Manufacture Of Bread Research Articles

تأثير الإنبات في تحلل الكليادين في الخبز الحامضي

The effect of the germination process on the decomposition of gliadins in Sour dough bread was studied. The use of sprouted wheat flour and sprouted Triticale flour in the manufacture of sour bread was tested and compared to unsprouted wheat and Triticale. Also, Lactobacillus plantarum starter was used in each of the four treatments, and the percentage of gliadins in each treatment was estimated using Elisa method so the percentage of gliadins in wheat flour before adding the starter culture was 17.83%, after adding the starter culture at a rate of 1%, there was a decrease in gliadins by 25%. However, when using sprouted wheat flour and when adding the starter culture, a 100% decomposition of the gliadins occurred. In the treatment of the Triticale flour, the gliadins percentage before adding the starter was 12.16%, while the gliadins decreased by 42.10% after adding the starter 85.32%. on the other side, the percentages of Vit A, Vit C, Vit K, Vit E and Vit B2 have raised with minerals, and a decrease in phytic acid was observed in sprouted wheat and triticale.

The Mantou Bread Innovation

This study aimed to explore the use of sorghum flour as an alternative ingredient to wheat flour in the manufacture of Mantau bread and to evaluate the final characteristics of the resulting product to determine the extent to which sorghum flour can replicate the characteristics of the original Mantau bread. The methodology applied in this study was qualitative research with an experimental approach. Data collection was conducted through an interview process with informants who were divided into two, namely, expert informants and ordinary informants categorized as rarely, often, and always. In this study, the preparation techniques tested include; the use of pure sorghum flour, sorghum flour sludge, and sorghum milk - to assess how each method affects the organoleptic and functional characteristics of the final product. The experimental design applied was designed to compare the effectiveness of each technique in producing bread with texture, color, taste, and aroma characteristics that resemble the original Mantau bread. The results showed that sorghum flour is an alternative ingredient that can replace wheat flour in making Mantau bread. Two recipe trials with different techniques produced breads with characteristics close to the original Mantau bread, suggesting that sorghum flour can be effective in replicating the sensory and structural qualities of the product. In conclusion, the use of sorghum flour as a substitute for wheat flour in Mantau bread recipes can be effective, especially under certain preparation conditions that have been identified during the research process. This finding could be a significant potential for gluten-free product development in the culinary industry, expanding the diversity of bread options in traditional markets and providing a solution for consumers who are reducing gluten. This study makes an important contribution to food ingredient innovation and the development of more inclusive and diverse products.

Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses.

The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response. The proximate composition of the JPF and bread, the stability of the antioxidant compounds after baking, and the functional activity in a clinical trial were carried out to develop the product and guarantee its quality. JPF increased the fiber content of the bread in comparison to the control from 1.0 g/100 g to 2.3-2.9 g/100 g. Also, the antioxidant capacity increased 1.35 to 3.53 times by adding JPF to the bread, as well as the total reducing capacity (1.56 to 2.67 times). The bread's shelf life was guaranteed for seven days. In the clinical trial, the consumption of control bread resulted in a glycemia peak at 30 min, remaining high until 45 min; for the JPF bread, we noticed a less prominent peak at 45 min and a decrease with less inflection until 180 min. The serum antioxidant capacity of the individuals increased after the 3 h. Although no statistical difference was observed between the groups in the satiety profile, JPF bread presented higher scores after 60 min. Furthermore, a lessened desire to eat other foods and hunger was observed after consuming JPF bread. The inclusion of JPF in the bread manufacturing process promoted a longer shelf life and increased nutritional quality.

Implementation of Operational Management at the Manufacturing Company (Pt Nippon Indosari Corpindo, Tbk) Sari Roti

Operational management is very important for all types of industries, one of which is manufacturing. Manufacturing companies are concerned with production processes on a large scale that use equipment and machinery to manage raw materials into finished goods. PT Nippon Indosari Corpindo Tbk “SARI ROTI "is one of the leading bread manufacturing companies in Indonesia. This Journal discusses how SARI ROTI applies operations management concepts to achieve competitive advantage and meet growing market demand. Based on these objectives, researchers use qualitative research with qualitative analysis methods in which research is conducted by analyzing data using theoretical foundations as the basis of analysis. The data analyzed is secondary data, which is data that comes from existing sources and is not self-processed data The results showed that this company is a company that successfully runs the overall operations management concept, so that the company is able to produce quality products and ensure the cleanliness of all its products, as well as efficient in terms of the production process and distribution of products produced with a wide marketing area coverage.

Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough

Background: The main aim of this study was to determine the functional and physical characteristics of composite flour prepare with flour of rice, finger millet and xanthan gum which can be with rice flour, finger millet and xanthan gum flour which can be used in the manufacture of pasta and bread in India due to its easy availability. Methods: Xanthan gum at 0, 0.5, 1.0, 1.5 and 2.0% level were mixed in uniform amounts of flour prepared with finger millet and rice flour. The functional and physico-chemical parameters like ash, moisture, protein, fat and other properties like swelling power, water retantion capacity, foaming capacity, bulk density and oil absorption capacity were determined. Result: Moisture, ash, fat and protein were 9.8-10.6%, 1.1-3.8%, 1.9-1.8% and 7.4-7.1%, each. The composite flour moisture content was under 12%, making safe storage for a long time. The water retention capacity, swelling power, bulk density, oil absorption capacity and foaming capacity as determined were 7.02 to 7.35 g/g, 106 to 364%, 0.869 to 0.994 gm/ml, 4.0 to 2.9% and 85 to 127%.

A STUDY ON QUALITY CONTROL AND WASTE MANAGEMENT PROCESS IN MODERN BREAD COMPANY

The modern bread industry faces challenges in maintaining stringent quality control standards while effectively managing waste. This study aims to explore and propose strategies to enhance quality control and waste management processes in modern bread companies, contributing to their sustainability and competitiveness. Utilizing a mixed-methods approach, data will be collected through surveys, interviews, and case studies from multiple modern bread companies. The research will investigate current quality control practices, waste management systems, and their associated challenges. Additionally, the study will identify industry best practices and technological innovations in quality control and waste management. The findings will inform the development of a comprehensive framework for improving quality control and waste management processes tailored to the specific needs of modern bread companies. This framework will encompass strategies for optimizing production processes, implementing advanced quality control measures, and adopting sustainable waste management practices. Moreover, the study will address the integration of digital technologies and data analytics to enhance monitoring and decision-making in quality control and waste management. The proposed framework aims to enhance product quality, reduce waste generation, and minimize environmental impact, thereby contributing to the overall sustainability and profitability of modern bread companies. The research outcomes will provide valuable insights and actionable recommendations for industry practitioners, policymakers, and stakeholders involved in the bread manufacturing sector. Keywords: Quality Control, Waste Management, Bread Industry, Sustainability, Digital Technologies, Production Optimization, Environmental Impact, Competitiveness.

Phule Satwik (NIAW 3170): A soft bread wheat variety for North Western Plains and Peninsular Zone of India

Wheat is an important crop that plays major role in a food grain production in the country.It is a lone source for industries involved in the manufacturing of bread, biscuits, flakes, cakes etc. These industries rely on quality parameters viz.,grain hardness index, biscuit spread factor, bread quality score, and bread loaf volume. Bread wheat variety Phule Satwik (NIAW 3170) is developed at Agricultural Research Station, Niphad has been released and notified by Central Sub Committee on Crop Standards, India for cultivation in North Western Plains Zone and Peninsular Zone under restricted irrigation conditions vide notification number S.O. 3482 (E) dated 7th October, 2020. The variety has high yield potential under restricted irrigation conditions along with disease resistance and superior grain quality parameters. It was the softest grain variety among all the genotypes having a biscuit spread factor of more than 10. With good nutritional and quality parameters, it will be a promising variety for bakery industries.

Meningkatkan Penjualan UMKM sebagai Wujud Pemberdayaan Pada UMKM Bangun Jaya Di Desa Sukaraya

Abstract The Micro, Small, and Medium Enterprises (MSME) sector plays a crucial role in shaping Indonesia's economic activity and serves as a fundamental pillar of the national economy. According to Law No. 20 of 2008, MSMEs refer to productive enterprises that are owned by people or corporate entities and fulfill certain conditions. The objective of this study is to investigate the Bangun Jaya banana bread micro, small, and medium enterprise (MSME) in Hamlet 1 Sukaraya Village, which is overseen by Pak Nedi. The study employs qualitative methodologies to comprehensively comprehend the operations of these micro, small, and medium enterprises (MSMEs). Comprehensive interviews, observation, and documentation acquired the data. The study findings indicate that Bangun Jaya's banana bread manufacturing system is commendable and sophisticated. However, there are still challenges in terms of marketing. The involvement of the Real Work Lecture team from Pelita Bangsa University enables the implementation of a more comprehensive marketing approach to boost sales of this product.

Phytonutrients, Minerals, and Organoleptic Properties of Bread Produced from Bicarbonate Pretreated African Yam Bean (Sphenostylis stenocarpa) Seed Coats Flour and Wheat Flour

Industrial consumers are facing a pressure on their foreign currency reserves due to the importation of wheat flour for bread manufacturing. The study investigated the phytonutrient composition, mineral composition, and sensory characteristics of bread made from a combination of wheat flour and pre-treated seed coatings derived from African yam bean (Sphenostylis stenocarpa). The bread was prepared by blending African yam bean seed coat with wheat flour in ideal quantities ranging from 21.8 to 78.2g. The bread sample underwent evaluation for its phytonutrient and antioxidant content, including total phenol, ABTS, and total carotenoid. Additionally, the sample was analysed for minerals such as calcium, phosphorus, potassium, zinc, and salt, as well as anti-nutrient components like trypsin inhibitor, oxalate, phytate, and tannin. Descriptive sensory evaluation was carried out on the appearance, texture and odour. Data obtained were analyzed using Analysis of Variance (ANOVA) with the use of Statistical Analysis Software (SAS). The results obtained for the phytonutrients and antioxidants were phenol (0.87 to 3.48 mg/g) ABTS (0.001 to 0.004 Mmol/g), carotenoid (0.52 to 1.04 mg/g). Mineral results were calcium (37.46 to 44.28 ppm), phosphorus (24.16 to 28.89 ppm), potassium (57.44 to 65.04 p pm), zinc (1.50 to 1.66 ppm) and sodium (64.21 to 76.30 ppm). Anti- nutrient factors of Trypsin inhibitor (1.06 to 5.34 %), oxalate (0.01 to 0.17 mg/g), phytate (0.11 to 0.35 mg/g) and tannin (0.21 to 1.39 mg/g). The sensory assessment of the bread indicated that sample 506, which is made from a composite flour derived from the seed coat of African yam beans, met the acceptable standards.

Seaweed extract as an effective dough conditioner in bread manufacturing

Sugar kelp (Saccharina latissima) contains many functional components that can influence the dough and bread matrix. This study aimed to explore the efficacy of a liquid extract obtained from sugar kelp as a dough conditioner. The study employs a central composite design to investigate the interactions among three factors: an untreated extract, a heat-treated extract (targeting heat-sensitive components), and the presence of NaCl (natively abundant in kelp and potentially masking other functional components). The objective is to uncover the influences of the potential functional components and determine whether the liquid extract can function as a dough conditioner. The response surface methodology was used to analyze the impact on several volume and texture measurements and determine an optimal formula. A mixture of the heat-treated extract and untreated extract at different concentrations significantly enhanced loaf height and resilience while firmness decreased, compared to the conventional bread. The results show that a liquid extract obtained from sugar kelp can function as an effective dough conditioner in wheat bread.

Quality control analysis of chiffon cake pandan in Holland Bakery

The advancement of business development affects economic competition. Companies with strong competitive advantages must compete with other companies in the same field. One way to compete with the same competitors is to favor the quality of the products produced. Holland Bakery is one of the cake and bread manufacturers. Holland Bakery continues to strive to produce quality products, but there is still damage that exceeds the standard limit by 2.13% in 2022 with the standard limit set, which is 2%. One way to do quality control is to use the Statistical Quality Control (SQC) method. This study aims to analyze the quality of one of Holland Bakery's products, namely Chiffon Cake Pandan Sponge Cake, which is still within the tolerance limit or not, and what types of damage occur most often. This research was conducted from September 21 - October 20, 2023, with the results obtained that the level of damage is still within the tolerance limit. However, there is still damage exceeding the UCL line on the 10th day of production by 10% due to burning, the 19th day by 6.67% due to non-standard shape, the 23rd day by 11.11% due to burning, and the 29th day by 10% due to burning. The most dominant damage is due to burning as many as 16 pieces. Then, the cause-and-effect diagram shows that damage factors occur due to humans (man), environment (environment), and methods (method). Improvements from various aspects such as humans, environment, and methods can be made to minimize damage so that quality is always maintained. It is expected that Holland Bakery can review the production method of Chiffon Cake Pandan, monitor the condition of workers, and add air ventilation in the production room.

Balancing Inventory Management: Genetic Algorithm Optimization for A Novel Dynamic Lot Sizing Model in Perishable Product Manufacturing

In Indonesia, the significant role of perishable products in food wastage has placed the country fourth globally in household food waste. Managing inventory for such products, with their short shelf life and stringent safety standards, emphasizes the need for efficient lot sizing planning. This study introduces a novel Dynamic Lot-Sizing (DLS) model, addressing perishable products and inventory constraints across multiple products, periods, and varying demands. The model aims to optimize production quantity and binary production, minimizing overall system costs. Employing a Genetic Algorithm (GA), this research solves the DLS model under constrained and unconstrained inventory capacities. Real-case data from a bread manufacturing company validates the model, while sensitivity analysis examines perishability's impact on the solution and model performance. The DLS-GA model not only reduces system costs but also effectively considers product perishability, offering optimal production plans.

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Introduction: Following consumers’ demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food as a sustainable alternative to improve physicochemical characteristics and nutritional aspects in the diet. This study aimed to explore the use of Spirulina biomass (SB) and residual biomass (RB) obtained after C-phycocyanin (C-PC) extraction in the production of wheat bread (WB).Methods: The dough rheology, texture, color, nutritional aspects, and bioaccessibility of the different manufactured bread samples were accessed to achieve this goal.Results and Discussion: This is the first research to exploit RB. It was possible to replace 3% of wheat flour for SB or RB in bread-making; this substitution did not impact the rheological characteristics of the dough, even though the pH increased with the addition of SB or RB (5.63 and 5.70, respectively). SB and RB addition improved bread volume and enhanced the nutritional profile, increasing the antioxidant capacity (DPPH and FRAP) compared to WB. Heavy metals (Ni, Cd, and Pb) were not found in any of the samples (<0.2 mg/100 g). The in vitro protein digestibility in bread was better than in SB and RB raw materials, which indicates that bread manufacturing may contribute to improving protein digestibility. In addition, SB needs greater appreciation for sustainable food practices worldwide and in Brazilian exploration, requiring management strategies with industry and society working together. Further studies are necessary, focusing on acceptability to understand the viability of these ingredients to target consumers’ preferences.

Flexibility of active center affects thermostability and activity of Penicillium canescens xylanase E

Xylanases are used in several industrial applications, such as feed additives, the bleaching of pulp and paper, and the production of bread, food, and drinks. Xylanases are required to remain active after heat treatment at 80–90 °C for 30 s to several minutes due to the conditions of feed pelleting. Also, xylanases need to be active at 60–70 °C for several hours while bleaching of pulp and paper or manufacturing of bread, food, and drinks is performed. Xylanases of the glycoside hydrolase family GH10 are good candidates for application in such processes because of their high thermostability and, in particular, as feed additives because of their insensitivity to protein inhibitors in cereal feeds. In the study, the thermostability of GH10 xylanase E from Penicillium canescens was improved to reach a half-inactivation period of 2 min at 80 °C compared to 21 s for the wild-type enzyme (WT). Enzymatic activity was increased by 22–48 % at 40–70 °C, which improved the action of the enzyme as a feed additive in the gastric system of animals and during bleaching of pulp and paper. Molecular dynamics simulations demonstrated lower flexibility of the tertiary structure of the engineered enzyme at elevated temperatures compared to WT. The residues W113, Q116, W313, and W321 in the (−1) and (−2) subsites for the substrate binding were less flexible. In the simulations, the engineered enzyme had a comparable content of α-helixes, 310-helixes, β-sheets, and β-bridges as WT, but a lower content of coils and a higher content of β-turns.

The Influence of Workload on Work Fatigue at the Musrem Bakeri Bread Shop at 3 Tembung Market

An earlier survey of this study found that failure in the manufacture of bread was due to the work load in the work environment so it was aimed at knowing how the workload would affect the bakery fatigue. The method used in research is a quantitative that USES a sectional approach. The study is carried out at the musrem bakery located on market road 3. The population used in this study is all the workers at the musrem bakery. As for the sampling taken done with a total sampling technique. The study USES verification and containment tests with data collecting techniques through primary data as well as secondary data. As for the results of this study, p value of 0.162 with a value of more than 0.05, the test stated that there was no significant impact between the workload on the musrem bakery.

The Use Spinach Extract in Acehnese Noodles, Canai Bread, and Jala Bread

The purpose of this research is to make the innovation of spinach extract in the manufacture of Acehnese noodles, canai bread, and jala bread which are typical Acehnese dishes. This research use organoleptic test with 4 indicators namely; texture, color, aroma, and taste. The results of organoleptic test for hedonic test was liked and for hedonic quality test was good quality both limited panelist assessment and consumer panelists. The society will have new knowledge about how to use spinach extract in processing Acehnese cuisine so that this research can be an inspiration for further research. This innovative product brings food from the province of Aceh where there are several cultures from Aceh which are known to use various kinds of spices that are rarely used in cooking in general and also the author tries to evoke and introduce more deeply to the public.

Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties

Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine the effect of wheat flour substitution with walnut (Juglans regia L.) meal by 0, 2, 4, and 6% of the total amount. The influence of partially defatted walnut meal (BWF) incorporation on dough physicochemical, and rheological properties, as well as the final sensory properties of the bread was investigated. Mixolab test results indicated an increase in dough development time and stability, a reduction of hydration capacity, free water content, enzymatic activity as well as a reduction of the shelf life of the enriched bread. Physical and sensory analyses showed that substitution of wheat flour with partially defatted walnut meal below 6% (on a flour basis) in bread manufacturing recipes yielded products with an enhanced porosity (72.2 to 74.5%), titratable acidity (1.4 to 2.3 degrees), freshness (2.0 to 7.8%) and polyphenol content (0.09 to 2.20 μg GAE/100 g product). All samples show specific positive characteristics, well defined, without defects, with a total acceptability of 4.54 - 4.88. The samples with 2% and 4% BWF show better quality indicators, therefore they can be recommended to consumers as products with high nutritional value.

Determination of Microbiological Quality of Bread and Sanitation Conditions of Local Bakeries in Aliero Town, Kebbi State

Several variations and changes can occur during bread processing and storage that affect the quality and safety characteristics and acceptability of the bread. The study aimed to assess the microbiological quality of bread and the hygienic conditions of local bakeries in Aliero, Kebbi State. A total of 16 bread samples were obtained (3 from each bakery). Data on socio-demographics and sanitary conditions were collected through interviews and an observation checklist. Standard microbiological methods were used to enumerate, isolate and identify bacteria and fungi. The result of sanitary conditions shows that four bakeries (66%) use boreholes as a source of water supply, two (33%) use well and none of them use pipe borne. In addition, zero (0%) use a flush system of latrine, 66% have a pit latrine while 33% have no latrine facility. All (100%) have stored refuse also and adequately use open surfaces/ditch as a waste disposal method. The result of the study indicated the mean bacterial count (CFU/g) range is 7.4×105- 14.4x105, while the mean fungal count (CFU/g) range is 9.0×103- 1.1×103. Isolated bacteria include Escherichia coli (29.4%), Pseudomonas spp. (14.7%), Proteus spp. (20.6%), and Bacillus spp. (35.3%). Penicillium spp. (44%), Aspergillus spp. (8%), Rhizopus spp. (28%), Fusarium spp. (20%) were the fungi isolated and identified. Several types of pathogenic and non-pathogenic microorganisms were found to contaminate bread samples in the bakeries. Therefore, relevant regulatory agencies should ensure compliance with the guidelines and requirements for bread manufacturing. In addition, Educational programs have been recommended.

Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties

Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four drying techniques-freeze-drying, spray-drying, low-temperature drying, and drying at low humidity-have been applied. Our goals were to isolate LAB strains with antifungal potential against Aspergillus and Penicillium fungi. The antifungal capacity was evaluated with agar diffusion, co-culture in overlay agar, and a microdilution susceptibility assay. In addition, the antifungal compounds generated in sourdough were analyzed. As a result, dried sourdoughs were prepared with Lactiplantibacillus plantarum TN10, Lactiplantibacillus plantarum TF2, Pediococcus pentosaceus TF8, Pediococcus acidilactici TE4, and Pediococcus pentosaceus TI6. The minimum fungicidal concentrations ranged from 25 g/L versus P. verrucosum and 100 g/L against A. flavus. A total of 27 volatile organic compounds were produced. Moreover, the lactic acid content reached 26 g/kg of dry product, and the phenyllactic concentration was significantly higher than the control. The P. pentosaceus TI6 exhibited a higher antifungal capacity in vitro and demonstrated a higher production of antifungal compounds compared to the other strains; therefore, further studies will evaluate the impact of this sourdough in bread manufacture.

A Review on Substitution of Wheat Flour as a Solution to Production of Sustainable Bread in Yemen

In Yemen, bread is traditionally produced from wheat (Triticum aestivum) and due to high demand and lower domestic production; about 95% of needed wheat is imported from Australia, Russia, Ukraine, USA, India and others with seven hundred million dollars annually. Because of the growing costs of imported wheat and inability to sustain the national wheat imports for making wheat based foods, makes is imperative that some substitutes for wheat must be incorporated in the bread preparation as alternative non wheat cereals that have capacity to substitute wheat in bread flour like Quinoa, Red lentils, Pumpkin, Barley, Sesame, Teff, Red corn, Yellow corn. This review, the processing strategies discussed herein have all been applied to on different types of wheat substitutes for the manufacture of compound bread and have shown positive effects on bread quality