Control vector parameterization with sensitivity based refinement applied to baking optimization [PDF]
, 2007 In bakery production, product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating. A quality driven procedure requires process optimization
Boom, R.M. +4 more
core +3 more sources
Sistemasi: Jurnal Sistem InformasiThe 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 +3 more
doaj +1 more source
Investigation of the Cinnamon Influence on the Wheat Bread Quality Enriched with Flax Seeds Oil Meal [PDF]
, 2018 The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products.
Bilyk, O. (Olena) +5 more
core
Consumption Habits of Flour Products in Correlation with Current Market Trends
Applied SciencesBakery 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 +7 more
doaj +1 more source
Capital-Skill Complimentarity: Evidence from Manufacturing Industries in Ghana [PDF]
Using U.S. manufacturing data, Griliches (1969) found evidence suggesting that capital equipment was more substitutable for unskilled than skilled labor. Griliches formulated this finding as the capital-skill complementarity hypothesis.
Akay, Gokhan H., Yuksel, Mutlu
core
Guru pembelajar modul paket keahlian patiseri SMK kelompok kompetensi J: pengelolaan usaha pastry dan bakery refleksi pembelajaran [PDF]
, 2016 Modul ini menyajikan tentang: lingkup penyelenggaraan usaha makanan, langkah perencanaan usaha pastry & bakery, pengadaan bahan makanan, pengadaan peralatan pastry & bakery, perencanaan menu dan standarisasi produk, fasilitas pendukung usaha pastry ...
Hastuti, Dwi, Saraswati, Endah
core
Investigation of the Influence of Flaxseed Meal on the Biochemical Processes of the Wheat Test [PDF]
, 2019 One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty ...
Izhevska, O. (Orysia)
core +3 more sources
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 +2 more
doaj +1 more source
Day and Day\u27s Back in the day bakery: Made with love (Book Review)
, 2016 A review of Day, C., & Day, G. (2014). Back in the day bakery: Made with love. New York: Artisan Books. 302 pp. $24.95.
Starasta, Leslie R.
core +1 more source
Apple pomace powder as natural food ingredient in bakery jams [PDF]
, 2014 The aim of the present study was to investigate whether apple pomace powder produced by a simple drying method is suitable for replacing pectin in bakery jam products. Rheological properties of bakery jams were tested by oscillatory tests using amplitude
B. Szabó-Nótin +19 more
core +1 more source