Torthaí Cuardaigh

1

Íomhá Chlúdaigh

Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

Leabhar

2

Íomhá Chlúdaigh

Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

Leabhar

3

Íomhá Chlúdaigh

Wheat flour fermentation study

Wheat flour fermentation study

Leabhar

4

Íomhá Chlúdaigh

Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Leabhar

5

Íomhá Chlúdaigh

Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

Leabhar

6

Íomhá Chlúdaigh

Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Leabhar

7

Íomhá Chlúdaigh

Evaluation of the additive metering system for bakery flour in a milling company

Evaluation of the additive metering system for bakery flour in a milling company

Leabhar

8

Íomhá Chlúdaigh

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

Leabhar

9

Íomhá Chlúdaigh

General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Leabhar

10

Íomhá Chlúdaigh

Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

Leabhar

11

Íomhá Chlúdaigh

Enzymes , best friends of flours

Enzymes , best friends of flours

Leabhar

12

Íomhá Chlúdaigh

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Leabhar

13

Íomhá Chlúdaigh

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Leabhar

14

Íomhá Chlúdaigh

Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

Leabhar

15

Íomhá Chlúdaigh

Moisture transport and diffusive instability during bread Bbking

Moisture transport and diffusive instability during bread Bbking

Leabhar

16

Íomhá Chlúdaigh

A numerical method for multi-phase heat and mass transfer inside bread during baking

A numerical method for multi-phase heat and mass transfer inside bread during baking

Leabhar

17

Íomhá Chlúdaigh

Adjusting dough rheology

Adjusting dough rheology

Leabhar

18

Íomhá Chlúdaigh

Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

Leabhar

19

Íomhá Chlúdaigh

Relationship between physical properties of dough and expansion ability during breadmaking

Relationship between physical properties of dough and expansion ability during breadmaking

Leabhar