170,423 research outputs found
Economics of Change in Market Structure, Conduct, and Performance The Baking Industry 1947-1958
Baking is one of the largest industries in the United States. Its sales, which exceed 1 out of every $10 spent by American consumers for food. Almost half of the domestic consumption of wheat flour is in the form of bread, rolls, cake, pie, doughnuts, sweet goods, and other perishable bakery products. While this study encompasses the perishable bakery products industry as defined by the U.S. Census Bureau, it focuses primarily on wholesale markets for white bread.
Since World War II, important changes have occurred in the bread baking industry. A decline in the per capita demand for bread products coupled with changes in technology and costs has affected the relationships between baking companies, their market behavior, and the resulting level of efficiency and price performance. In an industrial economy, the farming, milling, baking, retailing, and consuming functions are integrally related. Changes in the organization and practices in one may induce changes in others. The baking industry occupies a strategic position in this process, and as a result, consumers, farmers, millers, and retailers, as well as bakers themselves, have a vital interest in the way the baking industry performs.
Changes in market structure and firm behavior in the baking industry have been the subject of study and concern by several interested individuals and groups. The U.S. Department of Agriculture has followed with increased concern the widening of the market margin and the declining farmer share of consumer bread prices. The Senate Agricultural Committee has completed a study of average cost and returns of bakery operations.The Federal Trade Commission has followed the pricing practices of many baking companies with frequent cease and desist orders. I\u3e The Justice Department, through periodic prosecutions, has kept baking firms aware of the limitation imposed by the antitrust laws. The Senate Subcommittee on Antitrust and Monopoly has studied the impact of discriminatory pricing by large baking companies on small independent bakers.7 The industry has encouraged economic study of the historic development of baking and changes in market organization and practices.s Most recently, the F.T.C. studied buyer concentration and the integration of retail grocery organizations into baking and other food processing industries
Aristotle’s Tried and True Recipe for Argument Casserole
I thoroughly enjoyed John Schunk’s article— “What Can Legal Writing Students Learn from Watching Emeril Live?”—in the Winter 2006 issue. We are big Emeril fans in our family, and we too have heard him distinguish the art of baking casseroles from the art of baking cakes. Baking a casserole is more art than science, because although there are basic ingredients, a creative cook can vary the recipe to please a variety of palettes. Baking a cake, on the other hand, is more science than art, because if the cook eliminates a necessary egg or adds too much baking powder, the cake could fail. That legal writing is a casserole and not cake is an apt metaphor. In his article, Professor Schunk has captured the palpable tension our first-year students feel between wanting to be creative, and at the same time, wanting to do it the “right” way. As Schunk notes, in their quest for concrete knowledge, first-year law students often latch onto the idea that legal writing is a cake, and all they need to do is memorize and follow the recipe
From Baking a Cake to Solving the Schrodinger Equation
The primary emphasis of this study has been to explain how modifying a cake
recipe by changing either the dimensions of the cake or the amount of cake
batter alters the baking time. Restricting our consideration to the genoise,
one of the basic cakes of classic French cuisine, we have obtained a
semi-empirical formula for its baking time as a function of oven temperature,
initial temperature of the cake batter, and dimensions of the unbaked cake. The
formula, which is based on the Diffusion equation, has three adjustable
parameters whose values are estimated from data obtained by baking genoises in
cylindrical pans of various diameters. The resulting formula for the baking
time exhibits the scaling behavior typical of diffusion processes, i.e. the
baking time is proportional to the (characteristic length scale)^2 of the cake.
It also takes account of evaporation of moisture at the top surface of the
cake, which appears to be a dominant factor affecting the baking time of a
cake. In solving this problem we have obtained solutions of the Diffusion
equation which are interpreted naturally and straightforwardly in the context
of heat transfer; however, when interpreted in the context of the Schrodinger
equation, they are somewhat peculiar. The solutions describe a system whose
mass assumes different values in two different regions of space. Furthermore,
the solutions exhibit characteristics similar to the evanescent modes
associated with light waves propagating in a wave guide. When we consider the
Schrodinger equation as a non-relativistic limit of the Klein-Gordon equation
so that it includes a mass term, these are no longer solutions.Comment: 23 pages, 10 Postscript figure
Development of Organic Breads and Confectionery
End of project reportIn recent years, concern for the environment and consumer dissatisfaction
with conventional food has led to growing interest in organic farming and
food. The demand has also been fuelled by highly-publicised food scares. Food
safety and genetic modification issues have led some consumers to opt for
organic food as a safer alternative.
Recently, there has been a significant increase in the number of launches of
organic bakery products in Ireland. As a result, there is an increased need to
identify suitable organic bakery ingredients for use in bread and confectionery
formulations. However, only a limited number of scientific studies on the
physical, chemical and functional properties of organic flours and ingredients
exist. The effects of commonly-used ingredients in baking, i.e. organic
improvers and fats, on the baking characteristics of organic products have not
yet been reported and little is known about the influence of approved
additives that may be beneficial to organic baking.
Arising from these gaps in the knowledge base on the use of organic flours and
ingredients, the objective of this study was to evaluate the chemical,
rheological and baking characteristics of white, wholemeal and confectionery
organic flours and to assess the baking potential of organic bakery ingredients,
in particular improvers, fats and additives. Ingredients and baked goods were
compared to non-organic controls.National Development Plan (NDP
Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread.There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples
さつまいもの加熱調理直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化
Resistant starch(RS)escapes digestion until reaching colon and acts like dietary fiber. Recently,many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health. Sweet potatoes(Ipomoea batatas)is very common carbohydrate source in Japanese diet. Japanese people cook and eat sweet potatoes by boiling, steaming, baking or other cooking methods. RS content might vary when sweet potatoes are cooked by different methods, kept in refrigerator after cooking and reheated. Therefore, the purpose of this study was to investigate effects of cooking, cooling and reheating on resistant starch contents of sweet potatoes. Materials & Methods: Potatoes were cooked by three different methods (boiling, steaming or baking) until they reached the same degree of tenderness. The temperature of sweet potatoes was also monitored duringcooking. RS contents of immediate after cooking, freezing 24hour and reheating of sweet potatoes were analyzed. Results & Findings: Among three cooking methods, boiling was the highest RS contents and baking was the lowest. RS contents of all cooking methods were raised after 24hr freezing. However, RS contents of these cooking methods altered differently after reheating sweet potatoes. These results showed that cooking methods might affect RS contents of sweet potatoe
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