objective:mold contamination of cakes and the possibility of mold growth can pose a serious health problem. bakery products include various ingredients, which regularly contain molds. these microorganisms on cakes can come from the air, contaminated packaging materials and other sources.methods: in this study, a total of 500 fungal isolates representing 36 species, were identified from cake sam...

The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, ...

The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, w...

Starch-water slurries are commonly used to study fracture dynamics. Drying starch cakes benefit from being simple, economical, and reproducible systems, and have been used to model desiccation fracture in soils, thin-film fracture in paint, and columnar joints in lava. In this paper, the physical properties of starch-water mixtures are studied, and used to interpret and develop a multiphase tra...

As one of the cornerstones of quantum mechanics ~QM!, and thus of modern science, it is a bit unfortunate that the concept of entanglement is so difficult to grasp, even for physicists, and even more difficult to convey to the nonphysicist. Described by Schrödinger as that aspect of quantum mechanics ‘‘that enforces its entire departure from classical lines of thought,’’ 1 entangled states are ...

The continued reliance on non-renewable fossil resources has led to serious environmental issues. In light of these concerns, the transition from sources more sustainable ones have been explored, as exemplified by production bio-based lactic acid via lignocellulosic biomass bio-refinery process. Malaysia, second-largest producer palm oil in world, generates abundant, cheap, and underutilized fo...

The oil cakes of essential plants were screened for prebiotic properties further development feeds livestock animals based on these plants’ extracts. For screening, a microbiota model the chicken cecum, which was created basis an artificial intestinal medium, used. This renders it possible to simulate conditions close ones. Oligofructose, inulin, β-glucan, psyllium seeds, and apple fiber at con...

Talipuk seed flour is processed from mature talipuk seeds. This commonly used as a raw material for traditional cakes and substitute wheat by the people of South Kalimantan. seeds contain various compounds that function well health. However, are less desirable because they have sandy texture anti-nutritional cause flavor. can be overcome fermentation yeast. study was conducted to analyze functi...

Starch grain, phytolith and cereal bran fragments were analyzed in order to identify the food remains including cakes, dumplings, as well as porridge unearthed at the Astana Cemeteries in Turpan of Xinjiang, China. The results suggest that the cakes were made from Triticum aestivum while the dumplings were made from Triticum aestivum, along with Setaria italica. The ingredients of the porridge ...