Bread Industry Research Articles

AN ECONOMETRIC MODEL OF WHEAT PRODUCTION AND STORAGE DETERMINANTS IN EGYPT

The importance of the wheat crop is reflected as one of the main cereals crops and the most important strategic crops that attract the attention of economic policy makers. It is the main source of the bread industry, which is the staple food for all population groups. However, domestic production is not sufficient for population needs. In addition to an increase in the percentage of wheat losses, which leads to increase imports to meet the deficit between wheat production and consumption, and then increase the burden of the import bill. On the other hand, the production and storage of wheat has become one of the most important issues facing Egypt at present and in the future due to the limited number of countries that can export wheat and all of production and storage conditions are subjected to natural and climatic changes. Therefore, the study aims at determining the main determinants of wheat production and storage in Egypt in order to include it in a proposed mechanism for improving the wheat production and storage. In the light of this, the study found (using simulataneous equations models) that the most important determinants of wheat production and storage in Egypt are limited to the cultivated area of wheat, the farm price of wheat, wheat production in the previous year, the imports quantity in the previous year, consumption quantity, wheat storge, import price, population, consumption quantity for the previous year, previous year's storge, imports quantity, where the statistical significance was proved at 0.05 level, and the significance of the model as a whole was proved. It was also found that about (68% -91%) of changes in wheat production and stock were due to the change in the independent variables under study.

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods.

Symbiotic bread was produced by straight dough and frozen part-baking methods using inulin as a prebiotic (0-7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness. Samples produced by straight dough method had acceptable levels of probiotic (7.45, 6.45, and 7.43 log cfu/g, respectively) complying with the WHO recommendation. Frozen storage had no effect on the probiotic content of the samples and it increased to 7.35 log cfu/g (above the minimum recommended level) after re-baking and storage at room temperature. PRACTICAL APPLICATIONS: Symbiotic foods are products that contain both probiotics (useful bacteria) and prebiotics (carbohydrate source for probiotics). Development of symbiotic bread is required to add variety to the existing types of functional breads and satisfy costumers particularly those avoiding dairy products which are traditionally enriched with probiotics. Part-baked bread industry is growing rapidly around the world; however, to remain in the market it requires innovation to satisfy consumers' demand for healthy products. This research can find practical application for ordinary and part-baked bread industry to produce bread with improved health benefits and acceptable quality.

Optimization of the Cultivation Conditions of Indigenous Wild Yeasts and Evaluation of their Leavening Capacity

Ethiopia has a high demand for baker's yeast in the bread and beverage industries. Unfortunately, Ethiopia has no producing plant for baker's yeast and instead relies on costly imports. The objective of this work was to identify the most productive and useful indigenous baker's yeasts isolated from local fermented foods and drinks, honey and Molasses using leavening ability as the major metric. Six of the test isolates produced a maximum cell mass at 30oC, pH of 5.5 and 48 hours of incubation. Isolate AAUTf1 did not produce hydrogen sulfide, while isolates AAUTf5, AAUTj15 and AAUSh17 produced low levels of this chemical, and isolates AAUMl20 and AAUWt21 produced high levels of hydrogen sulfide, neglecting their utility in baking. The leavening performance of isolates AAUTf1 (Candida humilis) and AAUTf5 (Kazachstania bulderi) had the highest dough volume of 131 cm3 and 128 cm3 respectively in 120 min. Isolates AAUSh17 (Saccharomyces cerevisiae) and AAUTj15 (Saccharomyces cerevisiae) raised the dough volume of 127 cm3 and 125 cm3 respectively, at 60 min compared to commercial yeast (117 cm3 in 90 min). The study also revealed that mixed cultures of indigenous yeasts had better leavening capacity than single cultures. The co- inoculated cultures of AAUTf1 + AAUTf5 + AAUTj15, AAUTf5 + AAUTj15, and AAUTf1 + AAUTj15 + AAUSh17 reached 143 cm3 at 90 min, 141 cm3 and 140 cm3 both at 60 min, respectively. Thus, the indigenous isolates are candidates for optimizing utilization of yeast for fast promotion and utilization in the bakery industries.

Study on Possibility of Cleaner Production Application at Small Scale Bakery Industry in Pekalongan Indonesia

This study analyzed the opportunities for implementing a cleaner production of small bread industries. The research begun with identification of the process stages, problems and opportunities for the application of cleaner production as well as an analysis of alternative feasibility of environmental, technical and financial aspects. The study found a variety of problems such as no special fermentation chambers, no determination of fermentation time, scattered flour, smoking workers, spilt dough, inappropriate placing goods, and the use of lights during the day, untreated eggshells, leftover bread and off-grade bread, the liquid waste from the washing process goes into the water body, unsold bread, and does not have a halal certificate. The recommended alternatives are making space and determining fermentation time, Good Manufacturing Practices, lighting re-design during the day, eggshells process into fertilizer, the remaining slices of bread and off-grade bread are processed into bread crumb flour, four stages of washing, submitting halal certificates, and bread waste flour as animal feeds. The implementation of cleaner production can: (i) increase bread production of 21.19 to 21.80 ton/month, (ii) reduce washing water from 4,000 to 3,600 liters/month, (iii) cut electricity from 1,613 to 1,593 kWh/month, (iv) improve treated solid waste from 3.27 to 3.43 tons/month, and (v) increased sales of fresh bread to 34,996 packs/month and sweet bread 14,560 packs/month. The total profit that can be obtained by applying cleaner production is Rp 21,324,000 per month. Keywords : cleaner production, feasibility analysis, small bread industry DOI : 10.7176/CPER/59-01

Food waste due to retail power in supply chains: Evidence from Sweden

Trading practices such as the take-back agreement (TBA) can become a tool for retailers to exert coercive power over suppliers when market concentration is high. We explore the implications of TBAs for the Swedish bread industry using unique company data from a premium bread supplier and find that powerful buyers over-order and, thereby, waste. This supplier faced 30% returns on total volume produced in the period 2011–2015 and had to bear the entire cost of bread rejections, collection and disposal. It received payment only for bread sold to end-customers, not the quantity supplied. To our knowledge, this is first time there is substantial evidence of the negative consequences such trading practices lead to with respect to waste. The EU has been considering banning the practices of ‘forcing the supplier to pay for wasted product’ and ‘a buyer returning unsold food products to the supplier’. However, such behaviour is very difficult to prove, given that suppliers-buyers are either tied up with bilateral confidential contracts or operate under relational norms. Yet, TBAs are common in certain food supply chains, presenting a global challenge for prevention of food waste and requiring deeper policy engagement.

Bakery yeasts, a new model for studies in ecology and evolution.

Yeasts have been involved in bread making since ancient times and have thus played an important role in the history and nutrition of humans. Bakery-associated yeasts have only recently attracted the attention of researchers outside of the bread industry. More than 30 yeast species are involved in bread making, and significant progress has been achieved in describing these species. Here, we present a review of bread-making processes and history, and we describe the diversity of yeast species and the genetic diversity of Saccharomyces cerevisiae isolated from bakeries. We then describe the metabolic functioning and diversity of these yeasts and their relevance to improvements in bread quality. Finally, we examine yeast and bacterial interactions in sourdoughs. The purpose of this review is to show that bakery yeast species are interesting models for studying domestication and other evolutionary and ecological processes. Studying these yeasts can contribute much to our fundamental understanding of speciation, evolutionary dynamics, and community assembly, and this knowledge could ultimately be used to adjust, modify, and improve the production of bread and the conservation of microbial diversity.

Spectrophotometric Analysis of Ethanol and Glucose Concentrations in Yeast Culture Media.

Fermentative growth on glucose is one of the most widely studied conditions of yeast growth in the laboratory. The production of ethanol from sugars is relevant to the wine, beer, and bread industries and to production of biofuels. Assaying the levels of glucose and ethanol in yeast growth medium allows the experimenter to determine the consumption of the carbon source glucose and the production of ethanol. This protocol describes enzyme-coupled assays for determination of glucose and ethanol concentrations in a sample of cell-free culture medium. Enzymes convert glucose or ethanol into other compounds through chemical reactions that reduce NAD(P)+ to NAD(P)H, and the production of NAD(P)H is measured using a spectrophotometer. The methods presented are highly sensitive, with a detection limit of ∼0.4 mg/L of glucose and 50 mg/L of ethanol, and also have the advantage of high specificity. For example, glucose and fructose have identical chemical formulas and thus cannot be distinguished by a mass spectrometer, but the enzyme assay presented here is specific for glucose. The glucose assay can be coupled to other assays to determine the quantity of additional carbohydrates such as fructose, trehalose, and glycogen.

‘Ozen’, the First Spring Hulless Barley Cultivar in Turkey

‘Ozen’ (Reg. No. CV‐363, PI 682088), the first two‐rowed spring hulless barley (Hordeum vulgare L.) cultivar developed in Turkey, was released and registered by the Central Research Institute for Field Crops, Ankara, Turkey, in 2012. The parents of Ozen are ICB‐101086 and ‘Tokak 157/37’; it was selected by modified bulk selection method from the F2 to F7 generations. On the basis of yield, quality, and disease resistance data from preliminary yield, yield, and regional yield trials, Ozen was nominated to continue to registration trials in 2009. It was tested in four different locations during the registration trials under supplementary irrigation in the Central Anatolia and Transitional Zones by the Variety Registration and Seed Certification Center. Its mean grain yield increased from 2.755 kg ha−1 in 2010 to 3.784 kg ha−1 in 2011. The test weight of Ozen (76.2 kg L−1) was higher than other checks, and its 1000 kernel weight (35.2 g), protein ratio (14.3%), plant height (83.9 cm), and heading date (70.4 d) were close to the grand mean of the other checks. Ozen was developed mainly to be blended with wheat (Triticum aestivum L.) flour at a given percentage without any negative effect on bread properties, while increasing the digestibility of bread. A study showed that 20% Ozen flour can be blended with wheat flour with the intended results, leading the bread industry in Turkey to recently produce the first bread consisting of 20% barley flour using Ozen.

Response surface methodology to optimize peptide nucleic acid fluorescence in situ hybridization (PNA-FISH) in Saccharomyces cerevisiae

Saccharomyces cerevisiae (S. cerevisiae) is a crucial fermenting microorganism for the beer, wine and bread industry. As such, an accurate and rapid method for its identification and monitoring is required. In here, a peptide nucleic acid (PNA) probe was first designed to target S. cerevisiae by fluorescence in situ hybridization (FISH). This PNA-FISH method was then systematically optimized, employing response surface methodology (RSM). The interaction between the critical hybridization temperature, time and formamide concentration and their effect on the FISH efficiency were modelled. The model predicted optimal fluorescence intensity upon hybridization at 53.9 °C, during 57.8 min and using 43.8% (v/v) formamide in the hybridization buffer, which was experimentally confirmed. RSM showed to be a valuable tool to optimize and better understand the dynamics of yeast FISH, which can impact the performance evaluation of related fermentation processes.

The Utilization of Cassava and Sorghum Flours as A Staple Food in Indonesia

Indonesia has high a demand level of wheat flour for both the industrial and households sectors, such as bread industry. Wheat flour is the dominant composition of bread, however it is the source of gluten which may promote celiac disease (CD). The lifetime obedience to the gluten-free diet is the only treatment for this disease. The finding of a new material in order to obtain gluten-free product is an important topic. Furthermore, Indonesia is a tropical region that is rich in natural resources, such as cassava ( Manihot esculenta ) and Sorghum ( Sorghum-bicolor (L) Moech ). Fermentation was used to improve nutritional content of sorghum flour and cassava flour, resulting modified cassava flour (mocaf) and modified sorghum flour (mosof), respectively. A strategy for utilization of cassava in production of mocaf was demonstrated. Mocaf flour can be produced by fermentation use L. plantarum, S. cereviseae, and R. oryzae that are cheap and non pathogenic to increase the levels of protein and decrease the levels of cyanide acid in the mocaf flour. This work has also shown that lactid acid is produced as by-product during the fermentation.

Impact of Outsourcing on Productivity in Bakery Industry, Abakaliki Metropolis

Management of bakery industry is under pressure of stakeholders to increase equity value. Consumers of bread in Abakaliki Metropolis regret the soaring unit price of the product which managers attribute to increasing cost of outsourcing which result from inflationary economic system. The major objective of this study is to determine the general impact of labour outsourcing on productivity of bakery industries in the area. Three hypotheses were formulated to measure the relationship between outsourcing and operational labour cost, reject bread manufacture and operational time of production. This study was based on Transaction Cost Economics theory propounded by Oliver Williamson (1975). The theory stresses the need for decisions to be made such that it generates economically efficient outcomes. Research instrument adopted was questionnaire. Spearman’s correlation was used in data analysis. Results indicate that outsourcing increases the level of efficient production by reducing the operational labour cost and labour time while minimizing the quantity of bread rejects. It is therefore recommended that management of bread industry in the city should intensify outsourcing as a means of reducing unit price of bread and promote Transaction Cost Economics decision for greater productivity.

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

SummaryThis comprehensive review, covering scientific papers published from 2013 until now, deals with the bioactivity of available gluten‐free matrices. For this purpose, cereals (rice, maize, sorghum, teff and millets), pseudocereals (buckwheat, quinoa and amaranth) and noncereals (pulses as lentils, fruits as bananas, vegetables as potatoes and nuts as chestnuts, among others) sources are studied. The current trends in enhancing the antioxidant activity of gluten‐free baked products by incorporating natural bioactive compounds are presented. This review covers a wide range of natural bioactive sources such as starchy materials or its by‐products; spices, herbs or green plant materials and vegetable and seeds or fruits. Special emphasis was put on describing the changes in antioxidant activity that can occur, between raw matrices and enriched final products, during baking process. Possible future trends in the improvement of antioxidant properties of gluten‐free baked products, based on bioactive sources which have already been applied in the gluten bread industry, were also discussed.

Bread and the “Stats” of Life

Market forecasting works well when markets are stable: small consumer segments can be sampled and the results statistically applied to large national consumer segments. In this column, Best argues that today's consumer food market is far too fast changing, fragmented, and fungible to effectively accommodate traditional market analyses. As reality checks against developing traditional and potentially fatal market research assumptions, Best proposes the use of three additional simple and relatively low-cost market research techniques, framing these techniques in the context of bread industry futures. 1) Attend new retail food product shows: attend and walk the relevant trade shows to get a taste of new trends. 2) Track Internet traffic: Internet chatter data mining can provide indicators of and insights into new product and venue trends. 3) Walk retail outlets: walk through retail stores, ethnic markets, boutiques and shops, and farmers' markets and note their traffic patterns, product facings, and SKU tren...

Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological and Bread Making Properties of Wheat Flour Doughs

Effect of rolled milled fenugreek fiber (FF) addition on rheological and bread making properties of wheat flour doughs were studied. Farinograph water absorption increased from 58.5 to 89.6% and dough stability (5.2–10.3 min) with increase in amount of FF from 0 to 20%. Decrease in pasting temperature, increase in peak viscosity, hot paste viscosity, cold paste viscosity with increase in FF. Bread volume significantly decreased from 561 to 356 mL and crumb firmness value increased with increase in FF. Overall quality score decreased from 89.3 to 66.2 for the maximum score of 100 with the addition of 10% FF. Addition above this level significantly reduced the overall quality score. Replacement of 10% FF was found to be acceptable by sensory evaluation and further improved by addition combination of additives (CA). Volume increased from 447 to 555 and crumb firmness value decreased showing improvement in the bread crumb texture. Practical Application Fenugreek fibers are known for their hypoglycaemic and hypocholesterolemic effect. Incorporation of the roller milled fenugreek fiber fraction in the bread increases the total dietary fiber content including soluble and insoluble fiber content of the bread. Bread fortified with fenugreek fiber can be used for the diabetic patients. Hence, the developed product is invaluable in the bread industries.

Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity

AbstractRye bread is often considered healthy, especially regarding its potential beneficial effect on blood glucose and insulin regulation, but the characteristics of Swedish rye bread have not previously been described. The aim was to characterize commercial rye bread (n = 24) using sensory descriptive analysis (11 panelists, 15 attributes, 2 replicates), fluidity index (FI; an in vitro measurement to predict glycemic properties), chemical acidity and selected package information. The associations between sensory and chemical measurements were explored to identify the opportunities and challenges of increased consumption of rye bread with potential health benefits.Six categories of rye bread were identified on the basis of their sensory profiles. The FI indicated that bread from three of the categories possessed beneficial glycemic properties (FI 50–75). These categories contained 31–100% rye, displaying pH 4.3–4.8. Sensory attributes, foremost textural (e.g., chewiness), but also flavor (e.g., sourness), were highly correlated with FI values, thereby revealing their potential to aid consumers, in that they can serve as quality indicators of the glycemic properties of commercial rye bread. However, this also highlights potential sensory barriers to consumption. Front‐of‐package rye and sourdough labels on some samples could potentially mislead consumers given the low content of rye/sourdough, despite the labels.Practical ApplicationsThe present study explores differences in the sensory profiles and health‐related characteristics of commercial rye breads in Sweden and demonstrates the possibility for industry to use the FI as an in vitro measure of glycemic properties. The study highlights potential challenges and opportunities for consumers in their choice of rye bread with beneficial glycemic properties, i.e., bread types that are valuable, particularly in preventing and managing noncommunicable diseases such as type 2 diabetes. Results from the present study may be useful for health care professionals providing dietary counseling and also to help the bread industry facilitate consumer choice of healthy rye bread.

Promising opportunities of using molecular genetic approaches for managing wheat grain technological properties in the context of the “grain–flour–bread” chain

The opportunities of molecular genetic approaches to manage the wheat grain’s technological properties, influencing the quality of end products of bread industry, were considered within this review. At present, the traditional range is crowded out with an increase in grain production, the quality of the mass varieties of bread is deteriorating, and tens of different substances of biological and chemical origin are used as improvers in bread baking. Meanwhile, wheat’s genetic potential allows us to create varieties for the production of grain with technological characteristics suitable for high-quality bread production. Multiple examples of the creation of varieties for the production of 1st and 2nd class grain exist in the history of domestic breeding; modern molecular genetics suggest approaches that in combination with traditional breeding methods enable the accelerated creation of new varieties adapted to the conditions and requirements of the baking industry by using the natural genetic potential of wheat. The authors summarized the data on the diversity of the requirements imposed on the grain and flour to be eventually used in different foods. The statistical data on the volume and structure of the grain quality in Russia from 2011 to 2014 were analyzed. A significant deformation of the quality structure of the produced wheat grain in favor of less valuable classes was detected. A short retrospective analysis of the studies in the field of wheat genetics that demonstrates the role of genetic factors in the development of technological properties of grain and flour was conducted. Different approaches to accelerated breeding of varieties with specified properties for the prospect of developing studies in the field of plant molecular genetics were considered. The examples illustrating the possibility and expedience of using DNA diagnostics methods at different stages of the process, during which the genetic potential (inherent in the gene pool of food crops) is realized and affects the final product quality, are given. The results of molecular genetic studies on determining the localization and structure of the genes involved in developing the technological properties of the wheat grain (the content of protein and wet gluten, milling properties, rheological properties of the flour and dough, flour color, and starch properties) were considered. The data on diagnostic DNA markers, suitable for the efficient selection of genotypes instead of the time-consuming analysis of technological characteristics at intermediate breeding stages, were summarized. Thus, the information on bread wheat’s genetic potential and modern technological approaches, which constitute the basis for a change of the direction from increased chemicalization towards a softer and more organic effect on the quality of the main raw material and products in the entire “grain–flour—bread” food chain, is summarized.

Optimization of Conditions and Production of Carboxy Methyl Cellulase by Bacteria Isolated from Higher Termite Soil

The current work deals with the studies of isolation and preliminary characterization of the bacteria isolated from higher termite soil. Termites play an important role in the turnover and mineralization of complex biopolymers, such as wood and other cellulose and hemicelluloses containing materials. Lignocellulose is the most predominant component of the woody and dead plant materials, as well as it is the most abundant biomass on earth, especially in terrestrial ecosystems. Thus the work focuses on using lingo cellulosic waste efficiently for production of Carboxy Methyl Cellulase (CMC). As CMCase have higher hydrolyzing capacity than the other two cellulases, cellobiase and cellobiohydralases it has wide application in industry such as bread and baking industry, laundry etc. Thus the work focuses on identification of efficient bacterial species in this work 6 bacterial species were isolated among which I4 produced higher CMCase enzyme. After the morphological, biochemical and identification test, the I4 isolate was found to be Bacillus sp.

The Impact of Bakery Industry Supply Chain on the Pricing of Bread in Zimbabwe

The paper sets out to carry an exploratory study for improving supply chain activities in an effort to reduce the bread retail price. The price of bread in Zimbabwe is more than that of most African countries such as Zambia, Namibia and Malawi whose prices range from US$0.50 to US$0.75 per loaf of bread. The major problem with the bread industry today is that there seems to be a hiking of raw materials prices, labour and production costs. The major question then is why bread costs 30 cents more in Zimbabwe than in other African countries. Data was collected using100 consumer questionnaires, 100 bakery/retailer and 5 in-depth interviews. Convenience, judgemental, quota and stratified random sampling methods were used to select the respondents. Purchasing side findings were that 59% to 65% of the bakeries stated the shortage of flour in the country as the major cause behind the high price of bread Most of the flour being used by bakeries is import flour. The second purchasing side problem is that of expensive suppliers of flour. Electricity shortages and untimely stoppages of power were sited by 76% of the production side players as the major impediment to the efficient production of bread. Their assertion was that the power cuts led to low production which inturn led to high inefficiencies in the production line. Fortytwo percent (42%) of customers said that bread needed improvement in quality issues such as packaging and ingredients used. They agreed that if the quality improved they would pay more for it. The paper therefore concluded that the high price of bread in Zimbabwe as compared to other countries is a result of the use of expensive suppliers along the line coupled with low capacity machinery that has led to lowered output. In the long run the lowered output has resulted in sub-optimal operations in bread factories. The researchers recommended a Government intervention through policy change in terms of reduction in duty and tariffs levels on imported raw materials. Government could also intervene through capital injection into the supply chain. Other recommendations include business to business (B2B) collaboration and partnerships between wheat suppliers, marketing boards, millers, bakeries and retailers. Backward integration and rationalisation of the supplier base by bakeries is likely to lower the price of producing bread and hence its retail price.

Some Economic Indicators of Balady Bread Industry at Assiut City

Some Economic Indicators of Balady Bread Industry at Assiut City

SMALL AND MEDIUM INDUSTRY FOR SUSTAINING MADRASA IN GLOBAL CHANGE (Study at Darul Ma’rifat Modern Islamic Boarding School in East Java)

Any types and size of industry is required for the sustainable development of a Boarding School (Madrasa). Current study at Darul Ma’rifat Modern Islamic Boarding School in East Java is directed to describe: (1) the size and function of industry at Darul Ma’rifat Modern Islamic Boarding School; (2) the life-skill and the enterprenourships capability of the students; and (3) the effect of life-skills and the enterprenourships capability towards self-fulfilment attitude of students. All of the sixth grade students population (542 pupils) were randomly taken to get 226 students sample by using Slovin formula : n = N / 1 + N. e 2 . ( n = sample size, 1 = constanta variable, N = population, e = standard error / 0,05). Data were collected through observation, psychological scale and interview . They were then analyzed using regression supported by Statistical Package of Social Science programme. The results show that: (1) There were thirty unit small and medium industry at Darul Ma’rifat Modern Islamic Boarding School. (2) Life-skills and the enterprenourships capability of the students were taught through practice like; working in bread industry and mini market etc. (3) The mean scored of life-skills and the enterprenourships of the students were 82% categorized high . Copyright © 2013 by Al-Ta'lim All right reserved DOI: 10.15548/jt.v20i3.48