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Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties
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Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics
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HEALTH SAFETY OF BREAD IN SMALL BAKERIES
PublicationThe aim of the article is to present the safety and health risks in the production process of bread, supported by research in small bakeries located in the Pomeranian Voivodeship. Health safety of bread is one of the features that decide its quality. This article additionally presents other determinants influencing the quality of bread. It also demonstrates opinions showing food safety as a separate attribute of quality. The paper...
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Optimization of Bread Production Using Neuro-Fuzzy Modelling
PublicationAutomation of food production is an actively researched domain. One of the areas, where automation is still not progressing significantly is bread making. The process still relies on expert knowledge regarding how to react to procedure changes depending on environmental conditions, quality of the ingredients, etc. In this paper, we propose an ANFIS-based model for changing the mixer speed during the kneading process. Although the...
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Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials
PublicationThe principal objective of the study was the isolation and identification of bacteria that are present in mature bee bread (BB) and dried (ready for selling and consumption) bee pollen (BP). Obtained isolates were screened for their potential to inhibit select human pathogenic bacteria and their ability to produce enzymes of particular industrial importance. Four and five samples of BP and BB, respectively, were used for the study....
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Effects of Harvesting Dates on Qualitative Characteristics of Bread Wheat Cultivars
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Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen
PublicationThis study aimed at investigation of the antimicrobial potential of ethanolic extracts of bee bread (BB) and bee pollen (BP) and suspensions of these products in MHB (Mueller Hinton Broth). We covered 30 samples of BP and 19 samples of BB harvested in Polish apiaries. Slightly lower activity was observed against Gram-negative bacteria compared to Gram-positive staphylococci. BB extracts exhibited higher inhibitory potential with...
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Probiotic potential of Bacillus Isolates from Polish Bee Pollen and Bee Bread
PublicationThe main goal of this study was the evaluation of the probiotic potential of 10 Bacillus spp. strains isolated from 5 bee bread and 3 bee pollen samples. The antagonistic interaction with Staphylococcus aureus and Escherichia coli was a primary criterion for the preliminary selection of the isolates. Three out of ten strains—PY2.3 (isolated from pollen), BP20.15 and BB10.1 (both isolated from bee bread)—were found to be possible...
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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
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IMPLEMENTING THE QUALITY ASSURANCE SYSTEM AND ASSURING HEALTH SAFETY IN THE LIGHT OF INCREASING BREAD QUALITY
PublicationThe article presents rules, requirements, and norms for quality management and health safety assurance systems among small and medium bakeries. This group of businesses does not have the obligation of implementing or certifying specific systems. They are, however, implemented in order to increase the quality of the bread or reach a better market position. Also, the results of a 2022 study of 53 bakeries’ implementation of individual...
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Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
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Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
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PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY
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Glucose oxidase as an important yet overlooked factor determiningthe antibacterial activity of bee pollen and bee bread
PublicationBee pollen (BP) and bee bread (BB) have attracted great attention due to their biological activities including antibacterial activity. However, the mechanism of antibacterial activity is largely unknown. Therefore, we aimed to characterise the antibacterial effect of BP and BB aqueous extracts against bacterial pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Proteus mirabilis and Enterococcus faecalis)...
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Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
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Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread
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LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage
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Cadmium and lead content in gluten and gluten-free bread available on the Polish market – potential health risk to consumers
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The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions
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The effect of the flaxseed addition on the texture of wheat bread
Open Research DataThe dataset contains the results of flaxseed addition on the texture of toasted bread. The following bread variants were tested: control bread, bread with 8% and 12% linseed addition and competitive bread. Measurements were made immediately after baking and after 4 days. On the basis of data the following parameters were determined: hardness, elasticity,...
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Sensory analysis of bread samples with the addition of beetroot
Open Research DataThe data set presents the results of the sensory analysis of bread samples with the addition of beetroot, which was carried out by the sensory profiling analysis method based on the PN-ISO 11035: 1999 standard – “Sensory analysis - Identification and selection of descriptors for determining the sensory profile using multivariate methods”. The method...
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Element analysis of bee-collected pollen and bee bread by atomic and mass spectrometry – Methodological development in addition to environmental and nutritional aspects
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Effect of Jerusalem artichoke addition on texture profile of bread
Open Research DataThe dataset contains the results of Jerusalem artichoke addition on the texture of wheat bread. The following bread variants were tested: control bread, bread with 15% and 30% Jerusalem artichoke addition. Measurements were made immediately after baking. On the basis of data, the following parameters were determined: hardness, elasticity, cohesion and...
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The effect of flaxseed addition on the quality and basic composition of wheat bread
Open Research DataThe dataset includes the effect of flaxseed addition on the properties of toasted bread bakery products such as basic composition, moisture content immediately after baking and after a defined time, porosity, acidity and total baking loss. The following bread variants were investigated: control bread, bread with 8% and 12% flaxseed addition and competitive...
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Antiviral activity of bee bread derived from polish apiaries.
Open Research DataBee bread is a product of fermentation of bee-collected pollen and revealed a high nutritional value. Other bee products, such as honey and propolis, are known for their antiviral activity, but bee bread is still under investigation, thus its antiviral potential is still unspecified. For investigation antiviral activity of bee bread samples, cytotoxicity...
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Systemic analysis of a manufacturing process based on a small scale bakery
PublicationThe main aim of the article is to present two new innovative concepts of reliability of a functioning manufacturing system in the process of making bread in small-scale bakeries. Reliability is understood as one of the representations of an operator acting on specifc streams in time to - t. One of these represents the global reliability of a system as a function of parallel action of all the streams of the system in time to to...
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Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
PublicationArabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last...
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The influence of robotization on the reliability of the production process in the bakery industry
PublicationThis article presents a new concept of technological system reliability based on the analysis of the relationship of associations of elements of energy streams, matter, information, time and finance. The method of stream specification and the method of determining the reliability values of significant and supporting relationships are given. Relevant relationships between elements of system streams were defined as having one-time...
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Luciano Segreto prof. dr
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The concept of stream and system reliability on the example of the bakery industry
PublicationThis article presents a new concept of technological system reliability based on the analysis of the relationship of associations of elements of energy streams, matter, information, time and finance. The method of stream specification and the method of determining the reliability values of significant and supporting relationships are given. Relevant relationships between elements of system streams were defined as having one-time...
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Systematic Assessment of Product Quality
PublicationThe article describes an innovative metrizable idea for systemic assessments of product quality within the baking industry. Complex product quality analysis requires the employment of metrizability criteria for factors that impact the quality of the product, and these are called determinants. Therefore, such analysis is only possible with the use of systems engineering. A system represents the potential of a manufacturing process,...