scholarly journals Wheat Antioxidants, Their Role in Bakery Industry, and Health Perspective

10.5772/67276 ◽  
2017 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Joong-Ho Kwon ◽  
Faqir Muhammad Anjum ◽  
Muhammad Sohaib ◽  
Farhan Saeed ◽  
...  
Keyword(s):  
Bakery Industry

Process analytical technology for bakery industry: A review

2019 ◽  
Vol 42 (5) ◽  
Author(s):  
Rifna E. Jerome ◽  
Sushil K. Singh ◽  
Madhuresh Dwivedi
Keyword(s):  
Process Analytical Technology ◽  
Bakery Industry ◽  
Analytical Technology

scholarly journals PROFIL USAHA INDUSTRI BAKERY PADA PERUSAHAAN “NEW SEGAR” DI KELURAHAN PINAESAAN KECAMATAN WENANG KOTA MANADO

2018 ◽  
Vol 14 (1) ◽  
pp. 35
Author(s):  
Jonathan Armando Malonda ◽  
Welson M. Wangke ◽  
Vicky R. B. Moniaga
Keyword(s):  
Descriptive Analysis ◽  
Secondary Data ◽  
Primary Data ◽  
Tabular Form ◽  
Urban District ◽  
Cottage Industry ◽  
Operational Process ◽  
Production Value ◽  
Bakery Industry

This study aims to describe the business profile of the bakery industry in the company "New Segar" in Pinaesaan Urban District Wenang Manado City. This research was conducted in January to March 2017. The data used are primary data and secondary data. This research is done by directinterview technique with company leader who holds authority and plays an important role in "New Segar" operational process. The data obtained were analyzed using descriptive analysis and presented in tabular form. The result of this research shows that the business profile of New Segarbakery industry is a cottage industry and has 8 manpower with production of 3 bread models as much as 4600 packs with production value Rp.48.300.000, for its marketing is done in Manado, Tomohon and Minahasa North. New Segar bakery business has gained profit in 1 month amounting to Rp.20.805.000.

scholarly journals Subjective Risk Assessment and Perception in the Greek and English Bakery Industries

2009 ◽  
Vol 2009 ◽  
pp. 1-8 ◽  
Author(s):  
Evangelos C. Alexopoulos ◽  
Zafira Kavadi ◽  
Giorgos Bakoyannis ◽  
Sotiris Papantonopoulos
Keyword(s):  
Risk Assessment ◽  
Risk Perception ◽  
Work Experience ◽  
Health And Safety ◽  
Subjective Assessment ◽  
High Rate ◽  
National Differences ◽  
Bakery Industry ◽  
Heavy Loads ◽  
Cross National

Several factors influencing risk perception in the area of occupational health and safety are known, but there is still lack of a full understanding of the ways in which people characterize risk. This study aimed to provide an insight of employee risk assessment and perception in the bakery industry. 87 British and 64 Greek employees in two comparable bakery companies were asked to estimate and evaluate hazards at their workplace. The participants' judgments of 12 hazards—according to 7 risk aspects—were collected and analyzed. Subjective assessment on important occupational hazards included handling heavy loads, repetitiveness, high temperatures, high rate of work, stressful deadlines, and noise. Although limited in the population involved, our findings revealed strong cross-national differences in employee risk perception of specific groups of hazards in the bakery industry. Additional interviews revealed evidence that Greek employees' risk perception depends mostly on work experience while British employees were aware of risks due to company health and safety policy, recognizing that safety is the responsibility of both the management and the worker. Cross-national (cultural) factors that influence workforce risk perception and attitudes towards safety have to be taken into account by technical experts and policy makers in the designing of prevention strategies and risk communication.

scholarly journals Nutritive Value of Commonly Consumed Bread in Yemen

2009 ◽  
Vol 6 (2) ◽  
pp. 437-444 ◽  
Author(s):  
Mohammed S. Al-MussaliI ◽  
Mohsen A. Al-Gahri
Keyword(s):  
Nitric Acid ◽  
Nutritive Value ◽  
Staple Food ◽  
White Wheat ◽  
Wet Digestion ◽  
Nutritive Values ◽  
Statistical Program ◽  
Bakery Industry ◽  
Nutritive Composition ◽  
Wheat Flours

Bread has always been considered as the staple food of choice in Yemen. Because of the paucity of information on the nutritive composition of commonly consumed breads, this study was conducted. Samples were collected randomly from 10 bakeries located in different districts of Aden province, using white wheat and brown wheat flours produced in two different national milling plants located in Aden & AL-Hoddidah. Fresh crumb moisture, protein, fat, Ash, carbohydrates and energy were analyzed. Minerals such as Na, K, Mg, Mn, Fe, Zn and Cu also determined using flame AAS after wet digestion by conc. nitric acid. The results were analyzed using the statistical program (Genestat-5). The results showed that bakery industry in Yemen does have problems with bread nutritive values especially in protein content and other minerals mainly K, Zn and Cu that are important for health to Yemeni consumer.

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