OBJECTIVES To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan francés' bread. DESIGN The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan francés' bread without detection by consumers. In Phase 2, a quasi...

A modified true metabolizable energy bioassay was used to determine the nitrogen-corrected apparent (AMEn) and true (TMEn) metabolizable energy of various feed ingredients for ducks. In each of two experiments, which lasted 102 h with a 54-h excreta collection period following a 48-h period of feed withdrawal, six male White Pekin ducks were assigned to each of three test feed ingredients and d...

The article deals with certain issues of improving the management system enterprises baking industry in Ukraine. It is noted that an important strategic component Ukrainian food industry. Problems arising this have a negative impact on security Ukraine, as well worsen macroeconomic dynamics, stimulating inflation. substantiated key element ensuring sustainable development Ukraine calculation co...

Bread consumption has declined in recent years due to the loss of its sensory quality. To identify key attributes for consumer, this study will provide bakery industry with a powerful tool design products adapted consumer preferences be provided industry. For identifying 7 Galician breads were evaluated by trained panel using 22 Quantitative Descriptive Analysis. In addition, acceptance test ca...

Many aspects of computer systems are naturally modeled as parameterized systems which renders their automatic verification difficult. In wellknown examples such as cache coherence protocols and mutual exclusion protocols, the unbounded parameter is the number of concurrent processes which run the same distributed algorithm. In this paper, we introduce environment abstraction as a tool for the v...

Language users have a remarkable ability to create, produce and comprehend complex words. Words such as undercut and bakery appear to be composed of units, traditionally called morphemes, that recombine in rule-like ways to form other words, such as underline and cannery. However, morphological systems are quasiregular: they are systematic and productive but admit many seemingly irregular forms...

Increasing life standards, developing technology, growing importance of food quality and safety lead food industry to search new analysis methods. In addition, high consumer expectation and increasing population forces manufacturers to find fast and accurate techniques. The present study was aimed to prepare a summary about computer aided image processing systems covering working principles and...

Wafles In the production of biscuits and waffles, gluten-weak flours are normally required. Previously there was no difficulty in obtaining such flours in Europe, but as more and more strong gluten varieties of wheat are grown in every country, this has become an area of some concern. High-gluten varieties of wheat intrinsically bind more water and this means that to achieve a lower viscosity, ...

Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in mo...