Baking control

A number of acidic phosphates which vary in their rate of reaction are available for use in a wide variety of bakery appHcations. These acids, which include monocalcium phosphate, sodium aluminum phosphate, and sodium acid pyrophosphate, release carbon dioxide at a controlled rate to give a certain fraction prior to baking the remaining fraction is released at a specific time during baking. Controlled releasing of carbon dioxide at the time it is needed can also be achieved by a mixture of different types of leavening acids. 

Automatic baking control by introduction of intelligent multigas sensors (artificial noses). 

Automatic baking control, e.g. by introduction of intelligent multi-gas sensors (artificial noses) in combination with non-contacting temperature distribution recognition... 

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). 

In baked products, salt controls fermentation (qv) by retarding yeast activity, preventing wild fermentation, important in making a uniform product. During pickle-making, salt brine is gradually increased in concentration, reducing the fermentation rate as the process proceeds to completion. Salt is also... 

The evolution of caibon dioxide essentially follows the stoichiometiy of acid—base reactions. Baking soda determines the amount of carbon dioxide evolved, whereas the type of acid controls the speed of hberation. The reaction equations for some acids with baking soda ate as follows ... 

By simple impregnation in a recommended insulating varnish, normally synthetic or epoxy, followed by baking (curing), in a temperature-controlled oven, at a specified temperature for a specific period. 

Beishon, R. J. (1969). An Analysis and Simulation of an Operator s Behavior in Controlling Continuous Baking Ovens. In A. de Brisson (Ed.), The Simulation of Human Behavior. Dunuod Paris. 

Clearly there are two major ways in which hydrogen embrittlement can be controlled in service either the hydrogen content of the steel can be reduced (by limiting the rate of entry or by baking to remove existing hydrogen), or the steel can be made more resistant to hydrogen. 

Most packaged foods require a barrier against gases, flavors, or odors to maintain product quality and provide acceptable shelf life. Baked foods usually need moisture protection, while fresh meats and vegetables require low or controlled exposure to oxygen... 

Bakers often use additives to change the dough in certain ways and give themselves more control over the baking process. 

The partial pressures of the stable neutral molecules in the discharge (silane, hydrogen, disilane, trisilane) can be measured by a quadrupole mass spectrometer (QMS). The QMS usually is mounted in a differentially pumped chamber, which is connected to the reactor via a small extraction port [286]. In the ASTER system a QMS is mounted on the reactor that is used for intrinsic material deposition. The QMS background pressure (after proper bake-out) is between 10 and 10 mbar. The controllable diameter in the extraction port is adjusted so that during discharge operation the background pressure never exceeds 10"" mbar. 

The plant inspection program of the American baking industry has shown that 80% of sanitation problems can be avoided by good housekeeping. Proper use of residual spray material, such as DDT and chlordan, will control casual invaders—roaches, ant, flies, silver-fish, dermestids, fungus beetles, and meal worms— without contamination of food products. 

Experience in the baking industry since World War II has shown that proper use of residual spray materials such as DDT and chlordan will most effectively control these casual invaders. When housekeeping in a bakery is maintained as near perfect as possible, the application of a residual layer of toxic insecticide on areas upon which casual invaders are most likely to travel in seeking harborage will effectively kill the invader individual before it has an opportunity to nest. Experience has borne out this theory in a general way, and specific data are now being collected which will describe it in more scientific terms. 

---