Baking evaluation

CARBON - CARBONANDARTIFICIALGRAPHITE - APPLICATIONS OF BAKED AND GRAPHITIZED CARBON] (Vol 4) -forNDE pONDESTHUCTIVE EVALUATION] (Vol 17)... 

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

A network structure model has been developed from which a parameter that correlates well with physical measures of paint cure can be calculated. This model together with a kinetic model of crosslinking as a function of time and temperature has been used to evaluate the cure response of enamels in automotive assembly bake ovens. It is found that cure quality (as measured by the number and severity of under and overbakes) is good for a conventional low solids enamel. These results are in agreement with physical test results. Use of paints with narrower cure windows is predicted to result in numerous, severe under and over bakes. Optimization studies using SIMPLEX revealed that narrow cure window paints can be acceptably cured only if the bake time is increased or if the minimum heating rate on the car body is increased. 

A tetracarboxylated derivative was prepared recently by reaction of a commercial reactive dye with two molar equivalents of aspartic acid. This novel derivative was evaluated by pad-dry-bake and pad-batch-bake methods under slightly acidic conditions in the presence of cyanamide as activator [49]. An interesting disperse dye containing a novel reactive anhydride system (7.54) was prepared from the parent dye carboxylate (7.53) by reaction with ethyl chloroformate in the presence of a tertiary base (Scheme 7.32). Such dyes will... 

Table I describes the resins that were evaluated. Films of the resins were applied to topographic substrates by spin coating from concentrated solutions of the resins in volatile spinning solvents using a Headway Research Model EC101 spin coater. After 2 minutes of spinning the coated substrates were transferred to a hot plate for baking. The temperature of the hotplate was measured with a surface thermometer.

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

In the development of a reactive non-chrome post-treatment, a variety of phenolic resins were synthesized and commercial phenolic resins evaluated. It was found that phenol-formaldehyde resins, creso1-forma1dehyd e condensates, ortho-novo 1 ak resins, and phenol-formaldehyde emulsions gave positive results when employed as post-treatments over zinc and iron phosphate conversion coatings. The above materials all possessed drawbacks. The materials in general have poor water solubility at low concentrations used in post-treatment applications and had to be dried and baked in place in order to obtain good performance. The best results were obtained with poly-4-vinylphenol and derivatives thereof as shown in the following structure (8,9,10)... 

Additional information required to evaluate a sensor includes specifications on the bake-out temperature (during measurement or with the cathode or SEMP switched off), materials used and surface areas of the metal, glass and ceramic components and the material and dimensions for the cathode data is also needed on the electron impact energy at the ion source (and on whether it is adjustable). These values are critical to uninterrupted operation and to any influence on the gas composition by the sensor itself. 

The baking properties of irradiated wheat have been evaluated and... 

The resolution of 2LR with SNR/AZ resist where SNR had Mw of 3.8 x 104 was evaluated as a well-resolved line and space width on the Si wafer. A 0.2 /an SNR layer was coated on a hard-baked AZ resist with 1.0 thickness and exposed with an electron beam, then developed. The obtained pattern of SNR is transferred to the AZ resist layer by 02 RIE. 

Special Food Tests. These may be both Model Tests and Utility Tests. Following the application of the tests above, a knowledgeable reasearcher will be able to assess with some certainty which of the food system Model Tests are worthwhile. It has frequently been noticed that regardless of mediocre results in the Model Tests, many researchers will still try to evaluate their products in the more specialized food system Model Tests, in which the tested product will inevitably fail. The tests include meat emulsion system tests, extruded product tests, baking system tests, dairy product tests, and coacervates. 

While these methods can provide useful information for determining the functional performance of Ingredients used in food, the criteria for quality must be established on the final product thus, dough must be baked into bread and meat analogues cooked and these foods subjected to organoleptic evaluation for texture. 

Staff Applications of Aspartame in Baking, Food Technology. 56 (January 1988). Staff Evaluation of Advanced Sweeteners, Food Technology, 60 (Januaiy 1988). 

Baked Goods Freshness Technology, Evaluation, and Inhibition of Staling, edited by Ronald E. Hebeda and Henry F. Zobel... 

Bramesco, N.P. and Setser, C.S. (1990). Application of sensory texture profiling to baked products some considerations for evaluation, definition of parameters and reference products. J. Texture Studies 21, 235-251. 

In order to evaluate the best temperature and time of baking process, Silva et al. (2008) used an expert panel to analyze seven descriptors, including dried fruit, nutty, baked, oak, mushroom, and brown sugar. The optimal temperature and time of baking process respecting the specificity of Madeira winemaking are considered 45 °C for 4 months. On the basis of aroma extract dilution analysis (AEDA), several Maillard byproducts, such as Sotolon, 2-furfural, 5-methyl-2-furfural, 5-ethoxy-methyl-2-furfural, methional, and phenylacetaldehyde, were identified in both Malvasia and Sercial wines under study which may explain the baked, brown sugar, and nutty odor descriptors. 

Three extractions were completed and pooled per sample of batter, microwave, or conventionally baked cake. The pooled extracts were concentrated to approximately 3 mL in a 600 ml Kuderna-Danish apparatus heated over a gentle steam bath. The extract was then transferred to a glass vial and further concentrated to 0.03 mL. One microliter of the concentrate was placed on a blotter, and the aroma quality evaluated. 

This mathematical model describing the inhomogeneous pyrolysis reactions by a set of apparent kinetic data (which are changing with the progress of the pyrolysis) should be understood as a first attempt to set up a mechanism to predict pyrolysis. The target of the application of this model would be to evaluate the influence of temperature programs on baking behavior. 

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