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The yeast Saccharomyces cerevisae is the most important ingredient of leavened products and is best known for its characteristic physiological property: the rapid fermentation of sugar to ethanol and carbon dioxide. The purpose of this paper is to exploit this feature to determine the effect of three commercially available yeast types: Instant, Dried, and Fresh on sugar utilization during the fermentation process and bread quality.

Three commercially available yeast types – Instant, Dried, and Fresh were used at three levels, i.e. 0.50, 0.75 and 1.00 percent in order to assess sugar utilization during the fermentation process and bread quality after baking.

The rate of utilization of glucose was much faster than fructose and sucrose. Instant yeast at 1.00 percent exhibited maximum sugar utilization during the fermentation process. It also contributed to improving the bread texture, loaf volume, grain texture, crust and crumb color. Dried and Fresh types could not depict any significant difference in their sugar utilization behavior and bread quality. The results indicated that yeast quality as well as quantity is one of the major indices of bread quality.

The findings of the research can be used by bakers in order to select the proper yeast type and its level for production of quality bread. It also gives an idea about sugar type best suited for bread production.

The paper describes unique research work, as both yeast types, along with their levels, are tested for their fermentation capacity on different types of sugars, as fermentation is an important step in bread making.

The purpose of this paper is to present a new public bread factory location selection for Istanbul Metropolitan Municipality (IMM).

A two-stage methodology is proposed to determine the location for the public bread factory facility. This framework is based on both geographic information systems (GIS) and multi-criteria decision-making (MCDM) techniques. The first stage of the methodology aims to decrease the number of possible alternative locations to simplify the selection activity by applying GIS; the second stage utilises interval type-2 fuzzy MCDM approach to exactly determine the public bread factory site location.

In this study, the authors present weighted normalised-based interval type-2 hesitant fuzzy and interval type-2 hesitant fuzzy sets (IT2HFSs)-based compressed proportional assessment (COPRAS) methods to overcome facility location selection problem for a fourth public bread factory in Istanbul.

The results show that the proposed approach is practical and can be employed by the bakery industry.

In this study, the authors present a two-stage methodology for public bread factory site selection. In the first stage, the number of alternatives is reduced by the GIS. In the second stage, an interval type-2 fuzzy set is implemented for the evaluation of public bakery factory site alternatives. A new integrated approach based on COPRAS method and weighted normalised with IT2HFSs is proposed.

Flour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.

In addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.

The recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.

This study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

In Nigeria, local fabricators of agro‐processing equipment have designed and manufactured various improvised versions of imported bread‐baking machines without due ergonomic considerations. Also, most of the processes of bread baking in Nigeria largely involve manual materials handling, which continues to represent a major loss source in the work place. The manual operations besides being uncomfortable are characterized by low output and unhygienic products. A study was therefore conducted in three southwestern states of Nigeria with the purpose of evaluating the energy requirements and man‐machine relationships in bread‐baking operations.

The study, which lasted over one year, involved the use of three fuel sources namely, firewood, electricity and cooking gas during bread baking operations. Questionnaire and physical measurements were employed for data collection from 50 bakeries randomly selected within the study area. The data points include the environmental and body temperatures, anthropometrical data, bio data, injury data, metabolic and production measurements.

The results of the study revealed that bread‐baking with wood as energy source required the highest energy (6.15 kJ/min) compared with 3.37 kJ/min and 1.52 kJ/min obtained with gas and electricity as sources of energy, respectively. The cost of energy per kg of baked bread was 7.58 with cooking gas followed by 6.05 for electricity and 5.05 for wood in that order. The average baking rate (BR) using firewood, gas and electricity as energy sources were, respectively, 11.92, 17.97 and 20.58 kg/h. Analysis of metabolic data showed moderate (not to a lethal level) increase in the subjects' body temperatures, blood pressures and heart rates after bread‐baking operations.

The study suggests that bread‐baking operations could be categorized as a light grade work and that the use of electricity as energy source is the most appropriate in terms of bread‐BR and unit energy requirement.

This study aims to assess the exposure of Lebanese consumers to nutrition and health claims (NHCs) on pre-packed bread.

Bread samples (n = 354) from all the bakeries (n = 44) located in Mount Lebanon, between 2017 and 2018, were assessed. Breads with nutrition claims were analyzed using standard methods. A cross-sectional study was also conducted among 400 supermarket shoppers.

Results showed that among the collected samples of bread (n = 354), 59.6 per cent carried at least one claim, 47.2 per cent had non-nutrient claims, 32.5 per cent had nutrition claims and 15.3 per cent presented health claims. Claims related to sugar, salt and fiber content were the most commonly used (28.8 , 16.4 and 14.7 per cent, respectively). NHCs were mostly present on whole wheat bread. Breads with claims were more expensive. Half of the participants (49.8 per cent) relied on NHCs whenever purchasing bread, especially females (OR = 2.35, 95 per cent CI = 1.44-3.84, p = 0.001), those following a specific diet (OR = 4.56, 95 per cent CI = 2.02-10.25, p < 0.001) and those with the lowest household income (OR = 0.795, 95 per cent CI = 0.639-0.989, p = 0.040).

The overall findings showed that Lebanese consumers are highly exposed to NHCs, especially those at higher risk which could lead to serious public health issues if their use is not strictly regulated and controlled. Moreover, NHCs could be used as a tool to increase consumers’ awareness and help them make healthier choices during shopping.

Bread is one of the most consumed foods in the world, and its main function is to provide nutrients and energy for the body. Thus, the purpose of this paper was to raise awareness about the consumption habits of bread and consumer preferences in the region of Viseu (centre of Portugal), assessing the extent to which the preferences and consumption habits differ based on individual variables.

The study was conducted by means of a questionnaire by direct interviewing. The questionnaire included sections aimed at gathering information about demographics, consumption habits and preferences related to bread. The sample consisted of 500 consented respondents.

The results showed significant differences between genders regarding the type of bread eaten: women consumed less wheat bread (52 per cent against 62 per cent; p = 0.029) and less unsalted bread (0.3 per cent against 3 per cent; p = 0.023), but more whole bread (25 per cent against 11 per cent; p < 0.001) and more bread with cereal grains (23 per cent against 11 per cent; p = 0.001), thus revealing a trend for a nutritionally more adequate choice. Accordingly, women valued more the composition of the bread when purchasing it (p < 0.001). It was also observed a trend for a lower consumption of wheat bread among classes with more advanced studies (47 per cent on university graduates against 60 per cent on nongraduates; p = 0.004).

This work is innovative because it was the first time the preferences and consuming habits of a sample of Portuguese population regarding bread were accessed, altogether. The results hereby obtained may be of importance both to understand the nutritional importance of bread in the diet of the Portuguese and also for the industry and manufacturers to better correspond to the buying preferences.

This paper seeks to examine the production of wheatless bread from acha flour and to determine consumer acceptability of the product.

Wheatless bread was baked from acha (Digitaria exilis) and Irish potato starch blends of 80:20 respectively with varying (1‐4 per cent) quantity of carboxymethylcellulose (CMC). The loaves were assessed for loaf volume (LV) and specific loaf volume (SLV) as well as consumer acceptability.

The addition of CMC gave an increase in LV of 40.0 per cent in acha bread (AB) with 1 per cent CMC to 59.5 per cent in AB with 4 per cent CMC. The SLV of the acha loaves did not differ significantly from one another. There were significant differences (p < 0.05) between AB without CMC, AB with 1‐3 per cent CMC and wheat bread in appearance, crust colour, crumb texture, crumb colour and general acceptability (p < 0.05). However, there was no significant difference between the AB with 4 per cent CMC and wheat bread in crumb texture, crumb colour and general acceptability. AB with 4 per cent CMC compared favourably with wheat bread in sensory characteristics.

This work was a preliminary work to determine the possibility of producing bread with acha. Further research will investigate the functional and nutritional qualities of AB with 4 per cent CMC found to be comparable with wheat bread.

The study demonstrated the possibility of producing AB using CMC.

Acha has been identified as a major food for diabetic patients in Nigeria by medical practitioners. The AB developed will be of great benefit to countless diabetic patients in Nigeria.

The purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant components.

Loaf bread was prepared by using a no-time bread-making process. The crumb moisture, specific volume, crust and crumb color, texture profile analysis, analysis of the crumbs' alveoli, sensory evaluation, in vitro simulation of gastrointestinal digestion and antioxidant capacity were determined. Data were analyzed with one-way ANOVA (α = 0.05).

The specific volume was reduced by 21% (4.62 cm3/g, p < 0.0001), and the hardness was increased by 70% (2.9 N, p < 0.0001). Enrichment of the bread with naranjilla fruit (NF) contributes a yellowish coloration to the bread, which was very well accepted by the consumers and could be considered a natural colorant alternative. Moreover, the sensory evaluation indicated that the analyzed attributes (appearance, color, odor, taste, firmness and overall quality) of the naranjilla bread presented scores higher than 6.5 of 9 points hedonic scale. Naranjilla in the bread formulation had good acceptability by consumers. Naranjilla-enriched bread had an increase in total phenolic (TP)compounds and total carotenoids. In the product without digestion, naranjilla bread increased 1.7 times for TP, 50 times for CT and 1.3 times for TEAC, compared to the control bread (p < 0.0001). The percentage of bioaccessibility for fresh bread without digestion was 39.2 and 53.9% for the control and naranjilla bread, respectively. The addition of NF contributes to a higher TP compounds content and favors its bioavailability.

For bread production, fruits that do not meet the quality standards to be consumed as a natural fruit can be used. In this way, these fruits can contribute as a potential use to reduce agro-industrial waste and as a natural colorant.

Naranjilla is a native fruit from the subtropical Andean regions, which has high ascorbic acid concentrations, making it a fruit rich in antioxidants. Naranjilla-enriched bread contributes with beneficial compounds for the consumer.

The purpose of this paper is to utilise market-oriented methodologies and simulation analysis to generate information regarding consumers’ attitudes, opinions and preferences towards novel β-glucan-enriched breads.

Focus Groups and In-depth interviews were used to generate consumer information on potentially suitable attributes that would maximise consumer acceptance. The approach involved the creation of a set of realistic product concepts from a combination of attribute levels and the presentation of these product concepts to consumers. A fractional factorial design generated an orthogonal array of 22 hypothetical products that were presented to consumers for rating while K-means cluster analysis was used to segment consumers into four specific consumer segments. The simulation analysis then identified β-glucan-enriched bread concepts targeted specifically at these four market segments.

The simulation analysis identified β-glucan-enriched bread concepts targeted specifically at these four market segments.

This research can assist manufacturers who wish to optimally design foods with novel ingredients and aid in the development of product concepts which maximise consumer acceptance and increase the likelihood of product success.

The purpose of the research is to identify the various factors affecting bread wastage and bread consumption of consumers in Isparta, Turkey.

This study uses the categorical regression (CATREG) model to estimate the driving forces of bread waste and consumption. The study concentrates on data obtained from 384 respondents speaking for the same number of households placed in the province of Isparta in Turkey.

The results indicate that both models are statistically significant at the 1% level. Parents' profession, storage method, type of bread consumed, daily bread expenditure, monthly income and the idea of “bread is cheap” are the most important variables affecting bread wastage. Regarding bread consumption, parents' profession, fathers' education level, monthly income, inadequate control in bakeries, household size and the idea of “bread makes people fat” are found to play significant roles.

The results could be helpful to develop influential policies on healthy eating and aiming plans to reduce bread consumption to healthy levels and prevent bread waste.

This research contributes to knowledge regarding the underlying causes of the bread consumption and wastage of Turkish consumers in the light of the data analysis for Isparta province.

This paper contains unique and original understandings concerning bread consumption and wastage attitudes and determinants for consumers from Isparta, Turkey. The novel findings of this research have conduced to a better understanding of the key factors that affect bread consumption and waste. The paper also applies an econometric analysis using a CATREG model to analyse the factors influencing consumers' bread waste and consumption behaviour in Isparta province, Turkey.