The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)

Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps forward need to be taken to understand the effects of storage time and environmental storage conditions, thus motivating this work. The aim of this study is to assess the effects of storage time, using one-way ANOVA, and environmental storage conditions (environmental temperature and humidity), using MOLS analysis, on flour composition, dough rheology, and biscuit characteristics. Seven levels of storage time were tested: T0 (control), T1, T2, T3, T4, T5, and T6. The results showed that flour storage time significantly increased dough tenacity (P) and curve configuration ratio (P/L), and decreased the biscuit volume (best at T0). However, 2–3 weeks of storage highlighted a significant increase in deformation energy (W), an essential alveograph parameter that is closely correlated to the technological success of leavened products. This optimum found for W might be considered as a great stride in understanding the effects of storage time, confirming that wheat flour can reach its optimal performance after two-three weeks of storage, in particular for W. Moreover, this information could be useful, not only for biscuits production, but also for bread and bakery products (and, thus, the entire bakery industry). MOLS analysis highlighted that dough rheology and biscuit characteristics are mainly affected by flour composition (primarily from starch content) rather than environmental storage parameters. In conclusion, to optimize the biscuit characteristics, it is necessary to use flours with a low content of damaged starch by selecting the most suitable milling technique and carefully managing the operative parameters.

Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57–68% for AFB1, and between 11–20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.

Application of cedar flour in the production of bakery products

To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose of the study is to improve the production of bakery products, which consists in the addition of cedar flour. The study was carried out at Volgograd State Agrarian University. Wheat bread was backed by straight dough method. After that, studies were carried out on the organoleptic and physicochemical characteristics of the bakery product. A tasting assessment was also carried out. In terms of organoleptic characteristics, wheat bread with cedar flour had an indistinct shape, with uniform porosity, without voids and traces of impurity, in taste and smell it corresponded to this product, with a slight smell of walnut, color from light yellow to dark brown, and in the places of the cut and the sides are lighter. By all indicators, wheat bread with cedar flour met the requirements of GOST 31805-2018. The profitability of the product has been calculated. The production of wheat bread with cedar flour is 8% higher than the production of wheat bread. The production of bakery products with the addition of cedar flour is an important reserve for using the production potential of the bakery industry at the present stage of its development.

OPTIMIZATION OF MILLET-LEGUME BASED COMPOSITE FLOUR, ITS RHEOLOGY AND USE AS PRO-HEALTH INGREDIENT IN BAKERY INDUSTRY

Modern day lifestyle and eating habits have significantly contributed to several health disorders and calls for inclusion of healthy ingredients in bakery industry. Dietary modification is suggestive of protecting against diabetes, cancer, cardiovascular disease, and obesity. Amongst them Diabetes Mellitus is one of five leading causes of deaths and debilitating disease in the world. With these serious health repercussions in mind, the present research intends to develop a functional composite flour comprising millets and legumes as a healthy bakery ingredient and also exploit its nutritional benefits in diabetes diet management. With extensive literature review, foxtail millet, pearl millet, finger millet and Bengal gram were chosen to understand the health benefits on diabetes patients over refined flour. Mixture Optimal (Custom) Design of Design Expert, v.11 was used for the statistical analysis. For the experimental design, the composite flour components (Foxtail millet, Pearl millet, Finger millet and Bengal gram) were the variables while the functional properties i.e., Water absorption capacity (WAC), oil absorption capacity (OAC), swelling power (SP), foaming capacity (FC), foaming stability (FS) and bulk density (BD) were the responses. The optimised flour with 20 % wheat flour was tested for dough characteristics using Brabender. Optimization with mixture optimal custom design resulted in six different solutions. Amongst them the best solution with highest desirability was selected which was foxtail millet (49.65%,), finger millet (10%), pearl millet (10%) and Bengal gram (10.35%) with desirability of 0.864. The ANOVA, R2 and R2 adjusted values for WAC, OAC, SP, FC and BD showed that the composite flours were statistically significant whereas FS model was not fit implying no significant effect of any composite flour ingredient on FS. Farinograph confirms that the optimised composite flour is high-quality strong flour. Composite flour with accepted functiona

Essential oil of Cymbopogon martini, source of geraniol, as a potential antibacterial agent against Bacillus subtilis, a pathogen of the bakery industry

Background: Bacteria can adhere and grow on any surface due to their chemical and physical interaction, leading to the development of biofilms. Essential oils have a great potential for use in the food industry, as they can effectively prevent the presence of some pathogenic microorganisms. Species such as those in the Bacillus genus have the ability to produce toxins. Some strains of Bacillus subtilis have been related to cases of food‐borne diseases. In the bakery industry, B. subtilis also has been related to “rope” disease, linked to bread preservation processes. Methods: The aim of the study was to analyse the antibacterial properties of 24 chemotyped essential oils against the growth of B. subtilis. The biological activity study was carried out using disk diffusion in agar and broth dilution methods. Results: The essential oil of Cymbopogon martinii var. motia had a high geraniol content (>80.53%) and showed a high antimicrobial effect against the Gram-positive bacterium B. subtilis. Binary combinations of Cymbopogon martinii var. motia oil with Eugenia caryophyllus showed antagonistic effects on B. subtilis. Conclusions: The essential oil of Cymbopogon martinii var. motia has an interesting potential use in the bakery industry as a preservative, in applications such as nano encapsulation for bakery doughs, active packaging of baked products, or surface disinfectants.

Evaluation of a gluten-free sourdough bakery product

The population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.

Karakteristik chiffon berbahan baku tepung pisang lewat matang

Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.

Entrepreneurship and Innovation in the Bakery Industry: A Case Study of Ganesh Bakery

Shree Ganesh Bakery Nandani Private Limited was founded in Nandani city, Kolhapur, Maharastra (India) in 1991. The company was founded and spearheaded by Annasaheb Balasaheb Chakote and was in the business of manufacturing and retail of bakery food products. It was manufacturing 180 products majorly in the category of baked items, health-conscious food, sweet food, and namkeen (salted) food. It has a strong geographic presence across Maharashtra and other neighbouring Indian states, namely Goa, Karnataka and Andhra Pradesh through dealers and distributors. The company aimed to expand the business through regular development of new products, expansion of its distribution networks in the remaining areas of Maharashtra and its neighbouring states. However, it had difficulties in the supply of the new products to meet the consumer demand in targeted areas. In February 2017, Chakote aimed to devise a strategy to fulfil the planned expansion of the business.

Faktor-Faktor yang Mempengaruhi Kinerja Pemasaran Pada Sentra Industri Kue dan Roti di Desa Bugo

This study aims to test empirically the effect of the independent variables of market orientation, learning orientation, and entrepreneurial orientation on the dependent variable of marketing performance in the cake and bakery industry centers, Bugo Village, Welahan District, Jepara Regency. This type of research used in this research is quantitative. The type of data in this research is primary data. The population of this research is the cake and bakery industrial centers in Bugo Village, Welahan District, Jepara yang Regency, totaling 96 people. The sampling technique uses probability sampling using the Slovin calculation formula. Hypothesis testing was carried out by distributing questionnaires to as many as 96 business owners of the cake and bread industry centers in Bugo Village, Welahan District, Jepara Regency. By using the multiple regression analysis methods, it can be concluded that partially market orientation, learning orientation, and entrepreneurial orientation have a positive and significant effect on the marketing performance of the cake and bakery industry centers in Bugo Village, Welahan District, Jepara Regency. Meanwhile, simultaneously it is concluded that the variables of market orientation, learning orientation, and orientation together have an influence on the dependent variable of marketing performance.