Biscuit is India’s largest industry amongst food industries, with an estimated production of 70, 000 tonnes and cost of three thousand billions US Dollar. Biscuit along with bread forms major baked food accounting to over 30% and 50% respectively of total bakery products produced in the country. The industries have been established in organized and unorganized sectors contributing equal share. ...

OBJECTIVES In May 2001, a maximum exposure limit (MEL) for flour dust was set in the UK at 10 mg/m(3) [8 h time-weighted average (TWA)] with a short-term exposure limit (STEL) of 30 mg/m(3) (15 min reference period). The purpose of this study was to produce a benchmarking baseline of current control measures and exposure levels, in addition to assessing the provision of training and the knowled...

In present study, experimental measurements and mathematical modeling were employed to investigate the different parameters, such as temperature of different parts of oven, natural gas consumption, flue gases temperature and portion of different heat transfer mechanisms during baking, in two different traditional flatbread bakeries called Sangak (/sӑngӑk/) and Barbari (/bӑrbӑri/). In all studie...

"Elasticity" in bakery is a sensory perception that is felt when the dough is rapidly stretched and released. Elasticity is good when the dough contracts rapidly to approximately its original shape. In another test the baker tries to stretch the dough into a thin membrane (Fig. 82). The formation of membranes with no fissures is attributed to good gluten quality 14 The Role of Gluten Elasticity...

Brands are widely recognised as a company's most valuable asset to consumers, which is why brands important consumers in their search for product differentiation and uniqueness, well decision making when choosing products increasing consumer confidence those products. In this study there was population of 114 respondents, but the researcher took sample 100 respondents. The results explain show ...

A rigorous journey from the bakery algorithm to a distributed state machine.

The purpose of this study is to create an assortment whole grain wheat bread that resistant microorganisms and has high nutritional value. research was carried out on the microbiological purity flour, inhibitory effect plant extracts thermophilic bacteria detected in flour amount biologically active additives vegetable raw materials product. revealed thermostable types flour. 1 g found contain ...