BACKGROUND Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical...

Two experiments were conducted to determine the standardized total tract digestibility (STTD) of P and the concentration of DE and ME in corn, hominy feed, bakery meal, distillers dried grains with solubles (DDGS), corn gluten meal, corn gluten feed, and corn germ meal fed to growing pigs. In Exp. 1, 84 barrows (initial BW: 13.7±2.3 kg) were placed in metabolism cages and allotted to 14 diets w...

BACKGROUND Currently, there is no mandatory labelling of allergens for non-pre-packed foods in the EU. Therefore, consumers with food allergy rely on voluntary information provided by the staff. The aim of this study was to characterize allergic reactions to non-pre-packed foods and to investigate whether staff in bakery shops were able to give advice regarding a safe product choice. METHODS ...

Some vegetables are indispensable for the production of a wide range bread products, because their chemical composition. One factors hindering widespread use in bakery is insufficient study functional properties mentioned technological areas. The main goal was complex analysis food value, mineral and vitamin compositions raw materials with additives, on example pumpkin variety «Perekhvatka 69»....

BACKGROUND Occupational skin disease is common and bakery workers are at increased risk of hand dermatitis. AIMS To explore the frequency of, and to identify risk factors for, skin symptoms in a small bakery. METHODS A cross-sectional survey of workers in a small bakery in Scotland, using a self-completed questionnaire regarding skin symptoms over the last 12 months. Additionally, data on s...

Bakery products are very important in human nutrition and the basis of any daily diet. Their social significance is determined by traditions habits population countries, accessibility for all groups population, diverse assortment, including bakery functional specialized purposes. The up-to-date trend to expand assortment products, use which will provide body’s need necessary macro- micronutrien...

An approach to proving higher level properties of distributed protocols is suggested here in which a proof consists of two stages: In the higher-level stage, abstract properties of system executions are assumed and their desired consequences are proved. At the lower-level stage these abstract properties are shown to hold in every execution of the protocol. The paper studies the Bakery Algorithm...

With a view to set up fast method for assessing the changes brought into starchy matrix by main processing aids (enzymes, hydrocolloids, and emulsifiers) used in bakery products, new device was tested. The Rapid Force Analyzer included fast-heating step of 90 s at constant temperature 100 °C force variations were recorded during entire assay. When wheat starch combined with three different amyl...

We sought to determine the source of a norovirus outbreak among attendees of 46 weddings taking place during a single weekend. Norovirus-compatible illness was experienced by 332 (39%) of wedding guests surveyed; the outbreak affected up to 2700 persons. Illness was associated with eating wedding cake provided by a bakery common to the weddings (adjusted RR 4.5, P<0.001). A cake requiring direc...