Nuno Ricardo Pombo Marques, João Carlos De Oliveira Matias, Raquel Dos Reis Baptista Teixeira and Francisco Miguel Ribeiro Proença Brojo
This article provides technical details concerning the development and implementation of Hazard Analysis Critical Control Points (HACCP) in one of the largest bakeries of Cova da Beira - Portugal. A generic HACCP plan in accordance with legal requirements was made through a detailed audit and analysis of data collected in the company. It was verifi ed by overview of the HACCP system implemented in the bakery, that there was no reduction in quality of the fi nal product during the manufacturing process and the implementation of the requirements was particularly strong, having been instrumental the total commitment and sense of responsibility of all workers.
Ahmed M.S. Hussein, Mohamed S. Shaheen, Hanan H. Abdel-Kalek and S.A.H. Abo El-Nor
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The present conference discusses the symbolic meaning of bread in the religious mentality of the Ancient Near East. We will find that bread, besides being a food necessary for its existence, also represented a cultural archetype that summed up and assumed in itself either different divinities of Oriental civilizations, or had a ritual-sacrificial character, in order to facilitate man rather immortality.
Marija Delaš Aždajić, Ivančica Delaš, Stjepan Aždajić, Danijela Štimac Grbić and Nada Vahčić
Zagreba [Salt content in bread from the city of Zagreb, Croatia, in Croatian]. Acta Med Croatica 2018;72:133–8.
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Juan Antonio Giménez-Bastida, Mariusz K. Piskula and Henryk Zieliñski
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17. Chandrssekaran S., Ramanathan
Variants of kokoro snack samples were produced by fortification of maize flour-Fibersol 2-whey protein blends at 1% each with functional ingredients (ginger, fenugreek, turmeric, spirulina, red paprika) and a final blend containing all the functional ingredients at 1% level each. The resultant kokoro snack samples produced were evaluated for proximate composition and sensory qualities. The results of proximate analysis showed a significant (P < 0.05) difference in moisture, protein, ash content, crude fat, crude fibre, carbohydrate content, and energy values in all the blends of the kokoro snack sample and ranged from 51.20% to 36.80%, from 4.46% to 3.85%, from 1.15% to 0.98%, from 0.13% to 0.00%, from 4.93% to 3.94%, from 53.57% to 39.2, and from 232.30 kcal/100 g to 172.99 kcal/100 g respectively. There was also a significant (P < 0.05) difference in the sensory attributes of all kokoro samples in terms of appearance, aroma, taste, texture, and overall acceptability. The kokoro snack blend R 97:1:1:1 (Maize: Fibersol 2: Whey protein: Red paprika) was most preferred by the panellists, having the highest mean sensory score of 8.97. The results of the evaluation of the kokoro snack samples showed that an acceptable fortified bakery product based on kokoro can be produced by the addition of maize flour-Fibersol 2-whey protein blends to red paprika and ginger at 1% level of fortification. This will further encourage the cultivation and utilization of these spices in food formulation and hence provide health-promoting benefits to target consumers.