This study aims to identify the hazards and potential that may arise at every stage of bread production process in Bakery by HACCP system, analyzing implementation quality control determining CCP bakery Bunga Mawar Puti Bakery, Jatirejo, Mojokerto. The research was conducted using a survey method, following whole making from receiving raw materials packaging final product. method data analysis ...

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...

Flavour compounds influence the taste and quality of foods both of which are very important criteria in food selection and consumer acceptance. Pulse legumes such as field peas are increasingly used in foods such as soup mixes, purees, bakery and other processed products (Heng et al., 2004). In some parts of the world, particularly in Western countries, the presence of off-flavours in peas can ...

PT. Bapak Bakery is a food processing company, especially bread with various types of products. The product defects that are often encountered inappropriate shape, size and charred. purposes this study were to determine the level defect in products at Bakery, know factors cause defective occur as well formulate recommendation improvement efforts overcome Bakery. Data analysis used six sigma met...

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...