Bread Products Research Articles

Performance measurement of legacy equipment through its connection to the cloud

Goal: Objective focuses on development and application of an architecture for measuring the performance of legacy equipment through its connection to the cloud. Methodology: The research was approached by the Design Science Research (DSR) method, which focuses on the development and evaluation of the application of the artifact (legacy equipment performance measurement system) through its technological base. Results: Both in the development and in the evaluation of the application of the system architecture in a real manufacturing system, the results were satisfactory through the accuracy obtained of 86% in the measurement carried out. Regarding equipment performance measurement, the measured index achieved an OEE of 27% efficiency, which is considered low compared to the average of companies with world-class manufacturing. It is concluded that the results made it possible to verify the reliability of the information generated by the architecture of the application system and to measure the performance of the equipment through its applicability in a real manufacturing scenario with a focus on manufacturing management. Search limitations: The development of this research is limited to the application architecture for measuring performance for bread production line. Practical Implications: The cloud architecture contextualizes the use of IIoT technologies (sensors, devices, among others) through cloud application architecture and how this has been transforming the industry and helping in the management of manufacturing operations. Originality / Value: This research underscores the efficacy of a customized integration approach for leveraging existing technologies. While cloud-based Industrial Internet of Things (IIoT) solutions are readily available, this work transcends the limitations of off-the-shelf options by tailoring the architecture to the specific requirements of a real-world production line. This focus on customization enables the architecture to be adapted to a broad spectrum of legacy equipment and production lines across diverse industries, thereby unlocking the full potential of IIoT technologies. Consequently, this research demonstrates the replicability of the proposed methodology for various manufacturing scenarios.

Revealing the influence of sorghum flour on the rheological and baking properties of dough, the quality and nutritional value of bread

The object of this study is the quality of bread using wheat flour mixed with sorghum flour. The implementation of the task of stable provision of the population with good quality bread and high nutritional value is based on improving the technology of bread using sorghum flour in accordance with the global trend of safe and healthy nutrition. The results on the chemical composition and nutritional value (amino acid content, mineral composition, and vitamins) of sorghum flour were obtained, a comparative analysis with wheat flour was carried out. An analysis of the amylographic characteristics of flour and dough with the addition of various amounts of sorghum flour, improvers, and enzyme preparations was carried out. As a source of nutrients, the effect of sorghum flour on the rheological and baking properties of wheat dough was studied. The effect of the studied flour on the quality of finished bread was established. The complex effect of the Emceft improver and the KAZenzym enzyme preparation on the quality of dough and bread, including from sorghum flour, was studied. For the first time, the use of sorghum flour of the Kazakhstan 20 variety for the production of bread in combination with an improver and an enzyme preparation has improved the chemical composition, rheological and baking properties of the dough. Research shows that bread with the use of sorghum flour diversifies the diet and promotes human health due to its nutritional composition and potential as a gluten-free food. The scope and conditions of practical use of the results are the possibility of using sorghum for bread making. Achieving these capabilities is based on the developed technology of bread in combination with an improver and an enzyme preparation

Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response.

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10-4 J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance.

Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features.

This study investigated the effects of incorporating sprouted chickpeas, at a 25% enrichment level, into bread production as either grits (90% of particles ≥500 µm) or flour (90% of particles ≤250 µm). The focus was to investigate the role of particle size on dough and bread. In addition to the functional, mixing and pasting properties of ingredients, gluten aggregation, mixing, extensional, leavening, and pasting properties of the blends were assessed during bread-making, as well as bread volume and texture. Chickpea particle size influenced water absorption capacity (1.8 for grits vs. 0.75 g/g for flour) and viscosity (245 for grits vs. 88 BU for flour), with flour showing a greater decrease in both properties. With regard to dough properties, dough development time (16.6 vs. 5.3 min), stability (14.6 vs. 4.6 min), and resistance to extension (319 vs. 235 BU) was higher, whereas extensibility was lower (105 vs. 152 mm) with grits, compared to flour. During bread-making, grits resulted in a higher specific volume (2.5 vs. 2.1 mL/g) and softer crumb (6.2 vs. 17.4 N) at all the considered storage times. In conclusion, sprouted chickpea grits can be effectively used as a new ingredient in bread-making favouring the consumption of chickpea, without compromising product quality.

Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations

SummaryIn this study, bioactive compounds, antioxidant activity, phytochemicals, fatty acid compositions, elements and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations were investigated. The results obtained regarding the physical and chemical properties of nutmeg breads exhibited some changes based on the nutmeg amounts added in bread production. Also, ‘L*’ results of the breads changed between 70.85 (1.0%) and 76.09 (0.5%). In addition, ‘a*’ and ‘b*’ results of breads with nutmeg powder were assigned to be between 0.47 (0.5%) and 1.93 (2.0%) to 18.44 (2.0%) and 20.42 (0.5%) and 1.93 (0.5%), respectively. Total phenol and flavonoid amounts of breads were established between 24.64 (0.5%) and 47.58 mg GAE per 100 g (2.0%) to 10.71 (control) and 177.38 mg per 100 g (2.0%), respectively. An increase in the redness value was monitored in nutmeg bread added at the rate of 1% and 2%. The amounts of phenolic constituents in the breads fluctuated depending on the added nutmeg concentrations. Gallic acid and 3,4‐dihydroxybenzoic acid values of the breads were stated to be between 2.66 (2.0%) and 6.66 mg per 100 g (1.0%) to 1.48 (2.0%) and 2.71 mg per 100 g (control), respectively. Phosphorus and potassium quantities of the breads were found between 743.60 (control) and 810.50 mg kg−1 (0.5%) to 2077.37 (1.5%) and 2345.42 mg kg−1 (0.5%), respectively. The dominant fatty acids in bread oils were myristic, palmitic, oleic and linoleic acids. It can be seen that the addition of nutmeg in high concentration decreased the consumer's taste. In addition, the added nutmeg increased the colour value of the bread and corrected the textural structure.

Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread

In this work, doughs made with gluten add chickpea composite flour were mixed to reach the 500BU standard and baked into bread products. Chickpea flour was substituted at the level of 20%, 30%, and 40% by wheat gluten to provide structural support for the dough. Higher gluten concentrations improved gas bubble retention as determined by crumb image analysis, resulting in higher final loaf volume. Dough samples were taken out of the fermentation chamber at 0, 30, 60, and 90 min to study the effect of fermentation on rheology. Utilizing SPP deltoids (Gt′ vs Gt″ plot), the intracycle and intercycle network rearrangement of dough were studied in details. Obtaining deltoids as a function of fermentation time offers an insight into the impact of fermentation on dough structure. It is found that longer fermentation time makes gluten-chickpea composite dough more elastic in the linear region (<1% strain) and less elastic in the nonlinear region. This work helps to demonstrate an application of SPP analysis in facilitating the development of innovative bread products made with a mixture of pulse flour and wheat gluten.

Attention to carbon footprints in food choices and the crowding out effect of attention‐leading nudges

AbstractConsumer attention to carbon footprint labels may trigger efforts to adjust the agri‐food sector toward more sustainable production. To assess attention levels, we used milk and bread products in an information display matrix (IDM), allowing consumers to direct attention or ignore various food product attributes. Our method improved upon previous IDM applications by introducing real‐world complexity, featuring 25 attributes per product and multiple trade‐offs. A randomizer ensured fairness by determining the order of attribute display. Results show that carbon footprints are not the primarily attended attributes. A salience nudge favoring carbon footprints directs attention to it but halves the attention paid to more holistic environmental footprints. We discuss strategies to promote environmental dimensions jointly and provide implications and recommendations for future labeling policies and marketing strategies.

Socio-Demographic Factors, Behaviors, Motivations, and Attitudes in Food Waste Management of Romanian Households.

(1) Background: Food waste (FW) in Romania is 70 Kg/capita/year, while 70% of food waste comes from public catering, retail services, and households (over 50%-47 million tons). The present study investigates the socio-demographic factors, behaviors, motivations, and attitudes related to food waste management in Romanian households. (2) Methods: A cross-sectional observational study was conducted using an online questionnaire via the Google Forms platform from 15 April 2023 to 15 May 2023. The questionnaire was designed to assess various aspects, such as some socio-demographic information (age, sex, occupation, area of residence, study level, household members number, children <18 years of age); the personal involvement and frequency of food purchases and homemade food cooking; the main sources that generate food waste; the motivation and frequency with which food waste occurs; the level of awareness regarding the impact of food waste; the respondents' intentions regarding sustainable behaviors and practices for food management; the level of information and familiarity of the respondents with the notions of validity and how these may influence their food consumption decisions. (3) Results: The results show that FW incidence is occasionally (42%), very rarely (43.33%), frequently (15%), and no food waste was reported by 2.66% of respondents. The 35-44 age category records the highest FW frequency, followed by 18-24. The most wasted are homemade food (29.67%), bread and bakery products (27.00%), and fruits and vegetables (14.33%). High involvement in purchasing and buying food following a previously established list reduces FW frequency. The same is valid for high daily involvement in food and homemade cooking. High interest in the FW problem and its perception as a waste of money leads to diminishing it, while guilty feelings increase the FW level (37.50% to 73.33%). (4) Conclusions: The present study shows that household food waste management is a multifactorial process that involves numerous socio-demographic, behavioral, and emotional aspects. Extensive data analysis supports our results, revealing deep self-reported information details and confirming its complex approach.

Production, proximate, antioxidants and sensory properties of bread incorporated with Green Coffee (&lt;i&gt;Arabica&lt;/i&gt; spp) Beans powder

Production, proximate, antioxidants and sensory properties of bread incorporated with Green Coffee (&lt;i&gt;Arabica&lt;/i&gt; spp) Beans powder

Breaking bread: Assessment of household bread waste incidence and behavioural drivers

Bread, the most consumed floury product in the world, is one of the most wasted food products across the food supply chain. Yet, there is a paucity of research examining the magnitude of bread waste and behavioural drivers associated with it at the household level. This study analyses the incidence, behavioural drivers and disposal pathways of bread waste using a sample of 1462 households in Australia and a 7-day electronic diary method. Behavioural drivers related to bread waste were modelled using logistic regression models. The findings suggest that bread rolls, sliced bread and flat bread are the three most wasted bread products in Australian households. Higher grocery shopping frequency, ‘just-in-case’ buying, family households with young children and takeaway meal ordering are associated with higher bread waste. Bread disposal pathway analysis revealed that 55% of bread and bakery products are discarded through general waste bins, highlighting the immense potential of utilising bread waste in industrial processes such as biofuel production. Addressing bread and bakery waste can significantly contribute to achieving the SDG12.3 goal of halving the per capita food waste by 2030.

Going Local? Assessment of Arrowroot (Maranta arundinacea L.) Flour in Pandesal Making in the Philippines

This study aimed to assess the acceptability of arrowroot flour (Maranta arundinacea L.) in the production of salt bread (pandesal) in the country. Two experiments were conducted namely, pre-experiment and actual experiment. The pre-experiment had two trials in making pandesal wherein the first trial focused on producing traditional pandesal (T1, 0%) while the second trial used different percentages of arrowroot flour (T2, 20%; T3, 30% and T4,40%) to determine the optimum ratio with selected flours. The acceptability used a 9-point Hedonic scale wherein 9 is the highest (Like extremely) and 1 (Dislike extremely). Results showed that T1 had the highest general acceptability (7.8, ) followed by T3 (7.5) and both were labeled as ‘Like very much’ while T2 (6.8) and T4 (6.7) were both labeled as ‘Like moderately’. In terms of cost, T1 was the cheapest and T4 as the most expensive. While arrowroot-based flour pandesal is more expensive right now, it was found out to acceptable flour substitute in making pandesal. The use of this flour as alternative in producing bread can help address the problem of the country’s heavy dependence on imported flour. Result of this study and further studies on the use of arrowroot flour will support local farmers in growing arrowroot for other potential uses.

Optimisasi Jumlah Produksi Roti Kacang Dengan Metode Cutting Plane

Abstract. This research aims to optimize the production of peanut bread at UKM Peanut Roti Hj. Eliya Lubis in Tebing Tinggi City. The main challenges faced are fluctuating raw material prices and unstable consumer demand, which affect the production process. The research uses the cutting plane method to complete an integer linear program to determine optimal production quantities. This method was chosen because it is effective in solving optimization problems with integer results, which are relevant for in-house production. The research results show that the cutting plane method is able to produce better optimal solutions than other methods, such as branch and bound, thereby increasing production efficiency and company profits. This research makes a significant contribution in helping SME entrepreneurs face intense business competition by managing resources more effectively and efficiently.

Marketing strategy to increase sales volume using the AHP method in business XY Tebing Tinggi City

Business xy is one of the culinary industries typical of the city of Tebing Tinggi which operates in the bakery sector which is located in Rambutan District, Tebing Tinggi City, North Sumatra. Xy's business experienced a decline in sales due to increasingly fierce competition selling similar products and a decline in sales due to failure to implement appropriate marketing strategies. By considering these problems, to increase product sales volume, it is necessary to create a marketing mix strategy that uses the Analytical Hierarchy Process (AHP) method. This method will evaluate how consumers view the marketing mix features of peanut bread products. Apart from that, several alternative strategies will be given as references to be implemented in company xy, Tebing Tinggi City. The result of determining the marketing mix priority weights that must be applied to market products is that the strategy to increase market share (41%) focuses on the promotional mix. Alternative strategies that can be implemented include maintaining product quality as the main priority in the product mix (42%), setting prices with quality as the main priority in the product mix (31%), strategic sales locations (44%) as the main priority in the place mix, and increasing market share (44%) as the main priority of the venue mix, and increasing promotional activities on social media (35%) of the promotional mix

DESCRIPTION OF CLIMATIC PHENOMENA IN THE SECOND HALF OF THE XVII–XVIII CENTURIES IN THE MOGILEV CHRONICLE OF T.R. SURTA AND TRUBNITSKY

The article discusses the features of the description of climatic phenomena in the Mogilev chronicle of T.R. Surta and Trubnitsky. The chronicle is a valuable historical source for reconstructing the climate of the second half of the XVII – XVIII centuries. It mentions, first of all, climatic disasters, which are reflected in records of abnormally cold winters and unstable weather in the spring and summer seasons. The chronicle pays great attention to the facts of famine, rising prices for bread and other food products, which was the result of low yields, caused by unfavorable climatic conditions. The authors of the Mogilev Chronicle also described cases of locust invasions, which have been observed again on Belarusian lands since the end of the XVII century and are a clear indicator of dry and warm weather.

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls

The retention of bioactive compounds in the blend of wheat and rye flours and 4% roasted buckwheat hulls, dough before and after fermentation, and obtained bread were determined. In parallel, the content of Maillard reaction products (MRPs) and antioxidant capacity (AC) during technological steps of bread production were studied. The dough formation and fermentation process increased the content of phenolic acids and flavonoids and reduced the content of tocopherols, and no changes in glutathione as compared to the blend were noted. Moreover, the increased level of available lysine and AC were observed after dough fermentation. The baking process resulted in further increased phenolic acids, and flavonoids and decreased the tocopherols and glutathione contents. The bread was characterized by the highest values of parameters related to MRPs, such as the content of fluorescent intermediary compounds and final browning index compared to other analyzed steps.

Clustering of Dietary Patterns Associated with Health-Related Quality of Life in Spanish Children and Adolescents.

The aim of the current study was to examine the association between dietary patterns and health-related quality of life (HRQoL) among Spanish children and adolescents. A modified version of the parental version of 10 items of the Screening for and Promotion of Health-Related Quality of Life in Children and Adolescents-a European Public Health perspective (KIDSCREEN-10) was used to assess children's HRQoL in three areas: subjective physical, mental, and social status. To evaluate dietary habits, a food frequency questionnaire was employed. To identify different feeding patterns in the sample of children and adolescents examined, cluster analyses were carried out. In addition, a generalized linear model with a Gaussian distribution was applied to test the associations between the determined clusters and HRQoL. The lowest HRQoL was identified in participants located in the unhealthiest cluster (Cluster 1) (mean [M] = 85.2; 95% confidence interval [CI] 83.7 to 86.7). In comparison with the unhealthiest cluster (Cluster 1), a greater estimated marginal mean of HRQoL was identified for participants in the moderately healthy cluster (Cluster 1) (p = 0.020) and in the healthiest cluster (Cluster 2) (p = 0.044). Based on our findings, dietary habits based on the low consumption of bread, cereals, and dairy products (mainly), together with low intake of fruits and vegetables, are related to lower HRQoL in children and adolescents. These results underscore the importance of promoting balanced and nutrient-rich diets among young populations. Public health initiatives should focus on educating parents, caregivers, and children about the benefits of a varied diet that includes adequate portions of fruits, vegetables, whole grains, and dairy products.

Characterization of the Gluten Aggregation, Dough Rheological, and Physicochemical Properties of Flours Used in the Production of Flat Breads in Eskişehir

In this study, the physical, chemical, technological, gluten aggregation, and dough rheological properties of flat bread flours (“Bazlama", "Pide", "Gözleme", "Lavash") produced in Eskişehir were evaluated in detail by comparing them with “Bread” flour. The highest SRC lactic acid and GPI (gluten performance indeks) values (118.1% and 0.648, respectively) were found in "Gözleme" flour; however, "Lavash" and "Pide" flours had values close to “Bread” flour. The lowest SRC lactic acid and GPI values were obtained in "Bazlama" flour (84.13% and 0.531, respectively). The protein content of “Lavash” flour was close to bread flour (10.60%), while the protein content of "Pide" and "Gözleme" flours was higher (11.07% and 10.94%, respectively). The protein content of “Bazlama” flour was significantly lower than that of other flours (9.84%). Again, the sedimentation value of “Gözleme” flour was above that of other flours (65.0 ml). Lavash flour also had a high sedimentation value (60.0 ml). The sedimentation values of “Pide” and “Bread” flour were similar (approximately 53.0 ml) and lower. “Bazlama” flour gave a low sedimentation value (43.0 ml). Unlike bread flour, flat bread flours had a gluten indeks (GI) value higher than 90.0%. The ash content of flat bread flours varied between approximately 0.550 and 0.650%. “Bread” flour had the longest GlutoPeak peak maximum time (PMT) (102.0 s). “Bazlama” flour had the lowest torque 15 s before the maximum torque (BM), maximum torque (BEM), torque 15 s after the maximum torque (PM), energy, and water absorption (19,3 BU; 36,3 BU; 22,0 BU; %9,07; %18,57, 26,0 J ve %53,5, respectively). The BEM value of “Lavash”, “Gözleme” and “Pide” flours was higher than bread flour (around 45 BU). Of these three flours, “Pide” and “Lavash” flours maintained their high BEM after 15 s and gave a high PM (37.7 BU and 31.7 BU, respectively). “Bazlama” flour had the lowest PM value (22.0 BU). Particularly, “Gözleme” and “Pide” flours had high gluten-aggregation properties. Although the gluten and protein content values of “Lavash” flour were similar to those of “Bread” flour, its energy and water absorption values were higher (127.3 J and 58.0%). The difference between “Lavash” and “Pide” flours was a short PMT value (around 50 s). “Gözleme” flour had the highest stability (4.15 min.) and the lowest softening degree (49.5 FU) in the farinograph. Farinograph stability, development time, and softening degree values were also better in “Pide” flour (3.05 min., 2.85 min., and 85.0 BU, respectively). The farinograph qulaity number (FQN) values of these two flours were also high (65.5 and 50.0). “Bazlama” flour had low stability, FQN, and high softening degree. The “Bazlama” flour had the highest softening value (243.5 FU). Farinograph rheological properties of “Lavash” and control “Bread” flour were similar to each other. While the G' value of “Gözleme” and “Pide” flours, which were more stable in the farinograph, was found to be higher (27200 Pa and 24525 Pa), the G' value of “Lavash” flour was the lowest (around 12215 Pa). The G' values of “Bazlama” and “Bread” flour were similar (18050 Pa and 16590 Pa). The “Gözleme” and “Pide” flours with higher storage resistance (G') had higher G'' values (around 12000 Pa). “Lavash” flour had the lowest G'' value (6433.5 Pa). The lowest G'' values of “Bazlama” and “Bread” flour were found to be similar. “Gözleme” flour had the lowest Tanδ value (0.464). It is also low in “Pide” flour (0.491). The dough from these flours had an elastic structure. The “Lavash” and “Bazlama” flours had the highest Tanδ value (0.531 and 0.537). As a result, “Lavash” and “Bazlama” flours were found to have weaker and more extensible viscoelastic properties.

Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters

Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high carbohydrate content, despite being considered nutritionally deficient. In the present study, wheat flour was substituted with cowpea and yam flours. The raw materials were processed into flour, and the proximate composition, functional properties, and anti-nutritional contents of the individual and blend flours (B1 = 85 % wheat + 5 % cowpea +10 % yam, B2 = 70 % wheat + 10 % cowpea +20 % yam, and B3 = 55 % wheat + 15 % cowpea +30 % yam) were analyzed. The main findings revealed that the incorporation of cowpea and yam flours led to significant increases (p < 0.05) in the total ash content, crude protein content, crude fiber content, bulk density, water absorption capacity, oil absorption capacity, swelling power, phytic acid content, tannin content, and oxalate content. Additionally, the effects of the blending ratio, baking temperature (180–220 °C) and baking time (25–35 min) on the bread formulation were investigated using response surface methodology (RSM). As the blending ratio progressed from B1 to B3, a noticeable decrease in both the specific volume and sensory attributes of the bread were observed. Similarly, with an increase in baking temperature and duration, the bread exhibited a decline in its crude protein and crude fiber contents. Breads formulated with up to 10 % cowpea flour and 20 % yam flour, baked at higher temperatures and times, received greater overall acceptability from panelists. These findings suggest that substituting bread wheat flour with cowpea and yam flours is an innovative approach for developing nutritious and appealing bread products.

Analyzing sustainability in bread production: a life cycle assessment approach to energy, exergy and environmental footprint.

Bread production is a pivotal component of global nutrition. However, its extensive production imposes significant strain on resources and energy, resulting in substantial environmental consequences. This study focuses on a multidimensional assessment of the environmental sustainability of the bread life cycle as a case study in Iran. By integrating four life cycle assessment (LCA) methods, this research demonstrates a comprehensive analysis of environmental effects, energy consumption, and exergy demand in bread production. It also identifies the hotspot stages and inputs within the bread production chain. Eventually, it proposes strategies for mitigating the environmental impacts in line with sustainable development goals. Data collection involved questionnaires by face-to-face interviews. The LCA evaluation was conducted using SimaPro software. Sustainability analysis was assessed using four different methods: CML, ReCiPe, cumulative energy demand (CED), and cumulative exergy demand (CExD) method, from cradle to bakery gate. The CML method results indicate that the highest environmental impacts are associated with marine aquatic ecotoxicity (157.04 to 193.36 kg 1,4-DB eq), fossil fuel depletion (11.05 to 12.73 MJ), eutrophication (4.20 × 10-3 to 4.70 × 10-3 kg PO4-3eq), acidification (8.09 × 10-3 to 9.16 × 10-3 kg SO2 eq), and global warming (0.61 to 0.69 kg CO2 eq). The ReCiPe method highlights wheat production stages and gas consumption as the most significant contributors to damage in terms of human health, ecosystems, and resource consumption indicators. The CED method reveals that fossil energy accounts for over 97% of the energy consumed during the bread life cycle. Energy consumption per kilogram of bread ranges from 12.07 to 13.93 MJ. The CExD method for producing 1 kg of traditional bread falls between 32.25 and 35.88 MJ. More than 60% of this value is attributed to renewable resources of water used in irrigation during the wheat farming stage, while over 35% is linked to non-renewable fossil resources, primarily due to the consumption of natural gas in bakery operations. To assess the potential decrease in environmental emissions, a sensitivity analysis was performed, considering the effects of substituting natural gas with biogas and grid electricity with photovoltaic electricity in the bakery. Then, three improved scenarios were developed, each demonstrating effective reductions in environmental impacts, with the most remarkable decreases observed in marine aquatic ecotoxicity (55%) and fossil fuel depletion (44%). Overall, the findings demonstrate that Sangak bread production exhibits a more environmentally friendly profile than other types of bread. These results can guide decision-makers in the bread production industry towards implementing sustainable practices that prioritize resource efficiency and environmental conservation. Also, stakeholders can develop strategies to reduce the environmental impacts and work towards a more sustainable future.

Improving the technology of gluten-free bread from composite flour mixtures

The article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50). A sociological survey conducted has shown that potential consumers are interested in expanding the line of gluten-free food products in the Saratov region. The following technological parameters for the production of gluten-free bread were determined: proofing time – 100 minutes, chamber temperature 35°С and relative air humidity 40%. The bread was baked for 9 minutes at 200°С and 35 minutes at 180°С with a relative humidity in the working chamber of 40%. Physicochemical studies showed that the moisture content in three samples of gluten-free bread was 1.17 times higher than the norm (46.0) compared to the control. In turn, the acidity of the sample crumb was in the range of 5.5–7.2 degrees, respectively, which exceeded the norm. The crumb porosity of the developed samples was 65.22–68.03%, respectively, while less than 68% was explained by the use of gluten-free mixtures, which were unable to form an elastic elastic frame in the products. The developed gluten-free bread contained QMAFAnM, coliform bacteria, Staphylococcus aureus, bacteria of the genus Proteus, mold fungi and pathogenic microorganisms, including Salmonella, and complies with TR CU 021/2011.As a result of the research, sample No. 3 was selected from pumpkin and corn flour (50: 50), which had high performance in terms of overall physicochemical and organoleptic characteristics. The selected sample had dimensional stability, pleasant taste, aroma and baked crumb.