𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Release of carbon dioxide from dough during baking

✍ Scribed by Daniel G. H. Daniels; Nathan Fisher

Publisher
John Wiley and Sons
Year
1976
Tongue
English
Weight
488 KB
Volume
27
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Prediction of mechanical dough developme
Prediction of mechanical dough development, water absorption and baking performance from farinograph parameters
✍ Thomas D Atkins; Nigel G Larsen πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 519 KB

## Abstract Two systems for measuring flour water absorption (WA), the farinograph (FAR) and the Wheat Research Institute, 125 g mechanical dough development (MDD) standard bake test system, were compared using a representative sample of 20 commercial flours. A highly significant correlation (r = 0

Measurement of dough effective thermal c
Measurement of dough effective thermal conductivity using an integrated thermocouple during the bread baking process
✍ Masakazu Komatsu; Seiji Yamada; Takayoshi Takano πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 713 KB

## Abstract The present study produced an integrated thermocouple in order to gain an understanding of the heat transfer mechanism during baking. The thin film thermocouple was made by depositing copper‐nickel on a polyimide sheet base, and five hot junctions were arranged at regular intervals. The

Carbon dioxide efflux accompanies releas
Carbon dioxide efflux accompanies release of fertilization acid from sea urchin eggs
✍ R. J. Gillies; M. P. Rosenberg; D. W. Deamer πŸ“‚ Article πŸ“… 1981 πŸ› John Wiley and Sons 🌐 English βš– 693 KB

## Abstract β€œFertilization acid” is released from sea urchin eggs upon fertilization and decreases the pH of the surrounding seawater. In bicarbonate‐free artificial seawater flushed with nitrogen gas, the pH shift still occurs but returns to the original value in a few minutes, suggesting that the