background: salt content and ph degree are the quality indicators of bread which their unauthorized levels may have harmful effects on body health. accordingly, this survey was carried out to evaluate ph and salt contents in bread samples produced in mashhad, iran. methods: totally 708 bread samples (340 loaves of lavash, 183 loaves of taftun, 139 loaves of barbari and 46 loaves of sangak bread...

This research uses Restu Bakery Bojonegoro as an object of that sells various cakes and bakeries. The purpose this study was to determine analyze marketing strategies in increasing sales turnover during the Covid-19 pandemic at Bojonegoro. method used is descriptive quantitative using SWOT, data collection techniques are carried out by means observation, documentation, interviews triangulation ...

Abstract Background The great dependence on fuelwood due to demographic factors, logging, agricultural expansion and the repercussions of political instability, is presented for Côte d'Ivoire, as a contributor forest degradation deforestation. Faced with this situation, country has been trying many years, through promotion alternative energy sources firewood, put in place policy protect environ...

Sour cassava starch (polvilho azedo) is a chemically and enzymatically modified starch. It is used in traditional products in bread-making because of its expansion property, which forms a light, alveolar structure and dismisses the use of any chemical or biological ferment. The present work was performed with the objective of suggest some easy assay procedures to predict sour cassava starch exp...

Accidental Potassium bromate poisoning is uncommon in adults, can have varied manifestations in different patients and can sometimes be deceiving. Potassium bromate white powder and oxidizing agent is used predominantly in bakeries as a maturing agent for flour and as a dough conditioner. It is also occasionally used as a neutralizer in hair kits. This paper deals with nine cases of accidental ...

By conceptualizing similarity among firms in terms of overlapping resources, research on location choice has found that similar tend to locate far from one another. Yet, a resource-overlap perspective may not always align with decision-makers’ classifications. In this article, we propose new entrants also perceive firm similarities collective identities, and examine how competition between iden...

background: heat stress is one of the harmful factors present in many workplaces. it can lead to performance loss and low functionality of the labor force. therefore, the aim of this study was to evaluate exposure to heat stress and its consequent performance loss among workers functioning in indoor high-temperature workplaces. materials and methods: this descriptive, analytical study was condu...

the study determined optimum inventory levels for various bakery resources using the bread supply chain network in onitsha city. structured questionnaires were administered among bakery factories. the optimum design achieved through the optimization model was compared with the existing systems. analysis of 90 bakeries with a combined capacity of 3960 revealed that total money n 564,408,477.28 i...