Search Results - "baking"

Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products by Cheong, Ling Zhi, Tan, Chin Ping, Long, Kamariah, Idris, Nor Aini, Yusof, Mohd. Suria Affandi, Lai, Oi Ming

“…Baking performance of palm diacylglycerol (PDG)-enriched fats was evaluated and compared with that of commercial bakery fats. …”
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Experimental studies and mathematical modeling on the effects of rapid airflow and baking temperature during baking by Mior Zakuan Azmi, Mazidah, Ahmedov, Anvarjon, Taip, Farah Saleena

“…Rapid airflow in oven will influence the heat transfer in baking process therefore the purpose of this study is to experimentally and numerically investigate the effects of operating conditions on the heat transfer mechanism and volume expansion during baking. …”
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ELLEVIENNE BAKES BUSINESS PLAN by ADEBOYEJO, DEBORAH

“…A COPY OF ELLEVIENNE BAKES BUSINESS PLAN WRITTEN BY DEBORAH ADEBOYEJO…”
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Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake by Goh, Kok Ming, Wong, Yu Hua, Abas, Faridah, Lai, Oi Ming, Cheong, Ling Zhi, Wang, Yong, Wang, Yonghua, Tan, Chin Ping

“…The quality of a baked product can be greatly affected by the choice of shortening. …”
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Healthy Smart Baking Recipes Mobile Application by Tan, Yi Tiang

“…Baking is a great way for people to express their creativity. …”
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Volume and colour development in cake baking process by Wan Ishak, Wan Illia, Taip, Farah Saleena, Bejo, Siti Khairunniza, Mustapa Kamal, Siti Mazlina

“…However, it is rarely measured directly during the baking process due to lack of suitable instrumentation. …”
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Palm oil shortening effects on baking performance of white bread. by Chin, Nyuk Ling, Abdul Rahman, Russly, Mat Hashim, Dzulkifly, Kowng, Shin Yueh

Subjects: “…Baking…”
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Susceptor Packaging Material For Baking Flaky Pastry Dough In Microwave Oven by Main, Nor Mazlana

“…The major problem in microwave baking is the inability of the microwave oven to induce browning on the surface of foods. …”
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Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties by Mohd. Jusoh, Yanti Maslina

“…Baking temperature has larger effect on crust colour and thickness compared to baking time. …”
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Colour and volume development of cake baking and its influence on cake qualities by Mohamad, Ramadhatul Akmal, Taip, Farah Saleena, Mustapa Kamal, Siti Mazlina, Bejo, Siti Khairunniza

“…The objective of this research is to investigate the effect and the relationship of different baking parameters to the cake qualities during baking process. …”
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Empirical modelling of the effect of airflow on oven temperature control in cake baking by Mohamad Shahapuzi, Nur Syafikah, Taip, Farah Saleena, Ab. Aziz, Norashikin, Ahmedov, Anvarjon

“…Understanding the dynamic behaviour of oven temperature is important to ensure proper temperature control during baking. This paper presents the development of an empirical model for the cake baking process with airflow. …”
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A method and apparatus for high intensity ultrasonic treatment Of baking materials. by Chin, Nyuk Ling, Tan, Mei Ching, Che Pa, Nasrul Fikry, Yusof, Yus Aniza

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Effects of various conditions on and empirical modeling of baking process in convection oven by Mohamad Shahapuzi, Nur Syafikah

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Empirical Modelling of the Effect of Airflow on Oven Temperature Control in Cake Baking by Shahapuzi, Nur Syafikah Mohamad, Taip, Farah Saleena, Aziz, Norashikin Ab., Ahmedov, Anvarjon

“…Understanding the dynamic behaviour of oven temperature is important to ensure proper temperature control during baking. This paper presents the development of an empirical model for the cake baking process with airflow. …”
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Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka' by Nik Murzaini, Nik Masturah, Taip, Farah Saleena, Ab. Aziz, Norashikin, Abd Rahman, Nur 'Aliaa

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Effect of oven temperature profile and different baking conditions on final cake quality by Mohamad Shahapuzi, Nur Syafikah, Taip, Farah Saleena, Ab. Aziz, Norashikin, Ahmedov, Anvarjon

“…The cake volume expansion rate was also increased 5–10% during second stage when baking with airflow condition. The cakes baked in the presence of airflow had a more porous crumb texture and lower moisture content compared to the cakes baked without airflow.…”
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Impact of humidified baking on crust and crumb properties of open bread during storage by Mohd Jusoh, Yanti Maslina, Chin, Nyuk Ling, Yusof, Yus Aniza, Abdul Rahman, Russly

“…Humidified baking was investigated in the light of producing breads envisaged to have better quality and freshness. …”
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Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer by Zakuan Azmi, Mazidah Mior, Taip, Farah Saleena, Mustapa Kamal, Siti Mazlina, Chin, Nyuk Ling

“…Baking temperature and time are among the conditions for producing good quality cakes. …”
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Cornlettes Improves Dietary Content and Reducing Glycemic Index of Selected Baked Products by Wan Rosli, W. I., Daniel Robert, S, Anis Jauharah, M. Z.

“…Further investigation on the addition of CL into other baked-based products in relation to nutrition and other glycemic responses can be also explored. …”
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N 4 S Bakery : tasty baking, healthy nation / Norazila Mustapha ... [et al.] by Mustapha, Norazila, Roslan, Shaiful Razif, Sheikh Ramli, Siti Noorzirah, Mohd Naser, Siti Nurazlina, Jumakun, Siti Zaharah

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