Baking Temperature Research Articles

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products

In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy diet, respectively, products with special sensory properties, but with a low sucrose content. Substituting the sucrose in these products with apple puree represents an alternative to obtaining cakes with a lower sugar content and, in addition, in obtaining products with high nutritional value, with the bioactive compounds from apples having special properties on health. The purpose of this work was to analyze both the physicochemical properties, the total content of polyphenols and the antioxidant activity of the apple puree samples, as well as their variation during the storage period. The physicochemical properties analyzed were: moisture content, titratable acidity, ash content, pH, water activity, total soluble solids content and color. Regarding the content of the bioactive compounds, the total content of polyphenols and the antioxidant capacity were determined by the Folin–Ciocalteu method, respectively, the DPPH method. The results showed that apple puree is an important source of polyphenols, and these are the main factors influencing antioxidant activity. The analysis of the properties of the three products obtained from the apple will allow you to choose one of them or a combination of them in order to obtain the highest degree of sugar substitution and the highest nutritional value of the products. The degree of substitution will be correlated with technological parameters, baking temperature and time.

Standardization of teff (Eragrostis teff) injera making process conditions for better physicochemical and sensory quality.

Injera is a type of flatbread that is fermented, naturally leavened, and native to Ethiopia. However, injera quality can vary depending on the processing steps used, even if the same variety of teff is used. This research was conducted to optimize the prebaking processing and baking conditions to produce better quality teff injera suitable for industrial and export purposes. Four experiments were conducted to optimize the injera-making process. The first two phases focused on optimizing the prebaking processing conditions (fermentation temperature and time, absit mixing ratio, absit cooking time, and secondary fermentation time). The best physicochemical qualities were obtained at a primary fermentation temperature of 25°C for 64 h, an 8% mixing ratio of absit with 10 min of cooking, and a secondary fermentation time of 4 h. In the third phase, baking temperature (195 ± 5, 215 ± 5, 235 ± 5, and 255 ± 5°C) and time (1, 2, and 3 min) were evaluated. The results showed that the best response variables were obtained at a temperature of 255 ± 5°C for 2 min or 235 ± 5°C for 3 min. Finally, the optimized conditions were validated on five different varieties [DZ-Cr-387, DZ-Cr-2124, white (T-BT), white (T-GK), and sergegna teff (T-E)] of teff grain. The results indicated that the optimized conditions could produce better quality and consistent teff injera on a large commercial scale, which would suit both local and export markets.

Comprehensive study on the effect of fermentation time, baking temperature and baking time on the physicochemical and nutritional properties of injera teff (Eragrostis teff)

Injera is an Ethiopian fermented flatbread made from teff grain flour (Eragrostis teff [Zucc.) Trotter). The fermentation time and baking temperature-time combination can affect the quality attributes of the injera during baking. As a result, the goal of this study was to determine the effects of three factors on the physicochemical quality (pH, color, and moisture content), proximate composition, mineral content (Zn, Fe, and Ca), antinutritional factor (tannin and phytic acid), and sensory acceptability of baked teff injera. The injera baking process variables studied were fermentation time (24, 48, and 72 h), baking temperature (160, 180, and 200 ℃), and baking time (2, 3, and 4 min), comprising 17 experimental runs with 5 center points, and were analyzed using the BoxBehnken Response Surface Methodology (RSM). An increase in fermentation time decreased the pH (3.63) and antinutritional factor concentration (0.24 mg/100 g tannin, 192.2 mg/100 g at 72 h fermentation time) of the injera. The moisture content of the injera was shown to be significantly affected by baking temperature and time. The overall acceptability was optimized, and the optimized results (6.54) clearly showed that the overall acceptability of the injera teff was strongly dependent on the baking time and temperature. Even though injera baked at the lower and upper points had positive effects on proximate and antinutritional factors, the injera baked at the center point (180 ℃, 3 min, 48 h) at the baking temperature, baking time and fermentation time, respectively, had better injera quality in terms of sensory acceptability.

Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties

SummaryWholegrain sorghum (Sorghum bicolor) is nutritious and gluten‐free. Despite its health benefits, the potential for wholegrain sorghum to be incorporated into a large range of food products in Western countries is yet to be realised. In this study, we developed oven‐baked sorghum‐based tortilla chips to create a healthy sugar‐free product for the snack market. Tortilla chips were made separately with flour from white sorghum (cv. Liberty) and a red sorghum (cv. Taurus), each mixed with corn flour (85:15% w/w) to give a gluten‐free product, as well as a corn‐wheat control (85:15% w/w). Three parameters for the baking process were varied: dough sheet thickness (0.95 and 1.45 mm), baking temperature (160 and 180 °C) and baking time (2 and 4 min). Physicochemical properties of the tortilla chips were then determined: moisture content, water activity, degree of puffiness, colour and texture parameters. Dough sheet thickness had significant effects on tortilla chip quality, although baking time and temperature had the greatest effects. Increasing temperature and time decreased moisture content, water activity and degree of puffiness, but increased hardness, fracturability and brownness index. Among those tested, the best conditions for preparing sorghum tortilla chips were dough sheet thickness of 0.95 mm, baking temperature of 160 °C and baking time of 4 min. The properties of the white sorghum tortilla chips were closer than the red sorghum tortilla chips to those of the corn‐wheat control. The sorghum tortilla chips developed are a healthy gluten‐free snack with favourable physiochemical properties.

Impact of Slice Thickness and Baking Temperature on the Physicochemical Quality and Nutritional Properties of Newly Developed Baked Coconut Chips

Due to rising health concerns, consumers are increasingly inclined toward reduced‐fat products, which have driven the need for nutritious alternatives through modifications in recipes and production processes. Despite the growing popularity of coconut‐based products, there is limited research on baked coconut chips, particularly regarding the effects of baking temperatures and product thicknesses. This study addresses this gap by developing baked coconut chips samples (BCSs) as a healthier alternative to traditional fried chips. Baking experiments were conducted at temperatures of 140°C, 160°C, and 180°C, with 160°C identified as optimal for balancing processing time and product quality. The study also compared baked coconut chips with those that were dried and then baked (dried baked coconut chips samples [DBCS]). Among the trials, the 0.5‐mm‐thick coconut chips baked at 160°C exhibited favorable sensory attributes and notable biochemical properties, including 3.13% moisture content, 1.13% ash, 40.49% fat, and significant antioxidant activity.

Effects of Micronutrient Fortification, Baking Temperature, and Baking Time on Sensory Acceptance of Butter Cookies

This research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies. Unfortified and fortified cookies with 3.2% (w/w) multiple-micronutrient mix were baked with different treatments: 170°C for 15 minutes and 190 °C for 9 minutes. Untrained adult female panelists (n=50) did a sensory test using a 9-point hedonic scale. Interaction between treatments significantly affected texture and aroma (p<0.05). Cookies fortified with micronutrients baked at 190°C had a lower mean hedonic score for texture (5.90±1.91) and aroma (6.54±1.61) among other treatments (p<0.05). These findings indicate that micronutrient fortification and baking profile affect the aroma and texture acceptance of butter cookies.

Effect of Baking Temperature on Carotenoids and Provitamin A in Bread made with Mandarin (Citrus reticulata) Epicarp Extract

Consumers are interested in products with functional properties that contribute to their well-being and health. An alternative source of functional ingredients would be the by-products of the citrus industry, which can be used as natural additives in baked products. Therefore, the objective of this study was to evaluate the effect of temperature on the concentration of carotenoids and provitamin A when baking bread in a temperature range of 160-200 ºC. We studied the thermal degradation kinetics and thermodynamic parameters of the carotenoids β-carotene, α-carotene, β-cryptoxanthin, lycopene, and provitamin A in bread dough samples made with mandarin epicarp lipid extract baked at three temperatures (160, 180, and 200 ºC). The results showed that carotenoid pigments and provitamin A are significatively reduced (p < 0.05) as baking time and temperature increase, and the degradation of bioactive compounds was set to a first-order kinetic R2 > 0.83. Thermic resistance values (z) and activation energy (Ea) during the baking process of bread showed that β-carotenes are an unstable thermal phytochemical, followed by provitamin A, α-carotenoid, lycopene, and β-cryptoxanthin. In this research, it can be concluded that the results would be important for the design and optimization of baked bread, as it will allow to maximize the levels of these micronutrients.

Preparation of Temperature-Sensitive Colour-Changing Materials and Their Applications to Clothing Fabrics: Taking a Compound Composed of Crystal Violet Lactone, Bisphenol A, and Octadecanol as an Example

A compound was prepared using crystal violet lactone, bisphenol A, and octadecanol. An in-situ polymerization method was used to prepare temperature-sensitive colour-changing microcapsules. It was printed on fabrics using printing technology. The colour-changing performance of the composite material, thermal weight changes of the microcapsules, and properties of the fabric coated with microcapsules were analyzed using cases. Printed fabric properties of colour fastness to washing, rubbing, strength and colour strength (K/S) were measured in terms of binder (%), a crosslinking agent (%), and temperature variations. The results indicated that the compound gradually changed from purple to blue within the temperature range of 3 °C to 60 °C and eventually faded into a colourless state. The weight of the microcapsule powder decreased as the temperature rose, with no significant change in weight before reaching 100 °C. Between 100 °C and 200 °C, there was a rapid decrease in weight, followed by a slow decrease between 200 °C and 350 °C. After reaching 350 °C, the weight tended to stabilize. When the mass fraction of the cross-linker was 3%, the mass fraction of the binder was 25%, and the baking temperature was 120 °C, the colour fastness, fabric strength, and K/S value (colour intensity) of the cotton fabric coated with microcapsules were optimal.

Effects of Baking and Frying on the Protein Oxidation of Wheat Dough.

Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot processing on protein oxidation in flour products are also worthy of further study. This study investigated the influences on the protein oxidation of wheat dough under baking (0-30 min, 200 °C or 20 min, 80-230 °C) and frying (0-18 min, 180 °C or 10 min, 140-200 °C). With the increase in baking and frying time and temperature, we found that the color of the dough deepened, the secondary structure of the protein changed from α-helix to β-sheet and β-turn, the content of carbonyl and advanced glycation end products (AGEs) increased, and the content of free sulfhydryl (SH) and free amino groups decreased. Furthermore, baking and frying resulted in a decrease in some special amino acid components in the dough, and an increase in the content of amino acid oxidation products, dityrosine, kynurenine, and N'-formylkynurenine. Moreover, the nutritional value evaluation results showed that excessive baking and frying reduced the free radical scavenging rate and digestibility of the dough. These results suggest that frying and baking can cause protein oxidation in the dough, resulting in the accumulation of protein oxidation products and decreased nutritional value. Therefore, it is necessary to reduce excessive processing or take reasonable intervention measures to reduce the effects of thermal processing on protein oxidation of flour products.

Exploring the caveats associated with estimating the properties of amorphous glassy thermoset

Structural-thermal-mechanical properties are examined for various cross-linked amorphous SU-8 samples via Fourier transform infrared (FTIR), differential scanning calorimetry (DSC), and nanoindentation, respectively. It is found that room temperature FTIR spectra provide less cross-linking (%) estimation than baking temperature spectra due to the mobility effect of polymer chains. DSC results show that glass transition temperature (Tg) is increasing with the extent of cross-linking (%). However, the correlation of Tg with FTIR measured cross-linking (%) will not be accurate because during DSC characterization sample will undergo cross-linking. From nanoindentation, counter-intuitive results are obtained by the conventional method for reduced elastic modulus (Er) and hardness (H), i.e., decrease with an increase in cross-linking (%). The possible errors, i.e., physical phenomena and methodology, have been analyzed thoroughly for these trends. After minimization/elimination of physical phenomena errors, it is found that current analysis methods are not accurate to estimate Er and H for glassy polymers.

Effect of Phosphate Treatment on the Corrosion Resistance of Nd–Fe–B Anisotropic Magnetic Powder

Anisotropic Nd–Fe–B hydrogenation disproportionation desorption recombination powder with high corrosion resistance was prepared by phosphoric acid treatment. The treated samples baked at temperatures higher than 250 °C exhibited high corrosion resistance. In addition, the change ratio of coercivity before and after the anticorrosion test was within 5%. Microstructural observations indicated the formation a uniform phosphate layer with a small amount of Nd oxide at high baking temperature.

Potential of Moringa Leaves (Moringa Oleifera L.) as a Functional Food Ingredient for Fortification of Iron Mineral Muffins

This study aimed to determine the effect of adding Moringa leaf flour on the iron mineral content of muffins. This study used a factorial randomized design with a comparison factor of Moringa leaf powder concentration (0%, 3%, 6%, 9%, 12% and factors of temperature conditions and baking time ((180 ºC, 30 minutes), (200 ºC, 25 minutes)). This study was repeated with 2 experimental repetitions and 2 measurement repetitions. The results showed that the addition of Moringa leaf flour and the interaction of moringa leaf flour and baking process conditions had a significant effect on the muffin iron content. The addition of Moringa leaf powder increased the muffin mineral content. The results of this study indicated that the highest average iron content found in muffins with 12% Moringa leaves was 2.02 mg/100 g. Based on the need for iron intake for pregnant women of 9 mg/100 g, consuming 100 g of moringa muffins has fulfilled 20% of the nutritional iron needs of pregnant women. In conclusion, moringa has potential as a functional food ingredient that can increase the iron content of muffins. By conducting this research, there are new knowledge without repeating what has already been done by others.

Parametric study of an acid baking process for rare earth element recovery from a bituminous-coal source

ABSTRACT Acid baking treatment is widely used to extract rare earth elements (REEs) from refractory rare earth bearing minerals such as monazite and xenotime. Since these REE minerals have been identified in coal-based sources, a parametric study was conducted to evaluate the impact and optimize the parametric values associated with the acid-baking process when treating a bituminous coal source. The parameters studied using a three-level statistical experimental program were acid baking time, acid solution concentration, baking temperature, and acid solution-to-solids ratio and each were found to significantly impact REE and contaminant element recovery. An increase in baking temperature up to around 250°C improved the light and heavy REE recovery values by more than 50 absolute percentage points relative to performances achieved when direct leaching. Acid baking was needed to dehydroxylate the clays and liberate the REE minerals, which allowed access for the acid to solubilize the REEs. Acid concentration of the solution used for acid baking was studied as a means of minimizing the amount of acid needed to achieve a target REE recovery. However, thermo-gravimetric and differential scanning calorimetry analysis (TGA-DSC) of sulfuric acid under oxidizing atmosphere revealed that the addition of water decreased the evaporation temperature, which explains the lower REE recovery values obtained when using lower acid concentrations. Using pure sulfuric acid at an acid-to-solid ratio of 0.8:1 resulted in recovery values of around 70% for both LREEs and HREEs. The decomposition reaction time was relatively quick with 65% of the TREEs recovered within the first 10 minutes. Water leaching experiments performed on the acid-baked products under a temperature of 25°C instead of 75°C revealed an increase in REE recovery by 10 absolute percentage points, which was likely due to the high solubility of REE-sulfates at room temperatures.

Thermal Effects on Dynamic Behavior of CFETR Vacuum Vessel

The vacuum vessel (VV) of the China Fusion Engineering Test Reactor (CFETR) was designed to withstand the variable structural loads resulting from dynamic excitation, such as seismic and plasma disruption. Modal analysis, a powerful tool, was used to evaluate the structural dynamic characteristics, such as frequency and mode shape. In addition, the CFETR VV has three different temperature conditions: room temperature (20°C), normal operation temperature (100°C), and baking temperature (200°C). In this paper, in order to investigate the influence of such different temperature conditions to the dynamic behavior of the VV, three independent finite element analysis with the same modal analysis method were performed. According to analysis results, there are obvious thermal effects on the dynamic behavior, such as nature frequency and mode shape, among the different temperature cases for the CFETR VV. Moreover, the results show that the natural frequency for each order decreases as the temperature increases, and the mode shape of the VV also changed with temperature.

Effect of baking temperature on quality and safety of school meal biscuits

School meal programs have an important role in improving children’s nutrition. Baking school meal biscuits takes place at a high temperature, which induces physicochemical changes in the biscuits’ matrix with the emergence of heat-induced contaminants such as acrylamide and trans-fats. The present study aimed to investigate the effect of different baking temperatures for different times on the quality and safety of school meal biscuits and their lipid fraction. Biscuits were baked at 180, 200, and 220℃ for 10, 15, and 20 min Proximate composition, physicochemical, acrylamide, heavy metals, preservatives, minerals, vitamins, texture profile analysis, color index, nutrition facts, and sensory evaluation were determined. Significant differences (P < 0.05) were detected in proximate composition, quality parameters, texture, color, and sensory attributes. All samples showed trans-fatty acid levels below the limit assigned by the Commission Regulation (EU) 2019/649. Biscuits baked at 220℃ showed acrylamide exceeding the benchmark level set by the Commission Regulation (EU) 2017/2158. Baking biscuits at 180℃ had considerable moisture with low consumer acceptance. Biscuits baked at 200℃ for 20 min were the best in both processing temperature and time with the best quality attributes, safety, and consumer acceptance.

A KGd(WO4)2 powder/Er2Ce2O7–SiO2 aerogel with low thermal conductivity and excellent radiation shielding performance for thermal insulation of nuclear power plants

To meet the application requirements of thermal insulation materials for nuclear power plants, Rare earth composite aerogel (KGd(WO4)2 powder/Er2Ce2O7–SiO2) were prepared by compounding rare earth precursor sol and rare earth powder with silica aerogel based on directional freeze drying method. The effect of thermal diffusivity of rare earth salt crystals on the thermal conductivity of rare earth composite aerogel was found, and the mechanism of the effect of the type and morphology of rare earth powder on the γ-ray shielding performance was explored. The irradiation and temperature resistance measurement shows that the KGd(WO4)2 powder/Er2Ce2O7–SiO2 aerogel can withstand 1 × 107 Gy γ-ray and high temperature baking above 1100 °C. KGd(WO4)2 powder/Er2Ce2O7–SiO2 aerogel is an ideal new generation multi-functional shielding and thermal insulation material for nuclear power plants because of its low thermal conductivity, excellent γ-ray and neutron radiation shielding, high temperature resistance and radiation aging resistance.

Acid‐Assisted Toughening Aramid Aerogel Monoliths with Ultralow Thermal Conductivity and Superior Tensile Toughness

AbstractResisting extreme loading and thermal ablation encountered by aerospace devices demands for high performance engineering materials. Aerogels have achieved satisfactory thermal insulation but the intrinsic brittleness of porous skeletons fail to ensure their normal operation under severe stress fields. Herein, aramid nanofibers (ANFs) are processed into tough 3D aerogel monoliths via a multi‐scale toughening strategy, involving unidirectional freeze‐casting‐enabled microstructure orientation and acid‐assisted nanofiber cross‐linking. Scalable production of ANFs aerogels is realized through fast air‐drying without excessive energy consumption. The aligned sheets in ANFs aerogels enable extreme thermal conductivity of 15.8 mW m−1 K−1, superinsulation from −130 to 300 °C, and durable combustion protection for 20 min. Particularly, highly aggregated nanofibers assemble into dense ANFs skeletons, endowing the tough aerogels with superior specific tensile strength (89 MPa cm3 g−1), ultra‐high toughness (1.3 MJ m−3), and impressive fracture energy (7.36 kJ m−2). Such mechanical properties are highly resistant to harsh environments, including water erosion (7 days) and high temperature baking (30 days). Moreover, ANFs aerogels exhibit two to three times more energy dissipation than commercial foams against ballistic impact at 140 m s−1. This integrated mechanical and thermal robustness may pioneer the potential application in impact‐thermal coupled safeguard for aerogel materials.

Process standardization of infrared assisted pulsed microwave baked biscuits and its comparison with conventionally baked biscuits

AbstractThe present research work was undertaken for process standardization of infrared (IR) and pulsed microwave (MW) assisted baking of biscuits with respect to physiochemical properties in order to reduce process time. Variables were IR baking temperature, IR baking time, MW baking power along with pulsed ON time. However, pulsed OFF time was kept constant at 15 s with three number of cycles for baking. The optimize value for maximum desirability of developed biscuits were 210°C IR baking temperature, 184.2 s IR baking time, 960 W MW baking power and 20 s MW baking ON time resulted in IR‐MW biscuits with 15.1 color difference, 5.96% spread ratio, 3.86% wb moisture content, 159.2 N hardness, 0.26 cohesiveness, 0.32 springiness, 054% free fatty acid, and 7.42 sensory acceptability. Significant (p < 0.05) effect of process parameters was found on all responses for developed wheat flour based biscuits. Biscuits developed at optimum conditions of IR assisted MW baking were compared with conventionally baked one with respect to spread ratio (%), hardness (N), and microscopic structure. IR assisted MW baked biscuits were found superior in quality and took 77% lesser time than conventional baking.Practical ApplicationsThis study results that energy conservation and baking time can be reduced by using infrared assisted pulsed microwave baking technique. Minimizing the processing time, minimize the exposure of food to heat leads to less nutrient loss. This newer food‐processing technology has the potential to reduce the baking time up to 77% which can be beneficial for the baking industry along with reduction in energy conservation, it is in favor at economical level as well. In the combined infrared microwave heating method, microwave heating is used to accelerate the entire baking process, while infrared heating is utilized to promote browning and crisping reactions on the product surfaces.

Design optimization and comparative analysis of hypoallergenic muffins to wheat muffins and nutritive improvement using Moringa leaves powder

PurposeGluten is a triggering factor for gluten-related disorders. However, the present market provides expensive, less varied and poor nutritional products. Therefore, this study aims to develop gluten-free muffins and improve their nutritional profile, as well as evaluate the physical, chemical and sensorial aspects of them.Design/methodology/approachA combination of pearl millet, buckwheat and amaranth was used to formulate gluten-free muffin using central composite rotatable design of response surface methodology for optimization of selected parameters (hydroxypropyl methyl cellulose [HPMC], baking temperature and baking time). The optimized muffins were incorporated with Moringa leaves powder. Finally, the final products were compared with the wheat muffins.FindingsThe optimization range of selected variables was 1% HPMC, 170°C baking temperature and 30.33 min baking time with a desirability function of 0.75. The incorporation of 5% Moringa leaves powder enhanced the nutritional profile of gluten-free muffins – increased protein (38%), fiber (208%), iron (224%) and calcium (25%) values. However, the overall acceptability reduced due to decrease in flavor and odor.Originality/valueNonetheless, the ease of accessibility of these convenience gluten-free muffins as well as the nutritional density can help the food research and nutritionists to bridge the gap in current gluten-free market. This puts focus on the use of underutilized crops such as millets and buckwheat which are nutritionally dense.

Experience of pumping the vacuum vessel of SST-1 during the baking cycle with indigenously developed liquid nitrogen cooled sorption pump

To achieve ultra-high vacuum in the vacuum vessel of SST-1, the baking of vacuum vessel is done to remove impurities like water vapour, carbon-dioxide and hydrocarbons etc. The maximum baking temperature of the plasma-facing components (PFCs) are around 250 °C and the vacuum vessel is around 150 °C. The gas load of water vapour increases significantly during the baking operation. Therefore, to pump the water vapour during baking, a customized liquid nitrogen cooled sorption pump was designed, fabricated and installed on the radial port of the machine. It is the first time that liquid nitrogen cooled Cryopump was used on the SST-1 machine. The pumping of water vapour, nitrogen and impurity gases was observed during the 11 days of operation. Commercial Cryopumps are operating at ∼10 K temperature and can pump hydrogen gas however, the direct mounting of these pumps during baking results in early regeneration of the pump due to high heat load. Therefore, the experience of pumping the vacuum vessel of SST-1 with the indigenous developed sorption pump in association with the Turbo-Molecular Pump (TMP) sets is discussed systematically in the present report. The partial pressure of the water vapour using TMP sets was 1.0E-6 mbar and after incorporating the sorption cryopump with the existing vacuum system, the partial pressure reached to 1.3E-7 mbar in 48 h at 230 °C PFCs temperature. The pressure attained in the vacuum vessel was ∼1.0E-7 mbar and the partial pressure of water vapour was ∼1.1E-8 mbar after ramp-down the PFCs to 50 °C temperature.