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 ...

This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs...

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...

This study aims to identify internal and external factors in the marketing of business products that influence development Winwin Bakery home industry Tilamuta District compile application strategies for bakery on social media millennial era. research uses case produces descriptive data with analysis techniques, namely SWOT ten informants—collecting by conducting observations, interviews, docum...