Identifying optimum anode baking level and mixing temperature are important when producing high quality anodes. The effect of varying mixing temperature and baking level were investigated in terms of the resulting apparent anode density, specific ele...
A two-year study (harvest years 2019 and 2020) was conducted to investigate the effect of a commercially available biofertilizer, in combination with variable nitrogen (N) rate, on bread baking quality and agronomic traits in hard winter wheat grown...
This study investigated the impact of baking conditions on mycotoxin content in Greek pita bread, a single-layered flatbread baked at high temperatures for short time intervals. Dough samples were artificially contaminated with a multi-mycotoxin mixt...
Some wheat cultivars show a linear relationship between grain protein concentration (GPC) and baking volume, but others display a saturation curve. Such a saturation curve could be general, but in some cultivars it might only appear at GPC > 17%....
The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate cont...
In this study, the effect of baking heat treatment on fatigue strength and fatigue life was evaluated by performing baking heat treatment after shot peening treatment on 4340M steel for landing gear. An ultrasonic fatigue test was performed to obtain...
This study evaluated the effects of the partial baking (par-baking) method on bread quality, staling properties, volatile compound profile, and estimated glycemic index (eGI) of some traditional Turkish bread types, and compared the results with thos...
This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractab...
Carotenoids are essential components in the human diet due to their positive functions in ocular and cognitive health. This study investigated composition of carotenoids in hairless canary seed (HCS) as a novel food and the effect of baking on carote...
Black corn is known for its health-promoting properties, which are due to its high content of bioactive phytonutrients. However, the high temperatures required during the processing of bakery products usually trigger thermal degradation, and therefor...
In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase mic...
The work investigates the effect of sulfuric acid baking on rare earth element (REE) extraction from two waste rock samples from a phosphate mine. The role of different mineralogical assemblages and the degree of alteration (i.e., weathering), and th...
Hexaconazole, a triazole insecticide, is widely used to control rust disease in Welsh onions. Residue levels of pesticides vary based on the cooking methods. Although studies on hexaconazole residue have involved vegetables such as cabbage, research...
In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of Tricholoma matsutake powder and colored...
The root cause of post-weld baking on the mechanical performance of Al-steel dissimilar resistance spot welds (RSWs) has been determined by machine learning (ML) and finite element modeling (FEM) in this study. A deep neural network (DNN) model was c...
This study examined how temperature, cheese mass and moisture content impact moisture loss rate in various cheeses during baking. Understanding these factors is essential for determining the browning properties of cheese during baking. Eight cheese t...
This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer’s spent grain (BBSG) and barley-buckwheat brewer’s spent grain (BBSG + B) on dough quality and bread properties, including...
Recently, hot stamping technology has been increasingly used in automotive structural parts with ultrahigh strength to meet the standards of both high fuel efficiency and crashworthiness. However, one issue of concern regarding these martensitic stee...
Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study it...
Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to inve...
Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot...
Wafer-baking ovens are machines that bake liquid batter by heating the interconnected cast plates in a gas oven. The plates in contact with the wafer batter are generally made of the cast material. Although there are many studies on the contents in t...
The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the...
Indoor air pollution has become a pressing issue in the United Arab Emirates (UAE) due to poor ventilation, inadequate airtightness, and using chemicals in building materials. Accordingly, the UAE is currently experiencing more cases of sick building...
This study is dedicated to the experimental characterisation and phenomenological modeling of the bake hardening effect of a thin steel sheet, to predict the static dent resistance and perform an experimental validation on a bulged part. In a first s...
Bake hardening (BH) is a vital part of special steel production. Studies in this field have focused on steels under homogeneous yielding, but until now, none have been conducted on the phenomena that occur for steels under heterogeneous yielding. In...
Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products,...
Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperat...
Cereal monoculture causes a series of unfavorable changes in field habitat, for example a decrease in technological quality and yield. This system can lead to a shortage of microelements in the diet of poor communities. Moreover, breeding of highly p...
To improve the recovery of rare earth elements (REEs) from a refractory ore, this study investigated two different chemical decomposition methods, namely sulfuric acid baking and caustic digestion, with their respective leaching processes. The studie...
The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry. Compared with some of the well-recognized functionalities, such as textural improvers and flavor carriers, its cryoprotective behavior in frozen dough has n...
Corn glutelin is the main protein component of corn processing by-products, with a wide range of sources and low cost. However, its hydrophobic molecular structure, poor solubility, foaming and emulsifying properties limit its application in the food...
The quenching rate of Al–Mg–Si alloys during solution treatment is an important parameter for the automotive industry. In this work, the effect of the different quenching rates on the microstructures, mechanical properties, and paint bake...
The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate their effects on the digestibility of starch and on the formation of acr...
Arabinoxylans (AXs) are non-starch polysaccharides with complex structures naturally occurring in grains (i.e., barley, corn, and others), providing many health benefits, especially as prebiotics. AXs can be classified as water-extractable (WEAX) and...
Gluten-free rice bread made from japonica rice finds challenge in achieving a good shape and structure, presenting a significant obstacle in the baking industry. This study aims to improve the quality of rice bread with japonica rice flour by hot ext...
Solution-processed zinc oxide (ZnO)-based planar heterojunction perovskite photovoltaic device is reported in this study. The photovoltaic device benefits from the ZnO film as a high-conductivity and high-transparent electron transport layer. The opt...
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture...
Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic com...
Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect...
Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed ba...
Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the...
The effects of baking on the mechanical properties and fracture characteristics of low-carbon boron (10B21) steel screws were investigated. Fracture torque tests and hydrogen content analysis were performed on baked screws to evaluate hydrogen embrit...
A study was conducted to validate the plain bagel baking process as an effective kill-step in controlling Shiga toxin-producing Escherichia coli (STEC) in the event of pre-baking contamination originating from flour. Unbleached bread flour was inocul...
Horisenbada, prepared by the soaking, steaming, and baking of millets, is a traditional Mongolian food and is characterized by its long shelf life, convenience, and nutrition. In this study, the effect of processing on the starch structure, textural,...
SU-8 photoresist is extensively used as a structural and passivation layer in microelectromechanical systems, microfluidic devices, and related microscale technologies. The long-term reliability of these devices critically depends on the mechanical i...
Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococ...
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 ra...
The key process steps for growing high-quality Si-based epitaxial films via reduced pressure chemical vapor deposition (RPCVD) are investigated herein. The quality of the epitaxial films is largely affected by the following steps in the epitaxy proce...
Euphorbia kansui is a Traditional Chinese Medicine widely used for the treatment of oedema, ascites and asthma. However, its serious hepatotoxicity hinders its safe clinical application. The process of stir-baking with vinegar is regularly used to re...
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