<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Carbon emission is the biggest problem all over the world. The actualizing of low carbon emission in the bread kitchen and dessert shop segment permits the difference in its mechanical procedure through the improvement of an eco-proficient framework. This study was to line up bread and cake with fully completely different wheat quality, baking time, and temperature through low carbon emission. The prepared samples were chemically analyzed for wet content, ash content, compound content, and organoleptic. Among the four processed cake products based on each parameter tested organoleptically, cupcake products were the most preferable one. Bread products made with substitution of 50% have been received by consumer panelists. The results of this study were also in line with the research conducted by which resulted in a substitution of spinach flour substitution of up to 60% still acceptable by panelists. Sponge cake from flour can still be received by panelists with 50% substitution. 12% of moisture will help 5 days’ self-life without chemical preservatives. The oven is the largest of the three consumers and typically accounts for between 35% and 45% of the total site carbon emissions. The dark cake pan, which holds in more heat than light-colored baking pans and bakes our cake batter faster. Considering that the most significant dark non-stick pan was suggested for baking low carbon emission, it will be reducing the baking temperature by 25° F. Good practice opportunities can be delivered for various plant/equipment utility serving could deliver on average a 10% saving in total CO2 emissions for the sector. This would speak to a CO2 decrease of 57 000 ton CO2 / year over the world.</p></abstract>

Carbon emission is the biggest problem all over the world. The actualizing of low carbon emission in the bread kitchen and dessert shop segment permits the difference in its mechanical procedure through the improvement of an eco-proficient framework. This study was to line up bread and cake with fully completely different wheat quality, baking time, and temperature through low carbon emission. The prepared samples were chemically analyzed for wet content, ash content, compound content, and organoleptic. Among the four processed cake products based on each parameter tested organoleptically, cupcake products were the most preferable one. Bread products made with substitution of 50% have been received by consumer panelists. The results of this study were also in line with the research conducted by which resulted in a substitution of spinach flour substitution of up to 60% still acceptable by panelists. Sponge cake from flour can still be received by panelists with 50% substitution. 12% of moisture will help 5 days’ self-life without chemical preservatives. The oven is the largest of the three consumers and typically accounts for between 35% and 45% of the total site carbon emissions. The dark cake pan, which holds in more heat than light-colored baking pans and bakes our cake batter faster. Considering that the most significant dark non-stick pan was suggested for baking low carbon emission, it will be reducing the baking temperature by 25° F. Good practice opportunities can be delivered for various plant/equipment utility serving could deliver on average a 10% saving in total CO2 emissions for the sector. This would speak to a CO2 decrease of 57 000 ton CO2 / year over the world.

Low carbon emission baking performance of the bread roll and cake

Workshop Super (Chemical & Food Technology), Dhaka Polytechnic Institute

Malaysian Journal of Halal Research

This work is licensed under the Creative Commons Attribution 4.0 Public License.

{"article-title":"Low carbon emission baking performance of the bread roll and cake"}

Carbon emission is the biggest problem all over the world. The actualizing of low carbon emission in the bread kitchen and dessert shop segment permits the...

Low carbon emission baking performance of the bread roll and cake

Online veröffentlicht: 11. Mai 2020

Seitenbereich: 31 - 37

DOI: https://doi.org/10.2478/mjhr-2020-0005

Schlüsselwörter
Bread, Cake, Baking Time, Moisture Content, Low Carbon Emissions

© 2020 Md. Nazmul Aunsary et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 Public License.

Low carbon emission baking performance of the bread roll and cake

Online veröffentlicht: 11. Mai 2020

Seitenbereich: 31 - 37

DOI: https://doi.org/10.2478/mjhr-2020-0005

SchlüsselwörterBread, Cake, Baking Time, Moisture Content, Low Carbon Emissions

© 2020 Md. Nazmul Aunsary et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 Public License.

Schlüsselwörter
Bread, Cake, Baking Time, Moisture Content, Low Carbon Emissions