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Summary: Margarine contains trans fatty acids, which have been linked to adverse effects on human health. It is therefore of the utmost importance to develop superior margarine substitutes for use in baked foods. The protein‐polyphenol‐polysaccharide ternary supramolecular system displays remarkable stability and can be utilised in the formulation of emulsions for partial margarine replacement. The aim of this study was to examine the stability of an ovalbumin (OVA)‐ferulic acid (FA)‐sodium alginate (SA) ternary supramolecular emulsion with varying water‐to‐oil ratios. The emulsion was evaluated for its potential as a substitute for margarine in cookies. The findings revealed that the specific emulsion instability of the system initially increased and subsequently decreased with an increase in corn oil content, reaching an optimal point of stability and dispersibility at a water‐to‐oil ratio of 5:11. As the emulsion was incorporated into the cookie dough at levels ranging from 0% to 100% margarine, the viscoelasticity of the dough was enhanced and the hardness was reduced. As the emulsion content increased in place of margarine, the cookies exhibited visible cracks on the surface, accompanied by an increase in hardness, baking loss rate and a notable change in colour. The cookies demonstrated the optimal quality when the emulsion content was 40%. [ABSTRACT FROM AUTHOR]

Jackfruit seeds are a highly nutritious, underutilized byproduct that can combat malnutrition and promote a healthy diet. This review evaluates the effects of jackfruit seed flour (JSF) on extrusion and bakery processing, examining its nutritional, functional, and physical properties. Comprehensive analysis showed that JSF in extruded and bakery products improves their nutritional properties and increases functional properties such as bulk density and water holding capacity, whereas it decreases oil holding capacity and expansion ratio. Furthermore, the textural and colour properties became poorer with the higher concentration of JSF due to the absence of gluten. Consumer studies revealed that the overall acceptability of extruded products containing JSF was higher than that of bakery products with similar substitutions. However, optimal formulations are needed to balance nutritional enhancement with desirable textural properties, and the sustainable utilization of this byproduct can lead to the development of a variety of nutritious food products. [ABSTRACT FROM AUTHOR]

Summary: Health‐driven innovation is transforming bakery products, particularly with non‐conventional ingredients. This study aimed to produce healthy and technologically acceptable flatbreads, exploring the inclusion (2%) of vegetable powders (black and green olives, orange peel, lemon, tomato, beetroot, carrot, onion, artichoke, spinach, chard, kale and pak choi). Spinach and chard increased the mineral content (1.42 and 1.30 g/ 100 g) respect to control (1.01 g/100 g). Fibre content ranged from 9.33 to 11.18 g/100 g when added onion, chard, pak choi, tomato or artichoke. Beetroot was the most effective changing the colour (ΔE* 43.09), while tomato reduced the hardness (4.06 vs 5.29 N in the control). Lemon and tomato were effective reducing the extent of starch enzymatic hydrolysis by 65% and 34%, respectively. Vegetable powders can be innovative, natural, sustainable and healthy ingredients in the breadmaking of flatbreads. The incorporation of these non‐conventional ingredients opens new opportunities for the bakery industry. [ABSTRACT FROM AUTHOR]

Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5-20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P ≤ 0.05), while the rehydration index and water absorption capacity increased (P ≤ 0.05). The peak length (5.44-5.90 min), pasting temperature (70.20-80.92 °C), peak viscosity (124.72-172.80 RVU; RVU - relative value unit), trough viscosity (60.76-82.04 RVU), breakdown viscosity (69.56-93.74 RVU), final viscosity (162.70-222.30 RVU), and setback viscosity were measured. The addition of GPP to the composite flour and snacks decreased the lightness (L*) and increased the redness (a*) and yellowness (b*). The items' higher dietary fibre (DF) allowed them to claim 'high fibre content' when the maximum GPP was added. The GPP also increased the snacks' total solids, protein, ash, fibre, total phenolics content (TPC), and antioxidant capacity. The sensory acceptability of the snacks made with 5-10% GPP instead of WF was higher.

Research to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the Department of Technology and Organization of Food Production of Novosibirsk State Technical University. The objects of the study are two types of powders made using infrared drying of pumpkin pulp and rose hips, and products using these herbal additives. A flowchart for producing these powders has been developed and demonstrated. The use of infrared radiation as a drying method allows you to preserve a larger amount of useful substances, including vitamin C. Three samples of products were made with different mass fractions of pumpkin and rosehip powders instead of wheat flour. The introduction of powders into products led to an improvement in the organoleptic parameters of the samples. The appearance has remained virtually unchanged, but the texture has improved, and the taste and smell have acquired a light fruity tint. The optimal mass fraction of powders was 4+4 % relative to the mass of wheat flour, which corresponds to experimental sample 3, which has a more pleasant taste and attractive appearance compared to control sample 1. A comparative analysis of the nutritional value of these samples has been carried out. Sample 3 contained beta-carotene and ascorbic acid absent in the control sample 1. The cost of a raw material set for a product sample with an optimal mass fraction of powders weighing 480 g increased by 6.4 rubles (43.8 %) compared to the control sample and is justified by the presence of pumpkin and rosehip powders increasing the organoleptic properties and nutritional value of the product. The resulting product can be sold to a wide range of consumers with different income levels.

This article presents and illustrates a snapshot of the daily bread available to the population of Al Ain in the United Arab Emirates at the close of the twentieth century. The focus is on the small neighbourhood bakeries and their singular product, khubz. Bread products from intermediate sized local bakeries are also outlined, with some immigrant and Ramadan specialities and sweet treats covered as well. [ABSTRACT FROM AUTHOR]

Customer behavior is like something complex where in the process there are internal factors and external factors that can influence customers to determine purchase decisions. In this study, data will be collected on the food and beverage industry, namely Bila Bakery. There is a phenomenon that occurs in Bila Bakery in the form of a decline in sales after the pandemic. In fact, in this case, If the bakery has data related to customer membership but has never been evaluated, so the data cannot provide consideration in decision-making by management. This study is a quantitative research that uses a descriptive analysis method and PLS-SEM using data obtained from Bila Bakery customers through the distribution of questionnaires with WhatsApp Blast, there are 157 respondents as a sample in this study. The results of the study show that Product Quality and Price have a positive and significant effect on Purchase Decisions, but Service Quality has a positive effect but does not have a significant effect on Purchase Decisions on Bila Bakery customers. There are managerial implications for Bila Bakery as a future business strategy through Product Quality and Price that have an impact on Purchase Decisions. [ABSTRACT FROM AUTHOR]

Background and Objective: Personal hygiene and adherence with health protocols in food preparation and distribution centers by operators are essential for controlling the transmission of infectious diseases. This study aimed to investigate the microbial contamination and compliance with health protocols among bakery workers in Mahmoudabad, Mazandaran, in 2020. Materials and Methods: In a cross-sectional descriptive study, 149 samples were collected from the hands of workers in bakeries in Mahmoudabad. The microbial load was determined using the System Sure Plus device. Additionally, standard checklists, which included questions related to compliance with health protocols in the workplace, were used. The collected data was then analyzed using SPSS 26 software. Results: Among the studied samples, 51.1%had a microbial load higher than 30 RLU (Relative Light Units), 28.86% had a microbial load of 10-30 RLU and 20.13% had a microbial load less than 10 RLU. Based on the results of the checklists, the rates of adherence to hand disinfection protocol, observance of social distancing, use of liquid soap, and use of a mask were 43.6%, 61.7%, 59.7%, and 53.7%, respectively. Additionally, data analysis revealed a significant relationship between business gown usage and microbial contamination on personnel's hands (p = 0.031). Conclusion: Based on the results, it was evident that the workers' hand hygienewas in a concerning condition, posing a potential threat to their overall well-being. Therefore, individual health education and food safety practices should be improved, and inspections by environmental health monitors should be considered to ensure stricter public health standards. [ABSTRACT FROM AUTHOR]

Baked pretzels are a popular choice for a quick snack, easily identifiable by their classic twisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack. However, it is not commonly known that compounds with fluorescent properties can be formed during their production. Carbon nanodots (CNDs) with an average size of 3.5 nm were isolated and identified in bakery products. This study delved into the formation of CNDs in pretzel production using a fractional factorial experimental design. The research revealed that the baking temperature had the most significant impact on the concentration of CNDs, followed by the concentration of NaOH in the immersion solution, and then the baking time. This study highlights the unique role of the NaOH immersion step, which is not typically present in bread-making processes, in facilitating the formation of CNDs. This discovery highlights the strong correlation between the formation of CNDs and the heat treatment process. Monitoring and controlling these factors is crucial for regulating the concentration of CNDs in pretzel production and understanding nanoparticle formation in processed foods for food safety. [ABSTRACT FROM AUTHOR]

Sourdough production is a complex fermentation process. Natural sourdough fermentation without standardization causes great variability in microbial communities and derived products. Starter cultures have emerged as alternatives to natural fermentation processes, which could improve bakery quality and produce bioactive compounds. This study aimed to evaluate the impacts of freeze-drying on the production and viability of sourdoughs with Lactiplantibacillus pentosus 129 (Lp) and Limosilactobacillus fermentum 139 (Lf), as well as their effects on the quality of long-fermentation bread. These strains were selected based on their better performance considering acidification and exopolysaccharide production capacity. Sourdough with Lp and Lf were propagated until the 10th day, when physicochemical and microbiological parameters were determined. The produced sourdoughs were freeze-dried, and bread samples were produced. The freeze-drying process resulted in high survival rates and few impacts on the metabolic activity of Lp and Lf until 60 days of storage. Incorporating Lp and Lf improved the microbiological and physicochemical properties of sourdough and long-fermentation breads. Tested freeze-dried sourdoughs led to reduced bread aging (higher specific volume and decreased starch retrogradation) and increased digestibility. The results show the potential of the freeze-dried sourdoughs produced with Lp and Lf as innovative strategies for standardizing production protocols for the bakery industry, especially for producing long-term fermentation bread. [ABSTRACT FROM AUTHOR]

The Ilex paraguariensis, known as yerba-mate, is widely consumed as a hot or cold infusion in South America. Every year during the leaves harvesting, a rate of 5 tons/ha of branches is generated due to the tree trimming. The epidermis of these branches (IPC) is characterized by a high concentration of chlorogenic acids. Due to its promising high compound concentration, IPC extract is well-suited for various applications, and its preservation is particularly crucial, especially in bakery goods. This study aimed to optimize the spray-drying encapsulation of IPC extract to enhance the stability of chlorogenic acids for baked product applications. Through multivariate design, the optimal encapsulation conditions were determined, resulting in 75% encapsulation efficiency (%EE), 66.5% loading capacity (%LC), a 41 ºC increase in thermal stability, and particles with an average diameter of up to 5 µm. In sponge cakes formulated with encapsulated IPC extract (IPCE), an average of 94.4% of chlorogenic acids was preserved, compared to only 69.3% when free-IPC extract was used. Furthermore, the chlorogenic acids in IPCE exhibited excellent stability over 12 months when stored at 4ºC. Spray-drying encapsulation proved to be a rapid and effective process for the food industry, preserving chlorogenic acids for at least one year during storage under conditions that would naturally lead to degradation. These findings encourage the application of encapsulates to enhance the functionality of foods and add value to a naturally neglected commercial product. [ABSTRACT FROM AUTHOR]

Invented market traditions are practices and memories of the past created by corporations and sustained through consumption. Invented market traditions show how organisations have the potential to reorganise collective memories of the past, creating new mnemonic narratives rather than drawing on existing ones. Materiality provides long-term stability to these narratives. This paper focuses on the institution of Italian breakfast, based on milk, coffee, and convenience bakery products such as biscuits, invented by the brand Mulino Bianco. Biscuits exemplify how commodities imbued with nostalgic meanings can mobilise these invented memories and fold them into social practices. The recurring consumption of biscuits at breakfast, which was marketed as a rediscovery of Italian heritage, created those very nostalgic memories that consumers wanted to remember. Invented market traditions show the social repercussions of organisations' rhetorical work and expose how context plays a role in understanding their success. [ABSTRACT FROM AUTHOR]

The presence of mold and yeast in bread leads to contamination in bread. Cancer and estrogenic abnormalities in humans are among the diseases caused by fungal and mold mycotoxins in bread.Bread production waste was estimated at about 30 % in Iran country. A comprehensive and specific image study of the sanitary condition of bread and bakeries in Abhar city has not been done. The purpose of this study was to determine the contamination resulting in yeast and mildew on bread supplied in Abhar City bakeries, to examine the sanitary condition of bakeries, and to provide the food security of Iranians. As well as determining the impact of health status variables and the location of bakeries on mold and fungal contamination. This research was done in the bakeries of Abhar in the period of February 1, 2022 to July 1, 2022. Evaluation of mold and yeast load of 61 breads from 61 bakeries was done using sterile potato dextrose agar with Chloramphenicol plates. In order to check the hygiene status of the bakery environment, modified form of Article 13 with 56 items equal to 56 scores was completed. Variables such as baking soda, sodium dithionite, salt percentage, to evaluate mildew and yeast, and the sanitary condition of bakeries were analyzed. After evaluating health status, the score range was divided based on a 4-point Likert scale. All results were compared with the standard and contamination level of each restaurant. 31 of 60 samples (51.6 %) showed mold and yeast infection. 17 bakeries of the 61 bakeries surveyed (43 %) received 100 % points in the five sections (individual health of 14 items, food hygiene of 10 items, tools and equipment of 16 items, building sanitation of 16 items, and disinfection). 49 samples (80.3 %) of 61 breads evaluated by chemical standard such as amount of baking soda were favorable. Sixty samples (98.4 %) of 61 breads complied with the chemical standard of sodium dithionite. 5 samples (8.3 %) of the 61 breads had excess salt levels. 33 samples out of 61 tested (54.1 %) were infected with mold and yeast. Of these, 26 (78.7 %) belonged to serotypes producing toxin A. The bread quality in some bakeries in Abhar City is poor and infected with mold and yeast. Careful monitoring and monitoring of the health status of bakeries, along with training sessions for bakery staff, will lead to improved baking health.

The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life. [ABSTRACT FROM AUTHOR]

In this study, chestnuts were processed into flour, and the obtained chestnut flour (CF) was passed through a sieve with an aperture size of 212 µm. Then the physicochemical properties, digestible and resistant starch contents of CF1 (<212 µm), CF2 (≥212 µm), and commercial chestnut flour (CCF) were determined. It was found that CCF had the highest values in terms of proximate composition, total soluble polyphenol content (891.25 mg GAE/100 g), and antioxidant activity (ABTS: 1552.11 mg TE/100 g, DPPH: 2003.01 mg TE/100 g). On the other hand, CF1 was superior in terms of resistant starch content (39.31 g/100 g, dw) (p < 0.05). The resistant starch content of CF1 was approximately 1.5-fold and 3-fold higher than CCF and CF2, respectively. Furthermore, the rapidly digestible starch content of CF1 (2.1 g/100 g, dw) and CF2 (0.93 g/100 g, dw) was quite lower than CCF (12.64 g/100 g, dw) (p < 0.05). Moreover, CF1 exhibited lower (p < 0.05) water, alkaline water, and sodium carbonate retention capacities, which make it a potential good flour for cookie and cracker production. In contrast, CF2 could be evaluated as a good ingredient for noodle-type foods due to its lower water solubility index. Considering the least gelation concentrations of samples, it was seen that CF1 (% 10) could also be valorized as a thickening or gelation agent in the food industry, as well as CCF (% 6). [ABSTRACT FROM AUTHOR]

Introduction. The aim of research is to justify a comprehensive approach to enterprise risk management, which includes analysis of risk factors at the stages of target market selection by enterprise. Materials and methods. Statistical and financial reporting of 26 Ukrainian bakery enterprises was carried out. For expert evaluation of the likelihood of risk events and the occurrence of each risk factor, a rating scale is employed, which includes five possible states ranging from 0 -- Improbable to 1 -- Likely. The scale for expert assessment of possible losses includes six ranges from 0 -- no loss to 0.91--1 -- catastrophic loss. Results and discussion. The issue of minimizing or neutralizing risks is particularly pertinent when enterprises are selecting target markets. Seven stages of target market selection are proposed: assessment of enterprise level capabilities; identification of segmentation principles and factors; development of matrix models (functional maps); collection and analysis of information about the bakery market; selection and evaluation of market segments; collection and analysis of information about competitors; and target segments selection and making optimal managerial decisions. The assessment of risk factors and possible consequences at the stages of target market selection by bread baking enterprises has led to the following conclusions: the probability of the risk of profit shortfall is 0.69, while the probability of the risk due to uneven output of finished products is 0.66. The probability of risk is 0.59 if the products do not meet the consumers requirements, the product features are worse in comparison with competitors, or if the marketing strategy is insufficiently developed. The overall risk in selecting a target market for bread baking enterprises is 0.21, signifying a low probability of risk situations, but the total possible losses are at a moderate (acceptable) level of 0.6. Conclusions. The proposed approach allows to prevent risks or at least to minimize the possible losses in the emergence of risk in target market selection and can be extended to other enterprises taking into account the branch specifics of their activity. [ABSTRACT FROM AUTHOR]

Introduction. The purpose of the study was to determine the quality indicators of chokeberry fruits and their by-products, to select the most promising ones for improving the sensory and physicochemical properties of bakery products and their stability during storage. Materials and methods. Chokeberry fruit, puree, and juice were used for their inclusion to the recipe of bakery products. The titrated and active acidity, content of dry substances, pectin, Lascorbic acid, colorants, phenolic substances, organic acids, sugars and biological activity were determined in phyto-raw materials. Results and discussion. The valuable chemical compounds, g/100 g fresh weight (FW): phenolic substances (0.9), organic acids (2.3), sorbitol (7.19), glucose (3.67), fructose (3.22), fiber (2.3), ash (0.85), and, mg/100 g FW: ascorbic acid (37) and high biological activity were found in the chokeberry by-products. It was found the presence of citric acid - 0.04 g/100 g, malic acid - 1.20 g/100 g, succinic acid -1.05 g/100 g of fresh fruits. Malic acid dominated among organic acids - 52.0% of the total content, succinic acid - 45.9%. Colorants predominated among phenolic substances consisted 70.5%. The content of anthocyanins was 95.9% of total the flavonoids. When preparing bread from wheat flour of the 1st grade, chokeberry puree was added in the amount of 3, 6, 9, and 12% to the weight of flour, intensification of dough fermentation was found. The addition of puree in the amount of 3 to 9% to the mass of flour had a positive effect on the specific volume, porosity and acidity of the products. The color of the crust and crumb of the bread changed, and an uncharacteristic color and taste of the finished product appeared. The volume of bread increased by 2.6%, porosity by 3.7%, and the structural and mechanical properties of the pulp improved. Loss of freshness of bread enriched with 9.0% chokeberry puree after 72 hours of storage was 22.7%, and the total deformation of the crumb decreased by 49.4% compared to the control. Chokeberry puree was effective in preventing the development of potato disease of bread within 120 hours of storage. Conclusions. The studies of the quality characteristics of chokeberry by-products showed their valuable chemical composition and high biological activity. Addition of chokeberry puree to bread increased its specific volume, porosity, and sensory characteristics. [ABSTRACT FROM AUTHOR]

Bakery products have gained prominence in modern diets due to their convenience and accessibility, often serving as staple meals across diverse regions. However, the fats used in these products are rich in saturated fatty acids and often comprise trans fatty acids, which are considered as a major biomarker for non‐communicable diseases like cardiovascular disorders, obesity and diabetes. Additionally, these fats lack the essential omega‐3 fatty acids, which are widely known for their therapeutic benefits. They play a major role in lowering the risk of cardiovascular diseases, cancer and diabetes. Thus, there is need for incorporating these essential fatty acids into bakery fats. Nevertheless, fortifying food products with polyunsaturated fatty acids (PUFAs) poses several challenges due to their high susceptibility to oxidation. This oxidative deterioration leads to not only the formation of undesirable flavors, but also a loss of nutritional value in the final products. This review focuses on the development of healthier trans‐fat‐free bakery fat enriched with omega‐3 fatty acids and its effect on the physicochemical, functional, sensory and nutritional properties of bakery fats and products. Further, the role of various technologies like physical blending, enzymatic interesterification and encapsulation to improve the stability of PUFA‐rich bakery fat is discussed, where microencapsulation emerged as a novel and effective technology to enhance the stability and shelf life. By preventing deteriorative changes, microencapsulation ensures that the nutritional, physicochemical and sensory properties of food products remain intact. Novel modification methods like interesterification and microencapsulation used for developing PUFA‐rich bakery fats have a potential to address the health risks occurring due to consumption of bakery fat having higher amount of saturated and trans fatty acids. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Over the past few years, there has been tremendous shift in consumption of edible seeds which contain a wide variety of nutrients and bioactive substances; hence contributing significantly in balanced intestinal homeostasis, enhancing short-chain fatty acid synthesis, and stimulating the growth of gut microorganisms. While numerous studies have explored edible seeds over the decades, a detailed and updated review on recent explorations is necessary. Therefore, the present review comprehensively discusses nutritional attributes of few important edible seeds namely flaxseeds, basil seeds, niger seeds, nigella seeds, sesame seeds, chironji seeds and fenugreek seeds. This review also discusses numerous in-vivo and in-vitro studies, delineating the positive effects of dietary fibers, proteins and bioactive compounds present in edible seeds upon re-modulation of probiotics. Moreover, it also explores the applications of edible seeds into development of several value-added bakery products. While these seeds offer immense potential, their chemical composition can pose challenges in the baking sector. Therefore, this review also addresses few recent challenges associated with utilizing seeds in baking applications. Besides many revelations, it is crucial to emphasize that further long-term, well-designed human intervention trials are necessary to fully validate the health-promoting properties of these edible seeds.

This study analyzes the nutritional life cycle assessment (LCA) of bakery products and the current state of the art. The analysis focuses on (1) the importance of applying a methodology, such as LCA, in a general way and the division into different stages considering the UNI EN ISO; (2) the development of nutritional LCA; (3) the difference between functional units in LCA and nutritional LCA; and (4) the different nutritional LCA approaches. The study emphasizes the lack of nutritional LCA studies regarding the bakery category, underlining the urgent need for this type of investigation concerning this specific food sector. [ABSTRACT FROM AUTHOR]

Context: Bakery products, especially cake, has evolved from being seen as a tea-time snack to becoming a daily requirement in the typical Indian household. The quality of the ingredients in cake baking has a considerable impact on the finished product and consumers' intention to purchase. Aims: The aims of the study was to assess the quality parameters of the flour used in baking cake and to determine buyer behavior and preferences for quality criteria in cake. Materials and Methods: The quality parameters of cake flour used in baking were experimentally determined according to IS 1979 guidelines. The characteristics of consumer behavior with regard to purchase of cake were evaluated using a questionnaire. Results: The moisture content of cake flour was 0.2% lower than IS 1979 standards (13%). The key factors in choosing the cake were appearance, tase, and soft texture, scoring the highest (1.4) on the Likert scale. The least score (0.7) was given for nutrient content. Conclusions: There was a significant difference in the purchase of cake by attributes, as the calculated value was higher than the table value. [ABSTRACT FROM AUTHOR]

The study focuses on fortifying bread with flaxseeds to enhance its nutritional and health benefits. The study evaluates the sensory and functional properties of bread when fortified with varying concentrations of flaxseeds (5%, 10%, and 15%). Flax seeds are rich in omega-3 fatty acids, dietary fiber, lignans, and proteins, all of which contribute to improved heart health, digestive function, weight management, and cancer prevention. The incorporation of flaxseeds in bread offers an effective way to increase these nutrients in the daily diet. The study includes sensory analysis of bread fortified with flaxseeds in different concentrations. The sensory attributes analyzed were appearance, aroma, texture, and taste. The bread samples with increasing levels of flaxseeds showed differences in crust color, crumb softness, and flavor, with higher flaxseed concentrations leading to darker crusts, firmer crumbs, and a stronger nutty aroma. The bread was prepared using a direct method with wheat flour, flaxseeds, yeast, water, salt, and sugar. Sensory analysis was conducted by a panel of evaluators using a hedonic scale, assessing attributes like taste, aroma, and crumb texture. Bread fortified with 5% flaxseeds was found to be most acceptable in terms of sensory properties and overall appeal. As the flaxseed concentration increased to 10% and 15%, the bread became denser, harder, and slightly bitter, though still acceptable for niche markets. The study highlights the health benefits of consuming flaxseed-fortified bread, such as improved cardiovascular health, better digestion, and cancer prevention. Additionally, flaxseed fortification offers a cost-effective way for bakeries to cater to health-conscious consumers and meet the growing demand for functional foods. The study concludes that fortifying bread with flaxseeds provides significant health benefits while maintaining acceptable sensory qualities, especially at lower concentrations (5%). It suggests that flaxseed-fortified bread is a viable option for improving public health and aligning with consumer preferences for nutritious and functional food products. [ABSTRACT FROM AUTHOR]

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One of the strategic directions of the Ukrainian state is the bakery industry, as bread and bakery products account for 40% of the caloric content of the Ukrainian diet and are of great social importance. They are necessary for a person at any age. The large-scale military aggression of the enemy on the territory of Ukraine has caused negative processes, which are reflected in the activity of enterprises in the bakery industry, especially in its production and sale [1]. Producers have to respond to new challenges caused by negative factors, which, in particular, are related to the increase in the price of raw materials, energy carriers and fuel and lubricants, disruption of logistical flows.

Sourdough bakery products have a wide range of tastes and aromas, an extended shelf-life, and other benefits that are important for food producers and consumers. Recent years have seen a growing research interest in the microbiome of bakery sourdoughs. The research objective was to generalize, systematize, and analyze modern data on spontaneous fermentation starters, their production methods, and their role in the technological process at modern bakeries. The study featured domestic and foreign monographs, research articles, and patents related to various aspects of the production and commercial use of spontaneously fermented baking starters. The search covered publications indexed in PubMed and eLIBRARY.RU in 2000–2022. The sources were selected based on such indicators as completeness, consistency, reliability, and relevance. The obtained data were analyzed and systematized in line with the method of apperception and holography. The analysis focused on the factors that affect the microbiome of baking starter cultures, in particular, spontaneous fermentation. Another aspect included the effect of the raw materials used at the stage of breeding spontaneous fermentation starter cultures on their quality indicators. The transformation of bioactive compounds in the process of sourdough fermentation proved to be an increasingly relevant research matter. Food producers are looking for more effective tools to develop bakery products with specific nutritional properties, e.g., lower glycemic index, increased content of bioactive nutrients, reduced acrylamide content, low gliadin allergenicity, etc. The isolation and profiling of microorganisms included in the microbiome of spontaneous fermentation sourdough cultures is of practical interest because new strains might produce starter cultures intended for various target audiences.

Baked pretzels are a popular choice for a quick snack, easily identifiable by their classic twisted shape, glossy exterior, and small salt crystals sprinkled on top, making them a standout snack. However, it is not commonly known that compounds with fluorescent properties can be formed during their production. Carbon nanodots (CNDs) with an average size of 3.5 nm were isolated and identified in bakery products. This study delved into the formation of CNDs in pretzel production using a fractional factorial experimental design. The research revealed that the baking temperature had the most significant impact on the concentration of CNDs, followed by the concentration of NaOH in the immersion solution, and then the baking time. This study highlights the unique role of the NaOH immersion step, which is not typically present in bread-making processes, in facilitating the formation of CNDs. This discovery highlights the strong correlation between the formation of CNDs and the heat treatment process. Monitoring and controlling these factors is crucial for regulating the concentration of CNDs in pretzel production and understanding nanoparticle formation in processed foods for food safety.

Sourdough production is a complex fermentation process. Natural sourdough fermentation without standardization causes great variability in microbial communities and derived products. Starter cultures have emerged as alternatives to natural fermentation processes, which could improve bakery quality and produce bioactive compounds. This study aimed to evaluate the impacts of freeze-drying on the production and viability of sourdoughs with Lactiplantibacillus pentosus 129 (Lp) and Limosilactobacillus fermentum 139 (Lf), as well as their effects on the quality of long-fermentation bread. These strains were selected based on their better performance considering acidification and exopolysaccharide production capacity. Sourdough with Lp and Lf were propagated until the 10th day, when physicochemical and microbiological parameters were determined. The produced sourdoughs were freeze-dried, and bread samples were produced. The freeze-drying process resulted in high survival rates and few impacts on the metabolic activity of Lp and Lf until 60 days of storage. Incorporating Lp and Lf improved the microbiological and physicochemical properties of sourdough and long-fermentation breads. Tested freeze-dried sourdoughs led to reduced bread aging (higher specific volume and decreased starch retrogradation) and increased digestibility. The results show the potential of the freeze-dried sourdoughs produced with Lp and Lf as innovative strategies for standardizing production protocols for the bakery industry, especially for producing long-term fermentation bread.

This study analyzes the nutritional life cycle assessment (LCA) of bakery products and the current state of the art. The analysis focuses on (1) the importance of applying a methodology, such as LCA, in a general way and the division into different stages considering the UNI EN ISO; (2) the development of nutritional LCA; (3) the difference between functional units in LCA and nutritional LCA; and (4) the different nutritional LCA approaches. The study emphasizes the lack of nutritional LCA studies regarding the bakery category, underlining the urgent need for this type of investigation concerning this specific food sector.

Replacement of gluten is a challenging issue in preparation of the bakery products. The present work aimed to develop gluten-free biscuits by using gluten-free flours like rice, sorghum, and corn in different ratios (0, 25, 33.33, 50, and 100%). The quality of the prepared biscuits was analyzed based on different physical, chemical, and nutritional parameters. It was found that there was a significant (p

This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads were determined by nine trained descriptive panelists. The results show that increasing the sorghum flour content increased (p ≤ 0.05) color intensity, pasting temperature and setback viscosity, while it decreased (p ≤ 0.05) the peak and breakdown viscosities of flour blends. For GF bread, increasing white sorghum flour levels in the blends primarily affected specific volume, color, flavor and texture characteristics, leading to decreases (p ≤ 0.05) in specific volume, cohesiveness, springiness, chewiness and moistness, but increases (p ≤ 0.05) in color intensity, brown and nutty flavors, graininess and roughness. White sorghum flour could be used in the blends at the maximum level of 25% to get a good bread volume without sacrificing texture quality. [ABSTRACT FROM AUTHOR]

Exposure to flour dust remains one of the leading causes of occupational asthma in Great Britain (GB). The average annual incidence rate per 100,000 bakers and flour confectioners in GB was 47.8 for the 3 yr period 2017 to 2019 compared with 0.53 for all occupations. There are many processes in commercial bakeries that can cause exposure to flour dust. Exposures are typically controlled by using local exhaust ventilation or respiratory protective equipment. The aim of this study was to evaluate the potential to reduce exposure to inhalable flour dust in commercial bakeries by modification of the process by use of a conical sieve in place of a round sieve; and substitution of traditional wheat flour (TWF) with 'low dust' flours LD1 and LD2 for dusting surfaces. Two simulated commercial bakery tasks were performed in a laboratory whilst dust exposures were measured in the breathing zone of the operator using an Institute of Occupational Medicine (IOM) sampler, button sampler and a real-time direct reading monitor. Analysis of variance tests were used to assess whether differences in mean exposures were statistically significant with the different control approaches. A qualitative visual exposure assessment was also undertaken using Tyndall illumination. Substituting TWF with LD1 and LD2 reduced exposure to inhalable flour dust by 86% and 53% respectively when sieving and by 78% and 67% respectively when filling a hopper. There was no statistically significant difference between dust emissions for all 3 flours when using the conical sieve instead of the round sieve for flour dusting tasks. This laboratory study has shown that substituting TWF with low-dust flour may reduce inhalable dust exposures when dusting surfaces in bakeries. [ABSTRACT FROM AUTHOR]

Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Different in vitro and in vivo studies have disclosed the advantageous physiological aspects of ginger, primarily due to its antioxidant, anti-inflammatory, antimicrobial, and anti-carcinogenic properties. These health-promoting features are linked to the variety of bioactive compounds that are present in ginger. Following the advancement in consumer awareness and the industrial demand for organic antioxidants and functional ingredients, the application of ginger and its derivatives has been broadly investigated in a wide range of food products. The prominent features transmitted by ginger into different food areas are antioxidant and nutraceutical values (bakery); flavor, acceptability, and techno-functional characteristics (dairy); hedonic and antimicrobial properties (beverages); oxidative stability, tenderization, and sensorial attributes (meat); and shelf life and sensorial properties (film, coating, and packaging). This review is focused on providing a comprehensive overview of the tendencies in the application of ginger and its derivatives in the food industry and concurrently briefly discusses the beneficial aspects and processing of ginger. [ABSTRACT FROM AUTHOR]

Bread forms an integral part of the daily diet in many cultures worldwide. At the same time, a significant number of people try to avoid wheat-based products for either health reasons or due to personal preferences. The absence of a protein network in gluten free bread affects its structure, taste, texture and shelf-life. This paper suggests a technological solution to this issue that uses a pre-foamed mass of gluten free raw materials which is mixed with the bread's ingredients, then kneaded and baked to form a high quality gluten free bread. To survive the high shear stresses during kneading and temperature increase during baking, the foam requires exceptional stability. This stability was achieved through particle stabilisation of the bubble interfaces. Both of the tested foams (with and without particles) exhibited thermal stability up to 80 °C. However, resistance to shear stresses was higher in the particle stabilised foams. Of all the tested particles, linseed press cake and banana powder led to the best results. In conclusion, particle stabilised foams seem very well suited to applications in gluten free baked goods. Further application potential is seen for vegan foamed desserts. [ABSTRACT FROM AUTHOR]

The relationships between bread and tourism are scarcely developed in previous research in marine and island cultures. Based on interviews with six tourists to the city of Aberdeen, north-eastern Scotland (United Kingdom), this research note shows the motivations and experiences in relation to bread tourism. Results describe six bread tourists in relation to six baked products which are part of the culinary tradition of the region. The paper also discusses the theoretical and practical implications for bread-based food tourism management and marketing. [ABSTRACT FROM AUTHOR]

Background: Bread is the main source of nutrition and provides most of the daily energy of people. In order to have healthy and suitable bread, it is necessary to pay attention to the environmental health indicators in bakeries. The current research was conducted with the aim of determining the environmental health status of bakeries in Sanandaj City in 2023. Methods: In this cross-sectional descriptive survey, 30 bakery units in Sanandaj city were investigated through a health inspection checklist of bakery that is approved by the Ministry of Health and Education. This checklist has four sections which include personal health, food, tools and equipment, and building hygiene. The collected data were analyzed by Excel software. Results: In the present study, the highest level of desirability was reported in the health sector of the building with a frequency of 73.96% and the lowest degree of desirability was reported in the section of personal health and hygiene of tools and equipment with a frequency of 70.48%. Conclusion: The state of the environmental health in the bakeries of Sanandaj city is not completely in accordance with the bakery health regulations, and in order to improve the conditions, it is necessary for the environmental health inspectors to be more careful and serious in terms of personal health indicators and the hygiene of tools and equipment. It is suggested that the health officials provide the necessary platforms to implement the process of self-control and self-declaration of health in order to further monitor the studied bakeries.

Abstract Background The great dependence on fuelwood due to demographic factors, logging, agricultural expansion and the repercussions of political instability, is presented for Côte d'Ivoire, as a contributor to forest degradation and deforestation. Faced with this situation, the country has been trying for many years, through the promotion of alternative energy sources to firewood, to put in place a policy to protect the environment. However, the findings from the urban bakery industry question the social logic behind the choice of energy used. The bakery industry is considered as one of the main contributors to the erosion of the country's main forest due to its propensity to use firewood for cooking. Despite the recommendation of the Ivorian government to use butane and the promotion of “clean” energies, firewood is still the most used energy source in Abidjan. Against this background, the social determinants of the continued use of firewood in those bakeries should be critically assessed. Methods The study relied on a qualitative approach using semi-structured interviews and direct observation for data collection. Interviews were conducted with state and non-state actors selected using a "snowball" sampling method. Data collected were subject to thematic content analysis. Results The energy transition in the bakery sub-sector in Abidjan is hampered by the plurality of actors and the lack of clarity in energy management. It has led to a higher consumption of firewood and other sources of energy in the production of bread. Conclusion Three elements shape the adoption of clean energies in bakeries in Abidjan. These are the politics of the government, its bilateral and multilateral partners, the immediate social pressure linked to wood resources and the availability of infrastructure.

The shelf life of whole wheat bread (WWB) significantly impacts its freshness and overall quality. This research investigated the impact of chitosan lactate (CL) on various characteristics influencing the shelf life of WWB, including its physical, chemical, textural, antimicrobial, and sensory attributes. These characteristics were evaluated by conducting various experiments such as physical inspection, moisture, impedance, swelling, color, texture, FTIR, microbiological, and sensory analysis. CL with different concentrations was incorporated into WWB formulations: P0.0 (0.0% w/w CL, control), P0.5 (0.5% w/w CL), P1.0 (1.0% w/w CL), P2.0 (2.0% w/w CL), and P3.0 (3.0% w/w CL). The inclusion of CL promoted the Maillard reaction (MR) compared to P0.0. The promotion of MR resulted in the formation of a shinier crust, which increased as the CL content was increased. P0.5 comprised large-sized pores and exhibited increased loaf height. CL-containing WWB formulations showed an increased moisture content and decreased impedance values compared to the control. FTIR analysis of P0.5 demonstrated the enhanced interaction and bonding of water molecules. P0.5 demonstrated optimal textural, colorimetric, and antimicrobial properties compared to other formulations. The sensory attributes of WWBs remain unchanged despite CL addition. In conclusion, P0.5 exhibited optimal characteristics associated with better quality and prolonged shelf life.

Saccharomyces cerevisiae has been widely applied in the production of both industrial and indigenous/or local alcoholic and non-alcoholic beverages and includes wines, whiskies, gins, and distinct beers. In both small-scale and large-scale industrial production processes, the yeast used is a domesticated version of the organism. The production processes involving domesticated or undomesticated yeast notwithstanding, is one of the most amazing discoveries around the world. Africa, in general, and West Africa in particular have contributed to this amazing discovery involving the application of its local yeast in the food and beverage industry. In the continents of Asia, Europe, and America, the use of yeast strains for both small-scale and large-scale production processes is well documented and most of the yeasts used in major industrial processes originate from the continents of Asia, Europe, and America. Adequate information or documentation on the use of yeast originating and/or traced back to Africa for industrial production application is very scant as such remains an untapped market requiring extensive investigation. This review highlights the potential of yeast strains from West Africa and the diverse properties they possess for consideration of their use to improve the biotechnology industrial applications.

Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1–M4 and PP, while thermal properties were determined in M1–M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G′) of M1–M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1–M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile. [ABSTRACT FROM AUTHOR]

Background and Objective: Bread is one of the most important food sources in our country. The hygiene of bread is very important and one of the most important things to note is the hygiene of bakeries. The present study was conducted with the aim of investigating the current situation of bakeries in Malekshahi city. Methods: This descriptive-cross-sectional study was conducted in Malekshahi city in 1400. All active bakeries in Malekshahi city (52 units) were investigated by census method. Then, information was collected from the bakeries of Malekshahi city by using the traditional bakery health inspection checklist. The collected data were analyzed using Excel software. Results: The results showed that from the point of view of personal hygiene, food hygiene, tools and equipment hygiene and building hygiene, respectively, 79.73, 68.37, 55.59 and 71.10 percent have a favorable condition and the total average compliance index environmental hygiene in bakeries of Malekshahi city was reported as 68.69 percent. Conclusion: In order to promote and improve the health situation, environmental health inspectors in health centers, while applying stricter rules, especially in the field of paying attention to the health of tools and equipment used in bakeries, by continuously monitoring and controlling these places and formulating practical laws and monitoring their implementation, ensure the health of bread as the dominant force of the people.