Kinds Of Bread Research Articles

MECHANISM FOR COLLECTION, DEPOSIT AND REPORTING PPh Pasal 4 Ayat 2 ON LAND AND BUILDING RENTALS AT CV X IN SURABAY

This final project report discusses the collection mechanism for depositing and launching PPh Article 4 paragraph (2) on land and building leases at CV X, which is a company producing various kinds of bread, located at Tunjungan Plaza 4, 5th Floor Jl. Basuki Rahmat No. 8-12 where CV X is subject to 10% tax rate on land and building leases.

Quality improvement of food products using taguchi method: a study in a bread product SME

Quality is one of the most crucial factors for manufactured products. Good product quality will increase customer loyalty and hence, higher profit for the company. SR company is a local Small Medium Enterprise (SME) in Bandung that produces bread products. Among various kinds of bread, Kadet is the main product with an average production of approximately 1000 pcs per day. In addition, Kadet bread has numerous defective products with an average of 3%-5% per 1000 pcs. Moreover, Kadet is a product baked at high temperatures, and hence, the timing of the production staff is crucial to prevent defectiveness. In this work, we use the Taguchi method to obtain factors that produce defectiveness and the combination of the optimal production factors. Furthermore, using the Analysis of Variance, the results show the optimal process design for minimum defective Kadet bread products as the process evaluation for better product quality.

Application Of Thebranch And Bound In Optimizing The Amount Of Bread Production In CV. Zuhro Bakery Perbaungan

Zuhro Bakery is baking factory producing various kinds of bread. In this research, there were three kinds of bread that were studied, they were chocolate, mocha and strawberry flavored bread. The problem in optimalization of the production was modeled into a mathematic model which was the linear program in the form obstacle function and objective function. It was then continued by the deciding variable in integer number as the linear program. Then, it was solved by using Branch and Bound method which previously had counted the variable by using the symplex method. From the simplex method, an integer number result was not found, so the Branch and Bound method was used. QM software was chosen in the research to solve the integer problem. A profit was earned with a sale margin of Rp39.000 or 0,42% from the coorporation’s expected profit by using the Branch and Bound method. The amount of bread produced in the periode of three days were 5.400 consosted of 3.060 chocolate flavored bread, 1.440 mocha flavored bread and 900 strawberry flavored bread with the total profit of Rp9.279.000

The Effect of Different Amounts of Olive Oil on Sensory Properties of Ciabatta Bread

Ciabatta is a classic Italian bread type that has become popular around the world in recent years. It is characterized by crisp crust, large and irregular crumb grain. The objective of this study was to evaluate the effect of the use of different amounts of olive oil on the sensory properties of ciabatta bread samples. To determine the best mixture of bread, different amounts of olive oil were used to produce ciabatta bread. The sensory properties of three different kinds of bread (type I, type II, type III) were investigated such as shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment. Ash, moisture and protein content were also analyzed. In this study, when the sensory properties of the ciabatta breads were examined, it was observed that the effects of different amounts of olive oil on shape and symmetry, crust color and crumb color, stickiness, mouthfeel, taste and aroma and overall assessment of all ciabatta breads were not found statistically important (p>0.05). It was also found that ash and protein content was not significantly affected (p>0.05).

Microbial characterization of discarded breads

Bread is one of the most wasted products in distribution systems and in households. To consider reusing it, the presence of microorganisms must be taken into account. In this study, the microbial load of crumb and crust of four kinds of bread, sold in two different types of establishments, has been compared separately. Counts of Bacillus spp, sulphite reducing bacteria, coliforms, E. coli, Salmonella spp, lactic acid bacteria, Aerobic plate count, molds, and yeasts were determined. The microorganisms found were identified. The microbial load of discarded breads was similar to that of cereal flours found in other studies. In general, a greater presence of bacteria in breads from small stores than in those from supermarkets has been found. Some of the least sold breads in small bakeries, such as wholemeal or candeal, presented a higher microbial load. Although their quantity or type are not a concern for people's health, good practices must be implemented to reduce health risks in products made from discarded bread.

Trend Moment Method to Predict Sales of Pekanbaru Hoya Bread

Hoya or better known as Hoya Bakery is located on Durian Street, Pekanbaru City. Is one of the shops and factories that produce and sell various kinds of bread and market snacks located in various places in Pekanbaru. Especially in meeting the demand that will be distributed to consumers which is relatively large so that there are often out of stock bread and excess stock. Therefore, accurate and efficient predictions of bread sales are needed using the trend moment method. A forecast to produce forecasts of bread supplies in the future. In this study, data on bread sales are used every month from October 2019 to September 2020. The sales record for each month is useful to see whether it has increased or decreased. The result of this research is the creation of a computerized system that is able to generate estimates for the next month using the PHP and MySQL programming languages, making it easier to find out how much bread will be sold and consider how much will be produced in the following month so that there is no shortage or excess stock of bread

Safely effective hypoglycemic action of stevia and turmeric extracts on diabetic Albino rats.

The potentiality of Stevia leaves and turmeric roots as remedies against diabetes mellitus type 2 was tested in this study. Stevia leaves and turmeric roots were extracted with ethanol:water (80:20 v/v) and analyzed by HPLC. Turmeric extract (TUE) was rich in; curcumin, gallic acid, and eugenol. Stevia extract (STE) contained 28 known compounds, including glycosides, aromatic organic acids, and catechin. Fifty rats were divided into five groups (10 rats each); the control group were fed with feed and water ad libitum. Forty rats were injected a single dose of alloxan, then treated with either 10mg/kg glibenclamide (GLI), 300mg/kg STE, or 200mg/kg TUE or water (positive control) through daily gastric oral gavages for 56days. Treating diabetic rats with TUE significantly reduced serum glucose and glycated hemoglobin down to the negative control levels. Both GLI and STE produced similar but less effective actions. Animals treated with either STE or TUE exhibited reduced levels of liver and kidney markers compared to the negative control, while GLI increased them significantly. It could be concluded that turmeric roots and stevia leaves extracts can be used treatment for type 2 diabetes. PRACTICAL APPLICATIONS: Turmeric roots and stevia leaves extracts may be used as a remedy for type 2 diabetic patients as aiding substituting treatments under medical supervision. The two plant sources can be used as raw materials for the extracts, which can be used under medical supervision as a gradual replacement of the synthetic antidiabetic drugs. These extracts can be used after a preliminary clinical study to determine the dose and frequency of administration. Stevia extract can be incorporated in drinks as a sweetener and drug. Turmeric extract has a bitter taste, so it may be incorporated in some foods such as bread, which is a traditional practice in some kinds of bread in Egypt. But its content in the bread and the acceptability of the taste should be adjusted. Alternatively, this food can incorporate both TUE and STE to get the best biological action and to conceal the bitter taste of turmeric.

Identification, Characterization, and Investigation of the Antimicrobial Activities of Autochthonous Lactic Acid Bacteria Isolated from Iranian Traditional Sourdoughs

Background: The microflora of Iranian traditional sourdoughs was investigated by microscopic and biochemical tests. All of the isolated lactic acid bacteria (LAB) belonged to the genus Lactobacillus and most of them belonged to L. plantarum species. Methods: LAB of Iranian traditional sourdoughs were selected for antimicrobial activity by measuring diameters of the inhibition zones. Results: The best result belonged to Lactobacillus casei. The supernatant of the specified species was added to specific culture media of each pathogenic organism, and then the optical density before and after adding the supernatant was measured at 600 nm by UV spectrophotometer every 2 hours. Conclusion: The results showed that L. casei had suitable bacteriostatic and fungistatic effects and can be used as a potent biopreservative agent in preparing various baked products such as all kinds of bread.

Analysis of Quality Control using Statistical Process Control (SPC) in Bread Production

In this research, the writer does analyze quality control of bread using attributes P-chart to meet in quality control statistics. The population of this study was all types of bread produced by Roti Sari Wangi as many as eight types of bread with a production capacity of 1,600 packs per day. The sampling technique in this study was a withdrawal of bread type samples based on judgment sampling and random sampling when Roti Sari Wangi produced eight types of bread the writers only took four types of bread products. From the test normality using SPSS, we can conclude that these four kinds of bread are still in the standard limit of a company. However, the total costs for defect of four kinds of bread are IDR 4,302,000. This is the high number for the small company like the writer observed.

The Typology of V2 and the Distribution of Pleonastic die in the Ghent Dialect.

The goal of our paper is to provide a description of an apparent V3 pattern which is salient with some speakers of the Ghent dialect, illustrated in (1), from Vanacker (1980).Vroeger, die bakten wij vier soorten brood formerly die baked we four sorts bread “We used to bake four kinds of bread.” (Gijzenzele 0.28) (Vanacker, 1980, p. 76)In such examples, what would be an initial adverbial constituent in the root clause vroeger, (“formerly”) is separated from the finite verb by what Vanacker (1980) labels a “pleonastic” element, die, in effect leading to a superficial V3 order. At first sight, this element die is optional and it has no impact on the truth conditions of the proposition that it introduces. (2) is also acceptable in the dialect.(2) Vroeger bakten wij vier soorten brood. formerly baked we four sorts bread “We used to bake four kinds of bread.”In the first part of the paper, we will provide a description of the distribution of die. We will also compare its distribution with that of the more widely distributed resumptive adverbs dan (“then”) and daar (“there”), which are typical of the Germanic V2 languages (Salvesen, 2016). Our account will be based both on authentic data drawn from corpora and from anecdotal observations as well as on the results of elicitations with 10 native speakers of the dialect. In the second part of the paper we provide an analysis in terms of Wolfe's (2016) typology of the syntax of V2. Adopting the articulated structure of CP as elaborated in the cartographic framework, we will propose that die is an overt spell out of the head Force and as such a root complementiser.

Effects of emotional responses to certain foods on the prediction of consumer acceptance

This research was focussed on the development of a methodology for the recognition of consumer preferences based on a combination of emotional, behavioural, and sensory trait information. A model of the impact of customers' sensory experiences on their attitudes towards food products and their behavioural intentions was analysed. Sensory and emotional analyses were used to describe five kinds of bread (wheat, rye, corn, wholemeal, and multigrain) and two types of chocolate (dark and milk). Acceptability and emotional response were rated by a consumer panel (n = 109) drawn from 21 to 24 age segments using the hedonic scores and a FaceReader software which detects six basic emotions (happy, sad, angry, disgusted, scared, surprised) and a neutral state were applied. For the products tested, expressions of happiness, anger, and sadness for each product were relatively high compared to the others, with the neutral state being the main expression. The chocolate products elicited the highest intensity of happiness, reducing the level of the neutral state. A different tendency was obtained during the testing of bakery goods: higher expression of the neutral state and sadness and low expression of happiness. The emotional/sensory experience model and consumer behavioural patterns comprise the method for the differentiation of products, which could be useful in the food industry as well as for the development of new methodologies for the prediction of changes in human emotional response to food related to psychological disorders.

Sensory analysis and observational study in an experimental restaurant: Pilot study

Food businesses test their products to predict their success in the future market. Intrusive methods, such as self-reported evaluations in laboratory settings, are used to assess the appreciation for those products. However, the data collected in such conditions is not always predictive of consumers behaviour. This research reports the evaluations of two kinds of bread by restaurant consumers (n = 107) before and after the meal, using self-reported assessments of liking and preference in a ‘one-shot’ test conducted in controlled conditions. Additionally, respondents’ choices and intake of the same products in an ad libitum setting during the meal was recorded. For the ‘one-shot’ evaluation, there was no difference in liking scores between products, while the preference test showed a tendency towards bread with a higher fibre content (whole wheat bread) (49% versus 36% for white bread, p = 0.072). The non-intrusive method of behaviour recording demonstrated a higher tendency for the consumption of the white bread (“baguette”) (60 versus 47 participants, p = 0.076). The preference test indicated a significant stated preference for whole wheat bread before than after the meal (49% before versus 34% after, p = 0.026). This result illustrates the challenge of predicting preferences and behaviours. Self-reported preferences in questionnaires may be subject to hypothetical biases, particularly when healthy products are involved, and they may fluctuate in time. The link between appreciation and real choice behaviours may also vary with the setting. The results bring some insight to food professionals regarding the value of controlled self-reported evaluations, compared to controlled observation to predict market success of a product.

Inhibitory Effect of Various Breads on DMH-Induced Aberrant Crypt Foci and Colorectal Tumours in Rats

Bread is rich in dietary fibre and many phytochemical compounds, which may influence chemoprevention of colon cancer. In the present study, we evaluated the effect of three kinds of bread on DMH-induced colorectal tumours in F344 rats. F344 rats were divided into four groups (Steinmetz Three-Grain bread, Steinmetz Country bread, White bread, and MF). All groups were injected with 1,2-dimethylhydrazine (DMH, 20 mg/kg body weight) once a week for 8 consecutive weeks from 5 weeks of age. To investigate the antioxidant effect of bread, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging rate of bread and the serum levels of 8-hydroxy-deoxyguanosine (8-OHdG) in rats were examined. The number of colorectal aberrant crypt foci (ACF) and the incidence of colorectal tumours were studied after 34 weeks of DMH treatment. The Steinmetz Three-Grain and Steinmetz Country bread groups had higher scavenging rates of the DPPH free radical and lower serum levels of 8-OHdG and incidence of ACF, adenomas, and adenocarcinomas of colon than the White bread and MF group. Steinmetz Three-Grain bread and Steinmetz Country bread have various ingredient combinations that may inhibit colorectal cancer progression.

UTILIZATION OF BRAN FLOUR AS AN INGREDIENT IN THE PRODUCTION OF BREAD IN STPBI

Indonesia is an agricultural country where the livelihoods of the majority of the population to grow crops. Geographically Indonesia is an archipelago which also has great natural potential not only in the field of marine but also in agricultural processing. One of the results is a leading Indonesian agriculture is rice. It is not apart from the fact that rice as a staple food of Indonesia. In this study, researchers will describe the manufacturing process and the final result in the making of bread made from bran flour. Where researchers will create four kinds of bread, which is bread without flour bran as quality control (P0), white bread with a mixture of 10% flour bran (P1), white bread with a mixture of 20% flour bran (P2), and bread with 30% bran flour mixture (P3). Objects were observed in this study was to determine the final result of the manufacture of bread to test the texture, color, flavor, and aroma with a mixture of flour bran, the method of making the same, cooking equipment are the same, long fermentation time the same, the temperature of the oven the same and roasting the same time.

CHEMICAL COMPOSITION AND ENERGY VALUES OF DIFFERENT KINDS OF BREAD, BISCUIT AND CEREALS WHICH CAST UP BY DIFFERENT METHODS

This research was conducted to determine the chemical composition of some cereals and wheat products and to determine the total gross energy by the different three ways: Atwater, heat of combustion, and calorimeter. This research was applied on the different kinds of bread, biscuit and wheat products which allowed in Syrian markets to know how data which found on label are comparable to chemical composition of products. The obtained results showed that all types of breads had fair amounts of energy and there were no large differences between energy values. Bread of oats had the highest energy because of an increase in lipid and protein level. In biscuit group, oat biscuit had the highest energy values because its lipid level, and lowest energy value was in butter biscuit due to lower protein and lipid. For the spaghetti and wheat flakes they have high energy contend due to an increase of carbohydrate level.

Metabolomics Reveals Differences in Postprandial Responses to Breads and Fasting Metabolic Characteristics Associated with Postprandial Insulin Demand in Postmenopausal Women

Changes in serum metabolic profile after the intake of different food products (e.g., bread) can provide insight into their interaction with human metabolism. Postprandial metabolic responses were compared after the intake of refined wheat (RWB), whole-meal rye (WRB), and refined rye (RRB) breads. In addition, associations between the metabolic profile in fasting serum and the postprandial concentration of insulin in response to different breads were investigated. Nineteen postmenopausal women with normal fasting glucose and normal glucose tolerance participated in a randomized, controlled, crossover meal study. The test breads, RWB (control), RRB, and WRB, providing 50 g of available carbohydrate, were each served as a single meal. The postprandial metabolic profile was measured using nuclear magnetic resonance and targeted LC–mass spectrometry and was compared between different breads using ANOVA and multivariate models. Eight amino acids had a significant treatment effect (P < 0.01) and a significant treatment × time effect (P < 0.05). RWB produced higher postprandial concentrations of leucine (geometric mean: 224; 95% CI: 196, 257) and isoleucine (mean ± SD: 111 ± 31.5) compared with RRB (geometric mean: 165; 95% CI: 147, 186; mean ± SD: 84.2 ± 22.9) and WRB (geometric mean: 190; 95% CI: 174, 207; mean ± SD: 95.8 ± 17.3) at 60 min respectively (P < 0.001). In addition, 2 metabolic subgroups were identified using multivariate models based on the association between fasting metabolic profile and the postprandial concentration of insulin. Women with higher fasting concentrations of leucine and isoleucine and lower fasting concentrations of sphingomyelins and phosphatidylcholines had higher insulin responses despite similar glucose concentration after all kinds of bread (cross-validated ANOVA, P = 0.048). High blood concentration of branched-chain amino acids, i.e., leucine and isoleucine, has been associated with the increased risk of diabetes, which suggests that additional consideration should be given to bread proteins in understanding the beneficial health effects of different kinds of breads. The present study suggests that the fasting metabolic profile can be used to characterize the postprandial insulin demand in individuals with normal glucose metabolism that can be used for establishing strategies for the stratification of individuals in personalized nutrition.

Salt and Bread: Latvia’S Experience

Abstract Much research has shown that reduction in salt intake can have a very positive impact on human health, as salt intake plays a critical role in regulating blood pressure. According to the World Health Organization, populations with low salt intake, all other factors being equal, usually have lower blood pressure level, in that way decreasing the risk of cardiovascular disease. The main source of salt in the diet is ready-made food, and only about 11% of overall salt intake is the salt people add to their food themselves. A common EU framework for salt reduction has been developed, which describes a common vision for a general European approach towards salt reduction. Bread has been identified as an important contributor to the daily salt intake in many countries. On the other hand, salt has important technological functions in bakery products. It improves the qualities of dough, fermentation, and flavour of bread. The aim of this paper was to evaluate the amount of salt in Latvian bread and to assess the need for decreasing the amount of salt in bread. The majority of Latvian bread contains 1.1 to 1.2% salt in flour, but in some other kinds of bread it is even less.

A Hybrid Method to Improve Forecasting Accuracy Utilizing Genetic Algorithm: An Application to the Data of Processed Cooked Rice

In industries, shipping is an important issue in improving the forecasting accuracy of sales. This paper introduces a hybrid method and plural methods are compared. Focusing the equation of exponential smoothing method (ESM) that is equivalent to (1, 1) order autoregressive-moving-average (ARMA) model equation, a new method of estimating the smoothing constant in ESM had been proposed previously by us which satisfies minimum variance of forecasting error. Generally, the smoothing constant is selected arbitrarily. However, this paper utilizes the above stated theoretical solution. Firstly, we make estimation of ARMA model parameter and then estimate the smoothing constant. Thus, theoretical solution is derived in a simple way and it may be utilized in various fields. Furthermore, combining the trend removing method with this method, we aim to improve forecasting accuracy. This method is executed in the following method. Trend removing by the combination of linear and 2nd order nonlinear function and 3rd order nonlinear function is executed to the original production data of two kinds of bread. Genetic algorithm is utilized to search the optimal weight for the weighting parameters of linear and nonlinear function. For comparison, the monthly trend is removed after that. Theoretical solution of smoothing constant of ESM is calculated for both of the monthly trend removing data and the non-monthly trend removing data. Then forecasting is executed on these data. The new method shows that it is useful for the time series that has various trend characteristics and has rather strong seasonal trend. The effectiveness of this method should be examined in various cases.

Proso w gastronomii antyku i wczesnego Bizancjum

The present article deals with some culinary applications of millet in Antiquity and Byzantine period, as demonstrated in select Greek and Roman literary sources (Athenaeus of Naucratis, Pedanius Dioscurides, Galen, Oribasius, Aetius of Amida, Alexander of Tralles, Symeon Seth, Geoponica, Byzantine lexi­ca, Cato, Columella, Antimus and Apicius). The authors of the article start their analysis with presenting two kinds of millet, which ancient and Byzantine people were familiar with, namely Latin – milium, i.e. broomcorn millet, Latin – panicum, i.e. foxtail millet. Subsequently, they demonstrate suitability of the cereals for bread baking. As result, they prove that millet bread was fairly popular and appreciated, even though Greek dietitians promoted the doctrine that millet was suitable for the purpose of bread production only in the time of scarcity of other, better quality grains. Accordingly, they specify various kinds of bread and describe diverse sorts of ov­ens (furnus, furniculus) it was baked in. The authors also write about one of the ancient desserts, occasionally made of millet flour, namely about libum. Then, the authors of the article discuss Roman puls, which were two kinds of foods eaten (instead of bread) by a considerable fraction of an­cient and Byzantine society and which could also be prepared from the analyzed cereal. The discussion is exemplified with some extant recipes. Ultimately, the authors of the study refer to the evidence left by medical writers (Galen, Oribasius, Aetius of Amida, Alexander of Tralles), as they discuss soups/ gruels and beverages prepared from millet, which were said to possess some medical values (and, as the sources re­veal, were profited from mostly to cure alimentary tract disorders).

Flow-Injection Potentiometric Method for the Routine Determination of Chloride: Application to Bread Analysis

Bread is consumed worldwide by man, thus contributing to the regular ingestion of certain inorganic species such as chloride. It controls the blood pressure if associated to a sodium intake and may increase the incidence of stomach ulcer. Its routine control should thus be established by means of quick and low cost procedures. This work reports a double- channel flow injection analysis (FIA) system with a new chloride sensor for the analysis of bread. All solutions are prepared in water and necessary ionic strength adjustments are made on-line. The body of the indicating electrode is made from a silver needle of 0.8 mm i.d. with an external layer of silver chloride. These devices were constructed with different lengths. Electrodes of 1.0 to 3.0 cm presented better analytical performance. The calibration curves under optimum conditions displayed Nernstian behaviour, with average slopes of 56 mV decade-1, with sampling rates of 60 samples h-1. The method was applied to analyze several kinds of bread, namely pao de trigo, pao integral, pao de centeio, pao de mistura, broa de milho, pao sem sal, pao meio sal, pao-de-leite, and pao de agua. The accuracy and precision of the potentiometric method were ascertained by comparison to a spectrophotometric method of continuous segmented flow. These methods were validated against ion-chromatography procedures.