In this paper we consider a multi-agent system (MAS) for the logistics control of Automatic Guided Vehicles (AGVs) that are used in the dough making process at an industrial bakery. Here, logistics control refers to constructing robust schedules for all transportation jobs. The paper discusses how alternative MAS designs can be developed and compared using cost, frequency of messages between ag...

Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, ...

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 ...

This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs...

The novel mobile application csxPOI (short for: collaborative, semantic, and context-aware points-of-interest) enables its users to collaboratively create, share, and modify semantic points of interest (POI). Semantic POIs describe geographic places with explicit semantic properties of a collaboratively created ontology. As the ontology includes multiple subclassi cations and instantiations and...

This study aims to identify internal and external factors in the marketing of business products that influence development Winwin Bakery home industry Tilamuta District compile application strategies for bakery on social media millennial era. research uses case produces descriptive data with analysis techniques, namely SWOT ten informants—collecting by conducting observations, interviews, docum...

This study aims to identify the hazards and potential that may arise at every stage of bread production process in Bakery by HACCP system, analyzing implementation quality control determining CCP bakery Bunga Mawar Puti Bakery, Jatirejo, Mojokerto. The research was conducted using a survey method, following whole making from receiving raw materials packaging final product. method data analysis ...