Results 71 to 80 of about 190,967 (211)

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread [PDF]

, 2017
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected.
Gerasymchuk, H. (Helena), Kostetska, K. (Kateryna), Osokina, N. (Nina), Palyanichka, N. (Nadiya), Priss, O. (Olesia), Stepanenko, D. (Dmytrо), Telezhenko, L. (Lyubov), Verkholantseva, V. (Valentуna), Voziian, V. (Valeriia), Zhukova, V. (Valentina)   +9 more
core  

Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications

Foods
Advancements in Raman spectroscopy have broadened the utilization possibilities for food applications. The present review covers the working principle and methodology of the emerging technique in the context of wheat (flour) as a bakery ingredient ...
Justine Van der Vennet, Fien De Witte, Peter Vandenabeele, Mia Eeckhout, Filip Van Bockstaele   +4 more
doaj   +1 more source

Increasing Production Capacity and Competitiveness of Bakery and Dairy SMEs in Babussalam Al-Firdaus Islamic Boarding School, Malang

Journal of Innovation and Applied Technology
Babussalam Al-Firdaus Islamic Boarding School is in Malang Regency, East Java.  Doktor Mengabdi (DM) activity involved Boarding School students diversifying dairy-based processed items and pastry products to start SMEs.
Mochamad Nurcholis, Mokhamad Nur, Yoga Dwi Jatmiko, Feronika Heppy Sriherfyna, Jaya Mahar Maligan, Aldila Putri Rahayu   +5 more
doaj   +1 more source

Vollandt\u27s Arabic versions of the Pentateuch: A comparative study of Jewish, Christian, and Muslim sources (Book Review)

, 2016
A review of Vollandt, R. (2015). Arabic versions of the Pentateuch: A comparative study of Jewish, Christian, and Muslim sources. Boston: Brill. 347 pp. $149.00.
Cutforth-Anderson, Lisa
core   +1 more source

Investigation of the Water-retaining Capacity of the Carbohydrate Complex of Rye-wheat Dough with Addition of Polyfunctional Food Supplement “Magnetofооd” [PDF]

, 2018
Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don\u27t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources,
Alexandrov, A. (Alexandr), Evlash, V. (Victoria), Lazareva, T. (Tetiana), Tsykhanovska, I. (Iryna), Yevlash, T. (Tetiana)   +4 more
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Airborne Particulate Matter Density in Traditional Bakeries of Saveh, Central of Iran, in 2020

Journal of Environmental Health and Sustainable Development, 2020
Introduction: High concentration of inhalable airborne particles can increase the risk of lung disease in exposed people. This study aimed to determine the respirable particulate matter (PM5) concentration in traditional bakeries of Saveh in 2020 ...
Edris Hoseinzadeh, Mehrzad Ghorbani, Mahdi safari, Najmeh Ebrahimi   +3 more
doaj  

Penentuan Kebijakan Pengiriman Menggunakan Model Persediaan Terintegrasi Untuk Perishable Product Dalam Supply Chain Multi-eselon (Studi Kasus Di Tika Bakery) [PDF]

, 2010
Sepanjang persaingan dalam dunia industri semakin kuat, supply chain management menjadi halyang sangat penting. TIKA Bakery yang secara terus menerus memproduksi roti selalu berusaha untukmemenuhi permintaan konsumen dengan cepat, murah, dan kualitas ...
Adi, P. (Purnawan), Pritasari, A. (Anggrila), Saptadi, S. (Singgih)   +2 more
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Assessment Model of Halal Good Manufacturing Practice in Bakery SMEs

Industria: Jurnal Teknologi dan Manajemen Agroindustri
Bakery products are in great demand among Indonesians today. Therefore, small and medium enterprises (SMEs) of bakeries have an essential role in creating products that are guaranteed to be halal and safe, following regulations in Indonesia.
Sukmawati Lapele, Annisa Kesy Garside, Ikhlasul Amallynda, Mohammad Lukman   +3 more
doaj   +1 more source

MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR

Food and Environment Safety, 2017
One of the most relevant problems in developed countries is the reduction of free sugars in confectionary goods. The article focuses on the microbial analysis of egg-white creams for cakes and pastries decoration with reduced sugar. It was determined the
Nataliia HRYHORCHAK, Olena UKRAINETS, Alina BILKO, Iryna SOKOLOVSKA, Julya KAMBULOVA   +4 more
doaj  

Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread

Microorganisms
Sourdough production is a complex fermentation process. Natural sourdough fermentation without standardization causes great variability in microbial communities and derived products.
Joanderson Gama Santos, Evandro Leite de Souza, Marcus Vinícius de Souza Couto, Tatiana Zanella Rodrigues, Ana Regina Simplício de Medeiros, Angela Maria Tribuzy de Magalhães Cordeiro, Marcos dos Santos Lima, Maria Elieidy Gomes de Oliveira, Maiara da Costa Lima, Noádia Priscilla Rodrigues de Araújo, Ingrid Conceição Dantas Gonçalves, Estefânia Fernandes Garcia   +11 more
doaj   +1 more source