<p><em>Muffin cake, also known as “Quick Bread”, is one of the bread products that considered a quick because it practical and type cake easy to consume. This product has any variety flavors, from salty, sweet savory depending on varied contents muffin cake. Generally, cakes are made wheat flour mixed together with other ingridients such eggs sugar. Wheat can be said most important ...

Word pairs may be integrative (i.e., combination of two concepts into one meaningful entity; e.g., fruit-cake), thematically related (i.e., connected in time and place; e.g., party-cake), and/or taxonomically related (i.e., shared features and category co-members; e.g., muffin-cake). Using participant ratings and computational measures, we demonstrated distinct patterns across measures of simil...

in this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (wpc) and different levels of guar and xanthan gums in the furmolation were evaluated.wpc at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered a...

Food allergies are one of the first manifestations of allergic disease and have been shown to significantly impact on general health perception, parental emotional distress and family activities. It is estimated that in the Western world, almost one in ten children have an IgE-mediated allergy. Cow's milk and egg allergy are common childhood allergies. Until recently, children with food allergy...

Abstract Cake is a popular bakery product consumed by almost everyone due to its low economic cost and shelflife, however, it recognised unhealthy because of high fat sugar contents. The aim this study was evaluate physicochemical sensory properties muffins baked using 100% replacement as stevia sweetener (rebaudioside A erythritol) chia seed mucilage, respectively. combination with gel (SCC) h...

Abstract The article provides a study of the quantitative composition amino acids in some baked flour confectionery product plant and animal origin. objective was to determine profiles indispensable several products. Source materials with high content protein, which have been used for production these products were studied. A source protein final that contain ingredients origin is cottage chees...

We address the problem to tackle the very similar objects like “Chihuahua or muffin” problem to recognize at least in human vision level. Our regular deep structured machine learning still doesn’t solve it. We saw many times for about year in our community the problem. Today we proposed the state-of-the-art solution for it. Our approach is quite tricky to get the very high accuracy. We propose ...

The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. flour added at different levels (10, 20 and 30%) various characteristics samples were investigated compared two controls with without gluten. Quality muffins determined by analyzing proximate composition, batter properties (pH, density, specific volume), physical (cooking loss, cake yield, color, textu...

Muffin-tin potentials are the standard tool for calculating the potential surface of a cluster of atoms for use in the analysis of extended X-ray absorption fine-structure (EXAFS) data. The set of Cartesian coordinates used to define the positions of atoms in the cluster and to calculate the muffin-tin potentials is commonly also used to enumerate the scattering paths used in the EXAFS data ana...