Bakery products are an important sector of the food industry globally and part regular diets many people. Texture encompasses product characteristics plays a pivotal role in consumer acceptance. This review focuses on studies that evaluate textural properties set bakery products, either using instrumental texture measurements or sensorial evaluations. A search was conducted scientific databases...

IKM Z & J Cookies is a SMEs industry engaged in the food sector, manufacture of pastries and bread Kuningan Regency, West Java. The problem this research was difficulty determine effective efficient production with available resources sufficient materials order to obtain maximum benefits. Based on results analysis that has been done, bakery products using company method produced 3,500 pcs while...

Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH2=CH–CO–NH2, that can be produced at high levels in high-carbohydrate heattreated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. ...

We divided industrial yeast strains of Saccharomyces cerevisiae into three groups based on the sequences of their internal transcribed spacer (ITS) regions. One group contained sake yeasts, shochu yeasts, and one bakery yeast, another group contained wine yeasts, and the third group contained beer and whisky yeasts, including seven bakery yeasts. The three groups were distinguished by polymorph...

The production of bakery goods is strictly time sensitive due to the complex biochemical processes during dough fermentation, which leads to special requirements for production planning and scheduling. Instead of mathematical methods scheduling is often completely based on the practical experience of the responsible employees in bakeries. This sometimes inconsiderate scheduling approach often l...

In this paper we consider a multi-agent system (MAS) for the logistics control of Automatic Guided Vehicles (AGVs) that are used in the dough making process at an industrial bakery. Here, logistics control refers to constructing robust schedules for all transportation jobs. The paper discusses how alternative MAS designs can be developed and compared using cost, frequency of messages between ag...

Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, ...

Accidental Potassium bromate poisoning is uncommon in adults, can have varied manifestations in different patients and can sometimes be deceiving. Potassium bromate white powder and oxidizing agent is used predominantly in bakeries as a maturing agent for flour and as a dough conditioner. It is also occasionally used as a neutralizer in hair kits. This paper deals with nine cases of accidental ...

The novel mobile application csxPOI (short for: collaborative, semantic, and context-aware points-of-interest) enables its users to collaboratively create, share, and modify semantic points of interest (POI). Semantic POIs describe geographic places with explicit semantic properties of a collaboratively created ontology. As the ontology includes multiple subclassi cations and instantiations and...