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Implementation of Hazard Analysis Critical Control Points (HACCP) in a SME: Case Study of a Bakery

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.

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Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities

References 1. A.A.C.C., Approved Method of the AACC. 10 th , ed., American Association of Cereal Chemists. 2000, INC. st., Paul, Minnesota, USA. 2. Abdel-Aziem S.A.A., Technological and biological studied of some spices and their volatile oils used in bakery products. 2007, M. Sc. Theses, Food Sci. and Technol., Fac. of Agric., Cairo Univ., Egypt. 3. AbdEl-Khalek H.H., Effect of γ-irradiation on the micro-bial, chemical quality and biological activity of some spices and herbs. 2008, Ph.D. Thesis, Fac. Agric., Cairo Univ., Egypt, pp. 120-125. 4. Adams

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Respiratory and Nasal Symptoms, Immunological Changes, and Lung Function in Industrial Bakers

References Musk AW, Venables KM, Crook B, Nunn AJ, Hawkins R, Crook GD, Graneek BJ, Tee RD, Farter N, Johnson DA, Gordon DJ, Darbyshire JH, Newman Taylor AJ. Respiratory symptoms, lung function, and sensitization to flour in a British bakery. Br J Ind Med. 1989;46:636-642. Cullinan P, Lowson D, Nieuwenhuijsen MJ, Gordon DJ, Tee RD, Venables KM, Mac Donald JC, Newman Taylor AJ. Work-related symptoms, sensitization, and estimated exposure in workers not previously exposed to flour. Occup Environ Med. 1994

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The Influence of Some Climatic Conditions for Quality Production of Winter Wheat

. Determination of quality bakery”.. “S.C. Universul S.A” Publisher., Bucharest. [5] Toader Maria, Roman V. Gh., 2004, “Comparative analysis on the chemical composition of cereal grains and pseudocereale”. Scientific work papers, Series A, Agronomy, vol. 47. USAMV - Ion Ionescu de la Brad, Iaşi. [6] Toader Maria, 2008 -“Research on chemical composition and quality of the harvest of grain and pseudocereale species under the influence of natural factors and technological,”, Phd, Faculty of Agriculture, Bucharest [7] Wrigley C

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Ergonomic Consideration of the Effect of Flour Dust on Peak Expiratory Flow Rate of Bakers in Abeokuta, Ogun State

-17years. Acta- Paediatrics; 83 (12): 1255-1257. Ige, O.M., Awoyemi, O.B. 2002. Respiratory symptoms and ventilatory function of the bakery workers in Ibadan, Nigeria, West Africa. Journal of Medical Vol 21(4), Pp316 -318. Inem, V., Onubeze, D.P.M., Osuji C.U. 2010. Toluene diisocyanate-linked occupational airfl ow obstruction and peak expiratory fl ow rate patterns among form workers. Africa journal of respiratory medicine, March 2010, Pp 12-16. Jinadu, M.K, Owolabi, S.P., Hossain, M.Z. 1998. Respiratory function in wood

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The Bread of God: religious and symbolic aspects of bakery

Abstract

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.

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A cross sectional study of salt content in bakery bread in Zagreb, Croatia

Zagreba [Salt content in bread from the city of Zagreb, Croatia, in Croatian]. Acta Med Croatica 2018;72:133–8. 14. Ugarčić-Hardi Ž, Dumančić G, Pitlik N, Koceva Komlenić D, Jukić, M, Kuleš A, Sabo M, Hardi J. The salt content in bakery products in Osječko-Baranjska County. In: Ugarčić-Hardi Ž, editor. Abstract book of the 5 th International Congress and 7 th Croatian Congress of Cereal Technologists “Flour - Bread ‘09 “; Osijek, Croatia 2009. Osijek: Faculty of Food Technology Osijek; 2009. 15. Đurić J, Vitale K, Paradinović S, Jelaković B. Unos soli i

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Occupational exposure to bioburden in Portuguese bakeries: an approach to sampling viable microbial load

.5604/12321966.1196852 23. Viegas C, Monteiro A, Aranha Caetano L, Faria T, Carolino E, Viegas S. Electrostatic dust cloth: a passive screening method to assess occupational exposure to organic dust in bakeries. Atmosphere 2018;9:64. doi: 10.3390/atmos9020064 24. Caetano LA, Faria T, Batista AC, Viegas S, Viegas C. Assessment of occupational exposure to azole resistant fungi in 10 Portuguese bakeries. AIMS Microbiology 2017;3:960-75. doi: 10.3934/microbiol.2017.4.960 25. Viegas C, Smajdova L, Faria T, Gomes AQ, Viegas S. Bioburden exposure in highly

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Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products - A Review

-induced chemical changes in active components of honey de-regulate its antibacterial activity. Food Chem., 2011a, 126, 1155.1163. 15. Brudzynski K., Miotto D., Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity. Food Chem., 2011b, 126, 1155–1163. 16. Burluc R.M., Vizireanu C., Dinica R., Dima F., The use of pseudo- cereals flours in bakery. Scientific Study and Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2012, 13, 177–186 (in French). 17. Chandrssekaran S., Ramanathan

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Development of fortified bakery products based on kokoro, a traditional Nigerian snack

Abstract

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.

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