Rezultati

1

Slika na naslovnici

Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

Knjiga

2

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Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

Knjiga

3

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Wheat flour fermentation study

Wheat flour fermentation study

Knjiga

4

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Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

Knjiga

5

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Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

Knjiga

6

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Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

Knjiga

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

Knjiga

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

Knjiga

9

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General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

Knjiga

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

Knjiga

11

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Enzymes , best friends of flours

Enzymes , best friends of flours

Knjiga

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

Knjiga

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

Knjiga

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

Knjiga

15

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Moisture transport and diffusive instability during bread Bbking

Moisture transport and diffusive instability during bread Bbking

Knjiga

16

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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

Knjiga

17

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Adjusting dough rheology

Adjusting dough rheology

Knjiga

18

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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

Knjiga

19

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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

Knjiga