Processing baking

The complex method is one such pattern search method (see Fig. 3-54). First, form a complex of at least / -t- 1 (/ = 2 and 4 points are used in Fig. 3-54) different points at which to bake the cakes by picking a range of suitable values for the / independent variables for the baldng process. Bake the cakes and then ask the judges to identify the worst cake. 

Application of enzymes for protein cross-linking is an alternative to chemical cross-linking and also they are safe to be used in food production and their activity does not change while thermal processing (baking, pasteurization, etc.). 

Enzymes find commercial use in detergents, leather processing, baking, brewing, cheese mannfactnre, fruit juice processing, dairy production, animal feed, wine making and textiles. A wide variety of different enzymes finds use in textile areas as shown in Table 17.1. This chapter will focns on cellulases, which are enzymes that catalyse the hydrolysis of the cellnlose polymer. Except for the peroxidases, which are used to improve colour fastness and are described in Chapter 13, all the other types of enzymes are nsed for preparation processes and therefore not inclnded in this discussion. 

Possible chemical and mechanical damage to ZnS phosphors may be caused during the slurry process, baking step, and a lifetime of service. Currently known... 

Another effect of unwanted flavour release is the loss of flavourings during food processing (baking, extmsion) and storage. 

Stauffer, C.E. 1993. Frozen Dough Processing. Baking and Snack. July. pp. 16-24. 

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