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, ...

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.

PubMed

Helou, Cynthia; Gadonna-Widehem, Pascale; Robert, Nathalie; Branlard, Gérard; Thebault, Jacques; Librere, Sarah; Jacquot, Sylvain; Mardon, Julie; Piquet-Pissaloux, Agnès; Chapron, Sophie; Chatillon, Antoine; Niquet-Léridon, Céline; Tessier, Frédéric J

2016-06-15

The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products such as N(ε)-carboxymethyllysine (CML) and 5-hydroxymethylfurfural (HMF). Assays were carried out through a full factorial experimental design allowing the simultaneous analysis of four factors at two levels: (1) wheat flour extraction rates (ash content: 0.60%-0.72%), (2) leavening agents (bakers' yeast - bakers' yeast and sourdough), (3) prebaking and (4) baking conditions (different sets of time and temperature). The baking conditions affected HMF and CML as well as certain mineral contents. A reduced baking temperature along with a prolonged heat treatment was found to be favourable for reducing both the CML (up to 20%) and HMF concentrations (up to 96%). The presence of sourdough decreased the formation of CML (up to 28%), and increased the apparent amounts of calcium (up to 8%) and manganese (up to 17.5%) probably through acidification of the dough. The extraction rate of flours as well as interactions between multiple factors also affected certain mineral content. However, compounds like folate, thiamine, copper, zinc, iron and phytic acid were not affected by any of the factors studied.

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

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...

Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983-2014.

PubMed

Laidig, Friedrich; Piepho, Hans-Peter; Rentel, Dirk; Drobek, Thomas; Meyer, Uwe; Huesken, Alexandra

2017-01-01

Over the last 32 years, a large gain in grain yield (24 %) was achieved in official German variety trials, and despite considerable loss in protein concentration (-7.9 %), winter wheat baking quality was partially improved over the last 32 years. On-farm gain in grain yield (32 %) exceeded gain in trials, but at yield level about 25 dt ha -1 lower. Breeding progress was very successfully transferred into both progress in grain yield and on-farm baking quality. Long-term gains in grain yield and baking quality of 316 winter wheat varieties from German official trials were evaluated. We dissected progress into a genetic and a non-genetic part to quantify the contribution of genetic improvement. We further investigated the influence of genotype and environment on total variation by estimating variance components. We also estimated genetic and phenotypic correlation between quality traits. For trial data, we found a large gain in grain yield (24%), but a strong decline in protein concentration (-8.0%) and loaf volume (-8.5%) relative to 1983. Improvement of baking quality could be achieved for falling number (5.8%), sedimentation value (7.9%), hardness (13.4%), water absorption (1.2%) and milling yield (2.4%). Grain yield, falling number and protein concentration were highly influenced by environment, whereas for sedimentation value, hardness, water absorption and loaf volume genotypes accounted for more than 60% of total variation. Strong to very strong relations exist among protein concentration, sedimentation value, and loaf volume. On-farm yields were obtained from national statistics, and grain quality data from samples collected by national harvest survey. These on-farm data were compared with trial results. On-farm gain in grain yield was 31.6%, but at a mean level about 25 dt ha -1  lower. Improvement of on-farm quality exceeded trial results considerably. A shift to varieties with improved baking quality can be considered as the main reason for this remarkable improvement of on-farm baking quality.

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,...

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...

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 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.

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

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.

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.

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.

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…

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.

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...

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...

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...

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.

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®

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.

Influence of final baking technologies in partially baked frozen gluten-free bread quality.

PubMed

Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Gallardo, Joan; Capellas, Marta

2015-03-01

The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC. © 2015 Institute of Food Technologists®

Improved wheat for baking.

PubMed

Faridi, H; Finley, J W

1989-01-01

To bakers, wheat quality means the performance characteristics of the flour milled from the wheat when used in specific wheat products. The tremendous increase in the number of wheat cultivars grown in the U.S. in recent years, along with the unusual climate, new advances in milling technology, and increased automation of baking lines, have resulted in bakery production problems partly attributed to wheat flour quality. In this review various factors affecting wheat quality are explained. Concerns of bread and cookie/cracker manufacturers on deterioration of the wheat quality are discussed, and, finally, some solutions are proposed.

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 %.

Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.

PubMed

Nosworthy, Matthew G; Franczyk, Adam; Zimoch-Korzycka, Anna; Appah, Paulyn; Utioh, Alphonsus; Neufeld, Jason; House, James D

2017-05-17

Blending of protein sources can increase protein quality by compensating for limiting amino acids present in individual sources, whereas processing grain flours by extrusion or baking can also alter protein quality. To determine the effect of baking and extrusion on the protein quality of blended flours from buckwheat and pinto beans, a rodent bioassay was performed and compared to an in vitro method of protein quality determination. Overall, extruded products had higher protein efficiency ratio values, increased digestibility, and greater protein digestibility corrected amino acid score (PDCAAS) values than baked products, with the extruded buckwheat/pinto blend having the greatest PDCAAS value of the experimental diets investigated. A correlation was found between both digestibility and PDCAAS values generated from in vitro and in vivo methods. The use of in vitro digestibility analysis should be investigated as a potential replacement for the current rodent assay for nutrient content claim purposes.

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...

Effects of bran pre-hydration on functional characteristics and bread baking quality of bran and flour blends

USDA-ARS?s Scientific Manuscript database

The effect of bran pre-hydration on the composition and bread baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50 mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with pre-hydr...

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.

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.

Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

PubMed

Park, Eun Young; Jang, Sung-Bum; Lim, Seung-Taik

2016-12-15

The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb. Copyright © 2016. Published by Elsevier Ltd.

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....

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.

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.

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.

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility.

PubMed

Sciarini, L S; Bustos, M C; Vignola, M B; Paesani, C; Salinas, C N; Pérez, G T

2017-01-01

The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased when insoluble fibres were added, and decreased when In was used. Incorporation of insoluble fibres resulted into bread with a low specific volume (SBV) since firmer dough were more difficult to expand during proofing and baking. Staling rate was reduced after fibre addition, with the exception being OF 10%, as its lower SBV may have favoured molecule re-association. In general, protein and starch digestibility increased when fibres were added at 5%, and then decreased after further increasing the level. Fibres may have disrupted bread crumb structure, thus increasing digestibility, although the higher addition may have led to a physical and/or chemical impediment to digestion. Inulin has well-known physiological effects, while RS presented the most important effect on in vitro starch digestibility (GI). These results showed the possibility of adding different fibres to GF bread to decrease the GI and increase protein digestibility, while obtaining an overall high quality end-product.

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.

PubMed

Gómez, Manuel; Martinez, Mario M

2017-03-31

The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

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.

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

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®

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

Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue.

PubMed

Dhanraj, Padhiyar; Jana, Atanu; Modha, Hiral; Aparnathi, K D

2017-03-01

The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC-90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications.

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...

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...

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®

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).

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.

Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems.

PubMed

Waters, Deborah M; Murray, Patrick G; Ryan, Liam A; Arendt, Elke K; Tuohy, Maria G

2010-06-23

In this study, novel extracellular thermozymes were produced by the thermophilic fungus Talaromyces emersonii (IMI 392299) on low-cost carbon inducers. This paper reports the cocktail characterization, substrate hydrolysis studies, and their application in baking. Relevant enzymes were optimally active at pH 4.5-5.0 and 70 degrees C. Model studies confirmed production of significant levels of yeast monosaccharide sugars during cereal flour hydrolysis. The "thermozyme cocktails" are thermostable secreted T. emersonii enzyme blends. In baking trials, these thermozyme cocktails showed significant improvements in bread quality with respect to hardness, staling, and loaf volume (p < 0.5). Thermozyme cocktail B- treated loaf volume was 23.2% greater than the control and 49.5% softer. Staling analysis showed that bread treated with cocktail B was 41.7% softer than the control. This is the first report of T. emersonii thermozymes positively influencing bread quality.

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...

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 processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).

PubMed

Nosworthy, Matthew G; Medina, Gerardo; Franczyk, Adam J; Neufeld, Jason; Appah, Paulyn; Utioh, Alphonsus; Frohlich, Peter; House, James D

2018-02-01

In order to determine the effect of extrusion, baking and cooking on the protein quality of red and green lentils, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. On average, the Protein Digestibility-Corrected Amino Acid Score of red lentils (55.0) was higher than that of green lentils (50.8). Extruded lentil flour had higher scores (63.01 red, 57.09 green) than either cooked (57.40 red, 52.92 green) or baked (53.84 red, 47.14 green) flours. The average Digestible Indispensable Amino Acid Score of red lentils (0.54) was higher than green lentils (0.49). The Protein Efficiency Ratio of the extruded lentil flours (1.30 red, 1.34 green) was higher than that of the baked flour (0.98 red, 1.09 green). A correlation was found between in vivo and in vitro methods of determining protein digestibility (R 2 =0.8934). This work could influence selection of processing method during product development. Copyright © 2017 Elsevier Ltd. All rights reserved.

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.

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.

Use of olive leaf extract to reduce lipid oxidation of baked snacks.

PubMed

Difonzo, Graziana; Pasqualone, Antonella; Silletti, Roccangelo; Cosmai, Lucrezia; Summo, Carmine; Paradiso, Vito M; Caponio, Francesco

2018-06-01

Olive leaves are a waste of the olive oil processing industry and represent a good source of phenolic compounds. The aim of this work was to assess the influence of olive leaf extract (OLE) on lipid oxidation of baked snacks, like breadsticks, made with wheat flour, extra virgin olive oil (EVO), white wine, and salt. Two EVOs having different peroxide value and antioxidant profile (total phenol content, tocopherols, carotenoids, and antioxidant activity) were considered. The snacks were subjected to oven test or stored in the usual conditions of retailer shelves. The obtained data highlighted that EVO plays a key role both for the quality and for the shelf-life of baked snacks and the use of OLE is recommended especially when baked snacks are produced with low quality EVO which therefore does not have a good content of natural antioxidants. The OLE addition significantly reduced the forced oxidative degradation during oven test, as evidenced by a decrease of 27% in oxidation-related volatile compounds and of 42% in triacylglycerol oligopolymers compared to control snacks (CTR) without OLE. Moreover, OLE effectively acted also in normal storage conditions, improving sensory data, induction times, antioxidant activity, and volatile compounds compared to CTR (i.e. hexanal 165.49 vs 38.31 μg g -1 in OLE-added). The amount of oxidation-related volatile compounds showed an opposite trend with the quality level of oil used. Copyright © 2018 Elsevier Ltd. All rights reserved.

The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.

PubMed

Langner, Monika; Krystkowiak, Karolina; Salmanowicz, Bolesław P; Adamski, Tadeusz; Krajewski, Paweł; Kaczmarek, Zygmunt; Surma, Maria

2017-12-01

The major determinants of wheat quality are Glu-1 and Glu-3 glutenin loci and environmental factors. Additive effects of alleles at the Glu-1 and Glu-3 loci, as well as their interactions, were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in high- and low-molecular-weight glutenin composition. Flour quality, Reomixer (Reologica Instruments, Lund, Sweden), dough extension, Farinograph (Brabender GmbH, Duisburg, Germany) and baking parameters were determined. Groups of lines with the alleles Glu-A3b and Glu-B3d were characterized by higher values of dough and baking parameters compared to those with the Glu-A3e and Glu-B3a alleles. Effects of interactions between allelic variants at the Glu-1 and Glu-3 loci on Reomixer parameters, dough extension tests and baking parameters were significant, although additive effects of individual alleles were not always significant. The allelic variants at Glu-B3 had a much greater effect on dough rheological parameters than the variants at Glu-A3 or Glu-D3 loci. The effect of allelic variations at the Glu-D3 loci on rheological parameters and bread-making quality was non-significant, whereas their interactions with a majority of alleles at the other Glu-1 × Glu-3 loci were significant. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties.

PubMed

Ral, Jean-Philippe; Whan, Alex; Larroque, Oscar; Leyne, Emmett; Pritchard, Jeni; Dielen, Anne-Sophie; Howitt, Crispin A; Morell, Matthew K; Newberry, Marcus

2016-01-01

Late maturity α-amylase (LMA) and preharvest sprouting (PHS) are genetic defects in wheat. They are both characterized by the expression of specific isoforms of α-amylase in particular genotypes in the grain prior to harvest. The enhanced expression of α-amylase in both LMA and PHS results in a reduction in Falling Number (FN), a test of gel viscosity, and subsequent downgrading of the grain, along with a reduced price for growers. The FN test is unable to distinguish between LMA and PHS; thus, both defects are treated similarly when grain is traded. However, in PHS-affected grains, proteases and other degradative process are activated, and this has been shown to have a negative impact on end product quality. No studies have been conducted to determine whether LMA is detrimental to end product quality. This work demonstrated that wheat in which an isoform α-amylase (TaAmy3) was overexpressed in the endosperm of developing grain to levels of up to 100-fold higher than the wild-type resulted in low FN similar to those seen in LMA- or PHS-affected grains. This increase had no detrimental effect on starch structure, flour composition and enhanced baking quality, in small-scale 10-g baking tests. In these small-scale tests, overexpression of TaAmy3 led to increased loaf volume and Maillard-related browning to levels higher than those in control flours when baking improver was added. These findings raise questions as to the validity of the assumption that (i) LMA is detrimental to end product quality and (ii) a low FN is always indicative of a reduction in quality. This work suggests the need for a better understanding of the impact of elevated expression of specific α-amylase on end product quality. © 2015 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.

PubMed

Almeida, Eveline Lopes; Steel, Caroline Joy; Chang, Yoon Kil

2016-01-01

Extending the shelf-life of bakery products has been an important requirement resulting from the mechanization of this industry and the need to increase the distance for the distribution of final products, caused by the increase in production and consumer demand. Technologies based on the interruption of the breadmaking process represent an alternative to overcome product staling and microbiological deterioration. The production of par-baked breads is one of these technologies. It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. The technology inserts logistics as part of the production process and creates the "hot point" concept, these being the locations where the bread is finalized, such as in the consumers' homes or sales locations. In this work, a review of the papers published on this subject was carried out, and aspects related to both the formulation and the process were considered. This technology still faces a few challenges, such as solving bread quality problems that appear due to process modifications, and these will also be considered. The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology.

Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region.

PubMed

Neff, Margaret R; Bhavsar, Satyendra P; Braekevelt, Eric; Arts, Michael T

2014-12-01

Fish is often promoted as a healthy part of the human diet due its high content of long chain n-3 polyunsaturated fatty acids (LC-PUFA). Previous studies have shown that cooked fish can have different fatty acid profiles than raw fillets, depending on the cooking method and fish species. In this study, the fatty acid content of broiled, baked or fried skinless, boneless fillets of four fish species from the tributaries of the Great Lakes, or connecting rivers, was compared to fatty acid profiles in raw sections from the same fillet. Cooking treatments had little effect on n-3 fatty acid content; however, fried treatments generally had higher n-6 and MUFA content, which is likely a result of the cooking oil used (canola). Broiling or baking is generally the most healthy option presented in this study, as these methods result in lower levels of less-favourable fatty acids; however, the choice of cooking oil may also influence the overall fatty acid content in cooked fish. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

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.

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.

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.

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours.

PubMed

Bakare, Adegoke H; Osundahunsi, Oluwatooyin F; Olusanya, Joseph O

2016-07-01

The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.

Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.

PubMed

Mann, Gulay; Diffey, Simon; Cullis, Brian; Azanza, Fermin; Martin, David; Kelly, Alison; McIntyre, Lynne; Schmidt, Adele; Ma, Wujun; Nath, Zena; Kutty, Ibrahim; Leyne, P Emmett; Rampling, Lynette; Quail, Ken J; Morell, Matthew K

2009-05-01

While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri x Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites. Dough rheology QTL were highly consistent across the 5 sites, with major effects associated with the Glu-B1 and Glu-D1 loci. The Glu-D1 5 + 10 allele had consistent effects on S&D properties across sites; however, there was no evidence for a positive effect of the high dough strength Glu-B1-al allele at Glu-B1. A second locus on 5D had positive effects on S&D baking at three of five sites. This study demonstrated that dough rheology measurements were poor predictors of S&D quality. In the absence of robust predictive tests, high heritability values for S&D demonstrate that direct selection is the current best option for achieving genetic gain in this product category.

Composition and function of sourdough microbiota: From ecological theory to bread quality.

PubMed

Gänzle, Michael; Ripari, Valery

2016-12-19

Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain "clean label" products. Sourdoughs are maintained in bakeries by continuous propagation; composition and metabolic activity of sourdough microbiota and their impact on bread quality are therefore shaped by processing parameters and fermentation substrates. The diversity of fermentation processes leads to diverse compositions of sourdough microbiota. This communication explores whether concepts in community assembly support an improved understanding of the microbial ecology of sourdough. Community assembly is determined by diversification, drift, dispersal, and selection. Evidence for diversification in sourdoughs is inconclusive. Drift has been shown to shape sourdough microbiota only in specific cases. Increasing knowledge on the primary habitat of sourdough lactobacilli indicates that dispersal (limitation) is an important determinant in sourdoughs that are propagated only for short periods of time. In contrast, selection of adapted organisms mainly determines the microbiota of sourdoughs that are propagated for a long time. Bacterial metabolic traits that determine competitiveness in sourdough fermentation, i.e. effective use of maltose, exopolysaccharide formation from sucrose, the use of electron acceptors by heterofermentative lactic acid bacteria, and acid resistance mediated by arginine and glutamine conversion, also determine bread quality. The concepts in community assembly thus provide a valuable tool to understand the influence of the technology of sourdough fermentation on microbial ecology and on bread quality. Copyright © 2016 Elsevier B.V. All rights reserved.

Evaluation of hard red spring wheat quality using four different roller mills

USDA-ARS?s Scientific Manuscript database

Domestic and overseas buyers pay premium price for hard red spring (HRS) wheat due to high protein content and excellent milling and baking performances. For efficient quality identification of wheat samples, a wheat quality laboratory needs an objective and simple experimental milling procedure and...

Post-harvest and post-milling changes in wheat grain and flour quality characteristics

USDA-ARS?s Scientific Manuscript database

Soft red winter (SRW) wheat grain immediately after harvest and flour after milling were stored for 26 weeks and analyzed for comprehensive milling and baking quality characteristics at different time points to examine the consistency of the quality test results. Increases in falling number (FN) of ...

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.

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

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.

Effect of low temperature baking on the RF properties of niobium superconducting cavities for particle accelerators

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

Gianluigi Ciovati

Radio-frequency superconducting (SRF) cavities are widely used to accelerate a charged particle beam in particle accelerators. The performance of SRF cavities made of bulk niobium has significantly improved over the last ten years and is approaching the theoretical limit for niobium. Nevertheless, RF tests of niobium cavities are still showing some ''anomalous'' losses that require a better understanding in order to reliably obtain better performance. These losses are characterized by a marked dependence of the surface resistance on the surface electromagnetic field and can be detected by measuring the quality factor of the resonator as a function of the peakmore » surface field. A low temperature (100 C-150 C) ''in situ'' bake 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 at low field and a recovery from ''anomalous'' losses (so-called ''Q-drop'') without field emission at higher 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 quality factor in the temperature range 1.37 K-280 K and resonant frequency shift between 6 K-9.3 K 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. The hydrogen content of small niobium samples inserted in the cavity during its surface preparation was analyzed with 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 of these experiments and comments on existing models to explain the effect of baking on the performance of niobium RF cavities.« less

Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.

PubMed

Zotos, Anastasios; Kotaras, Akylas; Mikras, Emmanouil

2013-02-01

Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moisture/lipid and moisture/protein due to time of baking of sardines and time of frying of anchovies (wet matter). However, no changes were detected in sardine samples due to time of baking (dry matter), while a reduction in proteins and ash followed by an increase in lipids was detected in fried anchovies due to time of frying (dry matter). The fatty acid profiles indicated that a rich in EPA + DHA (33.16%) and in ω-3/ω-6 ratio (9.40) baked sardines can be produced in 20 min at 200 °C. The fatty acid profiles of fried anchovies tremendously changed, indicating entirely different products. Olive oil is probably a better medium to fry fish products, since either the two beneficial fatty acids (EPA and DHA) detected at higher concentrations in anchovies fried in olive oil or the ω-3/ω-6 ratio remained at higher values (0.71-2.56). An increase of cholesterol and squalene content with increasing the time of baking was detected in sardine samples, probably due to decline of moisture content. On the contrary, cholesterol significantly reduced due to frying of anchovy in olive oil. Simultaneously squalene concentration significantly and linearly increased, from 3.87 mg/100 g in the unprocessed anchovies to 73.25 mg/100 g in the samples fried for 5 min, indicating its existence at beneficial levels, besides low cholesterol concentration detected in fried olive oil and squalene concentration gradually and linearly decreased, confirming the absorption from the anchovy samples. Similar was the changes of cholesterol and squalene in anchovies samples fried in sunflower oil.

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

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

PubMed

Cabrera, Antonio; Guttieri, Mary; Smith, Nathan; Souza, Edward; Sturbaum, Anne; Hua, Duc; Griffey, Carl; Barnett, Marla; Murphy, Paul; Ohm, Herb; Uphaus, Jim; Sorrells, Mark; Heffner, Elliot; Brown-Guedira, Gina; Van Sanford, David; Sneller, Clay

2015-11-01

Two mapping approaches were use to identify and validate milling and baking quality QTL in soft wheat. Two LG were consistently found important for multiple traits and we recommend the use marker-assisted selection on specific markers reported here. 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 wheat including flour yield, softness equivalent, flour protein, sucrose, sodium carbonate, water absorption and lactic acid, solvent retention capacities in a diversity panel and five bi-parental mapping populations. The populations were genotyped with SSR and DArT markers, with markers specific for the 1BL.1RS translocation and sucrose synthase gene. Association analysis and composite interval mapping were performed to identify quantitative trait loci (QTL). High heritability was observed for each of the traits evaluated, trait correlations were consistent over populations, and transgressive segregants were common in all bi-parental populations. A total of 26 regions were identified as potential QTL in the diversity panel and 74 QTL were identified across all five bi-parental mapping populations. Collinearity of QTL from chromosomes 1B and 2B was observed across mapping populations and was consistent with results from the association analysis in the diversity panel. Multiple regression analysis showed the importance of the two 1B and 2B regions and marker-assisted selection for the favorable alleles at these regions should improve quality.

Basis for selecting soft wheat for end-use quality

USDA-ARS?s Scientific Manuscript database

Within the United States, end-use quality of soft wheat (Triticum aestivum L.) is determined by several genetically controlled components: milling yield, flour particle size, and baking characteristics related to flour water absorption caused by glutenin macropolymer, non-starch polysaccharides, and...

Wheat Quality Council, Hard Spring Wheat Technical Committee, 2015 Crop

USDA-ARS?s Scientific Manuscript database

Nine experimental lines of hard spring wheat were grown at up to five locations in 2015 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Wheat samples were submitted through the Wheat Quality Council and processed and milled at the USDA-ARS Hard Red Sprin...

Wheat Quality Council, Hard Spring Wheat Technical Committee, 2017 Crop

USDA-ARS?s Scientific Manuscript database

Nine experimental lines of hard spring wheat were grown at up to six locations in 2017 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Wheat samples were submitted through the Wheat Quality Council and processed and milled at the USDA-ARS Hard Red Spring...

Wheat Quality Council, Hard Spring Wheat Technical Committee, 2014 Crop

USDA-ARS?s Scientific Manuscript database

Eleven experimental lines of hard spring wheat were grown at up to five locations in 2014 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Wheat samples were submitted through the Wheat Quality Council and processed and milled at the USDA-ARS Hard Red Spr...

Genetic Potential of Winter Wheat Grain Quality in Central Asia

ERIC Educational Resources Information Center

Abugaliyeva, Aigul I.; Morgounov, Alexey I.

2016-01-01

The grain quality of winter wheat varies significantly by cultivars and growing region, not previously differentiated by end-use (baking, confectionery, etc.) in the national breeding programs. In these conditions it is advisable to determine the genetic potential and analyze the actual grain quality. Determining the genetic potential requires the…

The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies.

PubMed

Pareyt, Bram; Delcour, Jan A

2008-10-01

Much research has been done to understand the contribution of different flour constituents to the cookie quality. Most authors agree on the role of starch in cookies, which, although it is the main flour constituent, has a relatively small influence on cookie quality. Flour proteins, which are quantitatively less important than starch, seem to have a more pronounced role in cookie baking. However, in literature, there is no consensus about their role and influence on the product quality. As for starch, there is much more agreement about the role of non-starch polysaccharides and flour lipids. Not only flour, but also other ingredients of the cookie (dough) formula, such as shortening (fat), sugar, and water are important for the quality of the end product. We here provide the different points of view in this area and speculate on the functionality and quality determining properties of flour constituents, sugar, fat, and water and their role and influence during the different stages of cookie baking and on the end quality of sugar-snap cookies.

Shelf life characteristics of bread produced from ozonated wheat flour.

PubMed

Obadi, Mohammed; Zhu, Ke-Xue; Peng, Wei; Sulieman, Abdellatif A; Mahdi, Amer Ali; Mohammed, Khalid; Zhou, Hui-Ming

2017-11-13

The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads. Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread. © 2017 Wiley Periodicals, Inc.

The Economics of Information: A Classroom Experiment.

ERIC Educational Resources Information Center

Netusil, Noelwah R.; Haupert, Michael

1995-01-01

Describes an economics class experiment where students ranked the quality of baked pies according to limited information. The limited sets of information included brand name and packaging only, price only, advertising only, word-of-mouth, and taste test. Discusses signals of quality and consumer decisions. (MJP)

Modeling end-use quality in U. S. soft wheat germplasm

USDA-ARS?s Scientific Manuscript database

End-use quality in soft wheat (Triticum aestivum L.) can be assessed by a wide array of measurements, generally categorized into grain, milling, and baking characteristics. Samples were obtained from four regional nurseries. Selected parameters included: test weight, kernel hardness, kernel size, ke...

Growth performance and feed conversion efficiency of three edible mealworm species (Coleoptera: Tenebrionidae) on diets composed of organic by-products.

PubMed

van Broekhoven, Sarah; Oonincx, Dennis G A B; van Huis, Arnold; van Loon, Joop J A

2015-02-01

Insects receive increasing attention as an alternative protein-rich food source for humans. Producing edible insects on diets composed of organic by-products could increase sustainability. In addition, insect growth rate and body composition, and hence nutritional quality, can be altered by diet. Three edible mealworm species Tenebrio molitor L., Zophobas atratus Fab. and Alphitobius diaperinus Panzer were grown on diets composed of organic by-products originating from beer brewing, bread/cookie baking, potato processing and bioethanol production. Experimental diets differed with respect to protein and starch content. Larval growth and survival was monitored. Moreover, effects of dietary composition on feed conversion efficiency and mealworm crude protein and fatty acid profile were assessed. Diet affected mealworm development and feed conversion efficiency such that diets high in yeast-derived protein appear favourable, compared to diets used by commercial breeders, with respect to shortening larval development time, reducing mortality and increasing weight gain. Diet also affected the chemical composition of mealworms. Larval protein content was stable on diets that differed 2-3-fold in protein content, whereas dietary fat did have an effect on larval fat content and fatty acid profile. However, larval fatty acid profile did not necessarily follow the same trend as dietary fatty acid composition. Diets that allowed for fast larval growth and low mortality in this study led to a comparable or less favourable n6/n3 fatty acid ratio compared to control diets used by commercial breeders. In conclusion, the mealworm species used in this study can be grown successfully on diets composed of organic by-products. Diet composition did not influence larval protein content, but did alter larval fat composition to a certain extent. Copyright © 2015 Elsevier Ltd. All rights reserved.

A comprehensive survey of soft wheat grain quality in United States germplasm

USDA-ARS?s Scientific Manuscript database

Wheat (Triticum aestivum L.) quality is dependent upon both genetic and environmental factors, which work in combination to produce specific grain, milling, and baking characteristics. Along with these genetic and environmental factors, the adaptation of the genetics to the given growing environment...

Stability of Tetrahydrocannabinol and Cannabidiol in Prepared Quality Control Medible Brownies.

PubMed

Wolf, Carl E; Poklis, Justin L; Poklis, Alphonse

2017-03-01

The legalization of marijuana in the USA for both medicinal and recreational use has increased in the past few years. Currently, 24 states have legalized marijuana for medicinal use. The US Drug Enforcement Administration has classified marijuana as a Schedule I substance. The US Food and Drug Administration does not regulate formulations or packages of marijuana that are currently marketed in states that have legalized marijuana. Marijuana edibles or "medibles" are typically packages of candies and baked goods consumed for medicinal as well as recreational marijuana use. They contain major psychoactive drug in marijuana, delta-9-tetrahydrocannabinol (THC) and/or cannabidiol (CBD), which has reputed medical properties. Presented is a method for the preparation and application of THC and CBD containing brownies used as quality control (QC) material for the analysis of marijuana or cannabinoid baked medibles. The performance parameters of the assay including possible matrix effects and cannabinoid stability in the brownie QC over time are presented. It was determined that the process used to prepare and bake the brownie control material did not degrade the THC or CBD. The brownie matrix was found not to interfere with the analysis of a THC or a CBD. Ten commercially available brownie matrixes were evaluated for potential interferences; none of them were found to interfere with the analysis of THC or CBD. The laboratory baked medible QC material was found to be stable at room temperature for at least 3 months. © The Author 2016. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

PubMed Central

Nionelli, Luana; Rizzello, Carlo Giuseppe

2016-01-01

Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker’s yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods. In particular, the hydrolysis of native proteins of the cereal flours may improve the functional features of baked goods. The wheat flour processed with fungal proteases and selected lactic acid bacteria was demonstrated to be safe for coeliac patients. This review article focuses on the biotechnologies that use selected sourdough lactic acid bacteria to potentially counteract the adverse reactions to gluten, and the risk of gluten contamination. PMID:28231160

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.

Hard Spring Wheat Technical Committee 2016 Crop

USDA-ARS?s Scientific Manuscript database

Seven experimental lines of hard spring wheat were grown at up to five locations in 2016 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Wheat samples were submitted through the Wheat Quality Council and processed and milled at the USDA-ARS Hard Red Spri...

Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar

USDA-ARS?s Scientific Manuscript database

The relationship of physicochemical properties of flour, including particle size of flour, damaged starch, SDS-sedimentation volume, gluten content and four solvent retention capacity (SRC) values with cookie baking quality, including cookie diameter and thickness was evaluated using 30 Korean wheat...

Effect of kernel size and mill type on protein, milling yield, and baking quality of hard red spring wheat

USDA-ARS?s Scientific Manuscript database

Optimization of flour yield and quality is important in the milling industry. The objective of this study was to determine the effect of kernel size and mill type on flour yield and end-use quality. A hard red spring wheat composite sample was segregated, based on kernel size, into large, medium, ...

Establishing Quality Assurance in Nigerian Education System: Implication for Educational Managers

ERIC Educational Resources Information Center

Adegbesan, Sunday O.

2010-01-01

The importance of quality education in nation building cannot be over emphasized. There have been several calls on the educational managers on how to make the educational system to be more vibrant in the quality of its products after several quantity of mass failure and half baked products from our various educational institutions in the country.…

Establishing Quality Assurance in Nigerian Education System: Implication for Educational Managers

ERIC Educational Resources Information Center

Adegbesan, Sunday O.

2011-01-01

The importance of quality education in nation building cannot be over emphasized. There have been several calls on the educational managers on how to make the educational system to be more vibrant in the quality of its products after several quantity of mass failure and half baked products from our various educational institutions in the country.…

Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method.

PubMed

Hoffman, Louwrens C; Tlhong, Tumelo M

2012-10-01

Poultry is one of the leading meat products in South Africa, and its nutritional composition can be affected by the cut and cooking method. Limited food composition data are available for typical South African poultry products. This study investigated the effect of different cuts and cooking methods on the proximate and fatty acid composition as well as the cholesterol content of guinea fowl (Numida meleagris) meat. The open-roasting method produced the highest moisture content for all cuts, and the baking bag method the lowest. The baking bag method resulted in the highest protein content. Cooking method had no effect on fat content, although breast had the lowest and thigh the highest fat content. Ash content was highest in the open-roasted drumstick. All cuts, regardless of cooking method, had a favourable polyunsaturated/saturated fatty acid (P/S) ratio (>0.4). Their n-6/n-3 ratio was also within the recommended beneficial range (<4:1). Both cooking method and cut affected cholesterol content. Different cuts of guinea fowl vary in proximate and fatty acid composition as well as in cholesterol content, which in turn is affected to varying degrees by cooking method. Copyright © 2012 Society of Chemical Industry.

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.

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.

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).

PubMed

Hosseini, Hedayat; Mahmoudzadeh, Maryam; Rezaei, Masoud; Mahmoudzadeh, Leila; Khaksar, Ramin; Khosroshahi, Nader Karimian; Babakhani, Aria

2014-04-01

In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets (control group). Cooking methods had no significant effect on omega-6 fatty acids (n-6) except for frying that increased it. Nonetheless, all of the cooking methods reduced vitamin B1, A and D contents. Boiling significantly decreased mineral contents including Na, K, P and Zn. Considering the overall nutritional quality indices, vitamin and mineral contents, baking is the best cooking method among other applied methods. Copyright © 2013 Elsevier Ltd. All rights reserved.

Quality control of FWC during assembly and commissioning in SST-1 Tokamak

NASA Astrophysics Data System (ADS)

Patel, Hitesh; Santra, Prosenjit; Parekh, Tejas; Biswas, Prabal; Jayswal, Snehal; Chauhan, Pradeep; Paravastu, Yuvakiran; George, Siju; Semwal, Pratibha; Thankey, Prashant; Ramesh, Gattu; Prakash, Arun; Dhanani, Kalpesh; Raval, D. C.; Khan, Ziauddin; Pradhan, Subrata

2017-04-01

First Wall Components (FWC) of SST-1 tokamak, which are in the immediate vicinity of plasma, comprises of limiters, divertors, baffles, passive stabilizers designed to operate long duration (∼1000 s) discharges of elongated plasma. All FWC consist of copper alloy heat sink modules with SS cooling tubes brazed onto it, graphite tiles acting as armour material facing the plasma, and are mounted to the vacuum vessels with suitable Inconel support structures at inter-connected ring & port locations. The FWC are very recently assembled and commissioned successfully inside the vacuum vessel of SST-1 undergoing a rigorous quality control and checks at every stage of the assembly process. This paper will present the quality control aspects and checks of FWC from commencement of assembly procedure, namely material test reports, leak testing of high temperature baked components, assembled dimensional tolerances, leak testing of all welded joints, graphite tile tightening torques, electrical continuity and electrical isolation of passive stabilizers from vacuum vessel, baking and cooling hydraulic connections inside vacuum vessel.

Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars.

PubMed

Rawat, Neelam; Darappa, Indrani

2015-05-01

Effect of substitution of brown flour (BF) with fiber rich ingredient mixture, FRIM (banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich ingredient mixture, PRIM (chickpea flour, sesame, soya protein isolate and whey protein concentrate) at the levels of 25, 50 and 75 % on the rheological, nutritional and quality characteristics of baked energy bars (BEB) were studied. Use of increasing amount of FRIM increased farinograph water absorption and amylograph peak viscosity while PRIM decreased the aforementioned parameters. Addition of FRIM or PRIM increased the bar dough hardness and decreased cohesiveness and springiness. The overall quality score of BEB increased only up to the substitution of 50 % of BF with FRIM or PRIM. The BEB with 50 % FRIM and PRIM remained chemically stable during storage up to 3 months and showed 9 times increase in dietary fiber content and about 2 times increase in protein content respectively.

Milling and Baking Test REsults for Eastern Soft Winter Wheats Harvested in 2010

USDA-ARS?s Scientific Manuscript database

The Soft Wheat Quality Council (SWQC) will provide an organization structure to evaluate the quality of soft wheat experimental lines and variety that may be grown in the traditional growing regions of the United States. The SWQC also will establish other activities as requested by the membership. ...

Optimization of hard red spring wheat milling for whole wheat flour production

USDA-ARS?s Scientific Manuscript database

The objective of this study was to determine the effect of seed moisture content (10 to 16%) and rotor speed (6,000 to 15,000 rpm) of a centrifugal mill on quality of whole wheat flour (WWF) and subsequent baking quality. Particle size distribution, flour temperature, flour moisture, and starch dam...

Effect of Protein Molecular Weight Distribution on Kernel and Baking Characteristics and Intra-varietal Variation in Hard Spring Wheats

USDA-ARS?s Scientific Manuscript database

Specific wheat protein fractions are known to have distinct associations with wheat quality traits. Research was conducted on 10 hard spring wheat cultivars grown at two North Dakota locations to identify protein fractions that affected wheat kernel characteristics and breadmaking quality. SDS ext...

Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.

PubMed

Altındağ, Gülçin; Certel, Muharrem; Erem, Fundagül; İlknur Konak, Ülgen

2015-04-01

Buckwheat is one of the most valuable pseudo-cereals in terms of its nutritional composition, and it is suitable for celiac patients because of its gluten-free characteristic. However, gluten is the main structure-forming protein responsible for the development of structure in baked products. Therefore, it is a challenge to produce high-quality gluten-free products. Transglutaminase addition is a relatively common application used in the production of gluten-free baked goods. The objective of this study was to investigate the combination of buckwheat flour with rice and corn flour at different levels in gluten-free cookie formulations and the impact of transglutaminase on the quality of cookies. Quality parameters evaluated were proximal chemical composition, spread ratio, color, and textural parameters (hardness and fracturability). Spread ratio, protein, crude fiber, ash content, and also b* and hardness values were significantly (p < 0.05) affected by flour combinations. Further, addition of transglutaminase resulted in increased moisture content, spread ratio, and fracturability but decreased hardness values. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Nutrition environments in corner stores in Philadelphia.

PubMed

Cavanaugh, Erica; Mallya, Giridhar; Brensinger, Colleen; Tierney, Ann; Glanz, Karen

2013-02-01

To examine the availability, quality, and price of key types of healthy and less-healthy foods found in corner stores in low-income urban neighborhoods and the associations between store characteristics and store food environments. A sample of 246 corner stores was selected from all corner stores participating in the Philadelphia Healthy Corner Store Initiative (HCSI). The Nutrition Environment Measures Survey for Corner Stores (NEMS-CS) was used to assess the availability, quality, and price of foods and beverages in 11 common categories between February and May, 2011. NEMS-CS measures were completed in 233 stores, 94.7% of the 246 stores approached. The healthier options were significantly less available in all food categories and often more expensive. Baked goods, bread, chips and cereals were sold at nearly all stores, with significantly fewer offering low-fat baked goods (5.7%, p<0.0001), whole grain bread (56.2%, p<0.0001), or baked chips (35.2%, p<0.0001). Number of aisles was positively associated with availability score (p<0.05). Findings from this study point toward potential targets for intervention to improve the corner store food environment and dietary choices among low-income urban populations. Availability of certain healthier foods could be improved. Copyright © 2012 Elsevier Inc. All rights reserved.

Chromosomes 3B and 4D are associated with several milling and baking quality traits in a soft white spring wheat (Triticum aestivum L.) population

USDA-ARS?s Scientific Manuscript database

Wheat is marketed based on end-use quality characteristics and better knowledge of the underlying genetics of specific quality parameters is essential to enhance the breeding process. A set of 188 recombinant inbred lines from a ‘Louise’ by ‘Penawawa’ mapping population was grown in two crop years a...

Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum).

PubMed

Nosworthy, Matthew G; Franczyk, Adam J; Medina, Gerardo; Neufeld, Jason; Appah, Paulyn; Utioh, Alphonsus; Frohlich, Peter; House, James D

2017-09-06

In order to determine the effect of extrusion, baking, and cooking on the protein quality of yellow and green split peas, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of green split peas (71.4%) was higher than that of yellow split peas (67.8%), on average. Similarly, the average Digestible Indispensable Amino Acid Score (DIAAS) of green split peas (69%) was higher than that of yellow split peas (67%). Cooked green pea flour had lower PDCAAS and DIAAS values (69.19% and 67%) than either extruded (73.61%, 70%) or baked (75.22%, 70%). Conversely, cooked yellow split peas had the highest PDCCAS value (69.19%), while extruded yellow split peas had the highest DIAAS value (67%). Interestingly, a strong correlation was found between in vivo and in vitro analysis of protein quality (R 2 = 0.9745). This work highlights the differences between processing methods on pea protein quality and suggests that in vitro measurements of protein digestibility could be used as a surrogate for in vivo analysis.

Enhancement of plaque removal by baking soda toothpastes from less accessible areas in the dentition.

PubMed

Thong, S; Hooper, W; Xu, Y; Ghassemi, A; Winston, A

2011-01-01

To determine if baking soda toothpastes are relatively more effective than non-baking soda toothpastes in promoting plaque removal from less accessible sites in the dentition. Several single-brushing comparisons of baking soda and non-baking soda toothpastes for their overall ability to remove plaque have been published. In this study, individual comparisons of these published data, comparing the plaque removal performance of baking soda and non-baking soda toothpastes at various sites in the dentition, were examined to see if there were any site-dependant performance trends. The site-specific single-brushing data were then combined and analyzed in two ways. Meta-analyses of the clinical studies were performed to compare baking soda's relative plaque removal advantage at various sites in the mouth using paired t-testing at p <0.05. Also, plaque index reductions at various sites due to brushing with baking soda toothpastes were graphically compared with plaque index reductions due to brushing with non-baking soda dentifrices. The percent relative plaque removal advantage for baking soda toothpastes at various sites were plotted against the reduction in plaque index due to brushing with non-baking soda toothpastes. Individual comparisons showed that brushing with the toothpastes containing baking soda generally removed significantly more plaque from each site than brushing with toothpastes without baking soda. The relative efficacy advantage for baking soda toothpastes was consistently higher at sites where the non-baking soda toothpastes removed less plaque. Meta-analytical comparisons confirmed baking soda toothpastes to be relatively more effective in enhancing plaque removal from sites where less plaque was removed compared to brushing with non-baking soda toothpastes (p < 0.05). Graphically, the baking soda toothpastes' relative plaque removal advantage could be seen to increase hyperbolically with decreasing plaque removal by the non-baking soda toothpastes with which they were compared. We presuppose that the reason less plaque is removed by non-baking soda toothpastes at some sites than others is that these sites are less accessible to the toothbrush. These results show that baking soda toothpastes are relatively more effective in enhancing plaque removal from harder-to-reach areas of the dentition (p <0.05), i.e., from lingual than facial surfaces, from posterior than anterior areas, and from proximal than mid-surface sites.

The suitability of teff flour in bread, layer cakes, cookies and biscuits.

PubMed

Coleman, Jennifer; Abaye, A O; Barbeau, William; Thomason, Wade

2013-11-01

A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.

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.

The Use of Xylanases from Different Microbial Origin in Bread Baking and Their Effects on Bread Qualities

NASA Astrophysics Data System (ADS)

Al-Widyan, Omar; Khataibeh, Moayad H.; Abu-Alruz, Khaled

Effects of xylanases on bread quality were examined. Enzymes used were endo-xylanase (EC 3.2.1.8) from different sources of microorganisms. Baked loaves were assessed for Loaves volume, colour and staling rate. Xylanases produced from rumen microorganisms M6 had clearly positive effects on loaf volume of bread as well as anti-firming potential. M3 (produced from Trichoderma longibrachiatum) improved crumb softness. The use of xylanase for breadmaking lowered firmness of bread crumb effectively compared with control loaf. It can be summarized that xylanases had significant positive effects on bread characteristics. In particular, they had advantage in retarding the staling rate of bread. It is recommended that the optimum dosage of enzymes, method of application in industrial scale especially with xylanase should be studied further in order to gain the great advantages of enzyme addition in breadmaking.

Quinoa flour in baked products.

PubMed

Lorenz, K; Coulter, L

1991-07-01

The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.

Influence of baking method and baking temperature on the optical properties of ZnO thin films

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

Ng, Zi-Neng; Chan, Kah-Yoong

In this work, sol-gel spin coating technique was utilised to coat ZnO thin films on glass substrates. During the intermediate 3 minutes baking process, either hotplate or convection oven was employed to bake the samples. The temperature for the baking process was varied from 150°C to 300°C for both instruments. Avantes Optical Spectrophotometer was used to characterise the optical property. The optical transmittances of hotplate-baked and oven-baked samples showed different trends with increasing baking temperatures, ranging from below 50% transmittance to over 90% transmittance in the visible range of wavelength. The difference in baking mechanisms using hotplate and convection ovenmore » will be discussed in this paper.« less

Influence of baking method and baking temperature on the optical properties of ZnO thin films

NASA Astrophysics Data System (ADS)

Ng, Zi-Neng; Chan, Kah-Yoong

2015-04-01

In this work, sol-gel spin coating technique was utilised to coat ZnO thin films on glass substrates. During the intermediate 3 minutes baking process, either hotplate or convection oven was employed to bake the samples. The temperature for the baking process was varied from 150°C to 300°C for both instruments. Avantes Optical Spectrophotometer was used to characterise the optical property. The optical transmittances of hotplate-baked and oven-baked samples showed different trends with increasing baking temperatures, ranging from below 50% transmittance to over 90% transmittance in the visible range of wavelength. The difference in baking mechanisms using hotplate and convection oven will be discussed in this paper.

The genetic control of milling yield, dough rheology and baking quality of wheat.

PubMed

Kuchel, H; Langridge, P; Mosionek, L; Williams, K; Jefferies, S P

2006-05-01

Improving the end-use quality of wheat is a key target for many breeding programmes. With the exception of the relationship between glutenin alleles and some dough rheological characters, knowledge concerning the genetic control of wheat quality traits is somewhat limited. A doubled haploid population produced from a cross between two Australian cultivars 'Trident' and 'Molineux' has been used to construct a linkage map based largely on microsatellite molecular makers. 'Molineux' is superior to 'Trident' for a number of milling, dough rheology and baking quality characteristics, although by international standards 'Trident' would still be regarded as possessing moderately good end-use quality. This population was therefore deemed useful for investigation of wheat end-use quality. A number of significant QTL identified for dough rheological traits mapped to HMW and LMW glutenin loci on chromosomes 1A and 1B. However, QTL associated with dough strength and loaf volume were also identified on chromosome 2A and a significant QTL associated with loaf volume and crumb quality was identified on chromosome 3A. A QTL for flour protein content and milling yield was identified on chromosome 6A and a QTL associated with flour colour reported previously on chromosome 7B was confirmed in this population. The detection of loci affecting dough strength, loaf volume and flour protein content may provide fresh opportunities for the application of marker-assisted selection to improve bread-making quality.

USSR Report, Agriculture

DTIC Science & Technology

1984-08-03

range of foodstuffs. They improve the baking qualities of average grain. They are indispensable for the production of macaroni and confectionery ...million tons of marketable product per year. The material- 20 technical base of USSR Goskomsel’khoztekhnika [State Committee of the Agri- cultural

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

Code of Federal Regulations, 2013 CFR

2013-07-01

... purposes of this subpart, a bake oven air seal is not considered a natural draft opening in a PTE or a... between the bake oven air seal and the bake oven is into the bake oven. You may use lightweight strips of... as a natural draft opening. You cannot count air flowing from a bake oven air seal into a bake oven...

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry.

PubMed

Silow, Christoph; Zannini, Emanuele; Arendt, Elke K

2016-04-01

Four vegetable fat blends (FBs) with low trans-fatty acid (TFA ≤ 0.6 %) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreased from FB1 to FB4 and simultaneously the RO content increased. A range of analytical methods were used to characterise the FBs, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measurements. The internal and external structural quality parameters of baked puff pastry were investigated using texture analyser equipped with an Extended Craft Knife (ECK), VolScan and C-Cell image system. Puff pastry containing FB1 and FB2 achieved excellent baking results for full fat and fat-reduced puff pastry; hence these FBs contained adequate shortening properties. A fat reduction by 40 % using FB2 and a reduction of saturated fatty acids (SAFA) by 49 %, compared to the control, did not lead to adverse effects in lift and specific volume. The higher amount of RO and the lower SAFA content compared to FB1 coupled with the satisfying baking results makes FB2 the fat of choice in this study. FB3 and FB4 were found to be unsuitable for puff pastry production because of their melting behaviour.

DIETARY BAKED EGG ACCELERATES RESOLUTION OF EGG ALLERGY IN CHILDREN

PubMed Central

Leonard, Stephanie A.; Sampson, Hugh A.; Sicherer, Scott H.; Noone, Sally; Moshier, Erin L.; Godbold, James; Nowak-Wȩgrzyn, Anna

2012-01-01

Background Baked egg is tolerated by a majority of egg-allergic children. Objective To characterize immunologic changes associated with ingestion of baked egg and evaluate the role that baked egg diets plays in the development of tolerance to regular egg. Methods Egg-allergic subjects who tolerated baked egg challenge incorporated baked egg into their diet. Immunologic parameters were measured at follow-up visits. A comparison group strictly avoiding egg was used to evaluate the natural history of the development of tolerance. Results Of the 79 subjects in the intent-to-treat group followed for a median of 37.8 months, 89% now tolerate baked egg and 53% now tolerate regular egg. Of 23 initial baked egg-reactive subjects, 14 (61%) subsequently tolerated baked egg and 6 (26%) now tolerate regular egg. Within the initially baked egg-reactive group, subjects with persistent reactivity to baked egg had higher median baseline egg white (EW)-specific IgE levels (13.5 kUA/L) than those who subsequently tolerated baked egg (4.4 kUA/L; P=0.04) and regular egg (3.1 kUA/L, P=0.05). In subjects ingesting baked egg, EW-induced SPT wheal diameter and EW-, ovalbumin-, and ovomucoid-specific IgE levels decreased significantly, while ovalbumin- and ovomucoid-specific IgG4 levels increased significantly. Subjects in the per-protocol group were 14.6 times more likely to develop regular egg tolerance than subjects in the comparison group (P < 0.0001), and they developed tolerance earlier (median 50.0 versus 78.7 months; P<0.0001). Conclusion Initiation of a baked egg diet accelerates the development of regular egg tolerance compared to strict avoidance. Higher serum EW-specific IgE level is associated with persistent baked and regular egg reactivity, while initial baked egg reactivity is not. PMID:22846751

Dietary baked egg accelerates resolution of egg allergy in children.

PubMed

Leonard, Stephanie A; Sampson, Hugh A; Sicherer, Scott H; Noone, Sally; Moshier, Erin L; Godbold, James; Nowak-Węgrzyn, Anna

2012-08-01

Baked egg is tolerated by a majority of egg-allergic children. To characterize immunologic changes associated with ingestion of baked egg and evaluate the role that baked egg diets play in the development of tolerance to regular egg. Egg-allergic subjects who tolerated baked egg challenge incorporated baked egg into their diet. Immunologic parameters were measured at follow-up visits. A comparison group strictly avoiding egg was used to evaluate the natural history of the development of tolerance. Of the 79 subjects in the intent-to-treat group followed for a median of 37.8 months, 89% now tolerate baked egg and 53% now tolerate regular egg. Of 23 initially baked egg-reactive subjects, 14 (61%) subsequently tolerated baked egg and 6 (26%) now tolerate regular egg. Within the initially baked egg-reactive group, subjects with persistent reactivity to baked egg had higher median baseline egg white (EW)-specific IgE levels (13.5 kU(A)/L) than those who subsequently tolerated baked egg (4.4 kU(A)/L; P= .04) and regular egg (3.1 kU(A)/L; P= .05). In subjects ingesting baked egg, EW-induced skin prick test wheal diameter and EW-, ovalbumin-, and ovomucoid-specific IgE levels decreased significantly, while ovalbumin- and ovomucoid-specific IgG(4) levels increased significantly. Subjects in the per-protocol group were 14.6 times more likely than subjects in the comparison group (P< .0001) to develop regular egg tolerance, and they developed tolerance earlier (median 50.0 vs 78.7 months; P< .0001). Initiation of a baked egg diet accelerates the development of regular egg tolerance compared with strict avoidance. Higher serum EW-specific IgE level is associated with persistent baked and regular egg reactivity, while initial baked egg reactivity is not. Copyright © 2012 American Academy of Allergy, Asthma & Immunology. Published by Mosby, Inc. All rights reserved.

21 CFR 172.804 - Aspartame.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 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 baked goods shall be used in combination...

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

Effect of different fibers on dough properties and biscuit quality.

PubMed

Blanco Canalis, María S; Steffolani, María E; León, Alberto E; Ribotta, Pablo D

2017-03-01

This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat, high-sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this work was to understand the rheological and structural properties involved in fiber-enriched biscuit dough. High-amylose corn starch (RSII), chemically modified starch (RSIV), oat fiber (OF) and inulin (IN) were used at two different levels of incorporation (6 and 12 g) in dough formulation. The influence of fiber on the properties of biscuit dough was studied via dynamic rheological tests, confocal microscopy and spreading behavior. Biscuit quality was assessed by width/thickness factor, texture and surface characteristics, total dietary fiber and sensory evaluation. Main results indicated that IN incorporation increased the capacity of dough spreading during baking and thus improved biscuit quality. OF reduced dough spreading during baking and strongly increased its resistance to deformation. RSII and RSIV slightly affected the quality of the biscuits. Sensory evaluation revealed that the panel liked IN-incorporated biscuits as much as control biscuits. The increase in total dietary fiber modified dough behavior and biscuit properties, and the extent of these effects depended on the type of fiber incorporated. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Baking Performance of Phosphorylated Cross-Linked Resistant Starch in Low-Moisture Bakery Goods

USDA-ARS?s Scientific Manuscript database

Phosphorylated cross-linked resistant starch (RS) is a type 4 RS, which can be used for enhancing the benefits of dietary fiber. The baking performance of the RS was explored using wire-cut cookie baking and benchtop chemically-leavened cracker baking methods to produce low-moisture baked goods (coo...

40 CFR 63.3176 - What definitions apply to this subpart?

Code of Federal Regulations, 2011 CFR

2011-07-01

... 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... exit or exit vestibule) the bake oven. No significant VOC generating activity takes place in a bake...

In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.

PubMed

García-zaragoza, Francisco J; Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Bello-Pérez, Luis A

2010-11-01

Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.

Effect of dark, hard, and vitreous kernel content on protein molecular weight distribution and on milling and breadmaking quality characteristics for hard spring wheat samples from diverse growing regions

USDA-ARS?s Scientific Manuscript database

Kernel vitreousness is an important grading characteristic for segregation of sub-classes of hard red spring (HRS) wheat in the U.S. This research investigated the protein molecular weight distribution (MWD), and flour and baking quality characteristics of different HRS wheat market sub-classes. T...

Growth and characterization of high quality ZnS thin films by RF sputtering

NASA Astrophysics Data System (ADS)

Mukherjee, C.; Rajiv, K.; Gupta, P.; Sinha, A. K.; Abhinandan, L.

2012-06-01

High optical quality ZnS films are deposited on glass and Si wafer by RF sputtering from pure ZnS target. Optical transmittance, reflectance, ellipsometry, FTIR and AFM measurements are carried out. Effect of substrate temperature and chamber baking for long duration on film properties have been studied. Roughness of the films as measured by AFM are low (1-2Å).

Effect of Preconditioning and Soldering on Failures of Chip Tantalum Capacitors

NASA Technical Reports Server (NTRS)

Teverovsky, Alexander A.

2014-01-01

Soldering of molded case tantalum capacitors can result in damage to Ta205 dielectric and first turn-on failures due to thermo-mechanical stresses caused by CTE mismatch between materials used in the capacitors. It is also known that presence of moisture might cause damage to plastic cases due to the pop-corning effect. However, there are only scarce literature data on the effect of moisture content on the probability of post-soldering electrical failures. In this work, that is based on a case history, different groups of similar types of CWR tantalum capacitors from two lots were prepared for soldering by bake, moisture saturation, and longterm storage at room conditions. Results of the testing showed that both factors: initial quality of the lot, and preconditioning affect the probability of failures. Baking before soldering was shown to be effective to prevent failures even in lots susceptible to pop-corning damage. Mechanism of failures is discussed and recommendations for pre-soldering bake are suggested based on analysis of moisture characteristics of materials used in the capacitors' design.

Investigation of Calcium Sulfate’s Contribution to Chemical Off Flavor in Baked Items

DTIC Science & Technology

2013-09-30

including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed , and completing and...studies if any calcium additive is needed . If shelf life and texture are not adversely effected it may prove to be a cost savings to eliminate...point Quality scale to assess the overall aroma and flavor quality. The 9-point Quality scale is based on the Hedonic scale developed by David Peryam and

Enhancement of plaque removal efficacy by tooth brushing with baking soda dentifrices: results of five clinical studies.

PubMed

Putt, Mark S; Milleman, Kimberly R; Ghassemi, Annahita; Vorwerk, Linda M; Hooper, William J; Soparkar, Pramod M; Winston, Anthony E; Proskin, Howard M

2008-01-01

An earlier clinical study demonstrated that brushing with a commercial Arm & Hammer dentifrice containing baking soda physically removed significantly more plaque than brushing with either of two commercial dentifrices which did not contain baking soda. However, little has been done to confirm these results and to compare baking soda-containing dentifrices with more recently commercialized non-baking soda dentifrice formulations. The objective of this study was to compare commercial dentifrices containing 20% to 65% baking soda and commercial dentifrices without baking soda in enhancing plaque removal efficacy of tooth brushing. Five randomized, controlled, blinded, crossover clinical studies were performed among healthy adult volunteers who provided informed consent. After approximately 24 hours without oral hygiene, subjects with sufficient plaque were enrolled in the study phase. Plaque was scored before and after supervised brushing for one minute using the Turesky, et al. modification of the Quigley-Hein Plaque Index at six sites per tooth according to Soparkar's modification as described by Lobene, et al. In each study, wash-out periods with a regular dentifrice not evaluated in the study separated each product treatment. In all studies, every dentifrice exhibited a significant (p < 0.0001) reduction in 24-hour plaque scores. Between-group comparisons of whole mouth plaque scores in all five studies demonstrated that brushing with baking soda dentifrices resulted in statistically greater (p < 0.01) reductions in whole mouth mean plaque scores than brushing with dentifrices that did not contain baking soda. Results on other tooth surfaces, such as facial, lingual, proximal, and gingival surfaces also demonstrated statistically greater (p < 0.05) reductions in mean plaque scores for the baking soda-containing dentifrices as compared to the baking soda-free dentifrices. In three of the studies comparing different levels of baking soda, brushing with dentifrices with higher concentrations of baking soda consistently removed numerically more plaque than those containing lower levels. In one of these three studies, the difference in plaque removal between the baking soda dentifrices reached statistical significance. The results suggest a positive relationship between plaque removal efficiency and baking soda concentration. The collective results from the five controlled clinical studies on over 270 subjects reported in this paper, consistently demonstrate that Arm & Hammer baking soda dentifrices enhanced plaque removal effectiveness of tooth brushing to a significantly greater extent than the non-baking soda dentifrice products.

Extreme ultraviolet patterning of tin-oxo cages

NASA Astrophysics Data System (ADS)

Haitjema, Jarich; Zhang, Yu; Vockenhuber, Michaela; Kazazis, Dimitrios; Ekinci, Yasin; Brouwer, Albert M.

2017-07-01

We report on the extreme ultraviolet (EUV) patterning performance of tin-oxo cages. These cage molecules were already known to function as a negative tone photoresist for EUV radiation, but in this work, we significantly optimized their performance. Our results show that sensitivity and resolution are only meaningful photoresist parameters if the process conditions are optimized. We focus on contrast curves of the materials using large area EUV exposures and patterning of the cages using EUV interference lithography. It is shown that baking steps, such as postexposure baking, can significantly affect both the sensitivity and contrast in the open-frame experiments as well as the patterning experiments. A layer thickness increase reduced the necessary dose to induce a solubility change but decreased the patterning quality. The patterning experiments were affected by minor changes in processing conditions such as an increased rinsing time. In addition, we show that the anions of the cage can influence the sensitivity and quality of the patterning, probably through their effect on physical properties of the materials.

Footsteps on the road to a positive psychology.

PubMed

Gillham, J E; Seligman, M E

1999-07-01

We have argued that psychology as a field has been preoccupied with the negative side of life and has left us with a view of human qualities that is warped and one-sided. Psychology is literally 'half-baked'. We need to bake the other half now. It is time for us to become equally concerned with the qualities and experiences that make life most worthwhile. A balance is needed between work that strives to relieve damage and work that endeavors to build strength. This balance is beautifully exemplified by Jack Rachman's work over the past 40 years. As an astute and compassionate clinician and researcher, Jack developed and evaluated effective treatments for some of the most debilitating anxiety disorders. At the same time, he was impressed by the resiliency of his clients and the courage they exhibited daily. His observations and studies of courage have helped to launch a systematic science of human strengths. They are giant footsteps on the road to a positive psychology.

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

Code of Federal Regulations, 2014 CFR

2014-07-01

.... For purposes of this subpart, a bake oven air seal is not considered a natural draft opening in a PTE... interface between the bake oven air seal and the bake oven is into the bake oven. You may use lightweight... air seal as a natural draft opening. You cannot count air flowing from a bake oven air seal into a...

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

Code of Federal Regulations, 2012 CFR

2012-07-01

.... For purposes of this subpart, a bake oven air seal is not considered a natural draft opening in a PTE... interface between the bake oven air seal and the bake oven is into the bake oven. You may use lightweight... air seal as a natural draft opening. You cannot count air flowing from a bake oven air seal into a...

Survival of Salmonella during baking of peanut butter cookies.

PubMed

Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

2014-04-01

Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

Prospective evaluation of testing with baked milk to predict safe ingestion of baked milk in unheated milk-allergic children.

PubMed

Kwan, Allison; Asper, Maria; Lavi, Sasson; Lavine, Elana; Hummel, David; Upton, Julia E

2016-01-01

Cow's milk allergy is one of the most common food allergies affecting young children. A subset of milk-allergic individuals can eat baked milk without allergic symptoms which is beneficial in terms of prognostication and liberalization of the diet. A retrospective study suggested that skin prick testing (SPT) with a baked milk (muffin) slurry may provide a sensitive means of predicting the outcome of a medically supervised baked milk oral food challenge. We evaluated the predictive value of SPT with baked milk to identify unheated milk-allergic children who are able to safely eat baked milk. Children aged 2-16 years with a prior history of reaction to milk and a milk extract SPT of 8-14 mm were recruited. Investigator-blinded SPT to muffin slurry and powdered milk in triplicate and specific IgE (sIgE) to casein and milk were performed. Graded oral challenge to egg-free baked milk muffins (total 2.6 gm milk protein) was performed in the hospital. Reliability of tests was analyzed for intraclass correlation. Statistical significance for clinical characteristics of population and muffin testing versus baked milk reactivity was calculated with Fisher exact test for dichotomous and t-test for continuous variables. Wilcoxon rank sum test was used to compare immunological characteristics between individuals who tolerated or reacted to baked milk. Fitted predicted probability curves and ROC curves were generated. Thirty-eight children were consented and 30 met study criteria. The muffin SPT and casein sIgE were significantly different in those who passed versus failed baked milk challenge. Negative (<3 mm) baked milk tests were found in 8/30 children (27 %) and were associated with non-reactivity to baked milk (p = 0.01) with a sensitivity of 1 (0.70-1.00). All children with negative SPT for baked milk passed the oral challenge. Specificity was 0.41 (0.19-0.67). The optimal decision point for the muffin SPT was 4 mm and the casein sIgE was 6 kU/L. The powdered milk test was not helpful. Skin prick testing with a baked milk (muffin) slurry may have a role in clinical practice to identify baked milk tolerance in milk-allergic patients.

[Study on baking processing technology of hui medicine Aconitum flavum].

PubMed

Fu, Xue-yan; Zhang, Bai-tong; Li, Ting-ting; Dong, Lin; Hao, Wen-jing; Yu, Liang

2013-12-01

To screen and optimize the processing technology of Aconitum flavum. The acute-toxicity, anti-inflammatory and analgesic experiments were used as indexes. Four processing methods, including decoction, streaming, baking and processing with Chebulae Fructus decoction, were compared to screen the optimum processing method for Aconitum flavum. The baking time was also optimized. The optimal baked technology was that 1-2 mm decoction pieces was baked at 105 degrees C for 3 hours. The baking method is proved to be the optimal processing method of Aconitum flavum. It is shown that this method is simple and stable.

Occurrence of 'super soft' wheat kernel texture in hexaploid and tetraploid wheats

USDA-ARS?s Scientific Manuscript database

Wheat kernel texture is a key trait that governs milling performance, flour starch damage, flour particle size, flour hydration properties, and baking quality. Kernel texture is commonly measured using the Perten Single Kernel Characterization System (SKCS). The SKCS returns texture values (Hardness...

Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase

USDA-ARS?s Scientific Manuscript database

The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase, RCL) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, an...

Nursing work environment, patient safety and quality of care in pediatric hospital.

PubMed

Alves, Daniela Fernanda Dos Santos; Guirardello, Edinêis de Brito

2016-06-01

Objectives To describe the characteristics of the nursing work environment, safety attitudes, quality of care, measured by the nursing staff of the pediatric units, as well as to analyze the evolution of quality of care and hospital indicators. Methods Descriptive study with 136 nursing professionals at a paediatric hospital, conducted through personal and professional characterization form, Nursing Work Index - Revised, Safety Attitudes Questionnaire - Short Form 2006 and quality indicators. Results The professionals perceive the environment as favourable to professional practice, and consider good quality care that is also observed by reducing the incidence of adverse events and decreased length of stay. The domain job satisfaction was considered favourable to patient safety. Conclusions The work environment is favourable to nursing practice, the professionals nursing approve the quality of care and the indicators tended reducing adverse events and length of stay.

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

PubMed Central

Woods, Kristin; Lea, Jeanne M.; Brashear, Suzanne S.; Boue, Stephen M.; Daigle, Kim W.; Bett-Garber, Karen L.

2018-01-01

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments. PMID:29570660

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

Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.

PubMed

Beck, Margit; Jekle, Mario; Becker, Thomas

2012-01-30

The traditional use of sodium chloride (NaCl) fulfills various important rheological, technological and sensory properties in the manufacturing of yeast-leavened products. However, the use of NaCl in food production has been discussed controversially since a high intake of sodium seems to be associated with hypertension. This study investigates the baking quality parameters of wheat breads containing various levels of NaCl (0-40 g NaCl kg(-1) flour). Crumb firmness and rate of bread staling decreased with decreasing NaCl levels. A slight increase in loaf volume was observed based on the increased yeast leavening ability resulting from additional NaCl. Higher crumb retrogradation (measured by differential scanning calorimetry) was observed with low NaCl levels. The retrogradation effect is based on the theory that NaCl probably leads to Na(+) inclusion in starch molecules during storage and thus reduces retrogradation. Further, significant (P⩽0.05) linear relationships (r ≥ 0.829) between Rheofermentometer results, bread volume and crumb firmness were found, suggesting a predictability of bread quality by measurement of gas release. Copyright © 2011 Society of Chemical Industry.

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...

Funtionality of Sucralose/Maltodextrin: Isomalt blends in Oatmeal Cookies

USDA-ARS?s Scientific Manuscript database

Functionality of Sucralose/Maltodextrin:Isomalt blends in Oatmeal Cookies Ruthann B. Swanson1, Rebecca McKemie1, Elizabeth M. Savage2 and Hong Zhuang2 1University of Georgia, Athens, GA 30605; 2ARS-USDA, Athens, GA 30605 Availability of reduced-in-sugar baked products with quality characteristics...

Spring wheat gliadins: Have they changed in 100 years?

USDA-ARS?s Scientific Manuscript database

There have been many hard red spring (HRS) wheat cultivars released in North Dakota during the last 100 years. These cultivars have been improved for various characteristics such as, adaptation to weather conditions, high yield, and good milling and baking quality. The objectives of this study wer...

Influence of soft kernel texture on the flour and baking quality of durum wheat

USDA-ARS?s Scientific Manuscript database

Durum wheat is predominantly grown in semi-arid to arid environments where common wheat does not flourish, especially in the Middle East, North Africa, Mediterranean Basin, and portions of North America. Durum kernels are extraordinarily hard when compared to their common wheat counterparts. Due to ...

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...

Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.

PubMed

Nakagawa, Mariko; Tabara, Aya; Ushijima, Yuki; Matsunaga, Kotaro; Seguchi, Masaharu

2016-05-01

Rice flour was stored at 15 °C/9 months, at 35 °C/14 days, or dry-heated at 120 °C/20 min. The breadmaking properties baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water vigorously, and oil-binding ability was measured. Every rice flour subjected to storage or dry-heated at 120 °C showed higher hydrophobicity, owing to changes in proteins. Then, proteins in the stored rice flour were excluded with NaOH solution, and bread baked with the deproteinized rice flour showed the same breadmaking properties as unstored rice flour/fresh gluten flour. The viscoelasticity of wheat glutenin fraction decreased after the addition of dry-heated rice flour in a mixograph profile. DDD staining increased Lab in color meter, which suggested an increase in SH groups in rice protein. The increase in SH groups caused a reduction in wheat gluten protein resulting in a deterioration of rice bread quality.　.

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%.

Inventions on baker's yeast storage and activation at the bakery plant.

PubMed

Gélinas, Pierre

2010-01-01

Baker's yeast is the gas-forming ingredient in bakery products. Methods have been invented to properly handle baker's yeast and optimize its activity at the bakery plant. Over the years, incentives for inventions on yeast storage and activation have greatly changed depending on trends in the baking industry. For example, retailer's devices for cutting bulk pressed yeast and techniques for activating dry yeast have now lost their importance. Review of patents for invention indicates that activation of baker's yeast activity has been a very important issue for bakers, for example, with baking ingredients called yeast foods. In the recent years and especially for highly automated bakeries, interest has moved to equipments and processes for optimized storage of liquid cream yeast to thoroughly control dough fermentation and bread quality.

[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.

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation.

PubMed

Jeong, Seul-Gi; Kang, Dong-Hyun

2017-06-01

This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D 10 -values of E. coli O157:H7, S. Typhimurium, and L. monocytogenes in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D 10 -value of pathogens in cookie dough, L. monocytogenes showed more resistance to both treatments than did E. coli O157:H7 and S. Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly (P > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality. Copyright © 2016 Elsevier Ltd. 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...

Baker: Apprenticeship Course Outline. Apprenticeship and Industry Training. 2412

ERIC Educational Resources Information Center

Alberta Advanced Education and Technology, 2012

2012-01-01

The graduate of the Baker apprenticeship program is a certified journeyperson who will be able to: (1) prepare and bake all types of high quality yeast raised products in commercial quantities; (2) produce and decorate various types of cakes, cookies and pastries commonly available in commercial bakeries; (3) use efficiently and safely all hand…

Cookie dough and baking quality of pulse flour cookies

USDA-ARS?s Scientific Manuscript database

Pulses are globally recognized as a part of a healthy diet to address obesity as well as to prevent and help manage chronic diseases such as diabetes, coronary conditions and cancer. They are a good source of soluble fiber, B-vitamins, iron, calcium, potassium, and phosphorous, and low in sodium and...

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

USDA-ARS?s Scientific Manuscript database

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to three levels with navy bean starch. The effect...

Effects of transgene-encoded high-molecular weight glutenin proteins in wheat flour blends and sponge and dough baking

USDA-ARS?s Scientific Manuscript database

HMW glutenin subunits are the most important determinants of wheat (Triticum aestivum L.) bread-making quality, and subunit composition explains a large percentage of the variability observed between genotypes. Experiments were designed to elevate expression of a key native HMW glutenin subunit (1D...

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...

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 ...

Quality parameters and RAPD-PCR differentiation of commercial baker's yeast and hybrid strains.

PubMed

El-Fiky, Zaki A; Hassan, Gamal M; Emam, Ahmed M

2012-06-01

Baker's yeast, Saccharomyces cerevisiae, is a key component in bread baking. Total of 12 commercial baker's yeast and 2 hybrid strains were compared using traditional quality parameters. Total of 5 strains with high leavening power and the 2 hybrid strains were selected and evaluated for their alpha-amylase, maltase, glucoamylase enzymes, and compared using random amplified polymorphic DNA (RAPD). The results revealed that all selected yeast strains have a low level of alpha-amylase and a high level of maltase and glucoamylase enzymes. Meanwhile, the Egyptian yeast strain (EY) had the highest content of alpha-amylase and maltase enzymes followed by the hybrid YH strain. The EY and YH strains have the highest content of glucoamylase enzyme almost with the same level. The RAPD banding patterns showed a wide variation among commercial yeast and hybrid strains. The closely related Egyptian yeast strains (EY and AL) demonstrated close similarity of their genotypes. The 2 hybrid strains were clustered to Turkish and European strains in 1 group. The authors conclude that the identification of strains and hybrids using RAPD technique was useful in determining their genetic relationship. These results can be useful not only for the basic research, but also for the quality control in baking factories. © 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.

Health benefits of legumes and pulses with a focus on Australian sweet lupins.

PubMed

Kouris-Blazos, Antigone; Belski, Regina

2016-01-01

The 68th United Nations General Assembly declared 2016 the International Year of Pulses. Therefore it is timely to review the current evidence of the benefits of legumes for human health with a focus on Australian sweet lupins. Medline, Pubmed, Cochrane library were searched to identify cross-sectional/epidemiological studies, randomised controlled trials (RCTs) and systematic reviews. The strongest evidence appears to be for links between eating legumes and reduced risk of colorectal cancer as well as eating soy foods and reduced LDL cholesterol. However, epidemiological studies and RCTs suggest that replacing several meat-based meals a week with legumes can have a positive impact on longevity, diabetes, cardiovascular disease and weight management, potentially via favourable effects on the gut microbiome. Sweet lupins are unique among legumes with one of the highest combined amounts of digestible plant protein (38%) and dietary fibre (30%). Unlike other legumes, their low amount of anti-nutritional factors negates the need for soaking/cooking and they can therefore be eaten uncooked. Sweet lupins may lower blood pressure, improve blood lipids and insulin sensitivity and favourably alter the gut microbiome. There is growing interest in pulses, especially sweet lupins, as ingredients to improve the nutritional value of baked goods (particularly gluten free) and to create novel products to replace meat. Legumes form part of most traditional diets. They, including sweet lupins, can play a useful role in health maintenance.

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.

Differential effects of a post-anthesis fertilizer regimen on the wheat flour proteome determined by quantitative 2-DE

USDA-ARS?s Scientific Manuscript database

Mineral nutrition during wheat grain development has large effects on wheat flour protein content and composition, which affect the mixing, baking and nutritional quality of a commodity of great economic value. However, it has been difficult to link individual proteins to specific genes in order to ...

The influence of soft kernel texture on the flour, water absorption, rheology, and baking quality of durum wheat

USDA-ARS?s Scientific Manuscript database

Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum). Durum kernels are extremely hard; leading to most durum wheat being milled into semolina. Durum wheat production is limited in part due to the relatively limited end-user ...

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.

PubMed

Ficco, Donatella Bianca Maria; Saia, Sergio; Beleggia, Romina; Fragasso, Mariagiovanna; Giovanniello, Valentina; De Vita, Pasquale

2017-10-19

Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); leavening agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs. wood-fired). Milling had the greatest impact over the other treatments for the rheological and chemical properties, including for VOCs, with great impact on the sensory traits of the flours and breads. The processing phases had great impact on smell and aroma, as defined through formation of alcohols, aldehydes, terpenes, and other compounds (e.g., ethylbenzene, 2-pentylfuran, methoxyphenyl oxime). Leavening agent had great impact on sensory perception, although breads from the sourdough starter were perceived as with lower taste and colour than the brewing yeast. Baking mode had no relevant role on sensory perception. These data strongly undermine the belief of a 'better product' that is frequently attributed to old genotypes versus modern cultivars, and indicate that the milling and the bread-making processes determine the quality of the end product.

Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.

PubMed

Mäkinen, Outi E; Zannini, Emanuele; Arendt, Elke K

2013-03-01

Germination can be used to improve the sensory and nutritional properties of cereal and pseudocereal grains. Oat and quinoa are rich in minerals, vitamins and fibre while quinoa also contains high amounts of protein of a high nutritional value. In this study, oat and quinoa malts were produced and incorporated in a rice and potato based gluten free formulation. Germination of oat led to a drastic increase of α-amylase activity from 0.3 to 48 U/g, and minor increases in proteolytic and lipolytic activities. Little change was observed in quinoa except a decrease in proteolytic activity from 9.6 to 6.9 U/g. Oat malt addition decreased batter viscosities at both proofing temperature and during heating. These changes led to a decrease in bread density from 0.59 to 0.5 g/ml and the formation of a more open crumb, but overdosing of oat malt deteriorated the product as a result of excessive amylolysis during baking. Quinoa malt had no significant effect on the baking properties due to low α-amylase activity. Despite showing a very different impact on the bread quality, both malts influenced the electrophoretic patterns of rice flour protein similarly. This suggests that malt induced proteolysis does not influence the technological properties of a complex gluten free formulation.

Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods.

PubMed

Lim, Jeongtaek; Jeong, Sungmin; Lee, JaeHwan; Park, Sungkwon; Lee, Jonggil; Lee, Suyong

2017-08-01

A great deal of effort has been made to reduce the use of shortening owing to the high level of saturated fats as well as the presence of trans fats. Grape seed oil high in unsaturated fats was structured with candelilla wax to form solid-like oleogels that were utilized as a shortening replacer in aerated baked goods, specifically muffins. Muffin batters with greater amounts of oleogels exhibited lower viscosity, greater shear-thinning behavior and less elastic nature. The shortening replacement with oleogels significantly increased the specific gravity of the batters, consequently affecting the muffin volume after baking. X-ray tomography indicated a lower fragmentation index (i.e. a more connected solid structure) in the oleogel-incorporated muffins, which was correlated with more enclosed and isolated air cells. A stress relaxation test showed that the shortening replacement with oleogels produced muffins with a firmer and springier texture. Based on fatty acid compositions, the ratio of saturated to unsaturated fatty acids was significantly reduced from 2.81 to 0.41. Use of the oleogels as a shortening replacer at a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization.

PubMed

Chen, Gengjun; Ehmke, Laura; Miller, Rebecca; Faa, Pierre; Smith, Gordon; Li, Yonghui

2018-06-07

Soft wheat flour doughs were prepared with different levels of salt (NaCl) and/or baking soda (NaHCO3). Oscillation rheology, elongational viscosity, and extensibility of doughs were tested to evaluate the effect of salt and/or baking soda on the physical properties of doughs. Furthermore, a series of physical-biochemical analytical techniques were used to investigate gluten polymerization in doughs, including Zeta potential analyzer, Fourier transform infrared spectroscopy (FTIR), spectrophotometer, and reversed phase high performance liquid chromatography (RP-HPLC). Addition of high levels of NaHCO3 (1.0 % fwb), either by itself or in combination with NaCl, increased dough strength, elongational viscosity, and viscoelasticity. RP-HPLC results demonstrated macromolecular aggregation of gluten proteins in the presence of NaCl and/or NaHCO3. Addition of NaHCO3 or NaCl also decreased both free sulfhydryl content and random coil structure of gluten isolated from the doughs. Overall, NaCl and/or NaHCO3 induced the changes of molecular conformation of gluten, which impacted the physicochemical qualities of soft wheat flour dough. Our study provides a better understanding of salt and baking soda functionality in the formation of soft flour dough, which will support the searching of feasible sodium reduction strategies in soft flour bakery products.

Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips.

PubMed

Janve, Bhaskar; Yang, Wade; Sims, Charles

2015-06-01

Power ultrasound reduces the traditional corn steeping time from 18 to 1.5 h during tortilla chips dough (masa) processing. This study sought to examine consumer (n = 99) acceptability and quality of tortilla chips made from the masa by traditional compared with ultrasonic methods. Overall appearance, flavor, and texture acceptability scores were evaluated using a 9-point hedonic scale. The baked chips (process intermediate) before and after frying (finished product) were analyzed using a texture analyzer and machine vision. The texture values were determined using the 3-point bend test using breaking force gradient (BFG), peak breaking force (PBF), and breaking distance (BD). The fracturing properties determined by the crisp fracture support rig using fracture force gradient (FFG), peak fracture force (PFF), and fracture distance (FD). The machine vision evaluated the total surface area, lightness (L), color difference (ΔE), Hue (°h), and Chroma (C*). The results were evaluated by analysis of variance and means were separated using Tukey's test. Machine vision values of L, °h, were higher (P < 0.05) and ΔE was lower (P < 0.05) for fried and L, °h were significantly (P < 0.05) higher for baked chips produced from ultra-sonication as compare to traditional. Baked chips texture for ultra-sonication was significantly higher (P < 0.05) on BFG, BPD, PFF, and FD. Fried tortilla chips texture were higher significantly (P < 0.05) in BFG and PFF for ultra-sonication than traditional processing. However, the instrumental differences were not detected in sensory analysis, concluding possibility of power ultrasound as potential tortilla chips processing aid. © 2015 Institute of Food Technologists®

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.

Dynamics of gas cell coalescence during baking expansion of leavened dough.

PubMed

Miś, Antoni; Nawrocka, Agnieszka; Lamorski, Krzysztof; Dziki, Dariusz

2018-01-01

The investigation of the dynamics of gas cell coalescence, i.e. a phenomenon that deteriorates the homogeneity of the cellular structure of bread crumb, was carried out performing simultaneously measurements of the dough volume, pressure, and viscosity. It was demonstrated that, during the baking expansion of chemically leavened wheat flour dough, the maximum growth rate of the gas cell radius determined from the ratio of pressure exerted by the expanded dough to its viscosity was on average four-fold lower than that calculated from volume changes in the gas phase of the dough. Such a high discrepancy was interpreted as a result of the course of coalescence, and a formula for determination of its rate was developed. The coalescence rate in the initial baking expansion phase had negative values, indicating nucleation of newly formed gas cells, which increased the number of gas cells even by 8%. In the next baking expansion phase, the coalescence rate started to exhibit positive values, reflecting dominance of the coalescence phenomenon over nucleation. The maximum coalescence rates indicate that, during the period of the most intensive dough expansion, the number of gas cells decreased by 2-3% within one second. At the end of the formation of bread crumb, the number of the gas cells declined by 55-67% in comparison with the initial value. The correctness of the results was positively verified using X-ray micro-computed tomography. The developed method can be a useful tool for more profound exploration of the coalescence phenomenon at various stages of evolution of the cellular structure and its determinants, which may contribute to future development of more effective methods for improving the texture and sensory quality of bread crumb. Copyright © 2017 Elsevier Ltd. All rights reserved.

Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.

PubMed

Schilling, M W; Radhakrishnan, V; Vizzier-Thaxton, Y; Christensen, K; Williams, J B; Joseph, P

2015-06-01

Stunning method (low atmospheric pressure stunning, LAPS and electrical stunning, ES), deboning time (0.75 h and 4 h), and cooking method (baking, frying, and sous vide) were evaluated for their impact on the descriptive sensory characteristics and consumer acceptability of breast meat (n=576, 144 birds per stunning × deboning time combination). Sensory evaluation was conducted by trained descriptive (n=8) and consumer (n=185) panels. On average, no differences (P>0.05) existed in the sensory acceptability of fried and sous vide cooked broiler breast treatment combinations. However, for oven-baking, the LAPS treatment that was deboned at 4 h was more acceptable (P<0.05) than other treatments and the ES and LAPS 4 h samples had greater (P<0.05) acceptability for texture than their ES and LAPS 0.75 h counterparts. Since consumers were highly variable in their liking of chicken breast treatments, consumers were grouped into clusters for each cooking method based on liking and preference. Cluster analysis data revealed that the largest groups of consumers liked (score≥6.0) all chicken breast treatments, but a larger proportion of consumers liked the 4 h LAPS and ES treatments when compared to the 0.75 h LAPS and ES treatments for all cooking methods. In addition, the consumers who indicated that baked chicken breast was highly acceptable preferred (P<0.05) 4 h LAPS over the 4 h ES samples. Based on sensory results, chicken breast meat from all stunning and deboning method combinations was highly acceptable to the majority of consumers, but the LAPS 4 h treatment had enhanced sensory characteristics when baked. © 2015 Poultry Science Association Inc.

Quality and Safety Aspects of Cereals (Wheat) and Their Products.

PubMed

Varzakas, Theo

2016-11-17

Cereals and, most specifically, wheat are described in this chapter highlighting on their safety and quality aspects. Moreover, wheat quality aspects are adequately addressed since they are used to characterize dough properties and baking quality. Determination of dough properties is also mentioned and pasta quality is also described in this chapter. Chemometrics-multivariate analysis is one of the analyses carried out. Regarding production weighing/mixing of flours, kneading, extruded wheat flours, and sodium chloride are important processing steps/raw materials used in the manufacturing of pastry products. Staling of cereal-based products is also taken into account. Finally, safety aspects of cereal-based products are well documented with special emphasis on mycotoxins, acrylamide, and near infrared methodology.

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.

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®

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.

Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread.

PubMed

Kriaa, Mouna; Ouhibi, Rabeb; Graba, Héla; Besbes, Souhail; Jardak, Mohamed; Kammoun, Radhouane

2016-02-01

The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α- amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development. Graphical abstractᅟ.

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

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

PubMed Central

Sivam, Anusooya S; Sun-Waterhouse, Dongxiao; Quek, SiewYoung; Perera, Conrad O

2010-01-01

During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking. PMID:21535512

Analysis of the medium field Q-slope in superconducting cavities made of bulk niobium

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

Gianluigi Ciovati; J. Halbritter

The quality factor of superconducting radio-frequency cavities made of high purity, bulk niobium increases with rf field in the medium field range (peak surface magnetic field between 20 and about 100 mT). The causes for this effect are not clear yet. The dependence of the surface resistance on the peak surface magnetic field is typically linear and quadratic. This contribution will present an analysis of the medium field Q-slope data measured on cavities treated with buffered chemical polishing (BCP) at Jefferson Lab, as function of different treatments such as post-purification and low-temperature baking. The data have been compared with amore » model involving a combination of heating and of hysteresis losses due to ''strong-links'' formed or weakened at niobium surfaces during oxidation, which correlate to {delta}{Delta}/kT{sub c} changes by baking.« less

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit.

PubMed

Mamat, Hasmadi; Hill, Sandra E

2014-09-01

Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.

Rising dough and baking bread at the Australian synchrotron

NASA Astrophysics Data System (ADS)

Mayo, S. C.; McCann, T.; Day, L.; Favaro, J.; Tuhumury, H.; Thompson, D.; Maksimenko, A.

2016-01-01

Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron's MASSIVE cluster.

Perception of front-of-pack labels according to social characteristics, nutritional knowledge and food purchasing habits.

PubMed

Méjean, Caroline; Macouillard, Pauline; Péneau, Sandrine; Hercberg, Serge; Castetbon, Katia

2013-03-01

To identify patterns of perception of front-of-pack (FOP) nutrition labels and to determine social factors, nutritional knowledge and attention to packaging features related to such patterns. Cross-sectional. Perception was measured using indicators of understanding and acceptability of three simple FOP labels (the 'Green Tick', the logo of the French Nutrition and Health Programme (PNNS logo) and 'simple traffic lights' (STL)) and two detailed formats ('multiple traffic lights' (MTL) and the 'colour range' logo (CR)). Associations of perception patterns with individual characteristics were examined using χ2 tests. Data from the French NutriNet-Santé cohort study. A total of 38,763 adults. Four perception patterns emerged. Poorly educated individuals were most often found in groups favouring simple formats. The 'favourable to CR' group had a high rate of men and older persons. Poor nutritional knowledge was more frequent in the 'favourable to STL' group, while individuals with substantial knowledge were proportionally more numerous in the 'favourable to MTL' group. The 'favourable to STL' group more frequently self-reported noting price and marketing characteristics during purchasing, while the 'favourable to MTL' and 'favourable to CR' groups declared more interest in nutritional information. The 'favourable to Green Tick and PNNS logo' group self-reported paying closer attention to claims and quality guarantee labels. The 'favourable to MTL' cluster was most frequently represented in our survey. However, simple FOP formats may be most appropriate for increasing awareness of healthy eating among targeted groups with poor nutritional knowledge and little interest in the nutritional quality of packaged foods.

Influence of low-molecular-weight glutenin subunit haplotypes on dough rheology and baking quality in elite common wheat varieties

USDA-ARS?s Scientific Manuscript database

The low molecular weight glutenin subunits (LMW-GSs) are a class of wheat seed storage proteins directly involved in the formation of gluten. Depending on the first amino acid residue of the mature proteins, the LMW-GSs are divided into methionine, serine or isoleucine type. These proteins are encod...

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of processing factors on functional properties of angel food cakes

USDA-ARS?s Scientific Manuscript database

Due to recent incidences of Salmonella contamination, the market for pasteurized shell eggs is rapidly growing. One objection to using pasteurized shell eggs is the belief that they will produce unacceptable baked product (e.g., angel food cakes). In the present study, shell eggs were pasteurized us...

Effect of low temperature baking in nitrogen on the performance of a niobium superconducting radio frequency cavity

DOE PAGES

Dhakal, Pashupati; Chetri, Santosh; Balachandran, Shreyas; ...

2018-03-08

Here, we report the rf performance of a single-cell superconducting radiofrequency cavity after low temperature baking in a nitrogen environment. A significant increase in quality factor has been observed when the cavity was heat treated in the temperature range of 120-160 °C with a nitrogen partial pressure of ~25 mTorr. This increase in quality factor as well as the Q-rise phenomenon (anti-Q-slope) is similar to those previously obtained with high temperature nitrogen doping as well as titanium doping. In this study, a cavity N 2-treated at 120 °C and at 140 °C, showed no degradation in accelerating gradient, however themore » accelerating gradient was reduced by ~25% with a 160 °C N 2 treatment, compared to the baseline tests after electropolishing. Sample coupons treated in the same conditions as the cavity were analyzed by scanning electron microscope, x-ray photoelectron spectroscopy and secondary ion mass spectroscopy revealed a complex surface composition of Nb 2O 5, NbO and NbN (1-x)O x within the rf penetration depth. Furthermore, magnetization measurements showed no significant change on bulk superconducting properties.« less

Effect of low temperature baking in nitrogen on the performance of a niobium superconducting radio frequency cavity

NASA Astrophysics Data System (ADS)

Dhakal, Pashupati; Chetri, Santosh; Balachandran, Shreyas; Lee, Peter J.; Ciovati, Gianluigi

2018-03-01

We report the rf performance of a single cell superconducting radiofrequency cavity after low temperature baking in a nitrogen environment. A significant increase in quality factor has been observed when the cavity was heat treated in the temperature range of 120 - 160 °C with a nitrogen partial pressure of ˜25 m Torr . This increase in quality factor as well as the Q -rise phenomenon (anti-Q -slope) is similar to those previously obtained with high temperature nitrogen doping as well as titanium doping. In this study, a cavity N2 -treated at 120 °C and at 140 °C showed no degradation in accelerating gradient, however the accelerating gradient was reduced by ˜25 % with a 160 °C N2 treatment, compared to the baseline tests after electropolishing. Sample coupons treated in the same conditions as the cavity were analyzed by scanning electron microscope, x-ray photoelectron spectroscopy and secondary ion mass spectroscopy revealed a complex surface composition of Nb2O5 , NbO and NbN(1 -x )Ox within the rf penetration depth. Furthermore, magnetization measurements showed no significant change on bulk superconducting properties.

Effect of low temperature baking in nitrogen on the performance of a niobium superconducting radio frequency cavity

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

Dhakal, Pashupati; Chetri, Santosh; Balachandran, Shreyas

Here, we report the rf performance of a single-cell superconducting radiofrequency cavity after low temperature baking in a nitrogen environment. A significant increase in quality factor has been observed when the cavity was heat treated in the temperature range of 120-160 °C with a nitrogen partial pressure of ~25 mTorr. This increase in quality factor as well as the Q-rise phenomenon (anti-Q-slope) is similar to those previously obtained with high temperature nitrogen doping as well as titanium doping. In this study, a cavity N 2-treated at 120 °C and at 140 °C, showed no degradation in accelerating gradient, however themore » accelerating gradient was reduced by ~25% with a 160 °C N 2 treatment, compared to the baseline tests after electropolishing. Sample coupons treated in the same conditions as the cavity were analyzed by scanning electron microscope, x-ray photoelectron spectroscopy and secondary ion mass spectroscopy revealed a complex surface composition of Nb 2O 5, NbO and NbN (1-x)O x within the rf penetration depth. Furthermore, magnetization measurements showed no significant change on bulk superconducting properties.« less

Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality.

PubMed

Ezhilarasi, Perumal Natarajan; Indrani, Dasappa; Jena, Bhabani Sankar; Anandharamakrishnan, Chinnaswamy

2014-04-01

(-)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI + MD) by spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention. Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated breads had enhanced qualitative characteristics and higher HCA content than water extract incorporated bread due to efficient encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable sensory attributes with considerable volume and higher HCA content. The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray drying proved to be an excellent encapsulation technique for incorporation into the food system. © 2013 Society of Chemical Industry.

Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.

PubMed

Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

2016-10-02

Pastry products are produced from heterogeneous multilayered dough systems. The main ingredients are flour, water, fat and sugar for puff pastry, and the same plus yeast for fermented pastry. Key aspects in pastry production are (i) building laminated dough containing alternating layers of dough and bakery fat and (ii) maintaining this multilayered structure during processing to allow for steam entrapment for proper dough lift during baking. Although most authors agree on the importance of gluten and fat for maintaining the integrity of the different layers, detailed studies on their specific function are lacking. The exact mechanism of steam entrapment during dough lift and the relative contribution of water set free from the fat phase during baking also remain unclear. This review brings together current knowledge on pastry products and the factors determining (intermediate) product quality. Its focus is on flour constituents, fat, water, and (where applicable) yeast during the different production stages of pastry products. Future research needs are addressed as the knowledge on biochemical and physical changes occurring in flour constituents and other ingredients during pastry production and their effect on product quality is currently inadequate.

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)

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.

Perspective of surface active agents in baking industry: an overview.

PubMed

Ahmad, Asif; Arshad, Nazish; Ahmed, Zaheer; Bhatti, Muhammad Shahbaz; Zahoor, Tahir; Anjum, Nomana; Ahmad, Hajra; Afreen, Asma

2014-01-01

Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.

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...

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.

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.

High copy and stable expression of the xylanase XynHB in Saccharomyces cerevisiae by rDNA-mediated integration.

PubMed

Fang, Cheng; Wang, Qinhong; Selvaraj, Jonathan Nimal; Zhou, Yuling; Ma, Lixin; Zhang, Guimin; Ma, Yanhe

2017-08-18

Xylanase is a widely-used additive in baking industry for enhancing dough and bread quality. Several xylanases used in baking industry were expressed in different systems, but their expression in antibiotic free vector system is highly essential and safe. In the present study, an alternative rDNA-mediated technology was developed to increase the copy number of target gene by integrating it into Saccharomyces cerevisiae genome. A xylanase-encoding gene xynHB from Bacillus sp. was cloned into pHBM367H and integrated into S. cerevisiae genome through rDNA-mediated recombination. Exogenous XynHB expressed by recombinant S. cerevisiae strain A13 exhibited higher degradation activity towards xylan than other transformants. The real-time PCR analysis on A13 genome revealed the presence of 13.64 copies of xynHB gene. Though no antibiotics have been used, the genetic stability and the xylanase activity of xynHB remained stable up to 1,011 generations of cultivation. S. cerevisiae strain A13 expressing xylanase reduced the required kneading time and increased the height and diameter of the dough size, which would be safe and effective in baking industry as no antibiotics-resistance risk. The new effective rDNA-mediated technology without using antibiotics here provides a way to clone other food related industrial enzymes for applications.

Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds.

PubMed

Yu, Jiahao; Zhang, Shuqin; Zhang, Lianfu

2018-01-01

During vegetable cooking, one of the most notable and common chemical reactions is the Maillard reaction, which occurs as a result of thermal treatment and dehydration. Amadori compound determination provides a very sensitive indicator for early detection of quality changes caused by the Maillard reaction, as well as to retrospectively assess the heat treatment or storage conditions to which the product has been subjected. In this paper, a hydrophilic interaction liquid chromatographic-electrospray ionization-tandem mass spectrometric method was developed for the analysis of eight Amadori compounds, and the initial steps of the Maillard reaction during cooking (steaming, frying and baking) bell pepper, red pepper, yellow onion, purple onion, tomato and carrot were also assessed by quantitative determination of these Amadori compounds. These culinary treatments reduced moisture and increased the total content of Amadori compounds, which was not dependent on the type of vegetable or cooking method. Moreover, the effect of steaming on Amadori compound content and water loss was less than that by baking and frying vegetables. Further studies showed that the combination of high temperature and short time may lead to lower formation of Amadori compounds when baking vegetables. Culinary methods differently affected the extent of initial Maillard reaction when vegetables were made into home-cooked products. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

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.

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®

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.

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

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets.

PubMed

Gonçalves Albuquerque, Tânia; Oliveira, M Beatriz P P; Sanches-Silva, Ana; Cristina Bento, Ana; Costa, Helena S

2016-06-15

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

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.

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.

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...

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.

Meteorological determinants of air quality

NASA Astrophysics Data System (ADS)

Turoldo, F.; Del Frate, S.; Gallai, I.; Giaiotti, D. B.; Montanari, F.; Stel, F.; Goi, D.

2010-09-01

Air quality is the result of complex phenomena, among which the major role is played by human emissions of pollutants. Atmospheric processes act as determinants, e.g., modulating, dumping or amplifying the effects of emissions as an orchestra's director does with musical instruments. In this work, a series of small-scale and meso-scale meteorological determinants of air-quality are presented as they are observed in an area characterized by complex orography (Friuli Venezia Giulia, in the north-eastern side of Italy). In particular, attention is devoted to: i) meso-scale flows favouring the persistence of high concentrations of particulate matter; ii) meso-scale periodic flows (breezes) favouring high values of particulate matter; iii) local-scale thermodynamic behaviour favouring high atmospheric values of nitrogen oxides. The effects of these different classes of determinants are shown through comparisons between anthropic emissions (mainly traffic) and ground-based measurements. The relevance of complex orography (relatively steep relieves near to the sea) is shown for the meso-scale flows and, in particular, for local-scale periodic flows, which favour the increase of high pollutants concentrations mainly in summer, when the breezes regime is particularly relevant. Part of these results have been achieved through the ETS - Alpine Space EU project iMONITRAF!

[Perceived quality in hospitals of the Andalusia Healthcare System. The case of neurosurgery departments].

PubMed

Cordero Tous, N; Horcajadas Almansa, Á; Bermúdez González, G J; Tous Zamora, D

2014-01-01

To analyse the characteristics of the perceived quality in hospitals of the Andalusia healthcare system and compare this with that in Andalusian Neurosurgery departments. Randomised surveys, adjusted for working age, were performed in Andalusia using a telephone questionnaire based on the SERVQUAL model with the appropriate modification, with the subsequent selection of a subgroup associated with neurosurgery. Perceived quality was classified as; technical, functional and infrastructure quality. The overall satisfaction was 76.3%. Frequency analysis found that variables related to the technical quality (good doctors, successful operations, trained staff, etc.) obtained more favourable outcomes. Those related to time (wait, consulting, organizing schedules) obtained worse outcomes. The care of families variables obtained poor results. There was no difference between the overall Andalusian healthcare system and neurosurgery departments. In the mean analysis, women and older people gave more favourable responses, especially for variables related to infrastructure quality. In the "cluster" analysis, there were more favourable responses by elderly people, with no differences in gender (P<.009). There is no difference in perceived quality between the Andalusian healthcare system overall and neurosurgery departments. The perceived quality of the Andalusian healthcare system is higher in the elderly people. The analysis of perceived quality is useful for promoting projects to improve clinical management. Copyright © 2014 SECA. Published by Elsevier Espana. All rights reserved.

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.

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.

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.

Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough.

PubMed

Ortolan, Fernanda; Brites, Lara Tatiane G; Montenegro, Flávio M; Schmiele, Marcio; Steel, Caroline J; Clerici, Maria Teresa P S; Almeida, Eveline L; Chang, Yoon K

2015-10-01

This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12g/100g), and PGS (11.7g/100g) in relation to CWF (7.1g/100g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread. Copyright © 2015 Elsevier Ltd. All rights reserved.

Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application.

PubMed

Chen, Xiao Yan; Levy, Clemens; Gänzle, Michael G

2016-12-19

Exopolysaccharides from lactic acid bacteria may improve texture and shelf life of bread. The effect of exopolysaccharides on bread quality, however, depends on properties of the EPS and the EPS producing strain. This study investigated structure-function relationships of EPS in baking application. The dextransucrase DsrM and the reuteransucrase GtfA were cloned from Weissella cibaria 10M and Lactobacillus reuteri TMW1.656, respectively, and heterologously expressed in Escherichia coli. Site-directed mutagenesis of GtfA was generates reuterans with different glycosidic bonds. NMR spectrum indicated reuteranPI, reuteranNS and reuteranPINS produced by GtfA-V1024P:V1027I, GtfA-S1135N:A1137S and GtfA-V1024P:V1027I:S1135N:A1137S, respectively, had a higher proportion of α-(1→4) linkages when compared to reuteran. ReuteranNS has the lowest molecular weight as measured by asymmetric flow-field-flow fractionation. The reuteransucrase negative mutant L. reuteri TMW1.656ΔgtfA was generated as EPS-negative derivative of L. reuteri TMW1.656. Cell counts, pH, and organic acid levels of sourdough fermented with L. reuteri TMW1.656 and TMW1.656ΔgtfA were comparable. Reuteran produced by L. reuteri TMW1.656 during growth in sourdough and reuteran produced ex situ by GtfA-ΔN had comparable effects on bread volume and crumb hardness. Enzymatically produced dextran improved volume and texture of wheat bread, and of bread containing 20% rye flour. ReuteranNS but not reuteranPI or reuteran was as efficient as dextran in enhancing wheat bread volume and texture. Overall, reuteran linkage type and molecular weight are determinants of EPS effects on bread quality. This study established a valuable method to elucidate structure-function relationships of glucans in baking applications. Copyright © 2016 Elsevier B.V. All rights reserved.

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.

Effect of residual gas on structural, electrical and mechanical properties of niobium films deposited by magnetron sputtering deposition

NASA Astrophysics Data System (ADS)

Wang, Lanruo; Zhong, Yuan; Li, Jinjin; Cao, Wenhui; Zhong, Qing; Wang, Xueshen; Li, Xu

2018-04-01

Magnetron sputtering is an important method in the superconducting thin films deposition. The residual gas inside the vacuum chamber will directly affect the quality of the superconducting films. In this paper, niobium films are deposited by magnetron sputtering under different chamber residual gas conditions. The influence of baking and sputtering process on residual gas are studied as well. Surface morphology, electrical and mechanical properties of the films are analysed. The residual gas analysis result before the sputtering process could be regarded as a reference condition to achieve high quality superconducting thin films.

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization.

PubMed

Kim, Joo Young; Lim, Jeongtaek; Lee, JaeHwan; Hwang, Hong-Sik; Lee, Suyong

2017-02-01

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 maintaining the ability to hold air cells into the cake batters. The volume of cakes had an overall tendency to decrease with increasing shortening replacement with oleogels, leading to increased cake firmness. The tomographic analysis demonstrated that the total porosity and fragmentation index were reduced in the oleogel cakes, showing a more connected solid structure. The levels of saturated fatty acids in the cakes containing oleogels were significantly reduced to 13.3%, compared to the control with shortening (74.2%). As a result, the use of oleogels for shortening up to 25% produced cakes with lower levels of saturated fatty acids without quality loss. © 2016 Institute of Food Technologists®.

Improvements in the bread-making quality of gluten-free rice batter by glutathione.

PubMed

Yano, Hiroyuki

2010-07-14

The wide prevalence of celiac disease and wheat allergy has led to a growing demand for gluten-free foods. Rice proteins do not possess the viscoelastic properties typically found in gluten, thus making rice flour unsuitable for the production of yeast-leavened products. In the present study, we found that the addition of glutathione to rice batter improves its gas-retaining properties. Glutathione was found to prevent the formation of the disulfide-linked macromolecular protein barrier, which is reported to confer resistance to the deformation of rice batter in the baking process. Also, glutathione appeared to gelatinize rice starch at lower temperatures. Microstructure analyses of glutathione-added rice bread revealed it to have a perforated structure like wheat bread but with a smoother-looking surface. These data collectively suggest that glutathione facilitates the deformation of rice batter, thus increasing its elasticity in the early stages of bread baking and the volume of the resulting bread.

RF Conditioning and Testing of Fundamental Power Couplers for SNS Superconducting Cavity Production

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

M. Stirbet; G.K. Davis; M. A. Drury

The Spallation Neutron Source (SNS) makes use of 33 medium beta (0.61) and 48 high beta (0.81) superconducting cavities. Each cavity is equipped with a fundamental power coupler, which should withstand the full klystron power of 550 kW in full reflection for the duration of an RF pulse of 1.3 msec at 60 Hz repetition rate. Before assembly to a superconducting cavity, the vacuum components of the coupler are submitted to acceptance procedures consisting of preliminary quality assessments, cleaning and clean room assembly, vacuum leak checks and baking under vacuum, followed by conditioning and RF high power testing. Similar acceptancemore » procedures (except clean room assembly and baking) were applied for the airside components of the coupler. All 81 fundamental power couplers for SNS superconducting cavity production have been RF power tested at JLAB Newport News and, beginning in April 2004 at SNS Oak Ridge. This paper gives details of coupler processing and RF high power-assessed performances.« less

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...

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...

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.

Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks.

PubMed

Crassina, K; Sudha, M L

2015-09-01

Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using micro-visco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality and breaking strength were assessed. Nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary fiber, minerals, polyphenols and antioxidant activity were determined using standard methods. With the increasing levels of MGP from 0 to 15 %, the farinograph water absorption increased from 60 to 66.7 %. A marginal increase in the gelatinization temperature from 65.4 to 66.2 °C was observed. Retrogradation of gelatinized starch granules decreased with the addition of MGP. The results indicated that the soup stick with 10 % MG had acceptable sensory attributes. The soup stick showed further improvement in terms of texture and breaking strength with the addition of gluten powder, potassium bromate and glycerol monostearate. The total dietary fiber and antioxidant activity of the soup sticks having 10 % MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 % respectively as compared to the control soup sticks. MGP in soup sticks improved the nutritional profile.

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.

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...

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.

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.

Effects of Subsidies and Prohibitions on Nutrition in a Food Benefit Program

PubMed Central

Harnack, Lisa; Oakes, J. Michael; Elbel, Brian; Beatty, Timothy; Rydell, Sarah; French, Simone

2018-01-01

IMPORTANCE Strategies to improve the nutritional status of those participating in the Supplemental Nutrition Assistance Program (SNAP) are of interest to policymakers. OBJECTIVE To evaluate whether the proposed policy of incentivizing the purchase of fruits and vegetables and prohibiting the purchase of less nutritious foods in a food benefit program improves the nutritional quality of participants’ diets. DESIGN, SETTING, AND PARTICIPANTS Lower income participants (n = 279) not currently enrolled in SNAP were randomized to 1 of 4 experimental financial food benefit conditions: (1) incentive (30% financial incentive for fruits and vegetables purchased using food benefits); (2) restriction (not allowed to buy sugar sweetened beverages, sweet baked goods, or candies with food benefits); (3) incentive plus restriction (30% financial incentive on fruits and vegetables and restriction of purchase of sugar sweetened beverages, sweet baked goods, or candy with food benefits); or (4) control (no incentive or restrictions on foods purchased with food benefits). Participants in all conditions were given a study-specific debit card where funds were added every 4 weeks for a 12-week period. Outcome measures were collected at baseline and in the final 4 weeks of the experimental period. MAIN OUTCOMES AND MEASURES Primary outcomes (from 24-hour dietary recalls) included intake of energy, discretionary calories, and overall diet quality. RESULTS A number of favorable changes were observed in the incentive plus restriction condition that were significantly different from changes in the control condition. These included (1) reduced intake of energy (−96 kcal/d, standard error [SE], 59.9); (2) reduced intake of discretionary calories (−64 kcal/d, SE 26.3); (3) reduced intake of sugar sweetened beverages, sweet baked goods, and candies (−0.6 servings/d, SE 0.2); (4) increased intake of solid fruit (0.2 servings/d, SE 0.1); and (5) improved Healthy Eating Index score (4.1 points, SE 1.4). Fewer improvements were observed in the incentive only and restriction only arms. CONCLUSIONS AND RELEVANCE A food benefit program that pairs incentives for purchasing more fruits and vegetables with restrictions on the purchase of less nutritious foods may reduce energy intake and improve the nutritional quality of the diet of participants compared with a program that does not include incentives or restrictions. CLINICAL TRIAL REGISTRATION clinicaltrials.gov Identifier: NCT02643576 PMID:27653735

Effects of Subsidies and Prohibitions on Nutrition in a Food Benefit Program: A Randomized Clinical Trial.

PubMed

Harnack, Lisa; Oakes, J Michael; Elbel, Brian; Beatty, Timothy; Rydell, Sarah; French, Simone

2016-11-01

Strategies to improve the nutritional status of those participating in the Supplemental Nutrition Assistance Program (SNAP) are of interest to policymakers. To evaluate whether the proposed policy of incentivizing the purchase of fruits and vegetables and prohibiting the purchase of less nutritious foods in a food benefit program improves the nutritional quality of participants' diets. Lower income participants (n = 279) not currently enrolled in SNAP were randomized to 1 of 4 experimental financial food benefit conditions: (1) incentive (30% financial incentive for fruits and vegetables purchased using food benefits); (2) restriction (not allowed to buy sugar sweetened beverages, sweet baked goods, or candies with food benefits); (3) incentive plus restriction (30% financial incentive on fruits and vegetables and restriction of purchase of sugar sweetened beverages, sweet baked goods, or candy with food benefits); or (4) control (no incentive or restrictions on foods purchased with food benefits). Participants in all conditions were given a study-specific debit card where funds were added every 4 weeks for a 12-week period. Outcome measures were collected at baseline and in the final 4 weeks of the experimental period. Primary outcomes (from 24-hour dietary recalls) included intake of energy, discretionary calories, and overall diet quality. A number of favorable changes were observed in the incentive plus restriction condition that were significantly different from changes in the control condition. These included (1) reduced intake of energy (-96 kcal/d, standard error [SE], 59.9); (2) reduced intake of discretionary calories (-64 kcal/d, SE 26.3); (3) reduced intake of sugar sweetened beverages, sweet baked goods, and candies (-0.6 servings/d, SE 0.2); (4) increased intake of solid fruit (0.2 servings/d, SE 0.1); and (5) improved Healthy Eating Index score (4.1 points, SE 1.4). Fewer improvements were observed in the incentive only and restriction only arms. A food benefit program that pairs incentives for purchasing more fruits and vegetables with restrictions on the purchase of less nutritious foods may reduce energy intake and improve the nutritional quality of the diet of participants compared with a program that does not include incentives or restrictions. clinicaltrials.gov Identifier: NCT02643576.

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.

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.

Wheat grain quality under enhanced tropospheric CO{sub 2} and O{sub 3} concentrations

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

Rudorff, B.F.T.; Mulchi, C.L.; Fenny, P.

It is expected that the progressive increase of tropospheric trace gases such as CO{sub 2} and O{sub 3} will have a significant impact on agricultural production. The single and combined effects of CO{sub 2} enrichment and tropospheric O{sub 3} on grain quality characteristics in soft red winter wheat (Triticum aestivum L.) were examined in field studies using 3 m in diam. open-top chambers. Wheat cultivars {open_quotes}Massey{close_quotes} (1991) and {open_quotes}Saluda{close_quotes} (1992) were exposed to two CO{sub 2} concentrations (350 vs. 500 {mu}mol CO{sub 2} mol{sup {minus}1}; 12 h d{sup {minus}1}) in combination with two O{sub 3} regimes (charcoal-filtered air vs. ambientmore » air + 40 {plus_minus} 20 nmol O{sub 3} mol{sup {minus}1}, 7 h d{sup {minus}1}; Monday to Friday) from late March until maturity in June. Grain quality characteristics investigated included: test weight, milling and baking quality, flour yield, protein content, softness equivalent, alkaline water retention capacity, and cookie diameter. In general, exposure of plants to either elevated CO{sub 2} or weekly chronic O{sub 3} episodes caused only small changes in grain quality. Milling and baking quality score were not significantly changed in response to treatments in both years. Flour yield was increased by elevated CO{sub 2} but this increase was counteracted when elevated CO{sub 2} was combined with chronic O{sub 3} exposure. Flour protein contents were increased by enhanced O{sub 3} under elevated CO{sub 2}. Although the single effect of either CO{sub 2} enrichment or chronic O{sub 3} exposure had some impact o grain quality characteristics, it was noted that the combined effect of these gases was minor. It is likely that the concomitant increase of CO{sub 2} and O{sub 3} in the troposphere will have no significant impact on wheat grain quality. 25 refs., 1 fig., 2 tabs.« less

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.

Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.

PubMed

Sharma, Savita; Gupta, Jatinder Pal; Nagi, H P S; Kumar, Rakesh

2012-10-01

The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.

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

Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry: An ENERGY STAR ® Guide for Plant and Energy Managers

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

Masanet, Eric; Therkelsen, Peter; Worrell, Ernst

The U.S. baking industry—defined in this Energy Guide as facilities engaged in the manufacture of commercial bakery products such as breads, rolls, frozen cakes, pies, pastries, and cookies and crackers—consumes over $800 million worth of purchased fuels and electricity per year. Energy efficiency improvement is an important way to reduce these costs and to increase predictable earnings, especially in times of high energy price volatility. There are a variety of opportunities available at individual plants to reduce energy consumption in a cost-effective manner. This Energy Guide discusses energy efficiency practices and energy-efficient technologies that can be implemented at the component,more » process, facility, and organizational levels. Many measure descriptions include expected savings in energy and energy-related costs, based on case study data from real-world applications in food processing facilities and related industries worldwide. Typical measure payback periods and references to further information in the technical literature are also provided, when available. A summary of basic, proven measures for improving plant-level water efficiency is also provided. The information in this Energy Guide is intended to help energy and plant managers in the U.S. baking industry reduce energy and water consumption in a cost-effective manner while maintaining the quality of products manufactured. Further research on the economics of all measures—as well as on their applicability to different production practices—is needed to assess their cost effectiveness at individual plants.« less

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 ...

Storage changes in the quality of sound and sprouted flour.

PubMed

Sur, R; Nagi, H P; Sharma, S; Sekhon, K S

1993-07-01

Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8 degrees C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products. Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts.

Potentials of biodegraded cashew pomace for cake baking.

PubMed

Aderiye, B I; Igbedioh, S O; Caurie, S A

1992-04-01

The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.

A Wireless Portable High Temperature Data Monitor for Tunnel Ovens

PubMed Central

Bayón, Ricardo Mayo; González Suárez, Víctor M.; Martín, Felipe Mateos; Lopera Ronda, Juan M.; Álvarez Antón, Juan C.

2014-01-01

Tunnel ovens are widely used in the food industry to produce biscuits and pastries. In order to obtain a high quality product, it is very important to control the heat transferred to each piece of dough during baking. This paper proposes an innovative, non-distorting, low cost wireless temperature measurement system, called “eBiscuit”, which, due to its size, format and location in the metal rack conveyor belt in the oven, is able to measure the temperature a real biscuit experience while baking. The temperature conditions inside the oven are over 200 °C for several minutes, which could damage the “eBiscuit” electronics. This paper compares several thermal insulating materials that can be used in order to avoid exceeding the maximum operational conditions (80 °C) in the interior of the “eBiscuit. The data registered is then transmitted to a base station where information can be processed to obtain an oven model. The experimental results with real tunnel ovens confirm its good performance, which allows detecting production anomalies early on. PMID:25120161

Effects of cooking methods on starch and sugar composition of sweetpotato storage roots

PubMed Central

Wei, Shuying; Lu, Guoquan; Cao, Heping

2017-01-01

Sweetpotato has rich nutrition, good ecological adaptability and high yield. There is a lack of knowledge about the effects of cooking methods on starch and sugar components in elite Chinese cultivars. In this study, sweetpotato storage roots from four cultivars “Xinxiang”, “Jinyu”, “Zimei” and “Yuzishu 263” were treated by baking, boiling and steaming and subsequently analyzed for starch content, amylase activity and sugar contents including glucose, fructose, sucrose and maltose. Results indicated that cooking reduced starch content and final amylase activity and increased reducing sugar content especially maltose content, but did not have significant influence on non-reducing sugar content. These effects were different among the four cultivars and three cooking methods. Baking led to the least starch reduction. Storage roots of “Jinyu” contained the highest amount of sugar content and thus sweetest. Sugar composition analysis suggested that cultivars “Xinxiang” and “Jinyu” belong to high-maltose cultivars. This study may provide useful information for evaluating the cooking quality of sweetpotato cultivars. PMID:28827808

Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.

PubMed

Rahmati, Nazanin Fatemeh; Mazaheri Tehrani, Mostafa

2014-09-01

Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses.

Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

PubMed

Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

2014-08-01

A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread. © 2014 Institute of Food Technologists®

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.

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

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...