One of the most effective and cost-effective ways to provide population with important nutrients is fortification mass-consumption products. Bakery products are regular consumption in diet. An integrated approach solving problem provided through research design prescription formulations technologies new types bakery products, including use non-traditional vegetable raw materials. Recipes techno...

1) Bakery : Ambient Pizza Bases, Ambient Cakes and Pastries, Ambient Christmas Pudding, Ambient Sponge Puddings, Canned Rice Puddings, Childrens Biscuits, Chilled Breads, Chilled Cakes, Chilled Desserts, Chilled Pizza and Bases, Crackers & Crispbreads, Everyday Biscuits, Fresh/Chilled Pastry, Frozen Bread, Frozen Savoury Bakery, Healthier Biscuits, Morning Goods, Savoury Biscuits, Seasonal Bisc...

Kohajdová Z., Karovičová J., Schmidt Š. (2011): Lupin composition and possible use in bakery – a review. Czech J. Food Sci., 29: 203–211. Legume seeds are an abundant source of proteins and, among them, lupin is one of the richest. Lupin seed deserves great interest due to its chemical composition and augmented availability in many countries in recent years. The review reports on the current kn...

We study the problem of determining the frequency of quality control inspections in a tortilla and bread & bakery manufacturer producing pizzas. We first perform statistical analysis of failure data obtained from a real automated pizza production line. Based on this data, we develop a simple model of a quality inspector who visits several such lines and his goal is to allocate the number of his...

The various bakery products like cake, cookies, and bread includes egg as an ingredient, which plays significant role in the product development. yolk is dense yellow part of considered nutritionally more beneficial when compared to other portion (egg whites). a rich source essential fat-soluble vitamins (A, D, E, K) few water-soluble (B6, B12). It also calcium, magnesium, iron, selenium. This ...

The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to...