Home baking is very popular in the UK: in 2007 sales of home baking products totalled £457m and in 2010, the estimated revenue from home baking was £576m (Mintel, 2010). Why is home baking so popular? The emergence of the phenomenon seems to be due to a number of factors. Campbell (2005) suggests that in late modern capitalist societies we have seen the gradual development of craft consumption ...

The main objective of the study was to compare the effects of halogen lamp–microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. H...

A 360-d study was performed to evaluate the effects of different environmental conditions on storage stability of exogenous phytases. Coated and uncoated products from 3 phytase sources [Ronozyme P (DSM Nutritional Products, Basel, Switzerland), OptiPhos (Phytex LLC, Sheridan, IN), and Phyzyme (Danisco Animal Nutrition, Marlborough, UK)] were stored as pure forms, in a vitamin premix, or in a v...

Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware o...

the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...

A gas chromatographic (GC) method was developed for the determination of sucrose monoesters of fatty acids (mono-SuE) and sucrose acetate isobutyrate (SAIB) in food additive premixes. Mono-SuE and SAIB fractions were prepared by column chromatography with either a C8 or a silica gel solid-phase extraction column. The mono-SuE fraction was acetylated and applied to a wide-bore GC column (0.53 mm...

background: today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. for cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. the aim of this study is determination of soda and salt amo...

The objective of this study was to determine the effects on quality of incorporating raspberry and cranberry pomaces into American-style muffins prepared under various baking conditions. The different baking conditions did not affect the texture or microstructure of the control muffins. The enhanced samples baked at 140 °C for 30 min were characterized by a harder texture than the control muffi...