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Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

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Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

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3

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Wheat flour fermentation study

Wheat flour fermentation study

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4

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Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

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5

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Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

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6

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Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

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7

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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

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8

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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

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9

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General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

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10

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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

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11

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Enzymes , best friends of flours

Enzymes , best friends of flours

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12

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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

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13

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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

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14

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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

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15

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Adjusting dough rheology

Adjusting dough rheology

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16

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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

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17

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Relationship between physical properties of dough and expansion ability during breadmaking

Relationship between physical properties of dough and expansion ability during breadmaking

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