Baking

In the Generative Lexicon Theory (GLT), co-composition is one of the generative devices proposed to explain the cases of verbal polysemous behavior where more than one function application is allowed. The English baking verbs were used as one of the examples to illustrate how their complements co-specify the verb with qualia unification. In this paper, we begin by exploring the polysemy of Chinese baking verb, where the first two senses in Chinese Wordnet (CWN) are assumed. Features including linguistic cues and common sense knowledge are involved in the experiment with Weibo corpus and computed with SVM for closer investigation. From the analysis, it is found that though there are various cases found in senses of change of state and creation, a coarse but systematic approach combined with certain features in disambiguating CWN senses could be arranged. In addition, we further observe that the usage of various instruments cases and classifiers would be harnessed by underlying backgr...

Bakers (Greek artokopoi/artopoioi/artopōloi, Latin pistores) played an indispensable role in the ancient food supply. Bread was the basic staple of the ancient diet, and its production was of central concern to communities across the Mediterranean. In Classical Athens and in imperial Rome, citizens were served by large commercialized bakeries. Baking is also widely attested in domestic contexts as a servile or female activity. Professional bakers were usually responsible for all stages of the milling and bread-making process. While some bakers achieved great wealth and social prestige, baking on the whole was frowned upon by ancient authors; it was not uncommon for bakers to come into conflict with civic authorities in times of grain shortage.
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The purpose of this study was to apply what is known about the correlation of brain dominance and learning styles to students enrolled in Post-Secondary Culinary Arts Programs. The field of Culinary Arts includes the subjects of Culinary, and Pastry & Baking. Since Culinary School students are required to take classes of their field, academic classes to gain credits for their degree, plus classes of the opposite discipline, they may not always learn in their preferred style. The significance of this study showed that there is significant effect with gender, age, and Brain Dominance had a significant effect on the odds of observing at least one response category of Learning Style. After delving into numerous brain dominance theories, Neethling’s Whole Brain Creativity best suited this study to understand why students are drawn to their field and not the opposite. Students enrolled in Post-Secondary Culinary Arts Programs were asked a series of questions in a survey powered by SurveyMonkey™ based off the Neethling’s Brain Instrument™ to help determine if their Brain Dominance (IV) affected their chosen career path [Culinary Arts or Pastry & Baking] (DV) or their Learning Style (DV). The results of the Brain Dominance survey were compared to the results of the VAK Learning survey by conducting logistic regressions.  The findings of the relationship between the career path of a student enrolled in a Culinary School and their Brain Dominance, in relation to their age and gender was insignificant.  The findings between the relationship of the students’ brain dominance and their learning style was insignificant.  The findings between a Culinary School’s students’ career path, their brain dominance, and their learning style was insignificant.  A larger sample size is desired for further research.

The most important factor in cakes making is the availability of soft wheat flour. Sometimes cake flour is producing by milling hard wheat because the shortage of soft wheat flour. The aim of this study is to identify a specification for production cake flour from hard wheat which gives a high quality of cake products. Protein %, ash %, wet gluten %, dry gluten %, gluten index, falling no, acidity %, damaged starch, sedimentation values and particles size are 8.82, 0.5, 24.1, 8.44, 97.65, 310.3, 0.15, 7.71,72.7 and 10.07 respectively. The development time, stability, elasticity, softening, water absorption, resistance, extensibility and R: F values for dough are 1.35, 3.1, 102, 89.4, 57.73, 98.6, 357, 155 and 2.31 respectively. The average of cakes volume is 711 c.c and overall acceptability is 7.55 of 9 hedonic scales. Both of cake volume and overall acceptability of sensory evaluation test correlate positively (p

The tabun is a clay oven that was common in rural areas in the southern Levant in the 20th century AD; linguistic and literary sources, ethnographic information and archaeological remains offer insights into the manufacture and use of this female-gendered baking installation. Despite its earliest attestation in the writings of medieval Palestinian geographer al-Muqadassi, the term tabun has been adopted by archaeologists to describe any ancient oven in excavation reports. This has both obscured our understanding of ancient ovens and resulted in the dissemination of erroneous information about ancient baking and cooking in popular works about daily life in biblical times.

The reproduction of specific French cultural forms by foreigners is an interesting phenomenon that calls for further study in today’s increasingly globalized world. This paper seeks to understand the differences between French and foreign owned boulangeries (bakeries) in Asniéres-sur-Seine (a Parisian suburb) and what they imply about current social structures in contemporary France. Various markers of cultural identity and social hierarchy are expressed through the appearance and function of these boulangeries, which ultimately raise questions about immigrant integration and cultural assimilation in France.

Baking bells (or baking lids) were actually very simple ovens that were suitable for baking bread, meat and fish. This method of food preparation was practiced since prehistory in the Mediterranean world and we can find descriptions of baking bells in the Bible and in the works of the writers of antiquity. This individual mode of baking bread became especially widespread during late antiquity. In some regions, the use of baking bells survived either owing to a general stagnation (as in the Balkans or the Alpine lands), or to unusual living conditions (as in the Roman military camps of the Augustan period and in the medieval Ottoman-period border forts in Hungary). Their increasingly frequent use in late antiquity was a reflection of economic decline and the disappearance of urban bakeries. At the same time, the adoption of baking bells by the Barbarian peoples (such as the Avars and the ancient Hungar-ians) settling on the fringes of the Mediterranean world can be seen as a cultural...

Our digestive system works because of the good bacteria living therein. Our entire existence directly depends on these friendly bacteria. In this booklet I give you the basic science behind the beneficial bacteria used for baking sourdough. You will learn why sourdough is healthier for you, how to cultivate and use a sourdough starter and the basics of using a wood fired oven for baking sourdough bread.

Baking with sun and a solar oven should be easy. After a few experiences, you will see how readily you can adapt your present cooking and baking to this oven .Using the solar oven can actually reduce the total amount of effort in meal preparation. Using solar oven outside in the summer allows you to eliminate the extra heat in the house, which is advantageous especially with regard to foods that require long cooking times with solar cooking, you prepare your meals early in the day and then relax, in the late afternoon when you're tired after the day of work the sun will have cooked your food. Most food, with the expectation of cookies and open faced cheese sandwiches, are cooked in the containers with the lids on. The dark, porcelain coated round and oven roasters are the best for most of the cooking and baking in the solar oven. Be sure to use hot pads when removing the pots from the oven food will be hot!

The study shows how communal baking practices were used to establish a sense of community, and to establish and maintain feelings of mutual solidarity during the first half of the nineteenth century in the mill towns of northern England, taking the case of the Maudlands in Preston, Lancashire as an example. Two excavations of communal bakehouses set within terraced dwelling houses are presented, believed to be the first reported examples of this form of architecture. Combined with documentary evidence the study shows how food, and in particular baked bread, was deployed to ease the passage from rural to industrial life.
KEYWORDS
INDUSTRIAL ARCHAEOLOGY, FOOD, BREAD, COMMUNITY, IDENTITY, COTTON MILLS, BAKEHOUSE, OVEN, SOCIAL HISTORY

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During the 2017 field season, our team cleaned and documented six of the bakeries in Volubilis. The primary goal of this fieldwork was to provide the first detailed study of the interior operations of the city’s commercial bakeries, documenting the various technologies and attributes within the workshops. Framed in terms of operational sequences, the processes comprising the production of bread are associated with the various spaces within workshops and the relationships between production and the built environs around each workshop. The morphologies of the different technologies are also detailed to begin exploring cross-craft interactions as part of future work at the site.

Durant la saison de fouilles 2017, notre équipe a nettoyé et analysé six des boulangeries de Volubilis. L’objectif premier de cette campagne était de produire une première étude détaillée des opérations internes liées à l’industrie commerciale des boulangeries de la cité, en répertoriant les diverses technologies et caractéristiques des installations. Pensés en termes de chaînes opératoires, les procédés de fabrication du pain sont associés aux différents espaces à l’intérieur des boulangeries, et étudiés en fonction des relations entre la production et l’environnement bâti autour chaque établissement. Les morphologies des différentes technologies sont également inventoriées afin de préparer l’analyse des interactions entre les différents métiers, qui feront l’objet de prochaines recherches sur le site.

Experiments with Emmer Flour This is a description of some light-hearted, and not entirely authentic, experiments in baking ancient Egyptian ration bread, using emmer flour and replica clay moulds. I tried both bakers' yeast and sourdough recipes. The invention of sourdough is popularly ascribed to the Ancient Egyptians but it seems more likely that it was independently invented in many places-fermented grain mash must have occurred often enough by accident. The wild yeasts in sourdough are weaker than baker's yeast and the bread dough does need longer (and gentler) rising times. There is no reason why the Ancient Egyptians could not also have used baker's yeast as it is a by-product of beer brewing. The proximity of bakeries and breweries, as shown in artistic representations, would have ensured an easy supply-indeed it was common until the 19th century for bakeries in Britain to be near breweries for exactly that reason. The ancient Egyptians were astute observers, so it seems quite probable that someone decided early on to try the more lively brewing yeast for bread-making. The nutritious grain and malt mash left over from brewing would probably also still have contained enough yeast to leaven bread dough.

<p>A- CS, B- DAL1M<sup>g</sup>, C- DSL1M<sup>g</sup>(1A), D- DSL1M<sup>g</sup>(1B), E- DSL1M<sup>g</sup>(1D). As indicated, several differences were observed in total protein 2D-PAGE profiles of CS, DAL and DSLs.</p

Experiments were carried out with wheat varieties GK Garaboly, GK Kalasz, GK Verecke, GK Petur sown at the Othalom experimental station of the Cereal Research Non-Profit Ltd. in monoculture, in a four-parallel random block design. NPK fertilizer treatments of different level were combined with Artea + Amistar Xtra fungicide treatments of increasing doses and spectrum.The fertilizer and fertilizer + fungicide treatments had a statistically reliable effect at the 0.1% level on the technological water absorption only while it was indifferent on the values such as wet gluten content, gluten spreading, baking value and falling number. On annual level reliable treatment × variety interactions could be detected for each characteristic compared to control.Increasing fertilizer doses tendentiously improved the values of wet gluten, baking value and technological water absorbance. In the case of certain treatment combinations, however, these values exhibited a tendentious decrease as the counter-effect of fungicide...