Baking in Oven.
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Accession number;03A0253540
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| Title;Baking in Oven. |
| Author;
SUGIYAMA KUNIKO
(Yokohama National Univ., JPN)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.13;NO.4;PAGE.251-255(2003)
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| Figure&Table&Reference;FIG.8, TBL.4, REF.9 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Since there are structurally different ovens of various types, differences occurs in roasting even if the heating temperature and heating time are identically set.Then the heating properties of ovens were introduced.First, the evaluation of the heating capacity of ovens and the relationship between the heating capacity and the roasting result of foodstuffs were described.Next, the estimation of the optimum heating condition, the effect of infrared ray wavelength, the effect of steam, and the effect of top boards were discussed. |
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