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The following provides a complete list of technical papers which have been presented at the American Society of Baking Annual Technical Conferences over the past years. The years are grouped 1975-1985, 1986-1995, and 1996-current. Papers are listed by year, then by page number as they are in the Annual PROCEEDINGS. The PROCEEDINGS is a book, published annually, of the papers presented that year at the Conference. They are a priviledge of membership. To preview a sample of a paper, go below to view the paper titled "Coping with Technology"
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If there is a specific topic you would like information on, we have also arranged the papers by subject in the Index to Publications. Click on the year you are interested in viewing to access all papers from that year.
If you are interested in a paper that is not included on-line, please contact ASB we will send you a copy. Likewise, not all graphics, illustrations or charts are included. If you are intersted in obtaining those, please contact us. Technical papers from 1924 to 1974 are not linked, but a list can be viewed by clicking here.
1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 1976 1975
1999
Baking in America Video
Monday A.M.
Industry Keynote: Morton Sosland, Charles Sullivan, Barry Beracha, Amos McMullian - Pages: 20-30
Monday P.M.
High-Powered Work Teams, Neil A. Bailey - Pages:41-44
Ergonomics, Jon Anderson - Pages:45-54
Coping With Technology, Thomas J. Kuk - Pages:55-62
Tuesday A.M.
From Bagger to Truck - The Lost Frontier, Bill E. Davis - Pages:63-68
Improvement of Oven Heat Use, Joseph S. Zaleski, Jr. - Pages:69-74
HACCP's Perspective, Clifford J. Pappas - Pages:75-82
Dough Transfer Systems, Terry W. Bartsch - Pages:83-90
Maintenance Skill Gaps, Daniel P. Babin - Pages:91-96
Tuesday P.M.
Regulatory Update, C. Lee Sanders - Pages:97-106
Introduction to Biotechnology, Ann E. Blechl, Ph. D. - Pages:107-114
Legislative Update, Anne G. Giesecke, Ph. D. - Pages:115-118
When is Clean, Clean?, Kevin Farnum - Pages:119-128
Is Your Company at Risk?, Patrick D. Anderson - Pages:129-136
Wednesday A.M.
Crop Report, Donald W. Shields - Pages:137-140
New Wheat Varieties & Quality Impacts, Rollie Sears, Ph. D. - Pages:141-146
Cream Yeast, William C. Zimmerman - Pages:147-152
Enzyme Panel
1998
Keynote Address: Keith Harrell, "Attitude is Everything"
Hiring for the Future - 47-52
Training in the Information Age - 53-60
Bakery Management - Managing People in Automation - 61-66
The Future of the Micro Bakery - 67-74
Problem Solving on the Internet - 75-78
Dough Conditioners - Types and Functionality - 79-86
Dough Conditioner Systems - Applied Formulation - 87-98
Bagels - Formulation and Processes for Regional Demands - 99-104
Icing Stabilizers - 105-110
Long Shelf Life for Cakes - 111-120
New Bun Makeup Systems - 121-128
Advances in Bread and Bun Makeup - 129-136
What's New in Bakery Systems: (Process Controls) - 137-144
Serpentine Systems from Australia - 145-152
Vision Systems - 153-160
The Crop Report - Current Market Conditions - 161-166
New Developments in Food Labeling - 167-174
Legislative and Regulatory Update - 175-178
Automation in Bread Pan Oiling - 179-186
Food Allergens in the Baking Industry - 187-195
1997
Monday A.M.
Breadmaking in Russia
Keynote Address: Dr. Kevin Frieberg
Monday P.M.
Information Management Systems for Environmental Tracking - 41-45
Baking on the Internet - 47-59
Building Design for Ease of Sanitation - 61-68
What's New in Transportation? - 69-74
The Milton Keynes Process - 75-83
Tuesday A.M.
Functionality of Flour - 85-90
Oxidants in the Baking Process - 91-96
Rapid QC Checks at the Product Line - 97-101
Mixing Room Automation for Sponge and Dough - 103-108
Temperature and Time Control in Baking - 109-116
Tuesday P.M.
Quality Product Development - 117-121
Biscotti - 123-131
What Makes Bread Fresh? - 133-138
Cost-Effective Waste Treatment of Bakery Effluents - 139-144
Safety Training for Bakery Employees - 145-151
Wednesday A.M.
The Crop Report - 153-157
FDA and Labeling - 159-161
Industry Nutrition Education - 163-172
Legislative and Environmental Update - 173-175
Dealing with OSHA - 177-180
1996
Accident Prevention for Your Plant - 43-48
Special Variety Breads- 49-57
Equipment Installation - 59-63
San Fransisco-Style Sour Dough Bread - 65-72
Ovens: New Technology in Mass Air Handling - 73-80
Vacuum Cooling - 81-86
Industrial Computer Applications - 87-93
Bagel Production Lines - 95-102
Improved Bakery Air Handling - 103-108
Regulatory Update: Environmental Issues - 109-111
Wastewater Treatment - 113-120
Solid Waste Disposal - 121-123
Catalytic Oxidizers - 125-132
Water Wash- 133-140
Bio-Digesters - 141-145
The Crop Report - 147-150
Soft and Chewy Pretzels - 151-159
Order Sorting Methods for the Shipping Dock - 161-165
Low Fat/No Fat Bakery Products - 167-171
The Manager's Role as "Teacher" - 173-178