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27 articles for “Baking industry”
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Studies on the Chemical and Microbiological Safety of Raw Materials Used in Selected Baking Industries in Bangladesh
Abstract: The study was designed to determine the quality of raw materials of baking products in a surveillance system. The monitoring system of different raw materials used in selected biscuit factories was investigated periodically. The average value of wheat flour moisture, gluten and acidity was 11.36, 11.21, and 0.10% respectively during their surveillance period. In case of soya-flour, the moisture, fat and protein it was 3.30, 18.30 and 37.85% respectively. Again …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 7, Issue 2, 2017 · pp. 20–25 Read article
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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 · pp. 22–27 Read article
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Baker’s Company ( An E-commerce Application)
Abstract: A bakery industry is playing a very important role in the lives of people who likes 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 Now a days the technology plays a vital role in our lives to make our life easier. The use of …
Published in E-Commerce for Future & Trends · Vol. 8, Issue 2, 2021 · pp. 22–27 Read article
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LPG Conservation in Biscuit Industry-A Technical Modification of Oven
Abstract: Normal 0 false false false EN-US X-NONE X-NONE The paper is based on a technical modification of oven accompanied in a medium scale biscuit industry. A meaningfully large amount of heat is lost from various outlets of the indirect fired oven used for baking biscuits. A cost effective waste heat recovery scheme is suggested to conserve precious LPG. Since the fuel used is LPG and the saving potential is very …
Published in Trends in Mechanical Engineering & Technology · Vol. 5, Issue 1, 2015 · pp. 1–5 Read article
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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
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INFLUENCE OF SULPHUR DIFFUSION ON THE SURFACE OF FURAN NO BAKE CASTING- A REVIEW
Abstract: Casting process is one of the most used processes in manufacturing industries. Furan no bake casting is a fast developing technology for foundry industries. Furan no bake casting process uses resins and acid catalyst to form a binder system. However this process produces castings with high strength and good surface finish. Hence this method is suitable for producing accurate dimensioned castings. This paper deals with effect of resin binder system …
Published in Trends in Mechanical Engineering & Technology · Vol. 6, Issue 1, 2016 · pp. 72–78 Read article
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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
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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
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Isolation and Identification of Novel Bacillus tequilensis TB5 from Vegetable Waste and Analyze the Effect of Rudiment Compounds on Bio-Catalytic α-Amylase Production
Abstract: AbstractAmylase is one of the basic components for leather, baking, textiles and paper industries. It hydrolyzes starch into simple productive sugar which reduces the cost of the final desired product. In this work, amylase producing novel Bacillus tequilensis TB5 was isolated from vegetable waste and different chemical compounds were added at different concentration in production medium to analyze its effect on amylase enzyme production. We observed that addition of weight/volume …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 9, Issue 2, 2019 · pp. 39–50 Read article
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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
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Social Aspects for Coastal Land Zoning and Present Livelihood Status of Maheshkhali Upazila, Cox’s Bazar, Bangladesh
Abstract: As per 2011 census, the total population of Maheshkhali Upazila is 3, 21,218 of which 1, 65, 693 are male and 1,55,525 are female. The population density is 887 per Sq. Km and literacy rate 30.8%. There are 400 cottage industries which are leading in the industrial sector in this Upazila. Additionally, there are 160 wooden furniture stores, 152 rice mills (auto and semi-auto), 150 handloom, 150 tailoring shops, 100 …
Published in Research & Reviews : Journal of Ecology · Vol. 9, Issue 2, 2020 · pp. 24–35 Read article
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Improving the Performance of Foundry Industry through FNB Sand Mould System
Abstract: There are many new advanced technologies for casting of metal, furan no bake (FNB) sand casting remains one of the fastest spreading and used casting processes today due to the lower cost of raw materials, a wide variety of castings with respect to composition and size, and the possibility of reclaiming the moulding sand. The FNB sand casting process is one of the most versatile processes in manufacturing as it …
Published in Journal of Production Research & Management · Vol. 6, Issue 3, 2016 · pp. 26–30 Read article
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EXPERIMENTAL STUDY AND ANALYSIS OF COMPRESSIVE STRENGTH IN NOBAKE SAND
Abstract: No bake molds are expendable sand molds, similar to typical sand moulds, except they also contain a quick-setting liquid resin and catalyst. In no bake molding process the moulding sand is poured into the flask and held until the resin solidifies, which occurs at room temperature. It is called as a cold-setting process, as there is no heat involved in it. As a result of this molding process, mold produced …
Published in Journal of Materials & Metallurgical Engineering · Vol. 8, Issue 2, 2018 · pp. 18–22 Read article
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Study-based Pharmacological Appraisal of Commiphora myrrha
Abstract: Myrrh is a highly aromatic resin exuded from the bark of various species of the Commiphora genus, such as Commiphora myrrha, Commiphora molmol, and Commiphora abyssinica. The name “Commiphora” is derived from the Greek words “kommi” and “phero” meaning “gum-bearing.” These trees are mainly found in arid regions of the Middle East and Africa. The resin is harvested by making incisions in the bark and allowing the sap to dry …
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · Vol. 10, Issue 3, 2023 · pp. 29–38 Read article
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Cardamom: Chemistry, Medicinal Properties, Applications in Dairy and Food Industry: A Review
Abstract: Cardamom is popularly known as ‘Queen of Spices’ due to its pleasant aroma and taste. It is widely used in India since ancient times. Cardamom contains steam-volatile oil, fixed oil, pigments, proteins, cellulose, pentosans, sugars, starch, silica, calcium oxalate and minerals. The aroma and flavor of cardamom are obtained from the essential oils which are composed of mainly α-terpinyl acetate and 1,8-cineole. Cardamom has excellent medicinal properties such as antiseptic, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 3, 2018 · pp. 9–19 Read article
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A Review on Microbial Enzymes in the Food Industry: Current Innovations and Future Prospects
Abstract: Over the past few decades, microbial enzymes have become indispensable biocatalysts in food production, fundamentally revolutionizing how we approach manufacturing processes while simultaneously enhancing the quality of what we produce. Today, approximately 200 of the 4,000 known enzymes are deployed commercially with proteases, amylases, lipases, and lactases leading the charge in industrial food applications. This review brings together the latest innovations in how we use microbial enzymes for food processing, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 43–53 Read article
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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
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Improvement in Furan No-bake Molding System to Reduce Defects
Abstract: Normal 0 false false false EN-US X-NONE X-NONE Casting foundry markets will continue to face challenge from global producers because of their lower wage scales and ecological standards, which lower the cost of their casting jobs. Production constraints on the foundry industry’s processes are increasingly more costly to the industry and cut into the profit. Casting foundries have also made changes to their processes to help decrease pollution. One of …
Published in Journal of Production Research & Management · Vol. 5, Issue 3, 2015 · pp. 1–7 Read article
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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
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Past, Present and Future of FNB Mould System
Abstract: This review paper is dealing types of binders used in foundry industries. The different binders have advantages and limitations. This paper gives direction on selection of binder system in different metals. This mainly focuses on selection, advantages and limitations in motor body castings. The data was collected from Krislur Castomech Pvt. Ltd., Chitra G.I.D.C., Bhavnagar. The binder system improves productivity of foundry industries by reducing process cycle time. FNB system …
Published in Journal of Materials & Metallurgical Engineering · Vol. 8, Issue 1, 2018 · pp. 10–16 Read article