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Global Baker: Inspirational Breads, Cakes, Pastries and Desserts with International Influences

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為了解決Moon baking的問題，作者 這樣論述：

With a career that has taken him across Europe and Asia, global baker Dean Brettschneider shares the best of his baking experiences and influences in this book. From recipes for his signature breads such as pain au levain and chocolate chip hot cross buns, and crowd favourites picked up from his tim

e in Shanghai, such as Chinese steamed buns with spring onions and red bean and sesame ring bread, to new pastry and dessert creations such as fruit mince moon cakes and sweet potato and blueberry cr me br l e, Dean also provides easy-to-follow instructions on baking techniques and decoration tips,

to equip and inspire bakers of all levels of proficiency. Dean Brettschneider is one-part professional baker and one-part entrepreneur. Internationally recognised as one of the world’s best bakers, Dean resides in Singapore where he heads up his baking empire. He is the founder and co-owner of Bak

er & Cook, Plank Sourdough Pizza, Mo & Jo Sourdough Burgers and Brettschneider’s Baking & Cooking School. He is also co-owner of London-based Crosstown Doughnuts. The author of 13 award-winning books on baking, Dean also features on many TV shows that promote baking excellence, travel, food and cult

ure. www.globalbaker.com - www.bakerandcook.biz - www.plankpizza.biz - www.bakingandcookingschool.com - www.crosstowndoughnuts.com - www.moandjoburgers.com

Moon baking進入發燒排行的影片

肉與海鮮製品中糖化終產物之方法開發與含量分析

為了解決Moon baking的問題，作者林佑于 這樣論述：

近年許多研究發現，食物於熱加工過程中所進行之非酵素褐變中的焦糖化(caramelization) 與梅納反應 (Maillard reaction) 除了會產生香氛與色澤物質外，也會產生可能對健康造成危害之物質，如：丙烯醯胺 (acrylamide) 與雙羰基物質 (dicarbonyl species)。此反應中之中間產物雙羰基物質進一步會再與食品之蛋白質與脂質反應而形成糖化終產物 (advanced glycation end-products, AGEs)，如羧甲基離胺酸 (Nε-carboxymethyllysine) 與羧乙基離胺酸 (Nε-carboxyethyllysine)

。近來研究顯示飲食中的AGEs與許多慢性病具有正相關性，如糖尿病、肥胖、心血管疾病以及神經退化疾病。因此，本研究之目的在於探討不同加工方式對於肉與海鮮製品中糖化終產物生成之影響，並找尋食品中可以作為糖化終產物之指標物質。本研究首先利用高效液相層析串聯質譜儀成功開發同時檢測11種AGEs之方法，並具有良好之精確度與準確度。此外。本研究也針對食品中AGEs之前驅物以及加熱指標物質進行分析，包含lysine、arginine、雙羰基物質、furosine與lanthionine (LAN)。結果發現，氣炸加工方式與油炸方式相比可以顯著減少豬肉中AGEs及雙羰基物質之生成量。在市售罐頭食品的分析中，發

現其AGEs總量與總雙羰基物質、furosine、LAN、碳水化合物與糖含量具有顯著之正相關性。因此，本研究顯示氣炸加熱方式可以作為有效減少食品中AGEs生成之新穎性加工方式以及營養標示中的碳水化合物與糖含量有潛力可以作為快速鑑別食品中AGEs含量之指標物質。

Joy of Cooking: 2019 Edition Fully Revised and Updated

為了解決Moon baking的問題，作者Rombauer, Irma S.,Becker, Marion Rombauer,Becker, Ethan 這樣論述：

"Cooking shouldn't just be about making a delicious dish--owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter mos

t." --Joanna Gaines, author of The Magnolia Table"Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making

it all the more indispensable for generations to come." --Samin Nosrat, author of Salt, Fat, Acid, HeatIn the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in prin

t. This new edition of Joy has been thoroughly revised and expanded by Irma's great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter

to reflect the latest ingredients and techniques available to today's home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy's coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive

information on ingredients now available at farmers' markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread--all retested and faithfully improved--as well as new favorites like Chana Masala, Beef Rendang, Megan

's Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy's baking chapters no

w include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannel s de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined c

ooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za'atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cooke

rs. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today's home cooks. Whether it is the only cookbook on your shelf or one of ma

ny, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy. Irma Rombauer self-published the first Joy of Cooking in 1931. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma’s d

aughter, helped revise and update each subsequent edition until 1951. The 1963 edition was the first after Irma’s death and was completely Marion’s. Her son, Ethan Becker, helped Marion revise the 1975 edition, and then oversaw the 1997 and 75th Anniversary editions. Ethan’s son, John Becker and his

wife, Megan Scott are the first of the family to be solely responsible for testing, revising, and updating the book since 1975, ensuring the latest edition is given the same love and attention to detail that made this culinary resource an American classic. Ethan Becker is the son of Marion Rombauer

Becker and the grandson of Irma S. Rombauer, the original author of The Joy of Cooking. He attended Le Cordon Bleu in Paris, but learned how to cook from his mom. An outdoors-man, he is a master of the grill and at cooking game. His outdoor gear and survival and combat knives are sold international

ly under the brand Becker Knife and Tool. Ethan and his wife, Susan, a writer, editor, and artist, live in East Tennessee at their home, Half Moon Ridge. His website is TheJoyKitchen.com. John Becker, great-grandson of Irma Rombauer, grew up surrounded by the natural splendor of the Pacific Northwes

t. Spending his childhood between Portland, Oregon and the Becker family home in Cincinnati, John learned to appreciate a range of approaches to cooking. Influenced by his father Ethan’s improvisational style, and his mother’s love of international foods and spices, John has an insatiable curiosity

when it comes to food and cooking. After earning an English degree, he helped publish seventeen collections of literary essays before dedicating himself to the family business and updating Joy for a new generation. John currently lives in Portland, Oregon with his wife, Megan.Megan Scott started wor

ked for the Joy of Cooking in 2010, when she and John Becker met and immediately bonded over a shared love of blue cheese. Megan’s culinary education began in North Carolina, where she learned to cook from a long line of matriarchs. She grew up in a farming family, shucking corn and snapping green b

eans as far back as she can remember. She has been a cheesemaker’s apprentice, a baker, and an assistant pastry chef, and in addition to her work for Joy she is the culinary director for a marketing agency that specializes in food. Megan lives in Portland, Oregon, with her husband John and their two

cats, Loki and Kishu.

以改良的氧化鋯鉿鐵電鰭式記憶體來實現可靠的多位元操作

為了解決Moon baking的問題，作者張壬奎 這樣論述：

隨著人工神經網路與人工智慧日益蓬勃發展，龐大的資料與高密度的運算單元逐漸成為主要發展的目標，其主要是為了達到大量運算以及自我學習。近年來，鐵電鰭式記憶體被視為新世代最有可能達成該應用的非揮發性記憶體，在眾多的非揮發性記憶體當中，鐵電鰭式記憶體依靠著內部偶極矩(dipole)與電壓精準控制的能力來達到多位元的儲存，其優勢與不可取代性遠大於其他的非揮發性記憶體。眾多研究團隊致力研究於鐵電氧化鋯鉿(Hafnium Zirconium Oxide)上，研究指出，金屬與氧化鋯鉿的界面會大幅度影響鐵電材料的偶極矩，所以，本論文提出透過增加界面層的方式來改善鐵電材料中偶極矩與金屬電極之間的問題，來提升鐵電

記憶體的性能。因此，吾等比較兩種不同結構的鐵電介電層推疊來量化性能提升的大小以及改善的幅度，隨著材料內部極化量的提升，記憶體中最重要的參數-記憶體視窗 (Memory Window) 也會跟著提升，當記憶體視窗提升，此記憶體單元更能夠實現多位元的操作。接著，在耐久度的測試當中，此改良的鐵電記憶體元件能操作超過109次並且能維持105的開關比 (on/off ratio) 並無任何明顯的退化。此外，有界面層的鐵電記憶體元件呈現較佳的資料保存能力，可以在100度C下維持超過十年的時間，綜合上述幾個優點，此界面層不僅能夠提供較好的可靠度、且成功的實現8階單元的儲存。總體來說，本論文提出的改良式氧化鋯

鉿鐵電鰭式記憶體在內嵌式鐵電記憶體領域當中具有良好效能以及較高的競爭力，來實現可靠的多位元操作，此項研究成果在鐵電記憶體的領域具有較突出且優良的表現。因此，有很大的潛力來應用於人工神經網路與人工智慧的應用上。