Search results for: bread
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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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First Break
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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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Effects of Harvesting Dates on Qualitative Characteristics of Bread Wheat Cultivars
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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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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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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
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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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Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
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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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Sanguiins—Promising Molecules with Broad Biological Potential
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Role of bead sequence in underwater welding
PublicationThis paper presents examinations of the role of the bead sequence in underwater welding. Two specimens of wet welded layers made by covered electrodes with the use of normalized S355G10+N steel were welded by a reasonable bead sequence. For each specimen, metallographic macro- and micro-scopic tests were done. Then, Vickers HV10 hardness measurements were conducted for each pad weld in the welded layer. The results show that welding...
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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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Investigation of the antimicrobial potential and microbiota of bee pollen and bee bread derived from Polish apiaries
PublicationThe phenomenon of resistance of microorganisms to antibiotics is becoming one of the greatest challenges of modern medicine. At the same time, the number of new antibiotics introduced into clinical practice is decreasing. This creates the need to search for new, effective, non-antibiotic methods of combating and preventing infectious diseases. Over the last two decades, there has been renewed interest in the antimicrobial potential...
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Two-dimensional vertical analysis of dam-break flow
PublicationW artykule przedstawiono matematyczne modelowanie przepływów ze swobodną powierzchnią w kanałach otwartych. Do symulacji przepływu użyto dwuwymiarowy pionowy model RANS. Wchodzące w skład modelu równania Naviera-Stokesa rozwiązano stosując algorytm SIMPLE dla metody różnic skończonych. Do śledzenia zmian swobodnego zwierciadła wody zastosowano metodę MAC. Analizie poddano szybkozmienny przepływ po poziomym, gładkim dnie wywołany...
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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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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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Mitochondrial D-loop informative SNPs in identification of dog’s breed
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Creative sprints: an unplanned broad agile evaluation and redesign process.
PublicationWe report how a request for routine usability work rapidly evolved into a novel agile process for evaluation and redesign. This process is described and then analysed to identify reasons for success. This analysis supports realistic knowledge transfer between User Experience professionals by outlining how similar future processes could succeed.
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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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LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage
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In Silico Safety Assessment of Bacillus Isolated from Polish Bee Pollen and Bee Bread as Novel Probiotic Candidates
PublicationBacillus species isolated from Polish bee pollen (BP) and bee bread (BB) were characterized for in silico probiotic and safety attributes. A probiogenomics approach was used, and in-depth genomic analysis was performed using a wide array of bioinformatics tools to investigate the presence of virulence and antibiotic resistance properties, mobile genetic elements, and secondary metabolites. Functional annotation and Carbohydrate-Active...
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Bead-on-Plate Underwater Wet Welding on S700MC Steel
PublicationThe participation of high strength steels in marine and offshore structures is increasing, which makes it necessary to develop recommendations for underwater repair welding works. The article presents the results of bead-on-plate welded specimens made of S700MC high strength steel in underwater wet welding conditions by covered elec- trodes. Three specimens with heat input values in the range 0.91-1.05 kJ/mm were made. The specimens...
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Low temperature broad band dielectric spectroscopy of multiferroic Bi6Fe2Ti3O18 ceramics
PublicationIn the present research the tool of broadband dielectric spectroscopy was utilized to characterize dielectric behavior of Bi6Fe2Ti3O18 (BFTO) Aurivillius-type multiferroic ceramics. Dielectric response of BFTO ceramics was studied in the frequency domain (Δν=0.1Hz – 10MHz) within the temperature range ΔT=-100°C – 200°C. The Kramers-Kronig data validation test was employed to validate the impedance data measurements and it was found...
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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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Temper bead welding of S420G2+M steel in water environment
PublicationThe article presents the idea of the use of Temper Bead Welding (TBW) technique to improve the weldability of high strength steel at underwater wet welding conditions. Wet welding method with the use of covered electrodes is described. This work shows results of metallographic examinations and hardness measurements of samples of S420G2+M steel with weld beads performed under water. It has been shown that Temper Bead Welding technique...
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Building culture written into the landscape – how to read spatial tradition
PublicationThe article presents a discussion on the experimenting with material leading to practical so-lutions in building structure in the context of the tradition of the place. It sketches out the practical aspects of creation of space while working with different local materials during the intensive workshops within the Structures in Building Culture IP programme. This kind of unique possibility to practice raw materials gives also the...
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Temper bead welding of S460N steel in wet welding conditions
PublicationWet welding is the most common method of welding in water environment. It is most often used for repairing of underwater parts of offshore structures. However, the water as a welding environment causes an increase of susceptibility of steels to cold cracking. For underwater constructions high strength low alloy (HSLA) steel are widely used. In wet welding condition a HSLA steel is characterized by high susceptibility to cold cracking....
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BRAIN-Broad Research in Artificial Intelligence and Neuroscience
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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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Ancient and modern mitochondrial haplotypes of common bream (Abramis brama L.) in Poland
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Solution of the dike-break problem using finite volume method and splitting technique
PublicationIn the paper the finite volume method (FVM) is presented for the solution of two-dimensional shallow water equations. These equations are frequently used to simulate the dam-break and dike-break induced flows. The applied numerical algorithm of FVM is based on the wave-propagation algorithm which ensures a stable solution and simultaneously minimizes the numerical errors. The dimensional decomposition according to the coordinate...
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High-Resolution, Broad-Range Detection Setup for Polarimetric Optical Fiber Sensors
PublicationA common-path polarization interferometer using a Wollaston prism and an area detector for the measurement of retardation or optical path difference is presented. Employing a moderate-resolution 1280 by 1024 pixel monochrome camera, it offers a measurement range of approximately 780 radians at 830 nm and 1350 radians at 515 nm while maintaining a high measurement resolution. Retardation introduced by a zero-order waveplate or a...
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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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Preparation of fluorescent nanodiamond suspensions using bead-assisted ultrasonic disintegration
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Advantages of the Application of the Temper Bead Welding Technique During Wet Welding
PublicationThermo-mechanically rolled S460ML steel was chosen for welding in underwater wet welding conditions by covered electrodes. The main aim of this study was to check the weldability for fillet welds in a water environment by controlled thermal severity (CTS) tests and to check the influence of temper bead welding (TBW) on the weldability of the investigated steel. Non-destructive and destructive tests showed that S460ML steel has...
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Improvement of glass break acoustic signal detection via application of wavelet packet decomposition
PublicationThe main subject of the authors' research are non-contact methods of glass break detection based on analysis of the acoustic signal generated during the event. This problem has essential meaning for modern cost- effective alarm systems, particularly those installed into big buildings. The main difficulties of the matter are: transient character of the signal, great number of similar sounds (false signals, mainly accidental glass...
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Carnivorous plants used for green synthesis of silver nanoparticles with broad-spectrum antimicrobial activity
PublicationIn this study, we exploit the anti-oxidative potential of four carnivorous plants to produce uniform and biologically active silver nanoparticles. The use of polyvinylpyrrolidone promoted syn-thesis of quasi-spherical nanoparticles characterized by stability and high uniformity. Their activity was tested against three human pathogens and three species of plant pathogenic bacteria. The study demonstrates the influence of synthesis...
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Modelowanie hydraulicznych skutków katastrofy zapory wodnej. Modeling of dam-break water flow
PublicationPrzedstawiono numeryczne rozwiązanie równań przepływu wody płytkiej wywołanego katastrofą zapory wodnej. Przestrzenną dyskretyzację równań wykonano metodą objętości skończonych. Metodę zastosowano do prognostycznych obliczeń propagacji fali wezbraniowej wywołanej katastrofą zapory wodnej w dolinie rzeki Toce. Wyniki obliczeń porównano z dostępnymi (obcymi) pomiarami wykonanymi na fizycznym modelu doliny. Uzyskano zadowalającą...
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Thermostable beta-glucosidase with a broad substrate specifity suitable for processing of lactose-containing products.
PublicationHipertermofilny archeon Sulfolobus shibatae wytwarza termostabilną beta glukozydazę przydatną do hydrolizy laktozy w mleku i serwatce przejawiającą największą aktywność w 85 stC przy pH 5,5. Aktywność ekstraktu bezkomórkowego Sulfolobus shibatae wynosi 0.29 U/mg białka i może być 17-krotnie zwiększona poprzez frakcjonowanie siarczanem amonu, chromatografię jonowymienną i filtrację żelową. Badany enzym ma dużą termostabilność i...
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Improvement of S355G10+N steel weldability in water environment by Temper Bead Welding
PublicationThe normalized S355G10 + N steel was chosen for testing, it is used in a variety of applications including the building of offshore structures, which may require repairs in water environment. The main aim of the work was to check susceptibility to cold cracking for fillet welds – Controlled Thermal Severity (CTS) tests and butt welds – Tekken tests and in the next step evaluation of effectiveness of Temper Bead Welding (TBW) application...
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Bead-on-plate welding on S235JR steel by underwater local dry chamber process
PublicationThe article presents the results of the effect of parameters of underwater local dry chamber welding on the properties of padding welds. The effect of heat input and the type of shielding gas on the structure and hardness of welds was established. the functions for estimating the maximum hardness of the heat affected zone have been also elaborated.
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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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Condition monitoring and fault diagnosis of wind turbines based on structural break detection in SCADA data
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New Type of Small Broad-Band Internal Antenna for Third Generation Mobile Phone Handsets.
PublicationW pracy przedstawiono nową szerokopasmową antenę łatową przeznaczoną dla telefonów komórkowych trzeciej generacji. Proponowana struktura zawiera obwód (rezonator) w kształcie litery U i zaliczana jest do klasy PIFA (planar inverted-F antenna). W trakcie procesu projektowania przeprowadzono szereg symulacji elektromagnetycznych (metoda momentów), których wyniki zweryfikowano w oparciu o pomiary charakterystyk wykonanego prototypu....