The production of bakery goods is strictly time sensitive due to the complex biochemical processes during dough fermentation, which leads to special requirements for production planning and scheduling. Instead of mathematical methods scheduling is often completely based on the practical experience of the responsible employees in bakeries. This sometimes inconsiderate scheduling approach often l...

Investigation of Respiratory Exposure to Flour Dust in Workers Different Bakeries Urmia, Iran, 2021

We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frum...

For bakeries, the main task is to produce bread of best quality. In order do this, company must control batches incoming raw materials, semi-finished products and finished products. The quality a set characteristics that determine consumer properties food ensure safety for humans. use HACCP system currently mandatory great importance in field production. JSC “Saratov bakery named after I.K. Str...

background: bread is the major food in middle east and iran. recent studies in iran have shown that daily bread consumption was 300gr. also, 40.2% of the total energy per person was obtained from bread. methods: this cross-sectional study was done in 81 bakeries in rafsanjan, iran in 2004. the main objective of this study was to determine some parameters of the bread, such as ph, nacl, dough an...

Nigeria being a tropical nation with high temperature and some Nigerian bakeries use mud oven which expose workers to direct contact heat increasing their risk of stress. This research work tends evaluate stress on bakery in Makurdi, Benue State. Forty questionnaires were validly filled handed from the at various bakeries. Data such as age, duration exposure well estimation satisfaction level d...