To understand the consumer is the prerequisite for the enterprise to enter the consumer market. With the market competition intensified, Traditional marketing strategy is difficult to achieve the expected goal of the enterprise. It needs new marketing theory to guide the market and satisfy the demand. In this paper, the sales of baking products are taken for an example in which 425 questionnair...

Aims In bakery products, quality attributes of the crust such as crispy texture and colour and of the crumb as softness and springiness are important attributes for consumer’s perception. These attributes mainly set up during the baking stage and are influenced by the baking conditions (oven temperature, steam injection...). Many physical and chemical changes occur to lead to a porous structure...

functionality of marve seed gum (salvia macrosiphon boiss) on rheological properties and staling of baguette bread have been studied. three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. the effects of marve seed gum on the rheological properties of dough was also investigated instrume...

The aim of the study was to evaluate physical and microstructural characteristics crackers baked in four different industrial baking ovens (indirect radiation-cyclotherm, indirect convection, hybrid tunnel-ITO). Indirect convection cyclotherm provide highest (5685.43 ± 51 W m−2) lowest (4860 38.87 amount heat flux, respectively. Despite led with moisture (7.86% vs. 4.82% clyclotherm) specific v...