Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production.

Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

KOMPARASI METODE MOVING AVERAGE DAN TREND PROJECTION SEBAGAI ALAT UKUR PERENCANAAN PRODUKSI PADA UD. JAYA ABADI KABUPATEN PROBOLINGGO

The purpose of this research is to find out the comparison of forecasting calculations using the moving average and trend projection methods as a means measuring tool in production planning at UD. Jaya Abadi Probolinggo Regency. The type of research used is quantitative descriptive. Population and sample in this research is UD production data. Jaya Abadi Probolinggo Regerency from 2018 to March 2021. Data analysis using the moving average and trend projection methods which aim to predict future production or the next period. The results showed that the value of MAD (Mean Absolute Deviation) and the MSE (Mean Square Error) moving average values are higher than the MAD and the MSE trend projection, so the company you should use trend projection because when viewed from the results of the comparision of MAD and MSE, this method has a smaller error rate than the moving average method. So it can be concluded that the trend projection method can be used in planning bread production at UD. Jaya Abadi Probolinggo Regency

Research of technological properties of bread made with the addition of beet kvass

The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.

Measurement of Mental Workload Against Packing Operators at UKM Roti Heppy Bakery Padang Using the NASA-TLX Method

In this increasingly advanced era of globalization, more and more manufacturing and service companies are developing which brings intense competition for companies to be able to maintain the company's establishment. IKM Heppy Bakery is one of the bread production companies that is experiencing this competition. For the realization of companies that can compete in the era of globalization, highly competent resources are also needed. The impact of this competition causes more work demands and causes workload effects both physically and mentally on employee performance. Based on this, a mental workload study was conducted to determine the amount of mental workload of employees using the NASA-TLX method. Based on calculations using the NASA-TLX method, it was found that the level of mental workload on bread packaging at IKM Heppy Bakery was included in the very high category with 4 workers having a very high workload category and there were also 2 workers with a high workload category. The average WWL score on bread packaging is 82. For this condition, it is deemed necessary to have an evaluation accompanied by an improvement in the work system or reward to foster motivation and enthusiasm and reduce stress for Heppy Bakery's bread packaging employees.

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.

Guilds of German Bakers of St Petersburg in the First Half of the 19th Century: Conflict Resolution Practices and Everyday Life

Referring to materials from the Russian State Historical Archive and the Central State Historical Archive of St Petersburg, this article investigates mechanisms of competition and resolving conflicts between tradesmen in St Petersburg and the level of German masters’ adaptation to a new cultural and social environment. It reveals an opportunity to reach a deeper understanding of bread production in the capital over a long period of time. Competitive confrontations between guilds reflect not only the negative aspects of monopolistic tendencies among trade masters, but also the vitality of St Petersburg trades. This manifested itself in constant rivalry among the guilds of Russian and German bread makers, confectioners, pretzel bakers, roll makers, and non-guild pastry makers. The intensive competition could increase or decrease due to national, confessional, cultural, and territorial factors. The 1830s and 1840s were the last period of this open competition: after, all such guilds were united into a single organisation. The author provides a periodisation that conditionally reflects the fundamental stages in the development of the guilds: 1721–1785 (their establishment), 1785–1840s (their flourishing), and the 1850s–1870s (unification and standardisation with new regulations). The struggle for the partial monopolisation of market segments in the 1830s and 1840s pointed to the need for clearer structures. The prosperity, entrepreneurship, and influence of German bakers manifested themselves in the black-market sale of a certain type of securities: bakery certificates whose price could reach 12,000 paper roubles. Bread production in St Petersburg can be used as a positive example of an institution that underwent a century-long cycle of modernisation characteristic of an immobile and conservative society. This cycle of modernisation was based on a catch-up model of development and contributed to dynamic innovation (the introduction of mechanical dough mixers from Germany). The author puts forward a hypothesis that the increase in stiff competition pointed to the limits of the market and thus the limits of growth: production volume could no longer grow arbitrarily, which meant that access to guilds became more restricted.

Development of a highly efficient ion-ozone cavitation technology for accelerated bread production

The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment. The influence of various modes of exposure to ion-ozone cavitation has been investigated. After baking, bread samples were examined for organoleptic, physicochemical, rheological and microbiological indicators. The optimal method is treatment with ion-ozone at a concentration of 0.0025 units/mg, at a pressure of 1.0 atm for 1 min. As a result, it was proved that this mode accelerates the process of obtaining dough and shortens the fermentation time, and baking bread increases the qualitative and quantitative indicators according to the control method. The results showed that the ion-ozone technology reduces the length of the process of making dough and bread by three times compared to traditional technologies. The developed products with existing analogues in the Kazakhstan market will differ due to their high taste and consumer properties, product safety, long shelf life and low cost.