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The main aim of the present work is to study and evaluate energy consumption in bread baking. This was achieved by determining the energy consumed in each stage of bread baking processing to assess the most consumable stage of bread baking process. Magr baladi, Mawi and French bread baking were evaluated processes. Thermal, electrical and human ene...
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In this paper we propose to study, through the results of the reflexive activity of verbalization, cognitive and metacognitive strategies that advanced Polish native learners in French are implementing to construct their representations of the functioning of the French grammatical aspect.The value of the grammatical aspect, expressed in French by t...
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... Similar flat breads are also being produced in North Africa, Central Asia and South and Central Europe (Qarooni, 1996;Pasqualone, 2018). Baking is a major energy consumer since heat conductivity of the bread is relatively low, latent heat of vaporisation of water is very high and significant amounts of water is evaporated in the oven (El-Adly et al., 2015). Greenhouse gas emissions increase with energy utilisation. ...
... Degerli et al. (2015) reported similar results in rye and white bread production processes. Fukuda (2003) suggested that in agriculture and food production numerical value of labour exergy is 1.6 folds of that of the labour energy; therefore, while the labour energy was 0.13 MJ in Figure 2(a), labor exergy was 0.21 MJ in Figure 2 -Adly et al. (2015) reported that the energy requirement in traditional Egyptian bread making processes was between 2.83 and 3.04 MJ kg -1 . Energy requirement for the traditional bread making process in Iran is 14.89 MJ as presented in Figure 2, this is substantially higher than the numbers presented by El-Adly et al. (2015) and caused probably by the higher water to flour ratio of the Iranian bread doughs, 62.5-92.5%, ...
... Fukuda (2003) suggested that in agriculture and food production numerical value of labour exergy is 1.6 folds of that of the labour energy; therefore, while the labour energy was 0.13 MJ in Figure 2(a), labor exergy was 0.21 MJ in Figure 2 -Adly et al. (2015) reported that the energy requirement in traditional Egyptian bread making processes was between 2.83 and 3.04 MJ kg -1 . Energy requirement for the traditional bread making process in Iran is 14.89 MJ as presented in Figure 2, this is substantially higher than the numbers presented by El-Adly et al. (2015) and caused probably by the higher water to flour ratio of the Iranian bread doughs, 62.5-92.5%, than those of the traditional Egyptian breads, i.e., 40%. ...
uring the COVID-19 pandemic, because of the downturn of the global economy, the energy sector asked for the lowest prices for its products. Consequently, investors may not be willing to invest for the renewable energy projects in the short term after the pandemic. Therefore, every possible effort should be done in the post-pandemic era not to lose the clean energy gains of the recent history. Iranian bakeries are among the most energy consuming bakeries in the world and produce 15 million t of bread annually. Three different scenarios are suggested in the present study to make it possible to save 45%, i.e., 105 MJ t−1 year−1, of energy and increase the cumulative degree of perfection of the traditional bread-making processes by approximately 37%. These suggestions may increase the renewability indicator of the traditional bread-making sector by about 70%. Such an improvement may be a major attempt …
Baking and roasting both use hot air to alter the eating quality of foods. This chapter begins with a description of heat and mass transfer during baking followed by details of batch and continuous baking equipment. The final part describes the effects of baking on microorganisms and changes to the sensory characteristics and nutritional value of baked and roasted foods.
