Background & Aims of the Study: Wheat flour makes the basic component of bread. Thus, evaluating its quality plays an important role in public health. This paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of Hamedan, Iran during 2015-2016. Materials & Methods: All bread flour types such as Barbari, Lavash, Sangak a...

Background: Bread, a basic need for the survival of human beings, is highly perishable, has short shelf-life, and loses its quality potency after date expiry. This leads to considerable amount bread waste loss in economy. study explores analyses most common causes wastage supply chain proposes key strategies mitigation bread-producing industries context Indian bakeries. Methods: Based on system...

Background & Aims of the Study: This study aimed to determine sodium dithionite as an additive in traditional bread and its health risk assessment Qom province was designed two stages. Materials Methods: It In first stage, concentration Sodium breads (4 type with code number 1, 2, 3, 4) were measured. 70 samples randomly selected from bakeries analyzed by spectrophotometer 560 nm Instrument...

The study was made to determine the correlation of factors that influence increase in sales capacity Lestari cake ingredient shop which sells cakes and ingredients Batam City. company is run by a family engaged business making bread also marketing it. Challenges are always there, with cafes & bakeries already having brands interests. Of course, challenges difficult problem for people. This ...

background & aims of the study: wheat flour makes the basic component of bread. thus, evaluating its quality plays an important role in public health. this paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of hamedan, iran during 2015-2016. materials & methods: all bread flour types such as barbari, lavash, sangak and tafton bread flours ...

In accordance with the level of human needs, primary needs consisting clothing, food and housing have always been main thing in choosing a business. Based on this, it is not surprising that business has an increasing trend. An increase demand will lead to supply. This law supply demand. There are various businesses, including restaurant businesses popular catering (cafes, coffee shops, bakeries...

The consumption pattern of the people in Indonesia is experiencing a shift. Consumption patterns that are influenced by socio-cultural factors today make tend to consume food and drinks practical easy obtain. This began 2014 until now, making percentage increase 2.5% per year. Bread finished whose demand has also increased. Due development middle-class population, an income young people, societ...