Bread Production Process Research Articles

Rheological and Textural Characteristics of Functional Breads Fortified with Different Eggshell Powders

This study explores the rheologic, textural, and sensory characteristics of bread that has been fortified with eggshell powder (ESP) obtained from various dietary and growing conditions (industrial, organic, free range, and village). The fortification of ESP led to a reduction in water absorbtion capacity, stability, softening degree, maximum resistance, energy, and resistance to extension, while the value of extensibility increased. The highest water absorption value was observed in bread flour with a percentage of 61.9, whereas among breads with ESP fortification, the highest water absorption value was 61.2% in S1 (23.5 g) and S2 (30 g) village ESP-added flours. Only the extensibility value increased when ESP was added, but the effects on water absorption, stability, softening degree, maximum resistance, energy, and resistance to extension declined. The addition of ESP results in significant changes in chewiness, springiness, resilience, and cohesiveness (p≤0.05), but the gumminess value is found to be insignificant (p≥0.05). Through sensory evaluation, all bread samples received scores of 3.77–4.46 on a 5-point scale. The rheological, textural and sensory analyses results obtained from the control and fortified bread samples demonstrated that the inclusion of calcium from egg shell powder improved the structural properties of the flour. In addition, the utilization of eggshell powder at its maximum concentration (30 g) did not yield any detrimental consequences for the dough or the bread production process. Based on a comprehensive analysis, it is concluded that including ESP in bread is an appropriate strategy for dealing with calcium deficiency and is in line with consumer acceptability and bread production technology.

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties

The article aims to study the issue of improving the baking properties of wheat flour. This is an urgent task because, according to the agrarians, regardless of the amount of the harvested crop, there are problems with the grain quality. An analysis of the causes of problems with grain and flour was carried out, and ways of solving them from the point of view of bakers were considered. Quality control was carried out for batches of high-grade wheat flour. One sample with low baking properties, namely weak gluten, was selected. Since the gluten frame is the basis for the retention of carbon dioxide in the dough and ensures the formation of pore walls and the shape of bakery products, attention was paid to the conditions of the technological process and the recipe composition of the products, which would contribute to obtaining high-quality products. The possibility of using existing food additives was analyzed to improve the quality indicators of flour semi-finished products and finished products. It was proposed to use an improver of plant origin – fruit and vegetable concentrate. Its positive effect on the elasticity and extensibility of gluten has been established. The optimal dosage of the additive was selected, for which bread with acceptable volume, dimensional stability, porosity, and taste was obtained – 25 % of the flour mass. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread.

Characteristics of fermentation changes in the dough for rye-wheat bread with the addition of propionic and lactic acid bacteria

The quality of bread directly depends on several physical and chemical indicators of the quality of flour, which is used in the technology of making products. Various types of flour, phyto-additives, oils, and leavening microorganisms are added to its recipe to improve the quality and increase the biological value of bread. Pure cultures of lactic acid and propionic acid bacteria are among the fermenting microbiota most often used in the technological process of bread production. The work aimed to determine the effect of adding pure cultures of lactic acid and propionic acid bacteria on the technological process of bread production. Three samples of dough and dough were prepared: the first with lactic acid bacteria and yeast; the second – propionic and lactic acid bacteria and yeast; the third only on a yeast base. Then, samples of rye-wheat dough were mixed in these ovens, and bread was baked. The symbiotic effect of propionic acid bacteria on the acidification of the environment, that is, on the development of yeast and lactic acid bacteria, was established because it was sample № 2 in which this entire microbial landscape was present that had the highest acidity of the dough. An interdependent relationship between added bacteria to the wort and reduction in fermentation time was revealed. In test № 2, the time required to reach the final fermentation process was about 77 min, about 30 min faster than in the control test. In dough № 2 with added microbiota, the lifting force time was the lowest. Therefore, the addition of propionic and lactic acid bacteria to the dough at the same time as yeast contributes to the active gas-forming ability of the dough. Thus, introducing this microbiota into the steam will increase semi-finished products in a short production time.

Pengaruh Etika Kerja Islam, Hubungan Antar Karyawan, Dan Lingkungan Kerja Terhadap Kinerja Karyawan Dengan Komitmen Organisasi Variabel Mediasi Pada Rumah Sakit Islam Metro

This study aims to determine the quality control data on the risk of product damage at PTSurya Tsabat Mandiri in reducing the risk of product damage. The type of research used isqualitative using statistical tools contained in Statistical Data Quality Control (SQC) andStatistical Process Control (SPC). The results showed that the bread production process ofPT Surya Tsabat Mandiri in January 2020 every day there were data that were notstatistically controlled and needed to be revised 1 time. This can be seen from the out ofcontrol points that occurred on the 2nd, 5th, 7th, 9th, and 25th days. Then corrective actionis taken by looking for the causes of defects so that the points that are out of control arewithin the control limits of UCL and LCL (in of control) so that the production process canbe said to be statistically controlled.

DMAIC methodology application in bakery for French bread-quality standardization purposes

French bread is one of the food items mostly consumed in Brazil, as well as Brazilian bakeries’ core product. Its growing demand forces bakeries to adopt strategies to speed up the production of Brazilians’ “favorite”, without losing its typical taste and quality. The current study was carried out in a traditional bakery in Araraquara City, São Paulo State. Its aim is to reduce the number of non-conformities in the French bread-production process. The DMAIC cycle was herein adopted as main methodology, although other tools, such as data collection and analysis, brainstorming and Pareto charts, 5W1H and risk mapping, were also used. Results have evidenced that more than 50% of the investigated production was not in compliance due to labor issues, raw material type and the adoption of non-standard processes. Finally, an action plan comprising bakery-intervention proposals was prepared and it evidenced the need of standardizing the used chemical yeast, of training the bakery’s employees and of standardizing the time of each production stage.

Analisis Metode Economic Order Quanity Guna Melakukan Efisiensi Persediaan Bahan Baku dan Efisiensi Biaya di Industri Bakery

One of the companies in East Bekasi is a company engaged in the bread industry, with the product being sandwiches. The purpose of this research is to perform raw material efficiency and cost savings of raw material inventory. In this study, identified the bread production process for 1 period (3 months). It is known that this company ordered raw materials, namely 2100 kg of flour and 480 kg of granulated sugar. However, in reality, only 1537 kg of wheat flour was used and 379 kg of granulated sugar. There is a difference between ordering raw materials and using raw materials so that the costs incurred in carrying out raw material inventory exceed the limits of the costs that have been determined by the company. The method used is the Economic Order Quantity (EOQ) method. The goal is to control the number of raw material orders made by this company and indirectly to save raw material inventory costs. The findings are comparing calculations by companies using EOQ, the efficiency of raw materials after using the EOQ method for wheat flour is 542 kg and granulated sugar is 93 kg and savings in raw material inventory costs for wheat flour is Rp. 156,437 and granulated sugar is Rp. 212,092.

Enhancing Bread Quality and Shelf Life via Glucose Oxidase Immobilized on Zinc Oxide Nanoparticles—A Sustainable Approach towards Food Safety

The foremost wastage of bakery products which mainly disturbs the food supply chain, especially in remote areas, is fungal growth. Good quality bread, especially with good height and volume, is the demand of every customer. Here, we aimed to develop a unique antimicrobial approach for the enhancement of the quality aspects and longevity of bread, using the synthesis of hydrogen peroxide in bread, the glucose oxidase (GOx) bioactivity, and oxidation of thiol protein bonds, which greatly enhance dough rheology, volume, and height by providing structural stability to the bread. An Aspergillus niger-purified enzyme was immobilized on zinc oxide nanoparticles (ZnONPs) and afterwards immersed in a buffered solution to create a mixture of GOx/ZnONPs. Analyses conducted after localization revealed that the immobilized enzyme was more active than the mobilized enzyme. GOx/ZnONPs were employed in the mixing process of bread production. The treated and control groups were evaluated for dough rheology and quality metrics including bread height and volume and storage at ambient temperature and conditions to determine shelf life by demonstrating fungal growth. In addition, antimicrobial activity was evaluated by measuring the microbiological load in terms of colony-forming units. Contrary to the control, the use of GOx/ZnONPs significantly improved bread quality, particularly bread height by 34.4%, crumb color, and volume by 30%. The shelf life of bread treated with GOx/ZnONPs was greatly extended, and the microbiological load, including yeast and mold, and total bacterial count were much lower in the GOx/ZnONPs treatment group than in the control group.

Justification of the feasibility of using wild-growing inulin-containing plants in bread technology

This article discusses the use of additives from the roots and rhizomes of inulin-containing plants in baking. A method has been developed for the production of bread with the addition of powders of wild-growing inulin-containing plants at a dosage of 1.5%, which makes it possible to obtain a new type of bread while reducing the consumption of baker’s yeast by 10-15%, or reducing the duration of dough fermentation by 15-20%. The content of inulin in 100 g of bread made from wheat flour with the addition of 1.5% to the mass of high elecampane powder is 0.41 g/100 g (S.V.), the fructose content is 0.35 g/100 g (S.V. ). It was found that the added additives do not reduce the microbiological safety of bread. So, QMAFAnM in the sample with high elecampane - 3.5 × 102, in the sample with dandelion officinalis - 1.0 × 102, in the sample with greater burdock 2.3 × 102, which meets the requirements of SanPiN. The quality indicators of powders from roots and rhizomes have been determined, their influence on the technological process of bread production has been studied. A rational dosage was established in the amount of 1.5% by weight of flour, which makes it possible to obtain bread with high quality indicators, increased nutritional value.

Assessment of Microbial Safety of Bread Production Process in Some Selected Bakeries in Lafia Metropolis, Nasarawa State, Nigeria

The International Scientific Research Organization for Science, Engineering and Technology (ISROSET) is a Non-Profit Organization; The ISROSET is dedicated to improvement in academic sectors of Science (Chemistry, Bio-chemistry, Zoology, Botany, Biotechnology, Pharmaceutical Science, Bioscience, Bioinformatics, Biometrics, Biostatistics, Microbiology, Environmental Management, Medical Science, Forensic Science, Home Science, Library Science, Material Science Military Science, Physical Science, Physical Education Science, Educational Science, Fisheries, seed technology, Agriculture, Forestry Science, Mathematics, Physics, Statistics and Geology/Earth Science), Computer Science, Engineering and Information Technology, Commerce, Management, Economics Sociology and Social Science.

Implementation of Hazard Analysis and Critical Control Point (HACCP) on Bread Bakery Production Process in Bunga Mawar Puti Bakery

This study aims to identify the hazards and potential that may arise at every stage of the bread production process in the Bakery by the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process of bread at the bakery in Bunga Mawar Puti Bakery, Jatirejo, Mojokerto. The research was conducted using a survey method, by following the whole process of making bread bakery from the receiving raw materials to the packaging of the final product. The method of data analysis used was the descriptive analysis method. This research identifies results in the process of making sausage pizza bread, from raw materials to products that have the same dangers reviewed, including the physical, chemical, and biological. The results showed that CCP was found in 3 processes in the stage of the production process of sausage pizza bread. First, in the process of mixing bread dough, there is a chemical hazard caused by metal-contaminated materials. Second, the process of receiving cheese, sausage has biological hazards in the form of Escherichia coli bacteria. Third, the cooling process before packaging has physical hazards in the form of dust and dirt. The implementation of HACCP in Bunga Mawar Puti Bakery can help in fulfilling the quality requirements, increase consumer confidence and give the vigilance of occurrence of contamination.

Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value

In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used. Marketing research has shown that consumers would like to see more nutritious breads with natural additives on store shelves. Juniper (Juniperucommunis L) is one of the traditional crops growing in Kazakhstan and characterized by a high content of biologically active substances. In this regard, 3 % of crushed juniper fruits were added to the bread recipe. In the course of research, a HACCP plan was developed for a new type of bread with increased nutritional value with the inclusion of juniper. As a result of the analysis of the bread production process, hazardous factors were identified and safety management measures were determined. Three critical control points were identified – during preparation (cleaning and grinding) of juniper fruits, during dough fermentation, and during storage of finished products. Once risk factors were identified, critical limits were identified, a monitoring procedure was established, and corrective actions were developed. The developed HACCP plan was tested at an enterprise for the production of bakery products, which led to an increase in the safety of products, and, accordingly, to an increase in its competitiveness in the consumer market of Kazakhstan.

Sweet bread chemical properties optimalization based on baking temperature and duration

Bread is main food in several country. Sweet bread is one popular type that has a lasting sweet taste and soft textured with or without stuffing. Baking is the most important process of bread production. The temperature and time required in the baking varies according to the type of bread, big dough, and baking pan in the oven used. This research aimed to identify the optimum level of baking temperature and duration to the chemical properties of sweet bread. Randomized Complete Block Design (RCBD) Factorial with 2 factors and 3 replications were applied for this research. The first factor was baking temperature consisted 4 level (T1= 180 oC, T2= 190 oC, T3= 200 oC, T4= 210 oC), and the second factor was baking duration which composed 4 level (A1= 10 minutes, A2= 15 minutes, A3= 20 minutes, A4= 25 minutes). The results showed that there wasn’t interaction between baking temperature and duration to water content, fat, protein, and carbohydrate, but it was interaction to the ash content. The baking temperature and duration separatelly had significantly effect to the all parameter. The best result according to the SNI 01-3840-1995 was S4W4 (185 oC: 14 minutes) with water content (23.572%), fat (10.906), protein (1.105%), carbohydrate (62.940 %), and ash content (1.736 %).

МОДЕЛИРОВАНИЕ СТАТИСТИЧЕСКОЙ СВЯЗИ РАСХОДА ПИЩЕВОГО МАСЛА ТЕСТОДЕЛИТЕЛЬНЫХ МАШИН ВАКУУМНО-ПОРШНЕВОГО ТИПА С ИЗНОСАМИ РАБОЧИХ ПОВЕРХНОСТЕЙ ДЕТАЛЕЙ

The most complex operation in the technological process of bread production is the division of the finished dough into blanks of the same mass. Vacuum-piston type dough separators perform this operation. Under operating conditions, the service life of the machines is 30-40 percent lower than the manufacturer's stated one. (Research purpose) The research purpose is in studying the permissible values of wear on the working surfaces of parts of vacuum-piston type dough dividing machines without repair. (Materials and methods) The article considers the method of multiple regression, which consists in studying the relationship between the maximum wear of the working surfaces of parts and the consumption of edible oil to determine the permissible sizes of parts of dough-dividing machines without repair. The parts were measured in several cross-sections in width and height. The sections were selected at the points of contact of the parts when they were moved relative to each other during the working stroke. (Results and discussion) The article presents a statistical relationship between the consumption of edible oil and the significantly affecting wear of the working surfaces of the parts of the dividing device of dough dividing machines. The values of permissible wear on the working surfaces of parts were determined by the method of steep ascent. (Conclusions) Using the method of multiple regression, the received linear regression equation adequately describes the relationship of the consumption of edible oil with the wear surfaces of separating device of TD-4 vacuum-piston type dough dividing machines. Authors determined the wear on the surfaces of parts of dividing devices and their influence on the dependent variable, the consumption of edible oil. The obtained values are fundamental for fault detection and the choice of a method for restoring worn surfaces of parts.

Developing an improver of targeted action for the prolonged freshness of bread made from wheat flour

The development of a complex bakery improver CDP (Ukraine) to slow down the staling of products developed for accelerated technologies is urgent. It contains nutritional supplements with GRAS status. Whey protein concentrate CDP-UV-65 was chosen as a functional basis. The active part contains the enzyme preparation Novamil 1500MG, maltodextrin, defatted sunflower lecithin, carboxymethyl cellulose, apple pectin, dry wheat gluten and ascorbic acid. It is proved that with rational dosage of the developed complex bakery improver in the amount of 1.5% to the flour mass, the bread production process is reduced by 180 minutes. It has been established that the bread Freshness, the recipe of which includes the developed improver, is characterized by a higher specific volume by 10.1% in comparison with the control, porosity, and better shape stability of hearth products. It has been proven that products with the addition of the CDP SUPER complex bakery improver retain freshness longer, which is confirmed by a 47% greater total crumb deformation compared to the control. The inhibition of staling in bread Freshness occurs due to the accumulation of dextrin by 27.1% compared with the control. Thus, the total content of dextrins in wheat bread is 1.918% to DS, and in Milk bread - 2.438% to DS. The research results prove the expediency of using the complex bakery improver CDP in the technology of wheat bread in order to extend the preservation period of its freshness up to 72 hours in unpackaged form

The production of bread in conical moulds at the beginning of the Egyptian Middle Kingdom. The contribution of experimental archaeology

Despite rich iconographic documentation, and the abundance of culinary ceramics discovered in archaeological sites, the process of bread production in moulds has intrigued Egyptologists for many years. Experiments presented in this article proposes a new chaîne opératoire for the production of bread in conical moulds dating from the early Middle Kingdom (2050–1900 BCE), mainly based on results from the site of Ain Sukhna. Thanks to a new analysis of the iconography, a re-examination of the ceramics, and a close collaboration with a farmer-baker using flours made from “old wheat”, experimentation produced perfectly baked breads that did not require breaking the ceramics to remove them from the moulds. The experiment also provides an explanation of the conical shape of the moulds, and the presence of several internal linings, as well as a better understanding of the role played by the use of low gluten flours, particularly starch-based flours, and the use of sourdough starter.

PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA INDUSTRI ROTI

Hazard Analysis and Critical Control Point (HACCP) is a system that identifies hazards to materials, processes, products and prevention ways by controlling the hazard. The D'rent Bakery & Cake was moving in the field of MSME, therefor must be a system that can guarantee and support food safety and quality assurance in the food industry, especially in MSME, namely by implementing the HACCP system. The purpose of this research is to identify the hazards and potential that may arise at every stage of the bread production process in D'rent Bakery & Cake in accordance of the HACCP system, analyzing the implementation of quality control and determining the CCP in the production process Bread at D'rent Bakery & Cake. This research was conducted at MSME the D'rent Bakery & Cake Ponorogo. Data collection i.e. primary data was obtained by observation and interviews. The data analysis technique was dane by using 7 HACCP principles and 12 steps in the implementation of HACCP. This research identifies results in the process of making banana bread from raw materials to become products have same dangers reviewed, including the physical, chemical and biological. In the stage of the production process of banana bread there are 3 processes which are CPP namely the process of mixing bread dough there is a chemical hazard caused by materials contaminated with rust, the process of receiving eggs there is a biological hazard in the form of Salmonella bacteria and the cooling process there is a physical hazard in the form of dust and dirt. The advice from the researchers, were the implementation of HACCP in MSME the D'rent Bakery & Cake can help in fulfilling the quality requirements, increase the consumer confidence and give the vigilance of occurrence of contamination, therefore, they should be carried out internall audit and documented to fulfill the requirements of implementation of HACCP by related management.

Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production

AbstractBackground and objectivesBased on the available literature, there are indications that the sugar composition present in rye flour, including pentoses present in arabinoxylan (AX), may have a significant impact on the relative proportions of fermentation products. The purpose of the study was to examine the changes in content of the most abundant sugars, organic acids, and alcohols caused by the addition of hexoses, pentoses, or hydrolyzed AX to rye flour at the beginning of the sourdough fermentation process.FindingsThe HPLC procedures revealed that during rye sourdough fermentation, 1% of added pentoses act differently compared to hexoses. Available pentose residues in flour used for sourdough preparation caused higher acidification of dough, higher acetic acid biosynthesis, and a favorable ratio of lactic acid to acetic acid content.ConclusionsIn order to provide appropriate amounts of arabinose and xylose residues in rye flour, AX could be used as a source of pentoses. However, in this case appropriate xylanase activity during sourdough fermentation must be provided.Significance and noveltyFor the first time, the changes in fermentation products were investigated under standardized conditions during the rye sourdough bread production process in sourdough, dough after final fermentation, and baked bread. This research revealed the influence of AX and xylanases on bread flavor during rye sourdough bread production.

The bread production process using application of the Hotelling T2 control chart

Quality Control is an activity to maintain and direct to quality company product and services which can maintain the existence of the product in the long term period. Statistical Quality Control is a method of using the control charts of the cause-effect techniques and diagrams in quality control to minimize the rejected products. In this study, we used one of Statistical Quality Control methods, which is Hotelling T2 Control Chart to control the quality of bread production. Hotelling T2 Control chart is the type of multivariate control chart that is used to monitor the process of identifying the causes of variance and improve the process. In the application of the Hotelling T2 Control Chart, we used two major characteristics of quality, those are size and net. Based on the identification the number of products that fail is still within reasonable limits located between UCL and LCL. The main cause of the signal out of control is the packaging of the product. As the endeavour improvement from the company, the production process is increasing in the second phase.

Determination of the Optimal State of Dough Fermentation in Bread Production by Using Optical Sensors and Deep Learning

Dough fermentation plays an essential role in the bread production process, and its success is critical to producing high-quality products. In Germany, the number of stores per bakery chain has increased within the last years as well as the trend to finish the bakery products local at the stores. There is an unsatisfied demand for skilled workers, which leads to an increasing number of untrained and inexperienced employees at the stores. This paper proposes a method for the automatic monitoring of the fermentation process based on optical techniques. By using a combination of machine learning and superellipsoid model fitting, we have developed an instance segmentation and parameter estimation method for dough objects that are positioned inside a fermentation chamber. In our method we measure the given topography at discrete points in time using a movable laser sensor system that is located at the back of the fermentation chamber. By applying the superellipsoid model fitting method, we estimated the volume of each object and achieved results with a deviation of approximately 10% on average. Thereby, the volume gradient is monitored continuously and represents the progress of the fermentation state. Exploratory tests show the reliability and the potential of our method, which is particularly suitable for local stores but also for high volume production in bakery plants.

Temel Bileşenler Analizi ve Yanıt Yüzey Yöntemi Kullanılarak Gıda Sektöründe Çoklu Yanıtların Optimizasyonu

Temel bileşenler analizi büyük değişken kümesi içeren verinin boyutunu orijinal veride bilgi kaybına yol açmadan küçük kümeye indirger. Deneysel çalışmalarda çoklu korelasyona sahip yanıt değişkenler sıklıkla bulunmaktadır. Temel bileşenler analizi yanıt değişkenler kümesindeki bilginin çoğunu içeren bir genel yanıt değişken elde etmek için kullanılabilir. Genel yanıt değişken elde edildikten sonra, birkaç bağımsız değişkenden etkilenen yanıt değişkeni optimize etmek için yanıt yüzey yöntemi kullanılabilir. Bu çalışmada fitik asit, fitat fosforu, toplam fosfor gibi korelasyonlu yanıt değişkenler içeren ekmek üretim işlemi verisine temel bileşenler analizi uygulanmıştır. Temel bileşenler analizi ile oluşturulan yeni yanıt değişkeni optimize etmek için yanıt yüzey yöntemi uygulanmış ve en uygun koşullar elde edilmiştir.