM42 cases and consumption of raw flour or other baking ingredients. Salmonella isolates from human and non-human sources were compared using pulsed-field gel electrophoresis (PFGE) and multiple-locus variable number tandem repeat analysis (MLVA). Environmental investigations included testing flour and other baking ingredients from case homes, unopened bags of flour purchased from retail stores, and inspection of an implicated flour mill. A case-control study of 39 cases and 66 controls found cases had 4.5 times the odds of consuming uncooked baking mixture as controls (95% confidence interval [CI] 1.6-12.5, p-value 0.001). Examination of individual baking ingredients found that, after adjusting for eggs, flour had an odds ratio (OR) of 5.7 (95% CI 1.1-29.1, p-value 0.035). After adjusting for flour, eggs had an OR of 0.8 (95% CI 0.2-3.4, p-value 0.762). PFGE patterns were identical for all STM42 isolates tested; however, MLVA distinguished isolates that were epidemiologically linked to the cluster. STM42 was recovered from flour taken from four cases' homes, two unopened packs purchased from retail stores and packs from three batches of retrieved (recalled) product. This outbreak was associated with the consumption of uncooked baking mixture containing flour contaminated with STM42. The implicated flour mill initiated a voluntary withdrawal from sale of all batches of flour thought to be contaminated. Media releases informed the public about implicated flour brands and the risks of consuming uncooked baking mixture.

Radiation Hard and Self Healing Substrate Agnostic Nanocrystalline ZnO Thin Film Electronics (Per5 E)

DTIC Science & Technology

2017-06-01

0.6 -0.8 -1.0 -1.2 -1.4 -1.6 -1.8 -2.0 M ob ili ty F ra ct io n (µ irr at ia te d/µ o) Baked at 200 oC for 1 min after irradiation∆ V T...post-irradiation bake in air at 200 °C for 1 minute. b) Color centers formed in samples and carrier shown for reference as a function of dose. In...Mobility did not degrade with irradiation. A short bake at 200 °C for 1 minute in air did not reverse the changes induced by irradiation, though

SiC/GaN Based Optically Triggered MESFET for High Power Efficiency and High Radiation Resistance Solid State Switch Application for Actuator System

DTIC Science & Technology

2016-06-23

somnath.chattopadhyay@csun.edu 1-818-677-7197 clean/etch. Excessively hard- baked photoresist can usually be dissolved in piranha etching solution. 48 hours of...coated onto the freshly cleaned and dried wafer at 3000RPM, then soft- baked at 180ºC for 120 seconds. This gives a PMGI layer of about 0.4µm. Then the...PR is spin coated onto the wafer at about 4000RPM and soft baked at 115ºC for 90seconds, resulting in a PR layer about 1.3µm thick. The wafer is

Radiation Hard and Self Healing Substrate Agnostic Nanocrystalline ZnO Thin Film Electronics

DTIC Science & Technology

2017-04-14

0.6 -0.8 -1.0 -1.2 -1.4 -1.6 -1.8 -2.0 M ob ili ty F ra ct io n (µ irr at ia te d/µ o) Baked at 200 oC for 1 min after irradiation∆V T...post-irradiation bake in air at 200 °C for 1 minute. b) Color centers formed in samples and carrier shown for reference as a function of dose. In...significantly as indicated by a small change in VT. Mobility did not degrade with irradiation. A short bake at 200 °C for 1 minute in air did not

Thermal Analysis of the Divertor Primary Heat Transfer System Piping During the Gas Baking Process

DOE Office of Scientific and Technical Information (OSTI.GOV)

Yoder Jr, Graydon L; Harvey, Karen; Ferrada, Juan J

A preliminary analysis has been performed examining the temperature distribution in the Divertor Primary Heat Transfer System (PHTS) piping and the divertor itself during the gas baking process. During gas baking, it is required that the divertor reach a temperature of 350 C. Thermal losses in the piping and from the divertor itself require that the gas supply temperature be maintained above that temperature in order to ensure that all of the divertor components reach the required temperature. The analysis described in this report was conducted in order to estimate the required supply temperature from the gas heater.

Wholesale bakeries: A small-business guide. Final report

DOE Office of Scientific and Technical Information (OSTI.GOV)

NONE

Commercial baking is thought to be one of the world`s oldest industries, with evidence of commercial bakeries dating back to the Egyptians. In the late 19th century, technological innovations such as the development of {open_quotes}tame{close_quotes} yeast and the mechanization of bread kneading enabled mass production of baked goods. As a result, larger {open_quotes}wholesale{close_quotes} baking facilities began to replace smaller local bakeries. Today, there are over 3000 wholesale bakeries across the United States. This report is intended to provide information on the bakery business from the perspective of processes, issues, and challenges faced, including energy consumption of electrically driven equipment.

Effect of cooking on residues of the quinolones oxolinic acid and flumequine in fish.

PubMed

Steffenak, I; Hormazabal, V; Yndestad, M

1994-01-01

The effect of cooking on residues of the quinolones oxolinic acid and flumequine in fish was investigated. Salmon containing residues of oxolinic acid and flumequine was boiled or baked in the oven. Samples of raw and cooked muscle, skin, and bone, as well as of the water in which the fish was boiled and juice from the baked fish, were analysed. Oxolinic acid and flumequine did not degrade at the temperatures reached when cooking the fish. However, fish muscle free from drug residues may be contaminated during boiling and baking due to leakage of the drug from reservoirs in the fish.

Identification of milling and baking quality QTL in multiple soft wheat mapping populations

USDA-ARS?s Scientific Manuscript database

Wheat derived food products require a range of characteristics. Identification and understanding of the genetic components controlling end-use quality of wheat is important for crop improvement. We assessed the underlying genetics controlling specific milling and baking quality parameters of soft wh...

75 FR 9137 - Airworthiness Directives; The Boeing Company Model 737-100, -200, -200C, -300, -400, and -500...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-01

... one plating/baking cycle must not exceed 0.002-inches-per-hour. (2) Begin the hydrogen embrittlement relief bake within 10 hours after application of the plating, or less than 24 hours after the current was...

15. 110 SANSOM STREET, BAKE OVEN IN CELLAR (Above the ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

15. 110 SANSOM STREET, BAKE OVEN IN CELLAR (Above the chamber is the entrance to the squirrel tail flue. Below and to the right at floor level is a wood storage compartment.) - James McCrea Houses, 108-110 Sansom Street, Philadelphia, Philadelphia County, PA

Measurement of the high-field Q-drop in a high-purity large-grain niobium cavity for different oxidation processes

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ciovati, Gianluigi; Kneisel, Peter; gurevich, alex

The most challenging issue for understanding the performance of superconducting radio-frequency (rf) cavities made of high-purity (residual resistivity ratio > 200) niobium is due to a sharp degradation (“Q-drop”) of the cavity quality factor Q0(Bp) as the peak surface magnetic field (Bp) exceeds about 90 mT, in the absence of field emission. In addition, a low-temperature (100 – 140 C) “in-situ” baking of the cavity was found to be beneficial in reducing the Q-drop. In this contribution, we present the results from a series of rf tests at 1.7 K and 2.0 K on a single-cell cavity made of high-puritymore » large (with area of the order of few cm2) grain niobium which underwent various oxidation processes, after initial buffered chemical polishing, such as anodization, baking in pure oxygen atmosphere and baking in air up to 180 °C, with the objective of clearly identifying the role of oxygen and the oxide layer on the Q-drop. During each rf test a temperature mapping system allows measuring the local temperature rise of the cavity outer surface due to rf losses, which gives information about the losses location, their field dependence and space distribution. The results confirmed that the depth affected by baking is about 20 – 30 nm from the surface and showed that the Q-drop did not re-appear in a previously baked cavity by further baking at 120 °C in pure oxygen atmosphere or in air up to 180 °C. These treatments increased the oxide thickness and oxygen concentration, measured on niobium samples which were processed with the cavity and were analyzed with Transmission Electron Microscope (TEM) and Secondary Ion Mass Spectroscopy (SIMS). Nevertheless, the performance of the cavity after air baking at 180 °C degraded significantly and the temperature maps showed high losses, uniformly distributed on the surface, which could be completely recovered only by a post-purification treatment at 1250 °C. A statistic of the position of the “hot-spots” on the cavity surface showed that grain-boundaries are not the preferred location. An interesting correlation was found between the Q-drop onset, the quench field and the low-field energy gap, which supports the hypothesis of thermo-magnetic instability governing the Q-drop and the baking effect.« less

Treatment of bran containing bread by baking enzymes; effect on the growth of probiotic bacteria on soluble dietary fiber extract in vitro.

PubMed

Saarinen, Markku T; Lahtinen, Sampo J; Sørensen, Jens F; Tiihonen, Kirsti; Ouwehand, Arthur C; Rautonen, Nina; Morgan, Andrew

2012-01-01

Different ways of treating bran by baking enzymes prior to dough making and the baking process were used to increase the amount of water-soluble dietary fiber (DF) in wheat bread with added bran. Soluble DF was extracted from the bread with water and separated from the digestible material with gastrointestinal tract enzymes and by solvent precipitation. The baking enzyme mixtures tested (xylanase and glucanase/cellulase, with and without lipase) increased the amounts of soluble arabinoxylan and protein resistant to digestion. The isolated fiber was used as a growth substrate for 11 probiotic and intestinal Bifidobacterium strains, for commensal strains of Bacteroides fragilis and Escherichia coli, and for potential intestinal pathogenic strains of E. coli O157:H7, Salmonella typhimurium, and Clostridium perfringens. Fermentation analyses indicated that the tested strains had varying capacity to grow in the presence of the extracted fiber. Of the tested probiotic strains B. longum species generally showed the highest ability to utilize the fiber extracts, although the potential pathogens tested also showed an ability to grow on these fiber extracts. In sum, the enzymes used to improve the baking process for high-fiber bread can also be used to produce in situ soluble fiber material, which in turn can exert prebiotic effects on certain potentially beneficial microbes.

Effects of medium-chain triacylglycerols on Maillard reaction in bread baking.

PubMed

Toyosaki, Toshiyuki

2018-06-01

To investigate the relationship between the fatty acid composition of medium-chain triacylglycerols (MCTs) and the Maillard reaction induced during bread baking, a comparison with various fatty acids was conducted. Saturated fatty acids had a remarkable inhibitory effect on the amount of advanced glycation end products (AGEs) generated from the Maillard reaction in bread baking compared to unsaturated fatty acids. The amount of AGEs produced by each fatty acid (mg kg -1 ) was as follows: C18:0, 18.7; C12:0, 35.2; C16:0, 21.4; C18:0, 38.2; C18:1, 68.7; C18:2, 80.1; C20:4, 80.8; C22:4, 89.8. Saturated fatty acids were possibly involved in the Maillard reaction and, as a result, acted to inhibit it. In the case of unsaturated fatty acids, amounts of AGEs during the Maillard reaction in baking tended to increase as the degree of unsaturation increased. In other words, there was a positive correlation between the degree of unsaturation and the amount of AGEs. It was also confirmed that the air pore distribution in baked bread was closely related to AGEs. These results led us to conclude that the fatty acid composition of the added lipids also influences properties that determine the tastiness of bread. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins.

PubMed

Rosales-Soto, Maria U; Powers, Joseph R; Alldredge, J Richard

2012-05-01

Consumption of baked products constitutes an important part of a daily breakfast considering that people are continually grabbing meals on the go. Among baked products, muffins rank third in breakfast products and attract a broad range of consumers. Incorporation of red raspberry juice into muffins can add value to the product while preserving health benefits to the consumer. The purpose of this study was to evaluate the effect of mixing time, freeze-drying and baking on the phenolic and anthocyanin contents and antioxidant capacity of raspberry juice during the preparation of muffins. Freeze-drying of raspberry batters reduced their phenolic content and antioxidant capacity regardless of mixing time. Non-freeze-dried raspberry batter mixed for 5 min had the highest phenolic content (0.88 mg gallic acid equivalent g(-1) dry matter (DM)). Non-freeze-dried raspberry muffins had the highest antioxidant capacity (0.041 µmol Trolox equivalent g(-1) DM). Freeze-dried raspberry batters mixed for 5 and 10 min had the highest anthocyanin content (0.065 mg cyanidin-3-glucoside g(-1) DM). Baking reduced the anthocyanin content of both non-freeze-dried and freeze-dried raspberry muffins. Despite the reduction in valuable compounds, muffin is a vehicle for the delivery of these compounds. Copyright © 2012 Society of Chemical Industry.

Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China.

PubMed

Hu, Yinzhou; Wang, Mengmeng; Huang, Weisu; Yang, Guoliang; Lou, Tiantian; Lai, Shiyun; Lu, Baiyi; Zheng, Lufei

2018-02-01

Phytosterols are nutritional phytochemicals that may undergo oxidation and be transformed into phytosterol oxidation products (POPs), thus inducing pathological and toxic effects. This work investigated four main phytosterols and 28 POPs in 104 kinds of commercial baked food by using GC-MS. The dietary exposure and hazard index values (HI) associated with POPs from baked food consumption in China were estimated by using Monte Carlo simulation. Concentrations of the total phytosterols were between 3.39 and 209.80 μg/g. The total concentrations of POPs, including 5α,6α/5β,6β-epoxysterols, 7-ketosterol, 7α/7β-hydroxysterols, 6-hydroxysterols, and triols, ranged from 0.37 to 27.81 μg/g. The median dietary exposure of POP contents in baked food for four age groups in China were 10.91 (children), 6.20 (adolescents), 3.63 (adults), and 3.40 (seniors) mg/(kg×day). Risk assessment of median HI with respect to POPs indicated no risk (HI <1) for people in adolescents, adults, and seniors in the country area of China, while a risk (1 < HI < 10) would refer to the baked food consumption of people in urban area and children in country area of China. Sensitivity and uncertainty analysis showed that the most significant variables for each age group in China were POP concentration, body weight, and ingestion rate.

Arabinoxylan content and characterisation throughout the bread-baking process

USDA-ARS?s Scientific Manuscript database

End-use quality of wheat (Triticum aestivum L.) is influenced in a variety of ways by non-starch polysaccharides, especially arabinoxylans (AX). The assessment of AX content and structural properties is often performed on flour and extrapolated to predict the role that AX may play in baked products....

X-Ray Fluorescence Spectroscopy for Analysis of Explosive-Related Materials and Unknowns

DTIC Science & Technology

2017-08-01

locally sourced baking soda) were added for further investigation. 3.2.5 Sample Cups and Film The samples cups used for this work were Chemplex...from Na and Cl; photograph was taken after irradiation, which induced the tan coloring Sodium bicarbonate Generic, store-brand baking soda

Food Production, Management, and Services. Baking. Teacher Edition. Second Edition.

ERIC Educational Resources Information Center

Gibson, LeRoy

These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…

Significance of starch properties and quantity on sponge cake volume

USDA-ARS?s Scientific Manuscript database

We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy and waxy endosperm, and hard wheat, were tested for amylose content, pasting properties, and SC baking quality. S...

AIRMEN AS BOLD RISK TAKERS REDEFINING RISK TO ACHIEVE OPERATIONAL AGILITY

DTIC Science & Technology

2017-04-15

that trust will be central to combat success22, but this AFI indoctrinates decision avoidance and bakes in a lack of trust in lower- level commanders... baking in” risk exploitation to selected COAs, and by providing a means to communicate commanders’ risk profiles which guide risk exploitation during

Commercial Baking. Final Report.

ERIC Educational Resources Information Center

Booth, Nancy

A project filmed three commercial baking videotapes for use by secondary and adult students in food service programs. The three topics were basic dinner rolls, bread making, and hard breads and rolls. Quick-rise dough recipes were developed, written down, and explained for use with the videotapes. A pretest, posttest, and student guide were…

Mathematics for the Baker.

ERIC Educational Resources Information Center

Bogdany, Melvin

The curriculum guide offers a course of training in the fundamentals of mathematics as applied to baking. Problems specifically related to the baking trade are included to maintain a practical orientation. The course is designed to help the student develop proficiency in the basic computation of whole numbers, fractions, decimals, percentage,…

Development of a benchtop baking method for chemically leavened crackers. II. Validation of the method

USDA-ARS?s Scientific Manuscript database

A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened crackers. Using a diagnostic formula and procedure, dough rheology was analyzed to evaluate the extent of gluten development during mixing and machinin...

Fabrication of a micromold using negative PMER

NASA Astrophysics Data System (ADS)

Kwon, Young A.; Chae, Kyoung-Soo; Jeoung, Dae S.; Kim, Jong Y.; Moon, Sung

2001-10-01

We fabricated a micro mold using UV-lithography process with a novel mold material, negative PMER. Negative PMER(TOK, PMER N-CA3000) is a chemically amplified negative tone photoresist on a novolak resin base. It can be processed using standard equipment such as standard spin coater, baking with ovens or hotplates, and immersion development tools. Good quality resist patterns of up to 36μm thickness were achieved by means of this equipment in a short time. The conditions of this process were pre-exposure bake of 110 degree(s)C/12min, exposure dose of 675mJ/cm2 post-exposure bake of 100 degree(s)C/9min, and development for 10min.

Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

NASA Astrophysics Data System (ADS)

Engmann, Jan

2008-07-01

We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

Development of a benchtop baking method for chemically leavened crackers. I. Identification of a diagnostic formula and procedure

USDA-ARS?s Scientific Manuscript database

A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened crackers. In order to identify a diagnostic cracker formula, the effects of leavening system (sodium bicarbonate, monocalcium phosphate, and ammonium b...

ARMY DOCTRINE AND THE PHYSICAL DOMAIN REQUIREMENTS OF STRATEGIC LEADERS

DTIC Science & Technology

2017-04-06

strategy and program has become baked in and ingrained into the Army culture by 2020. The concept includes cognitive, physical, and social human...subordinating one or more of the components to the others. The legacy of doctrine on the physical domain within the human dimension is ingrained and baked into

Lean and Efficient Software: Whole Program Optimization of Executables

DTIC Science & Technology

2016-12-31

format string “ baked in”? (If multiple printf calls pass the same format string, they could share the same new function.) This leads to the...format string becomes baked into the target function.  Moving down: o Moving from the first row to the second makes any potential user control of the

Large Extremity Peripheral Nerve Repair

DTIC Science & Technology

2016-12-01

baked overnight in a 60°C oven. Using a diamond blade, 1-μm sections were cut 5 mm proximal and 5 mm distal to the graft. Histologic slides were...Scien- ces), embedded in Epoxy resin (Tousimis Research Corpora- tion, Rockville, MD), and then baked overnight in a 60°C oven. From each proximal and

10 Tips for Parents: How to Get Kids to Eat More Complex Carbohydrates.

ERIC Educational Resources Information Center

PTA Today, 1991

1991-01-01

Offers 10 suggestions to help parents encourage their children to eat more complex carbohydrates. Suggestions include microwaving baked potatoes; baking whole-grain breads; snacking on gingersnaps, fig bars, pretzels, or vegetable sticks; mixing cereal into low-fat yogurt; and making soup containing beans, rice, pasta, or potatoes. (SM)

The Ultimate Fizz

ERIC Educational Resources Information Center

Heckscher, Mary

2008-01-01

Many recipes for elementary science activities suggest making carbon dioxide from baking soda and vinegar; however, they often do not give exact measurements of the ingredients. The author was able to turn this "drawback" into a plus by challenging her fifth-grade students to find the "ultimate fizz"--i.,e., "What amount of baking soda added to a…

General view, looking northeast. Retrofitted into a garage during the ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

General view, looking northeast. Retrofitted into a garage during the twentieth century, this building dates from very early in the Lazaretto's history and is believed to have once functioned as a summer kitchen or bake house. - Lazaretto Quarantine Station, Kitchen/Bake House, Wanamaker Avenue and East Second Street, Essington, Delaware County, PA

19. VIEW OF THE BAKEOUT FURNACE, WHERE PARTS WERE HEATED ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

19. VIEW OF THE BAKE-OUT FURNACE, WHERE PARTS WERE HEATED UNDER A VACUUM TO HEAT TREAT OR TO BAKE OUT ANY IMPURITIES. (9/19/72) - Rocky Flats Plant, Uranium Rolling & Forming Operations, Southeast section of plant, southeast quadrant of intersection of Central Avenue & Eighth Street, Golden, Jefferson County, CO

Baking enables McLeod gauge to measure in ultrahigh vacuum range

NASA Technical Reports Server (NTRS)

Kreisman, W. S.

1965-01-01

Accurate measurements in the ultrahigh vacuum range by a conventional McLeod gage requires degassing of the gage's glass walls. A closed system, in which mercury is forced into the gage by gravity alone, and in which the gage components are baked out for long periods, is used to achieve this degassing.

Metrics for Food Preparation, Baking, Meat Cutting.

ERIC Educational Resources Information Center

Cooper, Gloria S., Ed.; Magisos, Joel H., Ed.

Designed to meet the job-related metric measurement needs of food preparation, baking, meat cutting students, this instructional package is one of five for the home economics occupations cluster, part of a set of 55 packages for metric instruction in different occupations. The package is intended for students who already know the occupational…

Development of a Pancake-Making Method for a Batter-Based Product

USDA-ARS?s Scientific Manuscript database

Cake and pancake are major batter-based products made with soft wheat flour. A standardized baking method for high-ratio cake has been widely used for evaluating the cake-baking performance of soft wheat flour. Chlorinated flour is used to make high-ratio cake, and the cake formula contains relative...

21 CFR 184.1101 - Diacetyl tartaric acid esters of mono- and diglycerides.

Code of Federal Regulations, 2010 CFR

2010-04-01

... used in food with no limitation other than current good manufacturing practice. The affirmation of this... following current good manufacturing practice conditions of use: (1) The ingredient is used in food as an... levels not to exceed current good manufacturing practice: baked goods and baking mixes as defined in...

21 CFR 184.1101 - Diacetyl tartaric acid esters of mono- and diglycerides.

Code of Federal Regulations, 2011 CFR

2011-04-01

... used in food with no limitation other than current good manufacturing practice. The affirmation of this... following current good manufacturing practice conditions of use: (1) The ingredient is used in food as an... levels not to exceed current good manufacturing practice: baked goods and baking mixes as defined in...

Not Just Fresh and Altered Basalt: Shocked Soil and Shocked Baked Zones Show the Collective Effects of Alteration and Shock

NASA Astrophysics Data System (ADS)

Wright, S. P.

2017-07-01

Besides shocked versions of both fresh and several types of altered basalt, shocked soils and baked zones found in Lonar Crater ejecta are examined to unravel the combined effects of alteration, shock, and then post-shock alteration of impact glass.

Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?

PubMed

Moroni, Alice V; Dal Bello, Fabio; Arendt, Elke K

2009-10-01

The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and nutritional value of wheat and rye breads. These characteristic features derive from the complex metabolic activities of the sourdough-resident lactic acid bacteria and yeasts, e.g. acidification, production of exopolysaccharides, proteolytic- amylolytic- and phytase activity, and production of antimicrobial substances. These effects have been extensively studied and well described for traditional baking, whereas little is known about the role of sourdough in GF baking. Yet, the microbiological and qualitative characterisation of local GF fermented products indicate an overlap with the microbiota of wheat/rye fermentation and suggest that the positive metabolic activities of the sourdough microbiota are still retained during fermentation of GF crops. Thus, the use of sourdough in GF baking may be the new frontier for improving the quality, safety and acceptability of GF bread.

An improved oxygen diffusion model to explain the effect of low-temperature baking on high field losses in niobium superconducting cavities

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ciovati, Gianluigi

Radio-frequency (RF) superconducting cavities made of high purity niobium are widely used to accelerate charged particle beams in particle accelerators. The major limitation to achieve RF field values approaching the theoretical limit for niobium is represented by ''anomalous'' losses which degrade the quality factor of the cavities starting at peak surface magnetic fields of about 100 mT, in absence of field emission. These high field losses are often referred to as ''Q-drop''. It has been observed that the Q-drop is drastically reduced by baking the cavities at 120 C for about 48 h under ultrahigh vacuum. An improved oxygen diffusionmore » model for the niobium-oxide system is proposed to explain the benefit of the low-temperature baking on the Q-drop in niobium superconducting rf cavities. The model shows that baking at 120 C for 48 h allows oxygen to diffuse away from the surface, and therefore increasing the lower critical field towards the value for pure niobium.« less

Fabrication and electrical properties of low temperature-processed thin-film-transistors with chemical-bath deposited ZnO layer.

PubMed

Ahn, Joo-Seob; Kwon, Ji-Hye; Yang, Heesun

2013-06-01

ZnO film was grown on ZnO quantum dot seed layer-coated substrate by a low-temperature chemical bath deposition, where sodium citrate serves as a complexing agent for Zn2+ ion. The ZnO film deposited under the optimal condition exhibited a highly uniform surface morphology with a thickness of approimately 30 nm. For the fabrication of thin-film-transistor with a bottom-gate structure, ZnO film was chemically deposited on the transparent substrate of a seed layer-coated SiN(x)/ITO (indium tin oxide)/glass. As-deposited ZnO channel was baked at low temperatures of 60-200 degrees C to investigate the effect of baking temperature on electrical performances. Compared to the device with 60 degrees C-baked ZnO channel, the TFT performances of one with 200 degrees C-baked channel were substantially improved, exhibiting an on-off current ratio of 3.6 x 10(6) and a saturated field-effect mobility of 0.27 cm2/V x s.

Fate of trichothecene mycotoxins during the processing: milling and baking.

PubMed

Lancova, K; Hajslova, J; Kostelanska, M; Kohoutkova, J; Nedelnik, J; Moravcova, H; Vanova, M

2008-05-01

Toxic secondary metabolites produced by fungi representing Fusarium genus are common contaminants in cereals worldwide. To estimate the dietary intake of these trichothecene mycotoxins, information on their fate during cereal processing is needed. Up-to-date techniques such as high-performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (LC-MS/MS) was used for the analysis of seven trichothecenes (deoxynivalenol, nivalenol, HT-2 toxin, T-2 toxin, 15- and 3-acetyldeoxynivalenol, and fusarenon-X) in bread production chain (wheat grains, intermediate products collected during milling and baking process, breads). Regardless of whether the grains were naturally infected or artificially inoculated by Fusarium spp. in the field, the fractions obtained from the grain-cleaning procedure contained the highest mycotoxin levels. During milling the highest concentrations of deoxynivalenol were found in the bran, the lowest in the reduction flours. Baking at 210 degrees C for 14 min had no significant effect on deoxynivalenol levels. The rheological properties of dough measured by fermentograph, maturograph, oven rise recorder, and laboratory baking test were carried out, and based on the obtained results the influence of mycotoxin content on rheological behaviour was investigated.

Influence of baking time and matrix effects on the detection of milk allergens in cookie model food system by ELISA.

PubMed

Monaci, Linda; Brohée, Marcel; Tregoat, Virginie; van Hengel, Arjon

2011-07-15

Milk allergens are common allergens occurring in foods, therefore raising concern in allergic consumers. Enzyme-linked immunosorbent assay (ELISA) is, to date, the method of choice for the detection of food allergens by the food industry although, the performance of ELISA might be compromised when severe food processing techniques are applied to allergen-containing foods. In this paper we investigated the influence of baking time on the detection of milk allergens by using commercial ELISA kits. Baked cookies were chosen as a model food system and experiments were set up to study the impact of spiking a matrix food either before, or after the baking process. Results revealed clear analytical differences between both spiking methods, which stress the importance of choosing appropriate spiking methodologies for method validation purposes. Finally, since the narrow dynamic range of quantification of ELISA implies that dilution of samples is required, the impact of sample dilution on the quantitative results was investigated. All parameters investigated were shown to impact milk allergen detection by means of ELISA. Copyright © 2011 Elsevier Ltd. All rights reserved.

Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).

PubMed

Li, Juan; Kang, Ji; Wang, Li; Li, Zhen; Wang, Ren; Chen, Zheng Xing; Hou, Gary G

2012-07-04

A new method, a magnetic resonance imaging (MRI) technique characterized by T(2) relaxation time, was developed to study the water migration mechanism between arabinoxylan (AX) gels and gluten matrix in a whole wheat dough (WWD) system prepared from whole wheat flour (WWF) of different particle sizes. The water sequestration of AX gels in wheat bran was verified by the bran fortification test. The evaluations of baking quality of whole wheat bread (WWB) made from WWF with different particle sizes were performed by using SEM, FT-IR, and RP-HPLC techniques. Results showed that the WWB made from WWF of average particle size of 96.99 μm had better baking quality than those of the breads made from WWF of two other particle sizes, 50.21 and 235.40 μm. T(2) relaxation time testing indicated that the decreased particle size of WWF increased the water absorption of AX gels, which led to water migration from the gluten network to the AX gels and resulted in inferior baking quality of WWB.

Effect of Composition and Pre-Ageing on the Natural Ageing and Paint-Baking Behaviour of Al-Mg-Si Alloys

NASA Astrophysics Data System (ADS)

Rometsch, Paul A.; Gao, Sam X.; Couper, Malcolm J.

Two 6xxx series aluminium alloys were designed to have the same total solute content but very different Mg/Si ratios. An excess Mg alloy (Al-1.2Mg-0.5Si) and an excess Si alloy (Al-0.5Mg-1.2Si) were cast and rolled to 1 mm thick sheet. Both were naturally aged for 30 days and then artificially aged for 0.5 h at 170°C to simulate an automotive body panel paint-baking cycle. In order to improve the paint-bake response, pre-ageing treatments of 20 s at 200°C and 2 h at 100°C were tested and evaluated using atom probe tomography, transmission electron microscopy and hardness testing. The results show that the excess Mg alloy tends to have coarser clusters/precipitates than the excess Si alloy, and that the Mg/Si ratio of the smaller clusters is closer to the alloy composition than that of the larger clusters and precipitates. Depending on the pre-ageing treatment, both alloys can give good paint-baking responses.

Photocatalytic Oxidation of Low-Level Airborne 2-Propanol and Trichloroethylene over Titania Irradiated with Bulb-Type Light-Emitting Diodes.

PubMed

Jo, Wan-Kuen

2013-01-18

This study examined the photocatalytic oxidation of gas-phase trichloroethylene (TCE) and 2-propanol, at indoor levels, over titanium dioxide (TiO₂) irradiated with light-emitting diodes (LED) under different operational conditions. TiO₂ powder baked at 450 °C exhibited the highest photocatalytic decomposition efficiency (PDE) for TCE, while all photocatalysts baked at different temperatures showed similar PDEs for 2-propanol. The average PDEs of TCE over a three hour period were four, four, five, and 51% for TiO₂ powders baked at 150, 250, 350, and 450 °C, respectively. The average PDEs of 2-propanol were 95, 97, 98, and 96% for TiO₂ powders baked at 150, 250, 350, and 450 °C, respectively. The ratio of anatase at 2θ = 25.2° to rutile at 2θ = 27.4° was lowest for the TiO₂ powder baked at 450 °C. Although the LED-irradiated TiO₂ system revealed lower PDEs of TCE and 2-propanol when compared to those of the eight watt, black-light lamp-irradiated TiO₂ system, the results for the PDEs normalized to the energy consumption were reversed. Other operational parameters, such as relative humidity, input concentrations, flow rate, and feeding type were also found to influence the photocatalytic performance of the UV LED-irradiated TiO₂ system when applied to the cleaning of TCE and 2-propanol at indoor air levels.

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread

PubMed Central

2017-01-01

Summary Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging. PMID:29540981

A Database Approach for Predicting and Monitoring Baked Anode Properties

NASA Astrophysics Data System (ADS)

Lauzon-Gauthier, Julien; Duchesne, Carl; Tessier, Jayson

2012-11-01

The baked anode quality control strategy currently used by most carbon plants based on testing anode core samples in the laboratory is inadequate for facing increased raw material variability. The low core sampling rate limited by lab capacity and the common practice of reporting averaged properties based on some anode population mask a significant amount of individual anode variability. In addition, lab results are typically available a few weeks after production and the anodes are often already set in the reduction cells preventing early remedial actions when necessary. A database approach is proposed in this work to develop a soft-sensor for predicting individual baked anode properties at the end of baking cycle. A large historical database including raw material properties, process operating parameters and anode core data was collected from a modern Alcoa plant. A multivariate latent variable PLS regression method was used for analyzing the large database and building the soft-sensor model. It is shown that the general low frequency trends in most anode physical and mechanical properties driven by raw material changes are very well captured by the model. Improvements in the data infrastructure (instrumentation, sampling frequency and location) will be necessary for predicting higher frequency variations in individual baked anode properties. This paper also demonstrates how multivariate latent variable models can be interpreted against process knowledge and used for real-time process monitoring of carbon plants, and detection of faults and abnormal operation.

Degradation and detection of transgenic Bacillus thuringiensis DNA and proteins in flour of three genetically modified rice events submitted to a set of thermal processes.

PubMed

Wang, Xiaofu; Chen, Xiaoyun; Xu, Junfeng; Dai, Chen; Shen, Wenbiao

2015-10-01

This study aimed to investigate the degradation of three transgenic Bacillus thuringiensis (Bt) genes (Cry1Ab, Cry1Ac, and Cry1Ab/Ac) and the corresponding encoded Bt proteins in KMD1, KF6, and TT51-1 rice powder, respectively, following autoclaving, cooking, baking, or microwaving. Exogenous Bt genes were more stable than the endogenous sucrose phosphate synthase (SPS) gene, and short DNA fragments were detected more frequently than long DNA fragments in both the Bt and SPS genes. Autoclaving, cooking (boiling in water, 30 min), and baking (200 °C, 30 min) induced the most severe Bt protein degradation effects, and Cry1Ab protein was more stable than Cry1Ac and Cry1Ab/Ac protein, which was further confirmed by baking samples at 180 °C for different periods of time. Microwaving induced mild degradation of the Bt and SPS genes, and Bt proteins, whereas baking (180 °C, 15 min), cooking and autoclaving led to further degradation, and baking (200 °C, 30 min) induced the most severe degradation. The findings of the study indicated that degradation of the Bt genes and proteins somewhat correlated with the treatment intensity. Polymerase chain reaction, enzyme-linked immunosorbent assay, and lateral flow tests were used to detect the corresponding transgenic components. Strategies for detecting transgenic ingredients in highly processed foods are discussed. Copyright © 2015 Elsevier Ltd. All rights reserved.

Optimum cooking conditions for shrimp and Atlantic salmon.

PubMed

Brookmire, Lauren; Mallikarjunan, P; Jahncke, M; Grisso, R

2013-02-01

The quality and safety of a cooked food product depends on many variables, including the cooking method and time-temperature combinations employed. The overall heating profile of the food can be useful in predicting the quality changes and microbial inactivation occurring during cooking. Mathematical modeling can be used to attain the complex heating profile of a food product during cooking. Studies were performed to monitor the product heating profile during the baking and boiling of shrimp and the baking and pan-frying of salmon. Product color, texture, moisture content, mass loss, and pressed juice were evaluated during the cooking processes as the products reached the internal temperature recommended by the FDA. Studies were also performed on the inactivation of Salmonella cocktails in shrimp and salmon. To effectively predict inactivation during cooking, the Bigelow, Fermi distribution, and Weibull distribution models were applied to the Salmonella thermal inactivation data. Minimum cooking temperatures necessary to destroy Salmonella in shrimp and salmon were determined. The heating profiles of the 2 products were modeled using the finite difference method. Temperature data directly from the modeled heating profiles were then used in the kinetic modeling of quality change and Salmonella inactivation during cooking. The optimum cooking times for a 3-log reduction of Salmonella and maintaining 95% of quality attributes are 100, 233, 159, 378, 1132, and 399 s for boiling extra jumbo shrimp, baking extra jumbo shrimp, boiling colossal shrimp, baking colossal shrimp, baking Atlantic salmon, and pan frying Atlantic Salmon, respectively. © 2013 Institute of Food Technologists®

Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration.

PubMed

Xue, Cheng; Auf'm Erley, Gunda Schulte; Rossmann, Anne; Schuster, Ramona; Koehler, Peter; Mühling, Karl-Hermann

2016-01-01

The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS), which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.

Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration

PubMed Central

Xue, Cheng; auf’m Erley, Gunda Schulte; Rossmann, Anne; Schuster, Ramona; Koehler, Peter; Mühling, Karl-Hermann

2016-01-01

The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS), which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems. PMID:27313585

Effect of low temperature baking on niobium cavities

DOE Office of Scientific and Technical Information (OSTI.GOV)

Peter Kneisel; Ganapati Myneni; William Lanford

A low temperature (100 C-150 C) ''in situ'' baking under ultra-high vacuum has been successfully applied as final preparation of niobium RF cavities by several laboratories over the last few years. The benefits reported consist mainly of an improvement of the cavity quality factor and a recovery from the so-called ''Q-drop'' without field emission at high field. A series of experiments with a CEBAF single cell cavity have been carried out at Jefferson Lab to carefully investigate the effect of baking at progressively higher temperatures for a fixed time on all the relevant material parameters. Measurements of the cavity qualitymore » factor in the temperature range 1.37K-280K and resonant frequency shift between 6K-9.3K provide information about the surface resistance, energy gap, penetration depth and mean free path. The experimental data have been analyzed with the complete BCS theory of superconductivity using a modified version of the computer code originally written by J. Halbritter [1] . Small niobium samples inserted in the cavity during its surface preparation were analyzed with respect to their hydrogen content with a Nuclear Reaction Analysis (NRA). The single cell cavity has been tested at three different temperatures before and after baking to gain some insight on thermal conductivity and Kapitza resistance and the data are compared with different models. This paper describes the results from these experiments and comments on the existing models to explain the effect of baking on the performance of niobium RF cavities.« less

Cheesecake: a potential vehicle for salmonellosis?

PubMed

Hao, Y Y; Scouten, A J; Brackett, R E

1999-01-01

This study was conducted to investigate the potential hazard of Salmonella Enteritidis surviving during the preparation and baking of cheesecake. Batters prepared with standard- and reduced-fat ingredients were inoculated with a 5-strain cocktail of S. Enteritidis (10 and 10(6) CFU/g) and were then baked according to a typical cheesecake recipe. After baking, the cheesecakes were refrigerated overnight before the survival of S. Enteritidis was determined either by direct plating or after enrichment. Samples (approximately 25 g each) were aseptically cut from the center, mid (6.35 cm from edge), and side (2.54 cm from edge) area of each cake for microbiological analysis. Proximate compositions (fat, moisture, protein, ash, pH, and water activity) of both raw batter and final baked cheesecakes were also determined. S. Enteritidis was able to survive baking of cheesecake when batter was inoculated with a high population (10(6) CFU/g) of S. Enteritidis regardless of whether standard-or reduced-fat ingredients were used. Three of nine standard- and four of nine reduced-fat cheesecake samples contained viable S. Enteritidis. In addition, one sample contained viable S. Enteritidis population detectable by direct plating (approximately 10 CFU per g of cake). This sample was taken from the center of a standard-fat cheesecake that was inoculated with a high population (10(6) CFU/g) of S. Enteritidis. Results of this study suggest that cheesecake prepared with eggs of low microbiological quality or cheesecake improperly handled or stored could serve as a vehicle for salmonellosis.

Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

PubMed Central

2012-01-01

Background During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast cells, mainly due to the generation of reactive oxygen species (ROS), leading to cell death and reduced fermentation ability. Thus, there is a great need for a baker's yeast strain with higher tolerance to baking-associated stresses. Recently, we revealed a novel antioxidative mechanism in a laboratory yeast strain that is involved in stress-induced nitric oxide (NO) synthesis from proline via proline oxidase Put1 and N-acetyltransferase Mpr1. We also found that expression of the proline-feedback inhibition-less sensitive mutant γ-glutamyl kinase (Pro1-I150T) and the thermostable mutant Mpr1-F65L resulted in an enhanced fermentation ability of baker's yeast in bread dough after freeze-thaw stress and air-drying stress, respectively. However, baker's yeast strains with high fermentation ability under multiple baking-associated stresses have not yet been developed. Results We constructed a self-cloned diploid baker's yeast strain with enhanced proline and NO synthesis by expressing Pro1-I150T and Mpr1-F65L in the presence of functional Put1. The engineered strain increased the intracellular NO level in response to air-drying stress, and the strain was tolerant not only to oxidative stress but also to both air-drying and freeze-thaw stresses probably due to the reduced intracellular ROS level. We also showed that the resultant strain retained higher leavening activity in bread dough after air-drying and freeze-thaw stress than that of the wild-type strain. On the other hand, enhanced stress tolerance and fermentation ability did not occur in the put1-deficient strain. This result suggests that NO is synthesized in baker's yeast from proline in response to oxidative stresses that induce ROS generation and that increased NO plays an important role in baking-associated stress tolerance. Conclusions In this work, we clarified the importance of Put1- and Mpr1-mediated NO generation from proline to the baking-associated stress tolerance in industrial baker's yeast. We also demonstrated that baker's yeast that enhances the proline and NO synthetic pathway by expressing the Pro1-I150T and Mpr1-F65L variants showed improved fermentation ability under multiple baking-associated stress conditions. From a biotechnological perspective, the enhancement of proline and NO synthesis could be promising for breeding novel baker's yeast strains. PMID:22462683

Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast.

PubMed

Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Ohtsu, Iwao; Shima, Jun; Takagi, Hiroshi

2012-04-01

During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast cells, mainly due to the generation of reactive oxygen species (ROS), leading to cell death and reduced fermentation ability. Thus, there is a great need for a baker's yeast strain with higher tolerance to baking-associated stresses. Recently, we revealed a novel antioxidative mechanism in a laboratory yeast strain that is involved in stress-induced nitric oxide (NO) synthesis from proline via proline oxidase Put1 and N-acetyltransferase Mpr1. We also found that expression of the proline-feedback inhibition-less sensitive mutant γ-glutamyl kinase (Pro1-I150T) and the thermostable mutant Mpr1-F65L resulted in an enhanced fermentation ability of baker's yeast in bread dough after freeze-thaw stress and air-drying stress, respectively. However, baker's yeast strains with high fermentation ability under multiple baking-associated stresses have not yet been developed. We constructed a self-cloned diploid baker's yeast strain with enhanced proline and NO synthesis by expressing Pro1-I150T and Mpr1-F65L in the presence of functional Put1. The engineered strain increased the intracellular NO level in response to air-drying stress, and the strain was tolerant not only to oxidative stress but also to both air-drying and freeze-thaw stresses probably due to the reduced intracellular ROS level. We also showed that the resultant strain retained higher leavening activity in bread dough after air-drying and freeze-thaw stress than that of the wild-type strain. On the other hand, enhanced stress tolerance and fermentation ability did not occur in the put1-deficient strain. This result suggests that NO is synthesized in baker's yeast from proline in response to oxidative stresses that induce ROS generation and that increased NO plays an important role in baking-associated stress tolerance. In this work, we clarified the importance of Put1- and Mpr1-mediated NO generation from proline to the baking-associated stress tolerance in industrial baker's yeast. We also demonstrated that baker's yeast that enhances the proline and NO synthetic pathway by expressing the Pro1-I150T and Mpr1-F65L variants showed improved fermentation ability under multiple baking-associated stress conditions. From a biotechnological perspective, the enhancement of proline and NO synthesis could be promising for breeding novel baker's yeast strains.

Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization

USDA-ARS?s Scientific Manuscript database

Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in m...

Reading Skill and the Minimum Distance Principle: A Comparison of Sentence Comprehension in Context and in Isolation.

ERIC Educational Resources Information Center

Goldman, Susan R.

The comprehension of the Minimum Distance Principle was examined in three experiments, using the "tell/promise" sentence construction. Experiment one compared the listening and reading comprehension of singly presented sentences, e.g. "John tells Bill to bake the cake" and "John promises Bill to bake the cake." The…

EFFECT OF POLYPHOSPHATE TREATMENT ON THE QUALITY OF BAKED OR MICROWAVED CATFISH FILLETS

USDA-ARS?s Scientific Manuscript database

Frozen fish fillets designed to be baked in the home oven have been one of the major ways fish are consumed in the US. Examples include frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However, frozen ca...

Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

USDA-ARS?s Scientific Manuscript database

The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, g...

Effect of baking and storage on the fatty acid composition of cookies with chia seed meal

USDA-ARS?s Scientific Manuscript database

Chia (Salvia hispanica L.) seed is an ancient crop of the Aztecs that has recently gained interest as a functional food. Chia seeds are a good source of polyphenolic compounds with antioxidant activity. However, the effect of baking and storage on the antioxidant properties of chia seed meal is not ...

Registration of 'Bolles' hard red spring wheat with high grain protein concentration and superior baking quality

USDA-ARS?s Scientific Manuscript database

The hard red spring wheat market class in the U.S. commands the highest prices on the worldwide wheat markets because of its high protein content, strong gluten, and good baking properties. ‘Bolles’ (PI 678430), a hard red spring wheat cultivar, was released by the University of Minnesota Agricultu...

Nutritious Meal Planning; Commercial Cooking and Baking I: 9193.02.

ERIC Educational Resources Information Center

Dade County Public Schools, Miami, FL.

This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

Large Extremity Peripheral Nerve Repair

DTIC Science & Technology

2016-12-01

Corp., Rock- ville, Md.); and then baked overnight in a 60°C oven. Using a diamond blade, 1-μm sections were cut 5 mm proximal and 5 mm distal to the...Epoxy resin (Tousimis Research Corpora- tion, Rockville, MD), and then baked overnight in a 60°C oven. From each proximal and distal end, 1 µm

75 FR 52371 - Notice of Lodging of Consent Decree Under The Clean Air Act

Federal Register 2010, 2011, 2012, 2013, 2014

2010-08-25

... DEPARTMENT OF JUSTICE Notice of Lodging of Consent Decree Under The Clean Air Act Notice is hereby given that on August 12, 2010, a proposed Consent Decree in United States v. RP Baking, LLC. Civil... Justice, Washington, DC 20044-7611, and should refer to either: United States v. RP Baking, LLC, Civil...

Nanofabrication Technology for Production of Quantum Nano-Electronic Devices Integrating Niobium Electrodes and Optically Transparent Gates

DTIC Science & Technology

2018-01-01

conditions (pending input from University of California San Diego (UCSD)/Nano3). After dose testing, resist development and bake SF6 etching is done...conditions. After the resist development and bake , a 2-second descum oxygen-plasma exposure is performed followed by RF sputtering at 100 watts in argon of

Cooking Can Be Profitable; Commercial Cooking and Baking 1:9193.03.

ERIC Educational Resources Information Center

Dade County Public Schools, Miami, FL.

The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

Quality Time: Temporal Constraints to Continual Process Development in the Air Force

DTIC Science & Technology

2017-06-01

quality is baked into the process or quality must be obtained through testing and correction of deficiencies. Furthermore, the Air Force concluded...that if quality is baked in it comes “for free” but if quality must be inspected or tested in it comes at a cost. As a manager or a leader, it is

Effect of the storage conditions on mechanical properties and microstructure of biodegradabel baked starch foams

USDA-ARS?s Scientific Manuscript database

Baked foam films were prepared from four sources of starch: corn, potato, tapioca and chayotextle, and stored at relative moisture conditions of 0 to 75% and at temperatures of 4 and 65 °C. Then, the structural and mechanical properties of the films were evaluated. The results showed that the source...

Influence of baking conditions on the quality attributes of sponge cake.

PubMed

Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

2017-03-01

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

Production of staphylococcal enterotoxin A in cream-filled cake.

PubMed

Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

1995-07-01

Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci.

Determination of suitable drying curve model for bread moisture loss during baking

NASA Astrophysics Data System (ADS)

Soleimani Pour-Damanab, A. R.; Jafary, A.; Rafiee, S.

2013-03-01

This study presents mathematical modelling of bread moisture loss or drying during baking in a conventional bread baking process. In order to estimate and select the appropriate moisture loss curve equation, 11 different models, semi-theoretical and empirical, were applied to the experimental data and compared according to their correlation coefficients, chi-squared test and root mean square error which were predicted by nonlinear regression analysis. Consequently, of all the drying models, a Page model was selected as the best one, according to the correlation coefficients, chi-squared test, and root mean square error values and its simplicity. Mean absolute estimation error of the proposed model by linear regression analysis for natural and forced convection modes was 2.43, 4.74%, respectively.

The effect of baking soda when applied to bleached enamel prior to restorative treatment.

PubMed

Tostes, Bhenya Ottoni; Mondelli, Rafael Francisco Lia; Lima-Arsati, Ynara Bosco de Oliveira; Rodrigues, Jose Augusto; Costa, Leonardo Cesar

2013-08-01

This in vitro study evaluated the effect of 10% baking soda solution and sodium bicarbonate powder (applied with jets) when applied to bleached enamel prior to restorative treatment. The surfaces of 40 bovine incisors were flattened and divided into 5 groups (n = 8): Group B (bleached and restored, negative control), Group W (bleached, stored in distilled water for 7 days, and restored), Group BSJ (bleached, abraded with baking soda jet for 1 min, and restored), Group BSS (bleached, application of 10% baking soda solution for 5 min, and restored), and Group R (restored, without bleaching, positive control). The samples were bleached in 1 session with 3 applications of 35% HP-based gel and activated with a LED appliance for 9 min each. Resin composite cylinders (2 mm height and 0.8 mm diameter) were made on the enamel surface after the acid etching and a conventional 1-step single vial adhesive application was performed. After storage in distilled water (37 ± 1°C, 24 hr), the microshear bond test was performed (1 mm/min). ANOVA and Tukey tests were applied to compare the results. The mean results of these tests showed that Groups W, BBS, and R were not statistically different. These groups also indicated a higher bond strength when compared with Groups B and BSJ. The application of 10% baking soda solution for 5 min may be an alternative pre-restorative treatment for bleached enamel, but further studies are needed to consider whether or not this treatment may be effectively used in clinical practice.

Improvement in melting and baking properties of low-fat Mozzarella cheese.

PubMed

Wadhwani, R; McManus, W R; McMahon, D J

2011-04-01

Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Microbiological examination of ready-to-eat foods and ready-to-bake frozen pastries from university canteens.

PubMed

Kotzekidou, Parthena

2013-06-01

During a 10-year inspection survey (2001-2010), a microbiological study of ready-to-eat (RTE) foods and ready-to-bake frozen pastries from 15 canteens of the university campus was undertaken to determine their microbiological quality. The cumulative study revealed that the aerobic colony counts for the RTE product groups were as follows: from 10(6) to 10(8) CFU/g for 50% of sandwiches; under the detection limit (<10 CFU/g) for 88.6% of oven baked pastries; <10(5) CFU/g for 86.5% of desserts oven baked; from 10(3) to 10(9) CFU/g for desserts with dairy cream. The highest mean Enterobacteriaceae counts were recorded for desserts with dairy cream. The highest percentages of foodborne pathogens were: 20% Listeria monocytogenes and 12.5% Staphylococcus aureus in desserts with dairy cream; 17.5% Salmonella spp. and 8.5% presumptive Escherichia coli O157 in sandwiches; 14.6% Bacillus cereus in oven baked pastries. Aerobic colony counts were in the range 10(7)-10(8) CFU/g for 48.8% of frozen pastries; whereas Enterobacteriaceae counts between 10(3) and 10(4) CFU/g were detected in 35.3%. Foodborne pathogens prevalences for frozen pastries were as follows: B. cereus, 31.8%; Salmonella spp., 28.6%; presumptive E. coli O157, 25%; S. aureus, 8.7%; L. monocytogenes, 8.7%. Improved sanitary conditions in the processing plants and precautionary measures are necessary for consumer protection. Copyright © 2013 Elsevier Ltd. All rights reserved.

Application of RVA and Time-Lapse Photography to Explore Effects of Extent of Chlorination, Milling Extraction Rate, and Particle-Size Reduction of Flour on Cake-Baking Functionality

USDA-ARS?s Scientific Manuscript database

Three factors (extent of chlorination, milling extraction rate and particle-size reduction) in the cake-bakeing functionality of Croplan 594W flour were explored by Rapid Visco-Analyzer (RVA) and time-lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects,...

Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

USDA-ARS?s Scientific Manuscript database

Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

Apparel, Baking, Laundry and Dry Cleaning, and Textile Mill Products Industries. Reprinted from the Occupational Outlook Handbook, 1978-79 Edition.

ERIC Educational Resources Information Center

Bureau of Labor Statistics (DOL), Washington, DC.

Focusing on occupations in the clothing and baking industries, this document is one in a series of forty-one reprints from the Occupational Outlook Handbook providing current information and employment projections for individual occupations and industries through 1985. The specific occupations covered in this document include occupations in the…

Designing High Performance Steel Castings Today: Proceedings of the Steel Founders Society of America, Technical and Operating Conference December 7-10, 2016Chicago, IL

DTIC Science & Technology

2016-12-10

will be 2 x failure (critical) depth. G. INSPECTION REQUIREMENTS Either the No- Bake sand or Investment process is selected based on which... Bake sand and the Investment Casting Handbook by the Investment Casting Institute has the tolerance values for investment castings. Typically there

Home-Made Breads [and] Home-Baked Breads for Busy People.

ERIC Educational Resources Information Center

Kirk, John

This packet contains two lesson plans for a class on making bread to be taught in an adult literacy program. Developed by a teacher who has taught the classes to 175 people, the lesson plans each contain complete directions for working with students while baking bread. One lesson plan is for experienced home bakers, and the other is a simpler…

Awaken to the World of Food Service; Commercial Cooking and Baking--Basic: 9193.01.

ERIC Educational Resources Information Center

Dade County Public Schools, Miami, FL.

This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…

34. DESPATCH CORE OVENS, GREY IRON FOUNDRY CORE ROOM, BAKES ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

34. DESPATCH CORE OVENS, GREY IRON FOUNDRY CORE ROOM, BAKES CORES THAT ARE NOT MADE ON HEATED OR COLD BOX CORE MACHINES, TO SET BINDING AGENTS MIXED WITH THE SAND CREATING CORES HARD ENOUGH TO WITHSTAND THE FLOW OF MOLTEN IRON INSIDE A MOLD. - Stockham Pipe & Fittings Company, Grey Iron Foundry, 4000 Tenth Avenue North, Birmingham, Jefferson County, AL

Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven

USDA-ARS?s Scientific Manuscript database

Frozen fish fillets designed to be baked or reheated in the home oven have been one of the major ways fish are consumed in the US. Examples includes frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However...

Priming English Past Tense Verbs: Rules or Statistics?

ERIC Educational Resources Information Center

Kielar, A.; Joanisse, Marc F.; Hare, M. L.

2008-01-01

A key question in language processing concerns the rule-like nature of many aspects of grammar. Much research on this topic has focused on English past tense morphology, which comprises a regular, rule-like pattern (e.g., bake-baked) and a set of irregular forms that defy a rule-based description (e.g., take-took). Previous studies have used past…

Analysis of oxidation of self-baking electrodes (Soederberg electrodes) by means of three-dimensional model

NASA Astrophysics Data System (ADS)

Pashnin, S. V.

2017-10-01

The paper presents the methodology and results of the development of the temperature dependence of the oxidation speed of the self-baking electrode (Soederberg Electrodes) in the ore-thermal furnaces. For the study of oxidation, the working ends of the self-baking electrodes, which were taken out from the ore-thermal furnaces after their scabbings, were used. The temperature of the electrode surface by its height was calculated with the help of the mathematical model of heat work of self-baking electrode. The comparison of electrode surface temperatures with the speed of oxidation of the electrode allowed one to obtain the temperature dependency of the oxidation of the lateral electrode surface. Comparison of the experimental data, obtained in the laboratory by various authors, showed their qualitative coincidence with results of calculations of the oxidation rate presented in this article. With the help of the mathematical model of temperatures fields of electrode, the calculations of the sizes of the cracks, appearing after burnout ribs, were performed. Calculations showed that the sizes of the cracks after the ribs burnout, calculated by means of the obtained temperature dependence, coincide with the experimental data with sufficient accuracy.

Investigation of acrylamide formation on bakery products using a crust-like model.

PubMed

Açar, Ozge C; Gökmen, Vural

2009-12-01

Baking is a complex process where a temperature gradient occurs within the product as a result of simultaneous heat and mass transfers. This behaviour makes the physical parameters (baking temperature and product dimensions) as effective as the chemical parameters on the rate of acrylamide formation in bakery foods. In this study, the change of temperature in different locations of the sample was shown as influenced by the product thickness. The temperature values were close to each other in the sample having thickness of 1 mm (crust model). The product temperature rapidly increased to the oven temperature. A temperature gradient was recorded in the sample having a thickness of 10 mm. As a result, the product temperature did not exceed 100 degrees C within a baking time of 30 min. The product thickness significantly influenced the rate of acrylamide formation during baking. Acrylamide concentration rapidly increased to 411+/-49 ng/g within 8 min in the crust model sample. However, no acrylamide was detected in the thicker sample within 15 min under the same conditions, because the moisture content was still above 10%. The crust model was considered useful to test the effectiveness of different mitigation strategies in bakery foods.

High levels of medium-chain chlorinated paraffins and polybrominated diphenyl ethers on the inside of several household baking oven doors.

PubMed

Gallistl, Christoph; Sprengel, Jannik; Vetter, Walter

2018-02-15

Fat obtained by wipe tests on the inner surface of 21 baking ovens from Stuttgart (Germany) were analyzed for halogenated flame retardants (HFRs), namely polybrominated diphenyl ethers (PBDEs), decabromodiphenyl ethane (DBDPE), dechlorane plus (DP), short- and medium-chain chlorinated paraffins (SCCPs, MCCPs), as well as polychlorinated biphenyls (PCBs). In ~50% of the samples chlorinated paraffins (CPs) were present in the mg/g fat range, i.e. three to four orders of magnitude higher concentrated than the sum of all other target compounds. In contrast the remaining ~50% of the samples were free of CPs, while the other HFRs were comparable in CP-positive and CP-negative samples. The exceptionally high concentrations and exclusive presence of CPs in half of the samples produced strong evidence that these compounds were released from the baking oven itself. This hypothesis was supported by detection of MCCPs at even higher concentrations in the inner components of one dismantled baking oven. The release of substantial amounts of HFRs from the oven casing during its use may contribute to human exposure to these compounds, especially MCCPs and SCCPs. Copyright © 2017 Elsevier B.V. All rights reserved.

Improvement of stress tolerance and leavening ability under multiple baking-associated stress conditions by overexpression of the SNR84 gene in baker's yeast.

PubMed

Lin, Xue; Zhang, Cui-Ying; Bai, Xiao-Wen; Feng, Bing; Xiao, Dong-Guang

2015-03-16

During the bread-making process, industrial baker's yeast cells are exposed to multiple baking-associated stresses, such as elevated high-temperature, high-sucrose and freeze-thaw stresses. There is a high demand for baker's yeast strains that could withstand these stresses with high leavening ability. The SNR84 gene encodes H/ACA snoRNA (small nucleolar RNA), which is known to be involved in pseudouridylation of the large subunit rRNA. However, the function of the SNR84 gene in baker's yeast coping with baking-associated stresses remains unclear. In this study, we explored the effect of SNR84 overexpression on baker's yeast which was exposed to high-temperature, high-sucrose and freeze-thaw stresses. These results suggest that overexpression of the SNR84 gene conferred tolerance of baker's yeast cells to high-temperature, high-sucrose and freeze-thaw stresses and enhanced their leavening ability in high-sucrose and freeze-thaw dough. These findings could provide a valuable insight for breeding of novel stress-resistant baker's yeast strains that are useful for baking. Copyright © 2015 Elsevier B.V. All rights reserved.

Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste

DOE Office of Scientific and Technical Information (OSTI.GOV)

Qamaruz-Zaman, N., E-mail: cenastaein@usm.my; Kun, Y.; Rosli, R.-N.

Highlights: • Approximately 50 g baking soda reduced odour concentration by 70%. • Reducing volatile acid concentration reduces odour concentration. • Ammonia has less effect on odour concentration. - Abstract: Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100 g per kg food waste) to control odour frommore » seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8 l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100 g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.« less

Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food.

PubMed

Venkateshmurthy, K; Raghavarao, K S M S

2015-08-01

Heat transfer by individual modes is estimated during baking of rice (Oryza sativa) pan cake (Dosa), a traditional food. The mathematical expressions proposed could be used to modify the baking oven for controlling the individual modes of heat transfer to obtain the desired product texture, colour and flavour. Conduction from the rotating hot plate is found to be the most prominent mode of heat transfer and is critical for obtaining the desired product characteristics such as texture and flavour. Temperature profiles along the thickness of Dosa are obtained and compared with those obtained experimentally. Heat transfer parameters such as thermal conductivity and emissivity of Dosa are determined (0.42 W/m K and 0.31, respectively). The effect of material of construction of the hot plate such as alloy steel, teflon coated aluminum, cast iron and stainless steel on product texture was studied and stainless steel was found to give good surface finish to the product, which was confirmed by scanning electron microscope. Sensory evaluation was carried out to evaluate the product acceptability. The thermal efficiency of the baking oven was 51.5%.

[Effects of steaming and baking on content of alkaloids in Aconite Lateralis Radix (Fuzi)].

PubMed

Yang, Chang-lin; Huang, Zhi-fang; Zhang, Yi-han; Liu, Yu-hong; Liu, Yun-huan; Chen, Yan; Yi, Jin-hai

2014-12-01

To study the effect of steaming and baking process on contents of alkaloids in Aconite Lateralis Radix (Fuzi), 13 alkaloids were analyzed by UPLC-MS/MS equipped with ESI ion source in MRM mode. In steaming process, the contents of diester-diterpenoid alkaloids decreased rapidly, the contents of monoester-diterpenoid alkaloids firstly increased, reached the peak at 40 min, and then deceased gradually. The contents of aconine alkaloids (mesaconine, aconine and hypaconine) increased all the time during processing, while the contents of fuziline, songorine, karacoline, salsolionl were stable or slightly decreased. In baking process, dynamic variations of alkaloids were different from that in the steaming process. Diester-diterpenoid alkaloids were degraded slightly slower than in steaming process. Monoester-diterpenoid alkaloids, aconine alkaloids and the total alkaloids had been destroyed at different degrees, their contents were significantly lower than the ones in steaming Fuzi at the same processing time. This experiment revealed the dynamic variations of alkaloids in the course of steaming and baking. Two processing methods which can both effectively remove the toxic ingredients and retain the active ingredients are simple and controllable, and are valuable for popularization and application.

Studies on aluminium leaching from cookware in tea and coffee and estimation of aluminium content in toothpaste, baking powder and paan masala.

PubMed

Rajwanshi, P; Singh, V; Gupta, M K; Kumari, V; Shrivastav, R; Ramanamurthy, M; Dass, S

1997-01-30

Studies were conducted in order to assess the level of aluminium (Al) in samples of Indian tea, coffee, toothpaste, paan masala (mouth freshener) and baking powder. Leaching of Al from cookware while preparing tea and coffee was also studied. Experiments were also conducted to study the sequential leaching of Al from cookware by preparing tea and coffee in the presence of standard size Al sheets (coupons). A small amount of Al was found to have leached from coupons during preparation of tea. Tea leaves, were found to be a rich source of Al and a maximum of 2.2% Al is extracted in tea infusions. Coffee powder on the other hand was not found to be a rich source of Al. Baking powder was found to be a rich source of Al and 1 kg of cake prepared with 1-3 teaspoon of baking powder may contain 2-12.7 mg of Al in each serving (25 g). Toothpaste also contains a significant quantity of Al, more so, when packed in Al tubes. Ingestion pattern of Al from these items by humans is also discussed.

Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review.

PubMed

Heitmann, Mareile; Zannini, Emanuele; Arendt, Elke

2018-05-03

Although bread making with the use of Baker's yeast has a long tradition in human history, little attention has been paid to the connection between yeast addition and the final bread quality. Nowadays, bakers mainly use different flour additives such as enzymes (amylases, hemicellulases, and proteases) to change and improve dough properties and/or bread quality. Another strategy is the use of modified industrial Baker's yeast. To date, there is no yeast strain used in the baking industry, which is genetically modified, despite some studies demonstrating that the application of recombinant DNA technology is a possibility for improved strains suitable for baking. However, due to the fact that the majority of consumers in Europe highly reject the use of genetically modified microorganisms in the production of food, other strategies to improve bread quality must be investigated. Such a strategy would be a reconsideration of the selection of yeast strains used for the baking process. Next to the common criteria, the requirement for adequate gas production, more attention should be paid on how yeast impacts flavor, shelf life, color, and the nutritional value of baked products, in a similar way to which yeast strains are selected in the wine and brewing industries.

Characterization of Time-Dependent Behavior of Ramming Paste Used in an Aluminum Electrolysis Cell

NASA Astrophysics Data System (ADS)

Orangi, Sakineh; Picard, Donald; Alamdari, Houshang; Ziegler, Donald; Fafard, Mario

2015-12-01

A new methodology was proposed for the characterization of time-dependent behavior of materials in order to develop a constitutive model. The material used for the characterization was ramming paste, a porous material used in an aluminum electrolysis cell, which is baked in place under varying loads induced by the thermal expansion of other components of the cell. In order to develop a constitutive model representing the paste mechanical behavior, it was necessary to get some insight into its behavior using samples which had been baked at different temperatures ranging from 200 to 1000 °C. Creep stages, effect of testing temperature on the creep, creep-recovery, as well as nonlinear creep were observed for designing a constitutive law. Uniaxial creep-recovery tests were carried out at two temperatures on the baked paste: ambient and higher. Results showed that the shape of creep curves was similar to a typical creep; recovery happened and the creep was shown to be nonlinear. Those experimental observations and the identification of nonlinear parameters of developed constitutive model demonstrated that the baked paste experiences nonlinear viscoelastic-viscoplastic behavior at different temperatures.