baking

British ['be?k?] American ['bek?]

n. Baking, baking; the amount of baking at one time

adj. Baked

v. Roasted, baked; hardened, dried (ing form of bake)

Moreover, the influences of coating processing on tearing strength were studied, as curing temperature and coating thickness increase, the tearing strength of coated fabric decreases. While baking tune has no significant impact on tearing strength of coated fabric.

The tearing strength of fabric through coating process Analysis shows that as the baking temperature and coating thickness increase, the tearing strength of the coated fabric decreases; baking time has no significant effect on the tearing strength.

Reference source-Study on tearing properties of polyurethane-coated fabrics

Baking-

But oat protein is different from that from wheat, which can give a viscoelastic dough, suitable for baking and noodle producing.

However, because the protein components in oat flour are different from wheat flour proteins, they cannot form a viscoelastic network structure and cannot give oat dough corresponding processing characteristics. It has certain limitations in the production of baked products and noodles.