Amylases are considered the most essential enzymes in biotechnology since they widely utilized textile, food processing, and detergent industries. It is necessary to explore extracellular enzymatic activity several microorganisms discover a new potential application from amylases. In previous study, thermophilic bacteria Geobacillus sp. DS3 isolated Sikidang Crater, Dieng Plateau, Central Java,...

The aim of the article is to determine relationship between level internationalization food industry sectors and their economic financial results. Unpublished CSO data for years 2000-2017 were used. concerned processing fish, milk, meat, fruit vegetables, beverage production, bakery flour products, oils fats, grain mill starches starch ready-made feed animal feed. To conduct analysis, intensity...

Abstract The use of flours or phenolic extracts obtained from non-traditional sources agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics functional food. However, compounds present great structural diversity, as well the ability interact in complex way macromolecules that constitute bread matrix. Therefore, addition these flours, pure p...

The greatest challenge for Romania’s food industry is to achieve technical and economic parity with the rest of Europe. Therefore, businesses require productive employees, labor productivity depends on employee satisfaction. This study’s primary objective was investigate satisfaction in bakery order enhance performance. topic rarely researched, but it necessary performance work processes this i...

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 ...

Cyclodextrin glycosyltransferase (CGTase) enzymes from various bacteria catalyze the formation of cyclodextrins from starch. The Bacillus stearothermophilus maltogenic alpha-amylase (G2-amylase is structurally very similar to CGTases, but converts starch into maltose. Comparison of the three-dimensional structures revealed two large differences in the substrate binding clefts. (i) The loop form...