Results 1 to 10 of about 15,947 (264)

Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

Frontiers in Microbiology, 2018
This study aimed to: (i) assess at what extent traditional, daily propagated, sourdough can be considered a stable microbial ecosystem; (ii) ascertain the drivers of stability/variability.
Fabio Minervini, Francesca R. Dinardo, Giuseppe Celano, Maria De Angelis, Marco Gobbetti   +4 more
doaj   +1 more source

THE USE OF INULIN AND SOY PROTEIN ISOLATE IN PRODUCING HARD-DOUGH BISCUITS FOR SENIOR PEOPLE

Food and Environment Safety, 2017
The article reviews the potential rationale of the addition of inulin and soy proteins to harddough biscuits recommended for senior people’s diet. Hard-dough biscuits were considered as the objects of this nutritional enrichment since they have an ...
Antonella DOROHOVYCH, Mykola PETRENKO
doaj  

Initial approaches to develop the business capacity of Bondo Bakery, a homemade bakery producer in Padang

Warta Pengabdian Andalas
A community engagement initiative was conducted with Bondo Bakery, a local homemade bakery producer in Padang. The goal was to assess the bakery's current conditions and explore ways to enhance its business capacity.
Aronal Arief Putra, Elfi Rahmi, Vitania Yulia, Afriani Sandra   +3 more
doaj   +1 more source

Consumption Habits of Flour Products in Correlation with Current Market Trends

Applied Sciences
Bakery products constitute an essential element of the daily diet, with significant nutritional and social importance. This study analyzes current industry trends, consumer behaviors, and distinctions between traditional and modern health-focused ...
Bogdan Mihai Cristea, Daniela Victorita Voica, Maria Nitescu, Ersilia Alexa, Ileana Cocan, Monica Viorica Negrea, Lucia Bubulac, Adina Ioana Arsene   +7 more
doaj   +1 more source

Mobile Cooking Application in Bakery Courses to Improve Soft Skill Competencies

Jurnal PAJAR (Pendidikan dan Pengajaran)
This research aims to develop mobile cooking application media in bakery courses to improve soft skill competencies. This research is R&D research. The development model used in this research is the ADDIE (Analysis, Design, Development, Implementation &
Dian Agustina, Fatma Tresno Ingtyas, Mawaddah Azizah Sari Waruwu   +2 more
doaj   +1 more source

Corncob flour as an alternative ingredient for muffins: technological and nutritional perspectives

Revista Principia
The growing demand for environmental sustainability and functional foods has driven the development of new products and food ingredients derived from alternative, cost-effective sources.
Tatiane Monteiro dos Santos, Irene Andressa, Glauce Kelly Silva Nascimento, Nathalia de Andrade Neves, Marcio Schmiele   +4 more
doaj   +1 more source

Analysis and Implementation of Linear Regression and Decision Tree Methods to Predict Sales at Rayyan Bakery, Simpang Marbau

Sistemasi: Jurnal Sistem Informasi
The development of information technology and data analytics has encouraged business actors to leverage historical data as a basis for decision-making.
Natari Dia Alika Hidayah, Ibnu Rasyid Munthe, Angga Putra Juledi, Marnis Nasution   +3 more
doaj   +1 more source

ANALISIS ORIENTASI PASAR DAN STRATEGI BAURAN PEMASARAN PENGUSAHA ROTI DI KOTA BENGKULU

Jurnal Agrisep, 2012
This research is aimed at investigating market posisition and market orientation of bakery producers, and designing mix marketing strategy for bakery producers in Bengkulu city.
Gracia Gabrienda, Nusril Nusril, Redy Badrudin   +2 more
doaj   +1 more source

Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products

Shipin gongye ke-ji
With the improvement of people's consumption level and the pursuit of health and nutrition, high protein bakery products are increasingly favored by consumers.
Feng PANG, Yangchao GAO, Yuchuan LI, Yanqiong LI, Shuhui YU, Haiying WANG, Yuyu ZHANG, He LIU   +7 more
doaj   +1 more source

Formação em produção de alimentos: um fortalecimento das relações de inclusão social no Distrito do Passo Novo - Alegrete/ RS [PDF]

Caminho Aberto: Revista de Extensão do IFSC, 2018
Brazil is a rich country in natural resources, however, there is a disparity in the distribution of these, which promotes social inequality. It is necessary to develop projects to minimize hunger and enable the social inclusion of the individual ...
Lidiane Moreira Chiattoni, Josiane Pasini, Yasmim Sena Vaz Leães, Suzi Enéas Garcia Vilaverde   +3 more
doaj