Conventional Baking Research Articles

A new activation method for titanium sublimation pumps and its application to extremely high vacuums

Experiments show that large amounts (about 0.1 wt%) of gaseous impurities in TiMo alloy filaments can be removed by heating for more than 10 h in an ultra-high vacuum at over 1000°C, and that gases adsorbed on Ti films exposed to air can be effectively removed by baking at temperatures higher than 310°C. Based on these results, a new procedure to purify both Ti sources and films simultaneously is proposed. This is achieved using a vacuum chamber made of type 304 stainless steel which is degassed by oxidation in the air and conventional baking. This procedure decreases the outgassing from TiMo filaments to the order of 10 −10 Pa. When the turbomolecular pump is separated from the main chamber with a gate valve and the Ti film is cooled with liquid nitrogen, the pressure drops below 1 × 10 −10 Pa. Even after the system is re-exposed to air, the evacuation process can be successfully repeated.

Pasting of Wheat Flour Extrudates Containing Conventional Baking Ingredients

ABSTRACTPasting properties of extrudates affect product quality and can be controlled by addition of ingredients. We determined the effects of 6 conventional baking ingredients (sucrose, nonfat dry milk (NFDM), dry egg, shortcning, glyceryl monostearate (GMS), and sodium bicarbonate) on pasting properties of wheat flour in extrusions using the Rapid Visco‐Analyser (RVA). Pasting parameters determined included: initial peak, onset, and peak times; peak and breakdown viscosities and differences between them; ascending and descending slopes and the angle between their lines. Sucrose, shortening, and GMS affected pasting properties significantly. GMS had the greatest effects on peak times and viscosity values.

General considerations in the design of accelerator vacuum systems

Taking as the most recent example the vacuum system of the large electron and positron (LEP) storage ring at CERN, general design considerations for accelerator vacuum systems are discussed. The vacuum system for particle accelerators must provide a low residual gas pressure to meet the basic requirement of a long beam lifetime. During operation, the pressure is strongly affected by direct or indirect interactions of the particle beam with the surrounding vacuum envelope and reveals a beam dependent ‘‘dynamic’’ behavior. The various processes of gas desorption call for specific conditioning methods of the vacuum vessel—e.g., conventional baking complemented with in situ conditioning using the beam—for which the provisions must be included during the design and construction phase. The mechanical choices for the vacuum system have to satisfy external constraints and are intimately linked to the major accelerator systems like magnet design and accelerating sections. Modern accelerators have grown to very lar...

A Comparison of Infrared Bread Baking and Conventional Baking

Shortwave infrared radiation as a heating technique in bread baking has been found to have many advantages, for example, reduction of baking time to attain a desired quality of the baked bread. Other advantages, such as high heat transfer efficiency and penetration capability, as well as rapid control of the oven parameters, make it worthwhile considering shortwave IR radiation as a technique for bread baking. This study reports results on the control of bread baking in an infrared baking oven. The results have been compared with conventionally baked bread.A multi-stage procedure was used in the infrared baking oven where the initial power level was 100%, and, during the second stage the power level was either 30% or 50%. The air temperature in the conventional oven was 230°C. This method gave a baked bread with a subjectively desirable crust color and a baked crumb after 6 minutes, compared with 17 minutes in the conventional baking oven.It was also shown that, as the process parameters in the infrared o...

Effect of Baking and Frying on Nutritive Value of Potatoes. Nitrogenous Constituents

ABSTRACTThe effect of conventional baking and frying on the content of total and nonprotein nitrogen of Katahdin, Chipbelle and Rosa varieties of potatoes was investigated. The cortex and pith tissues of the tubers were analyzed separately. In cortex tissue, baking reduced the total nitrogen (5–18%) and total amino acids (5%). In pith tissue, baking increased total nitrogen (3–20%), nonprotein nitrogen (9–28%), and total amino acids (13%). During baking migration of nitrogen constituents from cortex to pith tissue occurred in all three varieties. In cortex tissue frying decreased significantly the total nitrogen (29–43%), nonprotein nitrogen (20–35%) and amino acid content (45%). A similar trend was observed in the pith tissue. Greater losses in total, nonprotein nitrogen and amino acids occurred with frying than with baking.

Effect of Baking and Frying on Nutritive Value of Potatoes: Minerals

ABSTRACTThe effect of conventional baking and frying on the mineral content of Katahdin, Chipbelle and Rosa varieties of potatoes was investigated. The cortex and pith tissues of the tubers were used. Conventional baking reduced the cortical content of potassium, phosphorus, and iron by 10–13%, 4–21%, and 19–31% respectively. In all three varieties, movement of potassium, phosphorus, and iron toward the interior tissues was demonstiated during conventional baking although varieties varied widely in their mineral content. Conventional baking increased the pith content of potassium (14–23%), phosphorus (2–9%), and iron (2–8%). Frying decreased significantly all the minerals in both the cortical and pith areas with the major loss occurring in the cortical area (10–45%).

A simple and efficient internal heater for baking vacuum systems

A simple and convenient method for baking a vacuum system is described which requires less power and shorter bakeout time as compared to conventional baking methods.

Effect of microwave and conventional baking on yellow cakes

The quality of yellow butter cakes was adversely affected by microwave cookery. Conventional cakes consistently received the highest sensory ratings. Cakes baked on a carousel in the microwave oven were evaluated as being equal or superior to cakes baked in the microwave without a carousel. Sensory evaluations for appearance and flavor were significantly higher, and values for shear resistance were significantly lower, indicating greater tenderness, for cakes baked in the microwave oven with a carousel compared to those manually turned. Although cakes baked in a conventional oven were superior in appearance, tenderness, mouth feel, flavor, and texture, cakes baked in the microwave oven were considered satisfactory.

Comparison of Microwave and Conventional Baking of Potatoes in Relation to Nitrogenous Constituents and Mineral Composition

ABSTRACTThe effect of conventional and microwave baking on the contents of total and nonprotein nitrogen, amino acids, and minerals of potato tuber cortex and pith tissues were investigated. Conventional baking reduced the cortical contents of total nitrogen by 4%, the summation of total amino acids by 3%, the summation of free amino acids by 15%, and potassium and iron contents by 15% and 12%. Conventional baking increased the pith contents of total nitrogen by 11%, nonprotein nitrogen by 20%, the summation of total amino acids by 9%, the summation of free amino acids by 8%, and potassium and iron contents by 22% and 23%. Microwave baking increased the cortical contents of total amino acids by 2% and free amino acids by 8%, yet reduced the pith contents of total nitrogen by 16%, nonprotein nitrogen by 18%, total amino acids by 4%, and free amino acids by 17%. Microwave baking had only slight effects on mineral composition. Individual amino acids demonstrated different trends as a result of both cooking methods.

EFFECTS OF CONVENTIONAL BAKING, MICROWAVE BAKING, AND STEAMING ON THE NUTRITIVE VALUE OF REGULAR AND FORTIFIED BREADS

ABSTRACTThe nutritive value of protein in regular and fortified breads was significantly affected by methods of baking. Rat‐feeding tests demonstrated that protein efficiency ratios (PERs) of breads were significantly improved and feed conversion ratios were reduced by substituting steaming or microwave baking for conventional baking. Lysine and other amino acids varied little among conventionally baked, microwave baked, and steamed breads. The significantly low PER of conventionally baked bread indicated that lysine became less available nutritionally with conventional baking than with either microwave baking or steaming. Lysine or soy fortification could effectively raise the PER of conventionally baked bread. Loaf volume and crumb qualities of conventionally baked bread were better than those of microwave‐baked or steamed bread. However, conventional baking produced a much darker brown crust and crumb than did microwave baking or steaming. The effect of heating, as shown by browning, on reducing the bread's nutritive value could be greatly minimized by replacing conventional baking with microwave baking or steaming.

Potential Applications of Microwave Energy to the Baking industry*

AbstractThe literature relating to applications of microwave energy in the baking field is reviewed. Three specific applications, proof-baking, thawing, and in-package pasteuriza tion, are discussed in some detail. The economics of microwave proof-baking are compared with those of conventional baking, and certain precautions to be taken in microwave thawing are suggested. An existing in-package pasteurization system for cakes has demonstrated the favourable economics of this process.