Abstract This study investigates the influence of surface free energy (SFE) on adhesion behaviour between wheat dough and bakery-relevant food processing surfaces. In doing so, contact time production-related changes adhesive adherend were taken into account. The measurements conducted by means previously developed methods (modified Chen/Hoseney, measuring cell), whereby force required for sepa...

Production planning and control (PPC) is a branch of knowledge that commonly discusses the available concepts methods for operation management. The understanding PPC concepts, together with proper implementation can assist an organization in fulfilling customer demands minimum cost. Large organizations are exposed to due qualification workers availability training. However, small medium enterpr...

Harga merupakan salah satu faktor yang dipertimbangkan oleh pelaku usaha dalam menetapkan harga produknya. Penetapan mempengaruhi kualitas produk dan volume penjualan. Pengusaha perlu memikirkan tentang jual secara tepat karena tidak akan berakibat menarik para pembeli untuk membeli atau menggunakan tersebut. Penelitian ini bertujuan mengetahui pengaruh foof quality brand image keputusan pada T...

Percission and accurate gas chromatographic method for determination of propionic acid in bakery products was developed. Bakery productswere directly extraction with ethyl acetat phosphoric used acidic. The extract injected to using butyric as internal standard. Calibration curve range 25 – 1000 µg/mL. Coefissien variation (CV) rates spiked produtcs were 1,36% 99,81% (range 96,32 103,61%) accur...

An earlier survey of this study found that failure in the manufacture bread was due to work load environment so it aimed at knowing how workload would affect bakery fatigue. The method used research is a quantitative USES sectional approach. carried out musrem located on market road 3. population all workers bakery. As for sampling taken done with total technique. verification and containment t...

“Pan de Muerto” is a traditional bread type, emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect fat content, and storage conditions on staling, examining relative impact these crystallization starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat retrogradation studied considering thermal crystalline propertie...

We present modular formalizations of the model specification language Reactive Modules and the temporal logic CTL∗ in the proof assistant Coq. In our formalizations, both shallow and deep embeddings of each language are given. The modularity of our formalizations allows proofs and theorems to be reused across different embeddings. We illustrate the advantages of our modular formalizations by pr...

Background For many years, bakers have been considered a professional group at risk of developing allergic diseases by factors related to the work environment. In our country, in this employment sector, the frequency of allergic sensitization to dust mites, wheat flour, soy and yeast is not known. This study aimed at assessing the frequency of work-related symptoms and sensitivity to mites and ...

Abstract We present a simple and e↵ective approximated backward reachability procedure for parameterized systems with existentially and universally quantified global conditions. The individual processes operate on unbounded local variables ranging over the natural numbers. In addition, processes may communicate via broadcast, rendezvous and shared variables. The procedure operates on an over-ap...

Probiotic Science: Past, Present and Future Some microorganisms including bacteria, yeasts, moulds and even algae are associated with fermented foods, forming a complex ecosystem. Among these organisms, lactic acid bacteria (LAB) are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the fermentation process. LAB were first isolated from milk and have...