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The Use of Dried Apples in the Production of Yeast Rolls®

Kowalska Jolanta, Kowalska Hanna, Cacak-Pietrzak Grażyna, Zawadzka Sylwia

Postępy Techniki Przetwórstwa Spożywczego

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2022

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nr 1

83--90

EN

Bread can be considered the most frequently consumed food product that is present in the daily diet of almost every consumer. In this study, yeast rolls were prepared, in the composition of which sugar was partially or completely replaced by dried apples. Along with the increase in the addition of dried apples, an increase in the antioxidant potential was shown, which was confirmed by a higher total polyphenol content and a higher activity against DPPH radicals. The highest scores in the sensory assessment were given to rolls of standard composition. The best, among the samples with modified composition, were rolls with 75% sugar replaced with apple dry.

PL

Pieczywo można uznać za najczęściej spożywany produkt spożywczy, który jest obecny w codziennej diecie niemal każdego konsumenta. W niniejszym badaniu przygotowano bułki drożdżowe, w składzie których cukier częściowo lub całkowicie zastąpiono suszem jabłkowym. Wraz ze zwiększeniem dodatku suszu jabłkowego wykazano wzrost potencjału przeciwutleniającego, potwierdzonego wyższą zawartością polifenoli ogółem oraz wyższą aktywnością wobec rodników DPPH. Najwyższe noty w ocenie sensorycznej przyznano bułkom o standardowym składzie. Najlepiej, spośród próbek o modyfikowanym składzie, oceniono bułki, w składzie których 75% cukru zastąpiono suszem jabłkowym.

2

Concept of managing quality in baking industry, in vector representation

Drozd Radosław

Zeszyty Naukowe. Organizacja i Zarządzanie / Politechnika Śląska

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2021

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z. 151

157--172

EN

Purpose: The goal of the article is to present an innovative process of managing quality in baking industry, in vector representation. Design/methodology/approach: To achieve the planned goal, the author presents an innovative metrisable method of describing a manufacturing process. The article formulates vector representations of a manufacturing process, based on systems engineering models, as well as presents constitutive relations, as three vectors that combine: effects of quality as the product feature vector, loss vector, and input stream vector. The quality management process in baking industry is a purposeful process of an operator, acting on streams that represent an ordered set of relations between their elements, leading to the emergence of a product and inevitable losses. Each of the said streams will contain quantities of activities in time, relevant to its character. The types of activities within each stream will determine the goal of the operator’s activity. The complete set of the input streams is represented by the operator’s vector, formed from the sum of the individual input vectors. The activity of the manufacturing process operator results in the emergence of a product, described by six vectors that describe quality of a bakery product: nutritional value, taste, healthiness, attractiveness, durability, freshness. The losses are represented by four vectors: ecological, human resources, energy losses, and safety. Findings: The author introduced an innovative metrisable method of describing a manufacturing process. The idea of vector structure of a manufacturing process allows to formulate quantitative relations between the activity of input streams, elements of product quality, and measurable effects of losses. The structure was basis for the formulation of the concept of the process of managing product quality in the baking industry in a vector representation. The application of systems engineering allows for a measurable answer to the fundamental questions of the goal of the manufacturing process, its efficiency in the context of combining all the elements, including product quality, as well as other improving activities. Originality/value: The article may be a recommendation for manufacturing companies. The new idea for a metrisable vector structure of a manufacturing process has been designed with the baking industry in mind, but the whole system’s construction makes it applicable to analyse other processes, in e.g. information production, didactics, strategy, etc., as it imposes no limitations on the character of the process, which may also be of immaterial production character.

3

Model funkcjonalny wpływu czynników na jakość produktu w branży piekarniczej

Drozd Radosław

Aparatura Badawcza i Dydaktyczna

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2020

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T. 25, nr 3

165--180

PL

W artykule zostały przedstawione czynniki, które mają wpływ na jakość produktu w branży piekarniczej. Tym produktem jest pieczywo, a w szczególności chleb, który stanowi od 80% do 90% jego ogólnej produkcji. Autor wyodrębnił czynniki wpływające na jakość produktu i usystematyzował je, a następnie opisał. Podzielone one zostały na 3 grupy funkcjonujące w procesie produkcyjnym, a następnie na podgrupy. Podstawowe grupy czynników, które mają wpływ na jakość produktu to: czynniki surowcowe, czynniki technologiczne i czynniki organizacyjno-techniczne. Podsumowaniem całości opracowania jest opisowy model funkcjonalny wpływu czynników na jakość produktu w branży piekarniczej.

EN

The article presents factors that influence the quality of the final product in the baking industry. The product in question is mainly bread, comprising 80 to 90 per cent of bakeries’ output. The author listed all the factors that have an impact on the final quality of the product, ordered them in a systematic fashion and described these factors. The factors were divided into three groups that function within a manufacturing system, and these were split into sub-groups. The groups of fundamental factors that influence the quality of the product are related to the materials, technology, techniques and organisation. The summary of this paper contains a functional model of the impact of individual factors on the quality of a bakery product.