Based on the result of preliminary research at UD Kelompok Melati, in production process problem was found, namely occurrence waste process. This purpose to describe Amplang flow, analyze efforts improve product productivity with Lean Six Sigma method and recommend improvements Melati. The Melati begins sorting mackerel, cleaning separating meat bone, milling mackerel meat, mixing meatwith mash...

Background and Objectives: Rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. Our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. Materials and Me...

wheat flour is a commodity with a high risk of aflatoxins (afs) contamination. during the bread making there are many processes that can affect the afs stability. the effect of bread making process using different yeast types on afs levels was investigated. for this purpose, standards of afs including b and gwere added to flour and then bread loaves were prepared. three types of commercially av...

UNLABELLED Carob germ proteins have been shown to have functional properties similar to wheat gluten enabling formulation and production of yeast leavened gluten-free baked goods from a true dough rather than a stiff batter. The purpose of this research was to optimize the production of wheat-free bread containing carob germ flour, corn starch, NaCl, sucrose, hydroxypropyl methylcellulose (HPMC...

background: venepuncture is a minimally invasive procedure, which is commonly performed in hospitals; if the pain is inadequately managed, it can cause negative feelings in children. distraction can reduce pain through affecting the central nervous system and releasing neurotransmitters that inhibit pain. aim: in this study, we aimed to compare the effects of play-dough and bubble making as dis...

Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the important lactobacilli of fermenting nixtamalized corn dough. Two batches of c...

There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...

and Meinel, 1994; Moreno-Sevilla et al., 1995a; McKendry et al., 1996). The 1RS.1BL translocation is one of the Most experiments on 1RS translocations in wheat (Triticum aestimost frequently used alien introgressions in wheat vum L.) cannot separate the effects of introgressions of rye (Secale breeding programs throughout the world (Braun et al., cereale L.) chromosome arm from the absence of c...