Bread Bakery Research Articles

Impact of Small-Scale Business Organization on Economic Development: A Case Study of Hamdala Special Bread Bakery Kwangwara, Kontagora, Niger State, Nigeria


 
 
 This work has revealed clearly that small scale businesses has suffered a lot of set back as a result of lack of amenities, poor funding, economic of scale, improper management, illiteracy and other factors. The source of finance of small businesses are not enough to help them expand as expected. Small scale business has impact on the development of a country through provision of jobs, revenue generation to government and to also a boost to the standard of living. Also it was also realized that government intervention is weak and need to be enforced. The research design and procedure for data analysis and test of hypothesis revealed that this study is based on the following: government programs and policies, economic growth and development, job creation and poverty alleviation. From the finding of this research, the small scale business has impact on economic development because it has been able to create job and alleviate poverty. However, government intervention to small scale business is not encouraging, more policies should be profound and implemented properly.
 
 

Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects.

The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains (Citrus and wine) to influence the water binding capacity of dough and bread was investigated in order to create industrial breads of high quality with prolonged shelf-life in the absence of any chemical additives (e.g., ethanol, sorbic acid, and propionic acid). The product under study is the 'Pan Bauletto bianco con olio EVO' (white bakery bread with EVO oil), an 'industrial bread' type usually treated with ethanol before being marketed, aiming to prolong its short shelf-life. The effect of the addition of different amounts of pectin (Citrus supply chain) and grape pomace (wine supply chain), in combination or not, has shown promising results from both a technological point of view and the increasing shelf-life, allowing to obtain products with high nutraceutical value and interesting properties.

Evaluation Of Temperature and Lighting in The Dani Bakery Bread Factory

This research aims to determine the DANI BAKERY bakery's temperature and lighting measurement results based on Minister of Health Decree Number 1405/MENKES/SK/XI2002. And to find out whether the temperature and lighting measurements results at the DANI BAKERY bakery have met the standards set based on the Decree of the Minister of Health Number 1405/MENKES/SK/XI of 2002. Temperature and lighting levels are evaluated based on the established method. After obtaining data at each measurement point at the research location, the researcher processed and analyzed data. The results of the data analysis will be compared with existing regulations, namely the Decree of the Minister of Health Number 1405/MENKES/SK/XI2002 and also the Decree of the Minister of Health of the Republic of Indonesia NO 70 of 2016 concerning Temperature and Lightning. The evaluation results show that the temperature level measurement results have exceeded the threshold value, namely 33.09℃ - 33.48℃. Meanwhile, the lighting measurement results are below the lighting threshold value, namely 66.89 Lux - 67.67 Lux.

Assessement of the Influence of Baking Fuel Types on the Residues of Some Heavy Metals in Selected Bread from Jalingo, Taraba State

Method of food processing and handling plays pivoted role in its contamination. This research was geared towards assessing the level at which food handling and production processes influence metallic contamination. Samples of flour and baked bread (electric or coal oven) were sourced from market and bread bakeries within Jalingo metropolis. Heavy metals (Lead, Cadmium, Chromium, Nickel, Iron, and Zinc) analysis of the samples was done using Atomic Absorption Spectrophotometer (AAS). Bread baked using coal oven were observed to show elevated level of metallic contamination over those baked using electric oven with Iron (Fe) showing a statistical significant increase at p<0.05 while Cadmium (Cd) was not detected in bread baked using both fuel source. Both electric and coal baked bread were analyzed to have more metallic deposition when compared to the flour. Although, the heavy metals contamination were within the range of FAO/WHO permissible limit but long term consumption of such food products could lead to bioaccumulation in the biological system and becomes injurious to health.

The Use of Bread Bakery Waste as a Binder Additive in the Production of Fuel Pellets from Straw

The paper presents the results of a study on the effects of the addition of bread bakery waste (stale bread, sometimes infected with mold, from store returns) to agricultural waste consisting of triticale straw on the process of solid biofuel pelleting and the physical and fuel properties of the obtained pellets. The pelleting process was conducted in a pelletizer equipped with a flat matrix, with holes 6 mm in diameter, and two pelleting rollers (for straw alone and for a mixture of straw and bread waste with mass fractions of 5, 10, and 15%). The addition of bread waste during the process of pelleting resulted in reduced power demand for the pelletizer in each of the analyzed cases. The largest decrease in the power demand (by approximately 18%, i.e., from 1.27 to 1.04 kW) was recorded for a 15% addition of sunflower seed bread to the mixture with straw. Moreover, the addition of bread waste also caused a significant increase in the kinetic strength of pellets compared to pellets produced from straw alone. The highest kinetic strength was obtained in the case of pellets produced from a mixture of straw with a 15% white bread content, i.e., 99.43%. For all of the analyzed types of additives, kinetic strength increased with increasing additive content. In each of the analyzed cases, the obtained values of density of pellets produced from a mixture of straw and bread waste, as well as the kinetic strength, allow for the conclusion that the obtained pellets, in this respect, meet the requirements of ISO 17225-2:2021 and ENplus standards for Class A1 pellets.

Scrutinization of Dried Bakery Waste as Maize Substitute in Quail Ration by Evaluating the Growth and Nutrient Utilization

Background: The present study evaluated the bread bakery waste (BaW) containing ration on growth and nutrient utilization of meat quail. Methods: Three hundred straight run, day old quail chicks of same hatch were randomly divided into five treatment groups, namely T0 (maize-soya based basal ration, containing no BaW), T1 (5% maize in quail ration was replaced with BaW), T2 (containing 10% BaW as maize replacement), T3 (15% BaW as maize replacement) and T4 (20% BaW as maize substitute). All the diets formulated were isocaloric and isonitrogenous. Experimental trial lasts for 42 days. Different growth traits viz., feed intake (FI), body weight (BW), body weight gain (BWG), feed conversion ratio (FCR) and protein efficiency ratio (PER) was measured weekly. A metabolism trial of 4 days was carried out after 28 days of feeding trial and economics was also calculated. Result: Results revealed no adverse effect of replacing maize flakes with BaW up to 20% on different growth traits viz. weekly FI, BW, BWG, FCR and PER. The metabolizability of nutrients also remained statistically similar irrespective of different dietary treatments. But, Cost benefit ratio was better in T0 and T1 followed by T2 and T3 and was least in T4. It may be concluded that maize flakes can be safely replaced by BaW up to 15% in quail ration in an economical manner.

Analisis Bauran Pemasaran Terhadap Tingkat Penjualan Roti UD Nabila Bakery Di Desa Kalasey Kecamatan Mandolang

This study aims to identify and analyze the application of the marketing mix in increasing sales at UD Nabila Bakery in Kalasey Village, Mandolang District. The method of data collection in this study uses primary data, where the primary data is obtained through interviews with 4(four) respondents which include product variations, price variations, sales condisitions and promotion. Meanwhile, secondary data was obtained through interviews with the owner of UD Nabila Bakery. The results of this study, it shows the application of the marketing mix in increasing sales volume at UD Nabila Bakery, namely in terms of products, the products produced are able to compete with competitors by always providing good quality both in terms of taste and texture of bread. In terms of price, UD Nabila Bakery sets a selling price that is relatively affordable considering its target market is from all walks of life. In terms of place/distribution channel, UD Nabila Bakery's bread has not been able to increase sales optimally due to competition for the same product, rising raw material prices and lack of expansion of the target market area, causing a decline in sales of the bread. And in terms of promotion, UD Nabila Bakery's bread still uses a simple promotion system, namely through word of mouth. So it has not been able to increase sales to the maximum. The increase in sales of UD Nabila Bakery's bread could occur because the product strategy and pricing strategy used were able to attract consumers to repurchase the products offered. With increasing consumer interest, there will be an increase in sales of UD Nabila Bakery's bread.

STRATEGI PEMASARAN UMKM ROTI DALAM MENINGKATKAN VOLUME PENJUALAN (STUDI KASUS ANNISA BAKERY LERPAK)

A business, whether small business or large business, requires a strategy to develop its business so that it continues to run on target. The implementation of a marketing strategy is very important for the company, this is due to the application of an appropriate and effective strategy. Annisa Bakery Lerpak is an MSME that produces various bakery products. The purpose of this research is to find out Annisa Bakery's marketing strategy in increasing sales volume. This research uses qualitative methods. And uses a random sampling technique where every member of the population has the same opportunity to be sampled. The research instruments were observation, interviews and documentation. The data analysis method in this research is descriptive qualitative. From the results Based on the observation of the researcher, it can be concluded that to be able to increase sales volume so that Annisa Bakery's bread can sell well in the market, namely by using the 4P marketing mix (Product, Price, Promotion and Place). One of the efforts made by Annisa Bakery is: Maintaining the quality of the bread, increasing the amount of production bread,as well as efforts to add production equipment.

Pengaruh Kualitas Produk, Lokasi Dan Kualitas Pelayanan Terhadap Keputusan Pembelian Produk Roti “Java Bakery” Di Kecamatan Kandangan Kabupaten Kediri

Improving product quality is the first effort faced by companies, when faced with efforts to become a leader. Products will be judged by quality and that is what adds value to consumers as well as one of the reasons for choosing to buy. Other factors that influence the decision to purchase Java Bakery bread products are location and quality of service. Therefore, businesses that want to stay ahead of their competitors need to take a number of actions related to improving product quality, improving location and service quality. This research is a descriptive quantitative research that aims to produce a discovery obtained through statistical procedures. The sample in this study used accidental sampling with a total of 97 respondents. The data in this study were obtained through interviews and questionnaires. From the results of the analysis that has been done. The results of the study show that product quality, location and service quality influence purchasing decisions. This is evidenced by the results of the R Square value of 0.563 or 56.3% while the remaining 29.5% is influenced by other variables.

Trans-Fat Labeling in Packaged Foods Sold in Brazil Before and After Changes in Regulatory Criteria for Trans-Fat-Free Claims on Food Labels.

Consumption of industrially produced trans-fat acids (TFA) is a public health concern. Therefore, it is important that information on TFA in packaged foods be clearly informed to consumers. This study aimed to assess the evolution of TFA information presented in packaged foods sold in Brazil in 2010 and 2013, before and after the introduction of stricter regulatory requirements for TFA-free claims on food labels. A repeated cross-sectional study was performed through food label censuses of all packaged foods available for sale in two stores from the same supermarket chain, totaling 2,327 foods products in 2010 and 3,176 in 2013. TFA-free claims and information indicating TFA in the ingredients list and nutrition facts label were analyzed by descriptive statistics and Pearson’s chi-square test. There was a 14% decrease in the use of ingredients containing or potentially containing industrially produced TFA (i-TFA), according to analysis of the ingredients list. However, when analyzing foods by groups, it was found that this decrease was significant only for group A (bakery goods, bread, cereals, and related products; from 59 to 35%, p < 0.001). By contrast, food group F (gravies, sauces, ready-made seasonings, broths, soups, and ready-to-eat dishes) showed a 5% increase in i-TFA. The use of specific terms for i-TFA decreased between 2010 and 2013, but there was an increase in the use of alternative terms, such as vegetable fat and margarine, which do not allow consumers to reliably identify whether a food product is a possible source of i-TFA. There was an 18% decrease in the use of TFA-free claims in products containing or potentially containing i-TFA. However, almost one-third of foods sold in 2013 were false negatives, that is, foods reported to contain 0 g of TFA in the nutrition facts label or with TFA-free claims but displaying specific or alternative terms for i-TFA in the ingredients list. The results indicate that adoption of stricter requirements for TFA-free claims on food labels in Brazil helped reduce the prevalence of such claims but was not sufficient to decrease i-TFA in industrialized foods sold in supermarkets.

Analysis of food sources and nutrient intakes of selected breastfeeding mothers in Metro Manila, Philippines

BackgroundThis study evaluated the food and nutrient intakes of selected breastfeeding mothers and identified the top food sources of nutrient intakes.MethodsThis is a cross-sectional, non-interventional study conducted in one of the private medical centers in Metro Manila, Philippines. Participants: The sample size included 70 mothers of healthy, term, exclusively breastfed infants aged 21–26 days at enrollment. Mothers were scheduled to visit the clinic at days 1, 22, 57, and day 90.Similarly, food diaries were obtained during these periods with a 3-day food record per clinic visit totaling to 12 records per mother at the end of 90 days. At every clinic visit, the records were validated face – to – face by the registered nutritionist – dietitians. An extension of the mother’s participation until day 155 was implemented for the collection of clinical outcomes used by Pediatricians. Mean food intakes were calculated. A PC-Software for Intake Distribution Estimation (PC-SIDE) program was used in the estimation of inadequate intakes. Socio-economic status was collected using standard questionnaires. Weight and height were measured using standard techniques to compute for BMI.ResultsAnthropometric results for the breastfeeding mothers reported a mean weight of 56.9 kg (SE = 1.3) and a mean height of 152.4 cm (SE = 0.6). In terms of body mass index (BMI), 8.6% were chronic energy deficient, and 34.3% were overweight while 12.9% were obese. Mean energy intake of breastfeeding mothers was 2516.7 kcal/day, which was 28.6% higher than the EER of 1957 kcal/day. Mean protein intake was 78.4 g/day, which was 37% inadequate while fat intake as percentage of total energy was excessive by 4%. Nutrient inadequacy is high for almost all nutrients: iron (99%), folate (96%), riboflavin (39%), vitamin B6 (63%), vitamin B12 (46%) and thiamine (22%). The top 5-food sources with highest percent contribution to energy are rice (43.1%), bread (8.1%), pork (7.7%), powdered milk (5.9%), and sweet bakery products (5%).ConclusionsThere is a high prevalence of protein and micronutrient inadequacies in the diet of breastfeeding mothers. The prevalence of overweight and obesity is high among breastfeeding mothers. These findings might be explained by the low variety and nutrient-poor foods consumed by the breastfeeding mothers. Understanding the major food sources of nutrient intake of breastfeeding mothers could be used to intensify if not craft interventions to address the nutrient gaps. Improving the maternal nutrition may contribute to having quality breastmilk to infants.

Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery

This study aims to identify the hazards and potential that may arise at every stage of the bread production process in the Bakery by the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process of bread at the bakery in Bunga Mawar Puti Bakery, Jatirejo, Mojokerto. The research was conducted using a survey method, by following the whole process of making bread bakery from the receiving raw materials to the packaging of the final product. The method of data analysis used was the descriptive analysis method. This research identifies results in the process of making sausage pizza bread, from raw materials to products that have the same dangers reviewed, including the physical, chemical, and biological. The results showed that CCP was found in 3 processes in the stage of the production process of sausage pizza bread. First, in the process of mixing bread dough, there is a chemical hazard caused by metal-contaminated materials. Second, the process of receiving cheese, sausage has biological hazards in the form of Escherichia coli bacteria. Third, the cooling process before packaging has physical hazards in the form of dust and dirt. The implementation of HACCP in Bunga Mawar Puti Bakery can help in fulfilling the quality requirements, increase consumer confidence and give the vigilance of occurrence of contamination.

Determination of Potassium Bromate in Bread Brands in Sulaimani City, Kurdistan-Iraq

Bread is the most consumed and staple food in many countries worldwide. It is made from dough of flour such as wheat and barley, and water. It usually contains flour improver potassium bromate (KBrO3) which is used by bakers. However, many studies have confirmed the deleterious effects of KBrO3 on human health. Therefore, this study aimed to determine the rate of KBrO3 in five main types of bread in Sulaimani city, Kurdistan-Iraq. The duration of the study was from August 2021 to November 2021. Thirty bread samples were collected from five main products that are extremely consumed by Kurdish citizens. The bread-type products were bakery bread (Nani frn), white hamburger bread (Samun), white bread known as Kurdish bread (Nani Hawrami), pizza, and brown barley bread. Single beam UV–visible spectrophotometer APEL-303 was used for the quantification of KBrO3 in bread samples. The results found that all 30 samples were had KBrO3 residues in their products with different concentrations. Samples of brown barley bread were having the least content of KBrO3 while samples from pizza dough were having the highest concentration of KBrO3. The present study concludes that all bread samples from five major bread types had potassium bromate above the permitted levels allowed by the United States Food and Drug Agency (FDA).

Evaluation of Oxidation Process by Ozonation and Glucose Oxidase Enzyme on the Degradation of Benzoquinone in Wheat Flour

Background: Wheat flour is an important food ingredient for humans, which is the basic ingredient of bread and other bakery products. Objective: This study aimed to assess the effect of adding Glucose Oxidase (GOX), and exposure to ozone gas on methyl-1, 4-benzoquinone (MBQ), and ethyl-1, 4-benzoquinone (EBQ) secreted by Tribolium castaneum in flour. Methods: The flour contaminated by MBQ and EBQ was treated with ozone gas at (10, 20, and 40 ppm) with exposure times (15, 30, and 45 min). Similarly, GOX was added to flour at (10, 15, and 20 ppm), leaving the dough for periods between 10 and 45 min after treatments. The MBQ and EBQ determined by HPLC, and the UV-Visible Spectrophotometer and Fourier Transform Infrared Spectroscopy (FTIR) were used to describe the changes that occurred in the main structure of EBQ after ozonation at 40 ppm for 45 min. Results: The results indicated that adding GOX enzyme to the flour at level 20 ppm degrade the MBQ to 13.7, 20.23, and 39.6 after 15, 30, and 45 min from mixing time, respectively. On the other hnad, the EBQ degrades to 13.6, 18.9, and 35.9%. In contrast, the percentages of degradation of MBQ and EBQ increases after ozonation at 40 ppm for 45min were 84.1 and 78.8%, respectively. The results obtained by UV–vis spectroscopy and FTIR reflect that many oxidation products formed as aldehydes, ketones, and carboxylic acids. Conclusion: In general, ozonation was a reliable treatment for the degradation of benzoquinone in flour.

Fat, Sugar, and Sodium Content in Commonly Consumed Bakery Bread in Korea

Sohee Lee, Eunji Choi, Jeeae Aum, Sung-Won Yoon, Jo Won Lee, Hyun-Jeong Kim, In-Hwan Kim, Sam-Pin Lee, Hye-Young Kim, Jang-Hyuk Ahn, Bo Kyung Moon, Dong Won Seo, Jung-Ah Shin, Jeehye Sung, and Byung Hee Kim. Journal of the Korean Society of Food Science and Nutrition 2021;50:1177-87. https://doi.org/10.3746/jkfn.2021.50.11.1177

Measurement of Mental Workload Against Packing Operators at UKM Roti Heppy Bakery Padang Using the NASA-TLX Method

In this increasingly advanced era of globalization, more and more manufacturing and service companies are developing which brings intense competition for companies to be able to maintain the company's establishment. IKM Heppy Bakery is one of the bread production companies that is experiencing this competition. For the realization of companies that can compete in the era of globalization, highly competent resources are also needed. The impact of this competition causes more work demands and causes workload effects both physically and mentally on employee performance. Based on this, a mental workload study was conducted to determine the amount of mental workload of employees using the NASA-TLX method. Based on calculations using the NASA-TLX method, it was found that the level of mental workload on bread packaging at IKM Heppy Bakery was included in the very high category with 4 workers having a very high workload category and there were also 2 workers with a high workload category. The average WWL score on bread packaging is 82. For this condition, it is deemed necessary to have an evaluation accompanied by an improvement in the work system or reward to foster motivation and enthusiasm and reduce stress for Heppy Bakery's bread packaging employees.

SIKAP DAN FAKTOR-FAKTOR YANG MEMENGARUHI PEMBELIAN KONSUMEN TERHADAP ROTI KAMURA BAKERY DI KOTA BANDAR LAMPUNG

This study aims to analyze the attitude of consumers toward the purchase of Kamura Bakery bread in Bandar Lampung City, the purchase pattern, and the factors that influence the number of bread purchased. This research was conducted at Kamura Bakery Sukarame branch in Bandar Lampung City. The research method is a survey with accidental sampling technique. Respondents were 60 Kamura Bakery consumers who had bought/consumed Kamura Bakery at least once in the last one month. The research data are analyzed using Fishbein Multi-attribute analysis, descriptive statistics, and multiple linier regression analysis. Data collection was conducted in June - July 2020. The results showed that the consumers bought bread at Kamura Bakery mostly because of the taste. The highest amount of Kamura Bakery’s bread purchased was chocolate flavor, the average number purchased was 28 pieces per household monthly, and the average frequency was seven times a month. The price of sweetened condensed milk and household income have a significantly negative effects on the number of purchase, while the number of family members has a significant positive effect on the number of bread purchased. Key words: bread, consumer attitude, purchasing factors, purchasing patterns

GtfC Enzyme of Geobacillus sp. 12AMOR1 Represents a Novel Thermostable Type of GH70 4,6-α-Glucanotransferase That Synthesizes a Linear Alternating (α1 → 6)/(α1 → 4) α-Glucan and Delays Bread Staling

Starch-acting α-glucanotransferase enzymes are of great interest for applications in the food industry. In previous work, we have characterized various 4,6- and 4,3-α-glucanotransferases of the glycosyl hydrolase (GH) family 70 (subfamily GtfB), synthesizing linear or branched α-glucans. Thus far, GtfB enzymes have only been identified in mesophilic Lactobacilli. Database searches showed that related GtfC enzymes occur in Gram-positive bacteria of the genera Exiguobacterium, Bacillus, and Geobacillus, adapted to growth at more extreme temperatures. Here, we report characteristics of the Geobacillus sp. 12AMOR1 GtfC enzyme, with an optimal reaction temperature of 60 °C and a melting temperature of 68 °C, allowing starch conversions at relatively high temperatures. This thermostable 4,6-α-glucanotransferase has a novel product specificity, cleaving off predominantly maltose units from amylose, attaching them with an (α1 → 6)-linkage to acceptor substrates. In fact, this GtfC represents a novel maltogenic α-amylase. Detailed structural characterization of its starch-derived α-glucan products revealed that it yielded a unique polymer with alternating (α1 → 6)/(α1 → 4)-linked glucose units but without branches. Notably, this Geobacillus sp. 12AMOR1 GtfC enzyme showed clear antistaling effects in bread bakery products.

Our daily bread

Real Bread Week (22-28 February), is designed to encourage people to bake their own bread or support local bakeries. It provides a great opportunity to immerse children in all things bread-related, with story books and growing activities.

Lietuvos didelio meistriškumo sportininkų mitybos įpročiai

The purpose of the study is to describe and assess the dietary habits and the nutritional regime of Lithuanian high performance athletes depending on the cultivated sport, sex and age. Using a valid nutrition questionnaire, 247 Lithuanian high performance athletes were investigated by direct interview method. Athletes’ body composition was studied by the BIA tetra-polar electrodes method. The results of the research showed that Lithuanian high performance athletes’ eating habits are determined by gender. The lower impact of age and cultivated sports was determined. Male athletes are more likely to use bread bakery, boiled potatoes, eggs, oily pork, meat preparations, canned food, fried potatoes, potato crisps and refreshing drinks with artificial sweeteners. Meanwhile, athletes’ women’s eating habits are healthier. Women are more likely to consume fresh vegetables, fruits, poultry, and less often use unhealthy food. Dietary habits of Lithuanian high performance athletes should be changed to healthy ones in order to ensure maximum adaptation to physical activity. Keywords: athletes, dietary habits, sports nutrition.