Customer Perception and Awareness of Green Banking Practices

The governments, business firms, policymakers, advocacy groups, and even the public recently are hotly debating on the issues of environmentally friendly practices. In this context, being a part of 'going green', green banking, which plays an important role in environmental sustainability, has been a buzzword in the global baking industry. This study identifies how the customers perceive the emerging concept of green banking initiatives of banks and also analyzes the factors that influence such practices of the customers. Using a structured questionnaire, the primary data were collected from 403 commercial banks of Kathmandu valley, Nepal. The awareness index was prepared, and the binary logit model was applied for the econometric analysis. This study observed that the customers are positive towards the environmentally friendly practices of banks and ready to adopt the green banking practices. The research implies that in order to promote environmental sustainability, banks and financial institutions should be able to educate the customers about green banking practices and their benefits.

Systematic Assessment of Product Quality

The article describes an innovative metrizable idea for systemic assessments of product quality within the baking industry. Complex product quality analysis requires the employment of metrizability criteria for factors that impact the quality of the product, and these are called determinants. Therefore, such analysis is only possible with the use of systems engineering. A system represents the potential of a manufacturing process, of major impact on quality. Composites of the manufacturing process make up the determinants of bread quality, grouped into three sets: raw materials, manufacturing technology, and manufacturing organization and technique. This paper also contains methodological implications for the construction of algorithms for manufacturing process potential determinants. Metrizable product quality assessment is a very important issue in the context of its implementation in manufacturing companies. Its use allows for obtaining comprehensive data on the quality status of a product. It is an important tool for analyzing and forecasting modern quality trends. The method presented in the article is new, innovative, and practical; and its vector representation may prove useful in Quality 4.0. The method could be an important point of reference for managers, directors, and decision makers who must determine the best metrizability criteria for systemic product quality assessments, and could prove useful in Industry 4.0 in the bakery industry. The main value of the paper is the presentation of a new, extensive method for systemic assessments of product quality based on vector analysis in industrial organization. We trialed the method in the baking industry. We concluded that the method is a contribution to management science, especially in the field of quality management, because this approach is not used in business and is not described in relevant international literature.

Properties of Starter Cultures Based on Non-Traditional Flours

Introduction. Bread and bakery products contain nutritional components that make an integral part of human diet. Starter cultures are a promising way to prepare bakery products. The research objective was to study the effect of non-traditional flours and their wheat mixes on the activity, sensory, and physicochemical properties of starter cultures. Study objects and methods. The research featured Lesaffre starter cultures (Saf-Levain LV1 and Saf-Levain LV4) with lentil flour and green buckwheat flour. It involved organoleptic, titrimetric, and photocolorimetric methods, as well as the “ball surfacing” method, to determine the fermentation activity of starter cultures and to assess the changes in their volume. The acid content of the flour was determined by titrating the aqueous solution of the sample. The amount of reducing sugars was determined by the photocolorimetric method based on the interaction of carbonyl groups of sugars in an alkaline medium with copper glycerate; the optical density of the resulting solution was performed using a photoelectrocolorimeter. The change in the volume of the starter cultures was determined by a non-standard method of using measuring cups in the process of thermostating. The research also included a sensory evaluation of the semi-finished products. Results and discussion. Green buckwheat flour had a positive effect on the activity of starter cultures based on Saf-Levain LV4 and LV1. The sensory properties of starter cultures with non-traditional flours differed from the control samples in aroma, taste, appearance, and inflation rate. The acidity of the samples varied depending on the flour, its quantity, and the starting culture. The greatest accumulation of acids occurred in the sample with 50% of green buckwheat flour and the samples with 25 and 50% of lentil flour. The most intense reduction in the amount of reducing sugars was observed in the samples with 25 and 50% of green buckwheat flour (from 1.9 to 3.9 times, depending on the sample). In the samples with lentil flour, it was 75 and 100% (from 2.7 to 7.5 times, depending on the sample). The difference in the samples with LV1 was greater than in the samples with LV4, which can be explained by the differences in their microbial composition. The inflation rate was higher in the test samples than in the control. Conclusion. The resulting starter cultures can be recommended for baking industry and further research. Starter cultures based on non-traditional flours will eventually reduce the fermentation time and produce bakery products with high consumer properties. The non-traditional flours can expand the range of bakery products and increase their nutritional value.

Implementation of HACCP Management System: Case Study of a Baking Industry (cake) in Dhaka, Bangladesh

The study aims to provide technical information on the development and application of hazard analysis and critical control points (HACCP) in one of Dhaka's popular baking (cake) industries. A generic HACCP plan in accordance with legal requirements was created after a detailed analysis of data collected from the company. Every step of the production was examined for biological, chemical, and physical hazards. The prerequisite program was designed to address some hazards prior to production, thereby simplifying the HACCP plan. The critical control points were determined by answering the questions in the decision trees. Finally, the HACCP control chart was created to include critical limits, monitoring, and corrective action as components of several HACCP principles. One critical control point (CCP) and two operational pre-requisite programs (oPRPs) were identified throughout the manufacturing process.

Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement

Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications.

Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review

Due to the extreme weather conditions, caused by the climate change, the usual wheat harvest yield and quality in the Western countries were difficult to maintain in the past few years. The altered wheat quality was primarily characterized by a rising protein content. The application of high protein wheat flours in baking products leads to baking difficulties due to its elastic dough behavior. As these issues will further face the Western cereal cultivation, heat resistant cereals, like sorghum, are attracting increasing interest. A partial substitution of wheat with sorghum might offer one possible solution to address the current challenging situation. To introduce sorghum in the Western cereal and baking industry, the grain and its unique chemical and rheological properties need to be more widely promoted. Until now, several authors have conducted studies in order to emphasize the high potential of sorghum. The aim of the present review is to broaden the current knowledge of the chemical, rheological and baking properties of sorghum in comparison to wheat. The review further demonstrates promising approaches, which might be from interest in order to achieve higher wheat-sorghum bakery end product qualities.

Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)

A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example, the loss of stability and foamability, companies will be willing to purchase pasteurized eggs, thereby reducing food safety risks. Therefore, in this study, specific hydrolyzation conditions were used to produce egg white hydrolysate (EWH) with a lower molecular mass of amino acid and peptide fragments, and the effects of various concentration of EWH refilling on pasteurized liquid egg properties were investigated. The results showed that up to 30.1% of EWH was hydrolyzed by protease A and papain. Adding 1% (w/w) EWH can improve the negative charge potential value, surface tension, viscosity, and weight loss analysis of the sample. In addition, the cake structure and the appearance was acceptable to consumers. Therefore, to ensure its efficient use in the baking industry and considering the cost and stability, 1% (w/w) EWH was chosen as the best concentration.

Comparison of chemical parameters of enzyme active and inactive malt types

Nowadays there is an increasing emphasis on the use of raw materials. Typically, raw materials – in this study malt – are used in animal feeds and used in the brewing industry. However, in terms of quality (eg. high fibre content), these can be included in human nutrition, we have limited information on this possibility. The aim of our work was to compare different malt flours and examine the possibility of using malt in the baking industry. We were to investigate some of the most relevant parameters, such as dietary fibre content, crude protein content, fat content, carbohydrate content, dry matter content, moisture content, salt and energy content. In the future, we aim to conduct a research on some of these parameters with different malt types as the brewing industry uses novel ingredients different cereals, pseudocereals such as amaranth (Amaranthus spp.), oat (Avena sativa L.), quinoa (Chenopodium quinoa Willd.) in addition to the spring barley (Hordeum vulgare L.) or wheat (Triticum aestivum L.). Based on brewing studies, malt has a high fibre and protein content. Having these advantageous qualities, malt should be part of humans’ healthy diet. Using malt flour in the baking industry can be a new direction which can lead to creating a healthier lifestyle and healthier eating habits than suggested by the WHO (World Health Organization).

Electrochemical Sensors for Determination of Bromate in Water and Food Samples—Review

The application of potassium bromate in the baking industry is used in most parts of the world to avert the human health compromise that characterizes bromates carcinogenic effect. Herein, various methods of its analysis, especially the electrochemical methods of bromate detection, were extensively discussed. Amperometry (AP), cyclic voltammetry (CV), square wave voltammetry (SWV), electrochemiluminescence (ECL), differential pulse voltammetry and electrochemical impedance spectroscopy (EIS) are the techniques that have been deployed for bromate detection in the last two decades, with 50%, 23%, 7.7%, 7.7%, 7.7% and 3.9% application, respectively. Despite the unique electrocatalytic activity of metal phthalocyanine (MP) and carbon quantum dots (CQDs), only few sensors based on MP and CQDs are available compared to the conducting polymers, carbon nanotubes (CNTs), metal (oxide) and graphene-based sensors. This review emboldens the underutilization of CQDs and metal phthalocyanines as sensing materials and briefly discusses the future perspective on MP and CQDs application in bromate detection via EIS.