Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria

Se condujo un estudio en tres estados del suroeste de Nigeria para evaluar los requerimientos energťicos y las relaciones hombre-mq̀uina en las operaciones de elaboracin̤ de pan. El estudio, el cual tom ̤cerca de un aǫ, involucr ̤el uso de tres fuentes de combustible madera, electricidad y gas de...

Whakaahuatanga katoa

I tiakina i:

Ngā taipitopito rārangi puna kōrero
Ētahi atu kaituhi:	Jekayinfa, S.O, International Commission of Agricultural and Biosystems Engineering
Hōputu:	Pukapuka
Reo:	Ingarihi
Ngā marau:	Industria de equipos y accesorios para panadera̕ Hornera̕ Pan Consumo de energa̕ Tecnologa̕ de alimentos Bakery equipment and supplies industry Baking Bread Energy consumption Food technology Hornear pan Gas Leą Luz La ergonoma̕ La demanda de energa̕ Nigeria Coccin̤ al horno Bread baking Firewood Electricity Ergonomics Energy requirement Baking
Urunga tuihono:	Ergonomic evaluation and energy requirements of bread-baking operations in south western Nigeria
Tags:	Tāpirihia he Tūtohu No Tags, Be the first to tag this record!

Ngā tūemi rite

Baking terms and techniques

El pan nuestro ... y otros alimentos : breve historia del pan /
mā: Ramírez Ortiz, Tomás
I whakaputaina: (2017)

Researches concerning temperature variation in dough during bread baking

Monogrf̀ico dedicado a la historia del pan

Optimization of microwave , halogen lamp baking of bread

Emission estimation technique manual , for bread manufacturing

Baking terminology

Steamed bread. I. Chinese steamed bread formulation and interactions

El pan y su proceso de elaboracin̤

Pan e industria panaria , resumen

Functionality of different surfactants and ingredients in frozen dough

PCR amplification of wheat sequences from DNA extracted during milling and baking

Chemometric analysis of high molecular mass glutenin subunits and image data of bread crumb structure from croatian wheat cultivars

Industria de la Panificacin̤

Optimizando las propiedades del pan

Effects of different ovens and enzymes on quality parameters of bread

Propiedades funcionales y valor nutritivo de panes integrales con cha̕ y linaza

El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros

[Glosario , Fabricacin̤ de productos panificados]

Modelling and optimisation of an industrial bread baking oven

Azufre y calidad de panificacin̤ de trigo para pan

Relationship between physical properties of dough and expansion ability during breadmaking

Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

Dulces beneficios de los edulcorantes alternativos en panificados

Data mining bread quality and process data in a plant bakery

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

Dairy ingredients for the baking industry

Wheat flour fermentation study

Identification of heat and mass transfer processes in bread during baking

Refined cassava flour in bread making , a review

Design for bread baking temperature profiles using neural network modeling approach

La tčnica de ultrasonido para predecir calidad del trigo en granos individuales

Elaboracin̤ de pan con sorgo fermentado y malteado

Adjusting dough rheology

Development of organic breads and confectionery

Soluciones prc̀ticas , mezclas y harinas preparadas

The effects of green tea extract on soy bread physical properties and total phenolic content

Aumento de la actividad panificante de levaduras comerciales por aplicación de condiciones de estrés durante su propagación
mā: Galvagno, M. A., me ētahi atu.
I whakaputaina: (2004)

Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy