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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Operating evaluation of a cooler and a freezer used for freezing of small wheat bakery products

100%
Mach P., Palacha Z.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2019
|
tom 599
2

Revealing transformation patterns and Maillard reaction mechanisms in lysine fortified, newly developed bakery products

86%
Virag D., Forgo P., Kiss A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3

Polish breads with the PDZ (Discover Great Food) quality mark

86%
Woicka-Bekas E.
Polish Food
|
2011
|
nr 4
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Sorptive properties of type 2000 wheat and rye flours

86%
Ocieczek A., Kostek R.
Acta Agrophysica
|
2009
|
tom 14
|
nr 2[171]
This paper presents a comparative analysis of sorptive properties of type 2000 wheat and rye flours. The main aim of the study was to examine the influence of the raw material on the sorptive properties of the flours. Flours which were used as specimens were produced in a laboratory at identical milling conditions. The following parameters of sorption were identified: monolayer capacity with the corresponding water activity, energy constant, specific sorption surface, size and volume of capillaries. Certain differences of sorption parameters of the flours were found, however they can be neglected from a practical point of view.
5

The fate of volatile markers of baking process during the storage of bakery foods

72%
Mildner-Szkudlarz S., Zawirska-Wojtasiak R., Bajerska J.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
6
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Implementation of hazard analysis critical control points (HACCP) in a SME: case study of a bakery

72%
Pombo Marques N. R., de Oliveira Matias J. C., dos Reis Baptista Teixeira R., Ribeiro Proenca Brojo F. M.
Polish Journal of Food and Nutrition Sciences
|
2012
|
tom 62
|
nr 4
This article provides technical details concerning the development and implementation of Hazard Analysis Critical Control Points (HACCP) in one of the largest bakeries of Cova da Beira – Portugal. A generic HACCP plan in accordance with legal requirements was made through a detailed audit and analysis of data collected in the company. It was verifi ed by overview of the HACCP system implemented in the bakery, that there was no reduction in quality of the fi nal product during the manufacturing process and the implementation of the requirements was particularly strong, having been instrumental the total commitment and sense of responsibility of all workers.
7

Przetworstwo rolno-spozywcze. Piekarnie

58%
Abramowicz Z.
Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała
|
1999
|
nr 06
17-21
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Technological and nutritional challenges, and novelty in gluten-free breadmaking: a review

58%
Conte P., Fadda C., Drabinska N., Krupa-Kozak U.
Polish Journal of Food and Nutrition Sciences
|
2019
|
tom 69
|
nr 1
The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Energy efficient intellectual control system of the electro-technological complex of a bread-baking plant

58%
Obstawski P., Kozyrskyi V., Momotyuk V., Zaiets N.
Annals of Warsaw University of Life Sciences - SGGW. Agriculture
|
2017
|
nr 70
10

Rogale swietomarcinskie in Brussels

58%
Polish Food
|
2011
|
nr 4
11

Leaders of food sectors

44%
Drozdz J.
Przemysł Spożywczy
|
2008
|
tom 62
|
nr 08
In many sectors of food industry (sugar production, oil production, juices, beer, tobacco, wine, spirits) the level of concentration of production is high. There are few leaders in a given market who control its main parts. However lack of concentration in production still occurs in such sectors as bakery and red meat processing. Moreover, the share of micro firms in mill, fruit and vegetables, confectionery, pasta, sweet and food concentrates sectors is found on the level of 10-15%.
12

Producer and their products granted the Discover Great Food quality mark

44%
Polish Food
|
2009
|
nr 2
13

Bakery ZLOTY KLOS

22%
Polish Food
|
2009
|
nr 1
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