Development of innovative health beneficial bread using a fermented fibre-glucan product

Blažeková, L.; Polakovičová, P.; Mikušová, L.; Kukurová, Kristína; Saxa, V.; Ciesarová, Zuzana; Šturdı́k, Ernest

doi:10.17221/42/2014-cjfs

Cited by 5 publications

(2 citation statements)

References 27 publications

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“…Haji Nidi Kota Depok, perusahaan ini bergerak di bidang produksi roti, dimana roti adalah makanan yang sangat banyak dipasaran [1], makanan ini mencangkupi dari masyarakat bawah sampai dengan masyarakat atas, begitu juga dengan makanan ini biasanya disukai dari anak-anak sampai dengan orang dewasa. Roti adalah makanan terbuat dari tepung terigu yang diberi ragi roti dan dipanggang [2].…”

Section: Iunclassified

Analisa Prediksi Jumlah Pembuatan Roti Menggunakan Penerapan Metode Fuzzy Inference System Dengan Algoritma Tsukamoto

Munawaroh

2018

jpit

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The number of unsold bread causes PT Seru Bakery to suffer a loss. This is based on the absence of a system that regulates the making of bread on PT.Seru Bakery, so that the making of bread refers only to the wishes of the author alone. In PT exciting Bakery there are 2 Size of bread and each -each type consists of 3 flavors. For small bread is priced Rp.1000 and has a taste of chocolate, cheese and coconut, for a large bread that sells for Rp.2000 that is mocha, pia and fried chocolate. This research use method of fuzzy tsukamoto inference system using 3 variable that is, demand, inventory, and production, application of method of fuzzy tsukamoto in making planning to determine amount of production expected to increase profit where maximum production obtained from maximal sale and at least reduce amount the number of returns in the previous few months, if the lowest demand is 661 brown bread/day and highest The highest demand is 922 brown bread / last request problem = 735 chocolate flavour bread, as well as the lowest supply, is 278 chocolate flavour bread / day, highest supply is 643 chocolate flavour bread/day and Supply problems = 635 chocolate flavour bread, then the bread produced is as much as 1284 bread, the difference between manual calculation and the system of 86 pieces of bread. So with the FIS method Tsukamoto can suppress losses of 86 pieces of bread.

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Section: Iunclassified

Analisa Prediksi Jumlah Pembuatan Roti Menggunakan Penerapan Metode Fuzzy Inference System Dengan Algoritma Tsukamoto

Munawaroh

2018

jpit

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“…[6]reported volumes of 3.92-3.96 ml/g for the bread obtained after the addition of 50% oat flour, of various origins, to wheat flour (volumes going down by 50% compared to bread obtained of 100% wheat flour). Finally, L. BLAZEKOVA et al [1] reported a volume of 2.49 ml/g in the case of bread obtained by addition of 30% oat flour.…”

Section: Introductionmentioning

confidence: 98%

Bread making potential assessment of wheatoat composite flours

Tamba-Berehoiu¹,

Cristea²,

Negoiţă³

et al. 2019

Rom Biotechnol Lett.

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In the recent years, evidence has been accumulated about the beneficial effects on consumers' health of oat in daily diets, respectively: maintaining blood cholesterol, lowering postprandial glucose, cardiovascular risk reduction, reducing oxidative stress and so on. The increase of oat content in bakery products, such as bread was generally associated with a decrease in volume and a worsening of sensorial characteristics, features that are guiding the consumer's decision to buy a particular product. Researchers have aimed to achieve a bakery product that contains a sufficient amount of whole oat flour, without affecting the quality characteristics of bread (volume, porosity, elasticity). Our results have shown that the ideal proportion between the oat flour and wheat flour was 30:70, in order to obtain a functional product attractive to the consumer. We have also analyzed the main rheological changes (by farinographic and alveographic methods) of dough obtained from wheat-oat composite flours (10, 20, 30, 40, 50% oat flour). Our findings have shown that the addition of oat flour significantly increased the water absorption and decreased water retention capacity under mechanical stress. Generally, the rheological parameters in wheat-oat composite flours were affected by a more than 20% oat flour content.

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