Search
24 articles for “Baking”
-
Baker’s Company (An E-commerce Application)
Abstract: Bakery industry is playing a very important role in the lives of people who like to eat baked foods like cakes, pastries, cookies etc. The market of bakery industry is categorized as cafes, restaurants that serve coffee, tea and baked food to customers who wish to consume them. As nowadays technology plays a vital role in our lives to make our life easier, the use of mobiles operating systems like …
Published in E-Commerce for Future & Trends Read article
-
Alternative Flours in Baking: An Comprehensive Review of Health Benefits and Application in Baking
Abstract: The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 31–39 Read article
-
Replacement of Fine Aggregate in Concrete Using Bakelite Powder: A Review
Abstract: This review explores the feasibility of incorporating Bakelite, a thermosetting synthetic polymer known for its durability, heat resistance, and insulating properties, as a partial replacement for fine aggregate in concrete. The increasing focus on sustainable construction practices has driven interest in utilizing industrial waste materials like Bakelite to reduce environmental pollution while enhancing concrete performance. Bakelite, often discarded as industrial waste, presents an opportunity to improve the mechanical and durability …
Published in Recent Trends in Civil Engineering & Technology · Vol. 15, Issue 1, 2025 · pp. 6–10 Read article
-
Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
-
Nutritional, Functional, and Sensory Aspects of Beetroot (Beta vulgaris L.) and its By-products Enriched Bakery Products: A Comprehensive Review
Abstract: Beetroot (Beta vulgaris L.) is a biennial herbaceous plant rich in essential nutrients, including dietary fiber, vitamins, minerals, and antioxidants. Its high sugar content relative to calories and presence of phenolic compounds contribute to its health benefits, such as managing hypertension and exhibiting anticancer properties. Proper storage conditions are crucial for maintaining beetroot's quality. Recent studies have explored the incorporation of beetroot in various baked goods to enhance their nutritional …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 8–13 Read article
-
Assessing the Baking Characteristics of Mozzarella and Pizza Cheeses
Abstract: Mozzarella/Pizza cheese is considered an important specialty cheese since it can be consumed directly or as an ingredient in other food products. It exhibits functional properties inclusive of baking properties such as Shred ability, meltability, fat leakage, stretchability, browning, etc. during their end use application in food. Assessing such properties of cheese is of significance since the cheese users at the restaurants and even the varied connoisseurs of cheese have …
Published in Research and Reviews : Journal of Dairy Science and Technology Read article
-
Application of Fruit and Vegetables Peels as Functional Ingredients in Baked Cookies: A review
Abstract: About half of the waste produced by industrial fruit and vegetable manufacture is in the form of peels, cores, pomace, and unripe or damaged fruits and vegetables. Many fruits and vegetables, including citrus, apples, peaches, pears, bananas, pomegranates, berries, mangoes, and sugar beet, have peels, pulp/pomace, and seeds that contain concentrations of phenolics and other phytochemicals that are typically much higher than in the edible tissues of those fruits and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 2, 2024 · pp. 11–19 Read article
-
Phytochemical profiling and LC/MS analysis of Selaginella bryopteris (L.) Baker
Abstract: Selaginella bryopteris (L.) Baker, an endemic pteridophyte is found restricted to the Indian subcontinent mostly because of its environmental requirements of cool temperatures and optimum water availability. It is a drought-resistant species and shows curling in limited water supply reviving when water conditions are restored. This property makes this species a suitable plant for exploration of medicinal properties, although its restricted occurrence has limited this evaluation. The current study explores …
Published in Research & Reviews : Journal of Herbal Science · Vol. 14, Issue 1, 2025 · pp. 46–51 Read article
-
Assessment of Chlorides In The Water Samples And Its Absorption By Thermosetting Polymer Phenol Formaldehyde Resin
Abstract: Assessing chloride levels in water samples is critical for monitoring water quality and ensuring environmental and public health protection. This study presents a comprehensive methodology for estimating chloride concentrations in water samples through various analytical techniques, including titration. Results obtained from each method were compared and discussed to evaluate their accuracy, and applicability in different environmental settings. The data shows that the samalkot drinking water sample has a relatively high …
Published in Journal of Polymer & Composites · Vol. 12, Issue 2, 2024 · pp. 91–98 Read article
-
A Data-driven Approach to Sales Analysis
Abstract: Decisions made using data from digital sources are said to be data-driven when they are analysed and interpreted. Across many sectors, a data-driven approach is an effective technique for gaining insights, making wise choices, and guiding corporate strategy. This study covers the concept of data analytics in sales analysis of bakery and mess. It involves evaluating diverse types of information, including sales data, customer preferences, production costs, and supplier details. …
Published in Journal of Advanced Database Management & Systems · Vol. 11, Issue 1, 2024 · pp. 29–41 Read article
-
Preserving Saccharomyces cerevisiae Culture for Bee Health and Production
Abstract: Saccharomyces cerevisiae, a single-celled fungus also known as baker’s and brewer’s yeast, is extensively used in brewing, baking, and winemaking due to its robust genetics and utility as a model organism in scientific research. Its role extends beyond these applications into apiculture, where it is utilized to produce supplements and pollen replacements for honeybees. These yeast-based supplements are crucial, especially during times of pollen scarcity or colony stress, as they …
Published in International Journal of Insects · Vol. 1, Issue 2, 2024 · pp. 23–27 Read article
-
Linear Programming for Profit Optimization in Small-Scale Manufacturing: A Python-Based Simplex and Machine Learning Approach
Abstract: Profit maximization under resource constraints is a classic challenge. Small manufacturers face tight margins and scarce capital every day. This paper tackles that problem using four Python-based methods. The case study is Bintang Bakery in Bandar Lampung, Indonesia. The bakery makes three bread types and faces 18 resource constraints. Data comes from Anggoro et al. Methods tested include LP revised simplex, Differential Evolution, PSO, and ANN Surrogate. General-purpose scipy minimizers …
Published in Research & Reviews : Journal of Statistics · Vol. 15, Issue 2, 2026 · pp. 01–12 Read article
-
A Review on Manihot Esculenta Species
Abstract: Manihot esculenta, which is commonly known as Cassava, is a woody shrub that provides a high source of carbohydrate. It is an annual crop native to tropical and subtropical regions of the world. Nigeria is the largest producer of the cassava plant. The parts of the plant like leaves, roots, stems, etc are consumed in a variety of ways as they have been shown to possess activities like analgesic, anti-inflammatory …
Published in Research & Reviews : Journal of Botany Read article
-
Zero Energy Cool Chamber (ZECC): A Unique Low-cost Food Preservation System
Abstract: Zero energy cool chamber (ZECC) is an environment friendly or eco-friendly and low-cost post-harvest technology which can be made up with locally available low-cost materials like brick, sand etc. For this reason, it can easily be constructed in rural and remote areas. It is mainly used to store fruits and vegetables. It does not need any electricity, that is why it also saves energy. Temperature and humidity are two important …
Published in Research & Reviews : Journal of Agricultural Science and Technology Read article
-
Microwave Processing of Foods: Applications and Future Perspectives
Abstract: This paper introduces microwave-assisted processing of foods, fundamental principles and future perspectives provides a comprehensive exploration of the evolving landscape of microwave technology in the food processing. Despite widespread use in households, the industrial application of microwave processing remains relatively untapped. The narrative delves into specific applications, such as blanching, baking, pre-cooking, thawing and tempering, pasteurization, sterilization, microwave-assisted frying, rapid extraction, drying and inactivation of microorganisms, emphasizing the rapid temperature …
Published in International Journal of Nutritions · Vol. 1, Issue 2, 2024 · pp. 27–32 Read article
-
Examining the Medicinal Role of Alum in Unani Medicine: An Overview of Traditional Uses and Scientific Investigations
Abstract: Alum, also known as Shibb-e-Yamani, is a crystalline substance devoid of color, transparent, and lacking any scent. It possesses a sweetish astringent flavor and is categorized as a hydrated double salt. Typically, it comprises aluminum sulfate, water molecules as part of its structure, and the sulfate of another element. Frequently, it's found mixed with impurities. To render it suitable for medicinal usage, a process involves dissolving it in boiling water, …
Published in Journal of AYUSH: Ayurveda, Yoga, Unani, Siddha and Homeopathy · Vol. 13, Issue 1, 2024 · pp. 1–9 Read article
-
Therapeutic Potential of Composite Flour Prepared from EleusineCoracana and Cicer Arietinum
Abstract: Composite flour is a mixture of wheat and non - wheat flours used for the preparation of bakery products such as, breads, tarts, muffins, biscuits etc that is rich in protein and starch. Finger millet is considered as a special food supplement because of its unique nutritional properties when compared with other cereals. It is also known as poor man’s food. Many dishes, both in their natural and malted forms, …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 1, 2024 · pp. 31–41 Read article
-
Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties
Abstract: Brazilian-native fruit, jabuticaba, is a member of the Myrtaceae family that is typically consumed naturally. The jabuticaba skin flour (JSF) is rich in phenolic compounds, the most active antioxidants present in plants, being able to stop oxidative damage and reduce the risk of oxidative stress linked to different degenerative diseases, thus become interesting to the consumer. Despite all this antioxidant potential, little is known about their characterization and about the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 01–08 Read article
-
Aspergillus Oryzae: Multifunctional Powerhouse Revolutionizing Food Industries and Gut Health
Abstract: Aspergillus oryzae, commonly known as “Koji mold,” is a filamentous fungus extensively utilized in various food industries due to its robust enzymatic activity and generally recognized as safe (GRAS) status. This review explores its diverse applications, focusing on its role in fermented food production, enzyme generation, and contributions to gut health. In the production of fermented foods, such as soy sauce, miso, and sake, A. oryzae serves as a crucial …
Published in International Journal of Fungi · Vol. 2, Issue 1, 2025 · pp. 1–17 Read article
-
Review on the Effect of The Flour on The Quality of Bread
Abstract: Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 10–18 Read article