Loaf Of Bread Research Articles

The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread

This study explores the incorporation of Ganoderma lucidum (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value. Reishi powder was added to bread formulations at levels of 3%, 6%, 9%, and 12% to assess its effects on physicochemical, nutritional, and sensory properties. The 12% Reishi supplementation resulted in a twofold increase in total dietary fibre (from 7.21 g to 17.08 g per 100 g dry matter) and significant (p < 0.05) elevations in mineral content, particularly calcium (68%), iron (32%), and manganese (61.9%). Carbohydrate content decreased markedly by 27%, contributing to a 19.33% reduction in caloric value. Reishi addition improved bread yield and reduced baking losses, enhancing production efficiency. However, higher Reishi levels negatively impacted bread volume, possibly due to interference with gluten network formation. An increase in crumb moisture was observed, contributing to extended freshness. Sensory evaluation revealed that loaves of bread containing up to 6% Reishi were acceptable to consumers, whereas higher levels detrimentally affected flavour and aroma. Therefore, Reishi-enriched bread, particularly with 6% supplementation, presents a promising functional alternative to conventional wheat bread, optimising nutritional benefits while maintaining consumer acceptability.

Implementasi Pengambilan Keputusan Taktis Melalui Analisis Biaya Relevan Untuk Meningkatkan Pendapatan (Studi Kasus: Pabrik Rumahan Roti Hangat Keliling di Kota Jambi)

The Mobile Warm Bread Home Factory is a Micro, Small and Medium Enterprise (MSME) that processes raw materials into finished products, namely warm bread. The factory produces 2,100 loaves of bread a day, with flavor variants such as chocolate, strawberry, coconut, green bean, srikaya, and messes. In the production process, the mobile hot bread home factory still uses gas oven production tools or machines, in the midst of the development of equipment or Machines that use electrical energy are electric ovens. The aim of this research is to analyze the application of relevant costs in decision making to continue or replace a gas oven with an electric oven. This research methodology uses descriptive qualitative, with data collection through in-depth interviews, observation and data analysis. Decision making will always be related to the future so business owners need to review these decisions. To help business owners make the right decisions, by choosing the best decision alternative among the available decision alternatives. The results of this analysis show that the most appropriate decision is to continue using a gas oven because it obtains the most relevant total results and benefits rather than replacing it with an electric oven.

Every loaf of bread is political – Reflections on collective care responses to Covid-19 in Cape Town

Feminist perspectives on care have demonstrated how capitalism undervalues care work. The Covid-19 pandemic highlighted this further, as systems of production and social reproduction became destabilized globally. In many countries, the formal pandemic response fell short of attending to the daily, fundamental care needs of people living through the crisis, especially those compromised by the socio-economic effects of the pandemic. These needs were often attended to at the community level. This article explores a community-led network of care, known as CANs, that emerged in response to the pandemic in Cape Town. It makes three overarching observations. The first is that community-led responses were characterised by a push towards the collectivisation of care work. The second is that this enabled emergent strategies and relational practices of care, centring notions of solidarity, inter-dependence and horizontal exchange of resources and knowledge. Finally, we observed that, although the devaluation of care work limited the recognition and material support extended to CANs, opportunities to re-politicise care work as resistance work emerged. These represent a prefigurative moment in which alternative logics and strategies can transform the vision of our health and care systems, and the notion of community participation in and ownership of those systems.

Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties

AbstractBackground and ObjectivesIntermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat–IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal‐based products.FindingsThe RVA peak, trough, and final viscosity values significantly (p < .05) decreased, and the pasting temperature increased as the IWG substitution level increased. IWG‐containing flour blends had a lower retrogradation tendency compared to the control. As the IWG flour substitution level increased, both empirical (Mixograph, Kieffer dough and gluten extensibility, Glutograph) and fundamental (linear oscillatory frequency sweep and creep–recovery) rheological measurements indicated relatively weaker dough properties imparted by the addition of the IWG flour.ConclusionsThe outcomes of this research will shed light on the impacts of utilizing alternative grains, such as intermediate wheatgrass, in bakery applications. This will provide insights that could inform the development of nutritious and sustainable baked products to meet the demands of health‐conscious consumers.Significance and NoveltyThe dough weakening effect of the IWG flour was tolerated at the 15% IWG flour substitution level. At lower substitution levels, the IWG‐containing flour blends exhibited a lower retrogradation tendency compared to bread wheat flour, which could indicate lower staling of loaves of bread during bread storage without compromising the physical quality of bakery products. Finally, the present research fills a critical gap in the literature as it represents the first application of fundamental rheological methods at known and controlled strain and stresses to evaluate the physical properties of doughs prepared from IWG flour blends.

‘How to make a ring jump in the manner of a locust’: recipes to animate small objects in late medieval European manuscripts

Abstract In his late thirteenth-century collection of playful and amusing recipes, which this article calls magic tricks, Richard de Grimhill, a low-ranking Worcester noble, collected a trick ‘to make a ring jump in the manner of a locust’, alongside other instructions to animate domestic objects such as eggs, loaves of bread and spit-roasting chickens. Using a source base of 100 late medieval manuscripts, this article demonstrates that rings and other domestic objects were animated in various ways: through sleight of hand, by exploiting the chemical properties of mercury, or with a mixture of mercury, sulphur, and saltpetre. Placing these three methods in their manuscript and cultural contexts, I underscore that late medieval European people experienced magic tricks as a form of both cognitive play and playful experimentation with chemical knowledge. They thus have broader implications for late medieval European approaches to the possibilities and limitations of the human mind and physical matter.

Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread

Nowadays, many people struggle with various diseases, and to prevent this, a low-carbohydrate diet is recommended. Consumers are also looking for products with a high amount of plant proteins. This study investigated the preparation of low-carbohydrate and high-protein breads using flaxseed flour, buckwheat flour, and pea protein enriched with watermelon seed flour at different contents (0, 5, 10, and 15%). The physical, chemical, and sensory properties of the bread were determined. Based on the research conducted, the loaves of bread with the addition of WSF had a higher volume compared to the control sample, but in the case of parameters of crumb color, no significant changes were observed (∆E < 5). Taking into account the sensory analysis, it is recommended to add 5% WSF to the base recipe; such bread meets the requirements for low-carbohydrate and high-protein food. The value of the amino acids (mg/g−1) in the obtained bread was in the order of glutamic acid (64.9), followed by asparagine (37.3), arginine (32.6), lysine (20.4), serine (18.0), and alanine (17.0),higher than the corresponding value in the control bread. The findings suggested that the addition of WSF at a concentration of 5% could be used as a valuable functional ingredient to enhance the nutritive content of low-carbohydrate and high-protein bread, especially for the elderly and physically active people.

The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures

Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level. The expanding use of sourdough fermentation in bread production and the adaptation of fermentation to large scale industrial bread production also necessitate the development of novel starter cultures. Developments in the last years also have expanded the tools that are used to assess the metabolic potential of specific strains, species or genera of the Lactobacillaceae and have identified multiple ecological and metabolic traits as clade-specific. This review aims to provide an overview on the clade-specific metabolic potential of members of the Lactobacillaceae for use in sourdough baking, and the impact of these clade-specific traits on bread quality. Emphasis is placed on carbohydrate metabolism, including the conversion of sucrose and starch to soluble polysaccharides, conversion of amino acids, and the metabolism of organic acids. The current state of knowledge to compose multi-strain starter cultures (synthetic microbial communities) that are suitable for back-slopping will also be discussed. Taken together, the communication outlines the current tools for selection of microbes for use in sourdough baking.

Analysis of Potassium Bromate Contents of Commonly Consumed Loaves of Bread Samples in Tokra-Libya

Bread is one of the most popular foods consumed worldwide. It is a very popular foodstuff consumed in almost every house in Libya as well as in Tokra city as breakfast. Potassium bromate is an oxidizing agent that has been used as bread additive added to preserve the flavour and teste of the bread but continuing to consume it endangers health as a result of its carcinogenic effect, as it remains in the loaf of bread without disintegration, For this reason, Potassium bromate is banned in several countries, including Brazil, Canada, the European Union and the United Kingdom and the FDA has since 1991 merely encouraged bakers to voluntarily stop using it, with somewhat limited success. In this study, levels of residual bromate were determined in 21commercial breads and traditional loaf types from 7 automated bakeries, except for one, a manual bakery randomly were collected from different local bakeries in Tokra city and its environs (Libya), in Feb. 2023. The tested samples of bread were analyzed using two mothed (qualitative and quantitative analyses) a spectrophotometric method of bromate analysis. Bromate concentrations ranged from 0.07-0.29 μgg-1, with an overall mean concentration of 0.14±0.07 μgg-1(ppm). Significant differences were noticed.

Determination of Physical Workload and the Ideal Number of Workers in Arsy Bakery using Full Time Equivalent (FTE) Method

Arsy Bakery is one of the MSMEs located in Karang Joang, Balikpapan. This bakery produces five types of bread: white bread, sweat bread, mocha bread, cheese chocolate bread, and three-flavored bread. Arsy bakery could produce approximately 4000 loaves of bread weekly. This study aims to calculate the quantity of physical workload of Arsy bakery workers based on Full Time Equivalent (FTE) method and determine the ideal number of workers required. FTE is a workload analysis method that measures the length of time to complete the tasks in production process. The workload quantity for every worker is obtained based on the time measurements and calculation results. Based on the results of this study, the amount of workload that carried out by Worker 1 is 1.67, meanwhile the amount of workload carried out by Worker 2 is 1.60. These values show that both workers can be categorized as overload. The total FTE value for two workers is 3.27 which means that there should be 3 employees to finish Worker 1 and Worker 2 tasks. In conclusion, Arsy Bakery needs to recruit 1 new employee to reduce high workload of the current employees.

THE EARTHENWARE IN BIRTH AND BURIAL RITUALS

The given article highlights functions and artistic peculiarities of the earthenware of the late 19th – first half of the 20th cc. in birth and burial rituals. Birth rituals can be subdivided into three major cycles, i.e. the delivery process, post-delivery time and christening. While helping a woman to give birth the midwife followed all the traditions and often used earthenware items. Therefore, in various cycles of birth-related rituals people made use of ceramic bowls, jars and pots. In Ukraine as well as in other countries of the world, particularly the Czech Republic there used to be a tradition to bring food for the new mother. It was usually done by her neighbors or godmother of her child. For instance, pots served for the grain, twin-jars for two types of dishes, jars for the broth etc. While christening the baby people used a pot with porridge that was eventually crashed. This honorable duty was assigned by the midwife to the person who put the biggest sum of money for the baby іnto the plate, in most cases it was the baby’s godfather. Sometimes all the guests together hit the pot with a stick, a rolling pin or crashed it at the corner of the table. During christening the midwife treated the guests to homemade vodka (“varenukha”) pouring it from ceramic jars. In burial customs and rituals people used mugs or cups, bowls for “kolyvo” (i.e. a dish based on boiled wheat that is used liturgically in the Eastern Orthodox Church for commemoration of the dead), large pots for the night requiem, jars with “lanterns” etc. People in Hutsulshchyna, Boykivshchyna and other regions of Ukraine believed that the soul of the deceased person stays at home for three days after death and that is why they usually put a jar (or a cup) with water (more rarely vodka) at their head for the soul to be able to drink whenever it flies back home. Mugs by potters from Bubnivka in Vinnytsya region were also connected with burial rituals. These earthenware items served two purposes: people filled them with water and put on the window near the dead person’s body; besides that, during the night requiem people used them for kolyvo and put on the table. In the late 20th c. a round loaf of bread (“kalach”) was put on top of the mug and a candle was attached to the side. Since the early 20th c. potters started producing rather large jugs with a nose and a wide neck with a special “lantern” for the candle (such works can be found in museums in Kyiv, Vinnytsіa, and Saint-Petersburg). People often called them “jars with lanterns” and used for honey and kolyvo. The surface of these vessels had an orange background and was lavishly decorated with geometrical and vegetative ornaments and the motives that were typical of local works. There was a small “nest” for the candle near the handle or in the middle of the corpus under the nose. It is interesting that an orange-glazed jar from Cherkasy region has four “nests” for candles. After washing the dead person’s body in a special vessel (mostly a pot) people sometimes put it at the crossroads, on the border of villages, buried in the house (under “the red corner” to keep the house spirit in), in the yard or under the shed, threw into the river, put on a very high pole etc. In Mykytyntsi in Ivano-Frankivsk region when the dead person was brought outside people surrounded the coffin with nicely decorated bowls that were later given away for free. In some villages of Zakarpattya (to the east of Khust) all the participants of the funeral received little cups. As a reverberation of the old Slavonic burial ritual we can name such actions as putting a bowl with a dish into the grave, crashing a pot after the dead person’s body was taken outside the house, leaving a pot upside down on the grave etc.

Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence

Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was to bake a control loaf of bread as well as bread loaves containing 1%, 2%, 3%, 4%, and 5% dried and crushed hemp inflorescence (HI). The loaves of bread were evaluated in terms of their physical and sensory properties, polyphenol and flavonoid contents, and DPPH and FRAP antioxidant activities. The study’s findings revealed that the addition of HI influenced changes in the physical properties of the bread loaves, such as increased specific volume, decreased bread hardness, increased elasticity, and chewiness of the breadcrumb, especially when the additive concentrations were greater than 3%. The addition of HI significantly increased the total amount of polyphenols, flavonoids, and antioxidant activity in the bread. The sensory evaluation revealed that gluten-free bread can be produced with a maximum of 2% HI without affecting its taste and aroma.

On Optimal Product-mix for Profit Optimization of Sharks Bakery Company

In this paper, linear programming model was applied to Sharks bread Production Company to determine the right product-mix and quantities that maximize the company’s daily profit. The data collected on the products and resources were analyzed. The result showed that 30 loaves of coconut, 411 loaves of fruit, 50 loaves of almond and 270 loaves of wheat bread maximize the company’s profit. Furthermore, the sensitivity analysis showed the lower and upper limits (of both per unit profits and resources) within which the optimal profit of the company is maintained.

Design and Fabrication and Evaluation of a Dual Powered Baking Oven for Smoking Fishes at CEDAP Village (A 2021/2022 TETFUND IBR PROJECT)

This work develops a mini dual powered oven which is mainly made up of the electric coil, the lagging material, temperature control and the gas burner. It has an internal volume of 0.140m3, with a double tray for baking and drying of food items and outside surface area of 0.142 m2. The oven will be constructed in such a way that the electric coil heater and the gas burner are in one chamber. Using the electrical coil heater and a temperature regulator, the maximum temperature of 220˚C was recorded. The oven was insulated with a material (slag wool) that has a thermal conductivity of 0.042 w/moC. The oven can bake maximum of 12 loaves of bread (area of 0.022 m2per loaf), smoke 100pieces of 1kg fishes and it will be constructed with locally available materials. DOI: 10.7176/IEL/13-1-01 Publication date: February 28 th 2023

Þrymskviða, Þrymlur, and Tord af Havsgaard—a Case of Early Antiquarianism?

<i>Þrymskviða</i>, <i>Þrymlur</i>, and <i>Tord af Havsgaard</i>—a Case of Early Antiquarianism?

MARKETING STRATEGIES AND CUSTOMER’S PERCEPTION OF MODERN RETAIL UNITS IN KURNOOL DISTRICT OF ANDHRA PRADESH

Retailing in simple term can be defined as “Retailing is the business activity of selling goods and services to the final consumer”. Retailing can be defined as the business products and services to consumers for their own use. It has its origin in the French word, retailer meaning ‘to cut a piece off’. The term retailing applies not only to the selling of tangible products like loaves of bread or pairs of shoes but also to the selling of service products. Retailing, one of the largest sectors in the global economy, has become the most active and attractive sector of the last decade. This unit also addresses the question of how the Marketing Mix framework can be used to analyze the competitive standing of a retail business organization and how the outcome of this analysis can then be translated into practical tactics that capitalize on the organization’s strengths. To build a competitive advantage that can be sustained, retailers need to pay special attention to aspects like price, location, merchandise, service, and communications. There are a number of retail marketing jobs out there, wherein one is not a sales executive, but one who creates and supervises sales strategies in the retail market. Customer perception is the opinions, feelings, and beliefs customers have about your brand. It plays an important role in building customer loyalty and retention as well as brand reputation and awareness. The word itself suggests the basic idea behind it. People are adapting to modern ways of living. For example, 24×7, if you see it is the modern form of retail as it is available to the customers whenever they are in need of it. The supermarkets try to cater to the various consumer needs at a reasonable price.

From the Toes Up

From the Toes Up

Design of an Improved Traditional Baking Oven and evaluation of Baking Performance

Small-scale baking ovens are built by the local workers and usually no scientific principles are followed to design and build of it. Modern scientific principles and procedures are followed to design and fabricate the baking ovens using low-cost materials. The major drawbacks of this type of traditional oven are: improper control of baking temperature; contamination of products with ashes during heating and excess cost for heating. This study aimed at modeling heat and mass transfer during baking, and evaluating the quality characteristics of bread and cake. The problems were identified by conducting a one-time cross-sectional survey, and the heat and mass transfer were modeled by designing and fabricating an improved oven. This model predicted the bread temperature and moisture content at 160, 170, 180, 190 and 200°C oven temperatures. The result indicated that increasing the oven temperature from 160 to 200°C increased the bread crust temperature from 101.58 to 158.69°C. However, the temperature and weight of bread increased gradually with increasing baking time up to 18-20 min and then started declining until it reached equilibrium after 30 min. The weight loss of bread increased with increasing bread temperature. The model predicted fairly accurate bread temperature and weight loss. It predicted 20 to 132°C against the observed 22 to 115°C during baking at 200°C oven temperature, 0 to 40% weight loss against 0 to 49% observed weight loss. The developed improved oven required 25% less time for baking bread and cake compared to the traditional one. Loaves of bread baked in the improved oven had 27.4% lower moisture content, 660 cm3 higher volume, and 408 g lower crumb firmness value compared to the conventional baking process. The improved baking oven is, therefore, more efficient than traditional baking ovens in terms of heat and mass transfer, baking time and product quality.

Effect of bleaching and fermentation on the physico-chemical, pasting properties and bread baking performance of various gluten free flour

Gluten-free flours have poor bread-making abilities and therefore research is constantly developing strategies to improve them. The objective of this work was to evaluate the influence of fermentation and bleaching on the technological and bread-baking performance of various gluten-free flour. For this purpose, white corn, Yagoua rice, plantain, taro, and sweet potato were collected from farmers in the West and Far North region of Cameroon and divide into three batches. One batch was fermented for 24 h at room temperature in excess water. Another one was bleached at 90 °C for 4 min and the last part was left unprocessed. The samples thus constituted were milled into flour (Ø = 200 μm). Subsequently, the physicochemical composition, pasting properties of the flours, and sensory analysis of the formulated loaves of bread was evaluated. The results reveal that fermentation significantly increases moisture content for most of the matrices. Furthermore, both bleaching and fermentation lower protein and ash contents for almost all the studied matrices. Apart from plantain flour, peak viscosity significantly increases after treatment. The breakdown viscosity significantly increases for most of the samples apart from taro flour where these treatments lead to a significant decrease in this parameter. Bleaching improves crust crumbness and bread firmness while fermentation improves crumb quality. Fermentation and bleaching improve the sensory characteristics and the overall acceptability of gluten-free bread. These treatments are therefore be recommended for gluten-free flour production.

Touch Hand 4.5: low-cost additive manufacturing prosthetic hand participated in Cybathlon 2020 ARM discipline

BackgroundThe Touch Hand 4.5 is a highly customisable prosthetic hand, which features an optimised modular design of the Touch Hand 4. The Touch Hand team has developed a low-cost prosthetic hand, which has been built using an additive manufacturing process. The functionality and features are discussed that are crucial for amputees.MethodsThis paper documents the design and integration of the Touch Hand 4.5 to be used in the Cybathlon 2020 event as well as the development of the mechanical structure of the hand, socket, electronics and control system utilized. The Touch Hand 4.5 was designed and continuously optimized, with the goal to achieve the tasks in the Cybathlon 2020 event.ResultsThe performance and functionality of the Touch Hand 4.5 was tested on a global scale at the Cybathlon 2020. The device and technology were evaluated against the leading prosthetics and prototypes from around the world. A series of everyday tasks, as set by the Cybathlon event, were performed to determine the capabilities of the device, with the pinch grip, full grip, half grip, and a thumb grip. The Touch Hand team was the only team to complete the Haptic Box task in all three races, which comprised of the identification of objects without the aid of visual input or perception, with a duration between 100 and 120 s. The Breakfast task entailed completing a series of everyday breakfast tasks, such as cutting a loaf of bread, lighting a candle, opening a sugar packet, opening a plastic bottle and a jar, as well as opening a tin can with a can opener. This task was only completed in Race 3, with a duration of 132 s, due to a faulty equipment that was supplied.ConclusionThe first contribution that was achieved was the design and development of an additive manufactured hand and socket, considering the socket to have comfort, breathability and decreased irritability. The second contribution was the design optimisation with the linear actuator integration, for a multi-grip hand, which allowed for the pinch grip, full grip, half grip, and a thumb grip. Slippage prevention with grip force control system integration was also implemented.Trial registration number: Ethical clearance certificate HCC/0161/011.

Screening of enzyme activities for improvement of bread quality by potato peel addition to the yeast growth medium

Bread staling is defined as physicochemical changes in bread during storage, which results in undesirable changes in bread quality. It has always been one of the serious problems of the industrial sector throughout history. At the same time, vegetable waste, including potato peel (PP), is considered a serious problem to the environment. For this reason, PP has been used in this study to increase enzymatic activities of the yeast Saccharomyces cerevisiae, considered to have positive effects on bread quality. The goal of this study is to design a microbial system to facilitate human activities in industry, both joining the production of valuable enzymes by yeasts and recycling PP in the same medium. As a result, in our study, the highest growth rate of S. cerevisiae was recorded in the treatment with 2% PP present in the yeast growth medium. Also, no microbial growth, from baked bread samples, was observed due to proper storage of the loaves of bread in closed nylon bags at 4 °C for the duration of ten days. Moreover, treatments with 4% PP increased cellulase and invertase activities significantly (P < 0.05), in comparison to treatments with no peel and with 2% peel. While amylase activity has been increased significantly (P < 0.05) in treatment with 2% peel. In conclusion, treatment with 4% peel is recommended for improving enzymatic activity, in general, and bread quality in particular.