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 ...

Our aim was to measure the levels of exposure to wheat flour dust in a modern industrial bakery, and to assess the relationship between respiratory symptoms, sensitization to wheat flour antigens and airway responsiveness in the workforce. Forty four flour-exposed male workers and 164 unexposed controls were examined. Inspirable dust concentrations were measured using personal samplers. Respira...

PURPOSE Despite the importance of skin exposure, studies of skin symptoms in relation to exposure and respiratory symptoms are rare. The goals of this study were to describe exposure-response relationships for skin symptoms, and to investigate associations between skin and respiratory symptoms in bakery and auto body shop workers. METHODS Data from previous studies of bakery and auto body sho...

Baker's asthma is the most prevalent occupational asthma, and IgE-mediated response is known as a major pathogenesis. However, recent studies have suggested the involvement of innate immune response because wheat flour contains bacterial endotoxins or lipopolysaccharides. To further understand a role of innate immune response in the development of work-related respiratory symptoms (WRS) in bake...

We look at some sources of insecurity and difficulty in reasoning about partially ordered runs of distributed ASMs, and propose some techniques to facilitate such reasoning. As a case study, we prove in detail correctness and deadlock–freedom for general partially ordered runs of distributed ASM models of Lamport’s Bakery Algorithm.

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...