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Journal articles on the topic 'Concept BREAD'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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1

Guseynova, U. G. "CONCEPT “BREAD” IN WORLD PICTURE OF RUSSIAN PEOPLE." Tomsk State Pedagogical University Bulletin, no. 2 (2019): 28–33. http://dx.doi.org/10.23951/1609-624x-2019-2-28-33.

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2

Adamczyk, Greta, Eva Ivanišová, Joanna Kaszuba, et al. "Quality Assessment of Wheat Bread Incorporating Chia Seeds." Foods 10, no. 10 (2021): 2376. http://dx.doi.org/10.3390/foods10102376.

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The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The production concept assumed the modification of the recipe by replacing part of the wheat flour (1 or 5% w/w) with whole (CHw) or ground chia seeds (CHg). Bread quality was determined by calculating: dough yield, bread yield, baking loss, total baking loss and loaf volumes. Color was determined using the CIE L*a*b* system. In the texture analysis, the fo

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Lasekan, Ola, and Fatma Dabaj. "Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept." Foods 9, no. 8 (2020): 1129. http://dx.doi.org/10.3390/foods9081129.

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The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among them, 13 compounds (FD ≥ 16) were quantified by stable isotope dilution assays and analyzed by odor activity values (OAVs). Of these, 11 compounds had OAVs ≥ 1, and the highest concentrations were determined for δ-decalactone and 2,3-butanedione. Two recombination models of the fry breads showed si

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Juravich, Tom. "“Bread and Roses”." Labor 17, no. 2 (2020): 81–100. http://dx.doi.org/10.1215/15476715-8114769.

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This paper traces the history of the song “Bread and Roses” to examine labor culture and the role of song in the labor movement. In the late 1930s and early 1940s, “Bread and Roses” was included in several of the first generation song books produced by unions that reflected an expansive and inclusive labor culture closely connected with the Left. With the ascendance of business unionism and the blacklisting of the Left after the war, labor culture took a heavy blow, and labor songbooks became skeletons of the full-bodied versions they had once been. Unions began to see singing not as part of t

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Kofi, Samuel, Offeh Kwabena, Bismark Addai, and Michael Anto. "Comparative Analysis of Different Burner Concepts in a Locally Manufactured Bread-Baking Oven." International Journal of Energy and Power Engineering 13, no. 3 (2024): 42–51. http://dx.doi.org/10.11648/j.ijepe.20241303.11.

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The supply and control of heat within an oven with minimal loss is an integral process in optimizing the bread-baking process. Research over the years reports on measures to control heat, however, there is limited data on optimizing burner designs for efficient heat supply. Challenged with enhancing the functionality of a bread baking oven made locally, three different burner concepts (i.e., U, H and Rectangular shaped) were designed, fabricated and evaluated in a locally manufactured bread baking oven. The study investigated the three burner configurations to enhance the locally manufactured

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Anita, Anita. "PEMANFAATAN LIMBAH ROTI MENJADI PRODUK YANG BERNILAI GUNA MENUJU PENERAPAN CIRCULAR ECONOMY." Jurnal Ilmiah Teknik 2, no. 3 (2023): 59–68. http://dx.doi.org/10.56127/juit.v2i3.1186.

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Bread is one of the products that are mostly produced by small and medium industries (SMEs). Along with the increase in bread production by SMEs, it has the potential to cause many environmental problems. The main environmental problems faced by the bread industry are waste management, efficient use of materials, water and energy during the production process. One solution that can be done to solve these problems is through the application of the circular economy concept. This research aims to study the production process of various flavours of bread and analyse the potential application of th

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Vermelho, Alane Beatriz, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso, and Ingrid Teixeira Akamine. "Microbial Preservation and Contamination Control in the Baking Industry." Fermentation 10, no. 5 (2024): 231. http://dx.doi.org/10.3390/fermentation10050231.

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The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and flavors, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. The preservation of microbial cultures and starters is crucial in bread-making. New encapsulation methods, cryoprotectants

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Sinyachkin, Vladimir P., Tatyana E. Vladimirova, and Khatia A. Khatiashvili. "At the crossroads of Georgian and Russian cultures." Philological Sciences. Scientific Essays of Higher Education, no. 6s (November 2022): 42–49. http://dx.doi.org/10.20339/phs.6s-22.042.

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This article is devoted to a conceptual analysis of the basic values of Russian and Georgian linguistic cultures — the concept of “bread”, which is included in the repertoire of the most recurrent axiologemes of national language pictures of the world. The authors of the work come to the conclusion that the value picture of the world serves as a teleological vector for the development of culture. At the level of a descriptive essay, the work establishes a correlation between the mentality and the value level of the picture of the world. The corpus of texts (dictionary, paremiological, artistic

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9

Kezer, Gizem. "Functional Perspective on Sourdough Bread." Turkish Journal of Agriculture - Food Science and Technology 10, no. 8 (2022): 1410–14. http://dx.doi.org/10.24925/turjaf.v10i8.1410-1414.4860.

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In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air and the ingredients used (flour, water, etc.) are active. In sourdough fermentation, yeast and lactic acid bacteria work together to form the natural flora. It has been proven by studies that breads prepared from sourdough have many advantages such as greater volume increase, stronger aroma, better crumb structure and long shelf life. In addi

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Khatumbra, M. S. "BANKING ROLE IN EMERGED DEVELOPING ECONOMY AND TRANSFORMATION OF WEALTH MANAGER ROLE IN BANKING." International Journal of Advanced Research 13, no. 02 (2025): 1554–55. https://doi.org/10.21474/ijar01/20527.

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Earlier life was depends on Bread-Roti, Clothes-Kapda, Joint family own house-Makan. But due to expansion of family, imbibing basic literacy level its turn to individualization from family. Person came out from joint family-living concept to joint family concept. Means old joint houses became the weekend home, holiday home and vacation home or parental house to takes family income or farms income and that means it becomes old age care taker house. Again there was due to civilization of family or urbanization, its again eroded life and word comes to Joint family income means Joint family busine

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11

Ivantsova, Ekaterina V. "The concept “bread” in the discourse of a dialect language personality." Vestnik Tomskogo gosudarstvennogo universiteta. Filologiya, no. 56 (December 1, 2018): 47–64. http://dx.doi.org/10.17223/19986645/56/4.

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Greveniotis, Vasileios, Stylianos Zotis, Evangelia Sioki, and Constantinos Ipsilandis. "A breeding concept to improve the performance of locally cultivated bread wheat (Triticum aestivum L.) cultivars." Czech Journal of Genetics and Plant Breeding 56, No. 1 (2019): 1–8. http://dx.doi.org/10.17221/47/2019-cjgpb.

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The objective of this study was to explore the internal variability in six established F7 commercial wheat cultivars for breeding purposes. They are sown traditionally in the region of Western Macedonia, Greece. Spikes of the six cultivars were sown in 2008 in separate rows. A head to row selection scheme was applied for two growing periods in order to select lines within the cultivars, based on various traits such as: the total spike number, the spike weight per row, the 1000-kernel weight and the specific weight . The final selection was based on the specific weight and the four best rows fr

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13

Rustamov, Sanjar Dilmurodovich, Validjon Nadjmiddinovich Badriddinov, and Axtam Usmanovich Usmanov. "CREATION OF THE DATABASE OF ENERGY COSTS IN THE PROCESSES OF BREAD PRODUCTION." EURASIAN JOURNAL OF ACADEMIC RESEARCH 1, no. 3 (2021): 229–32. https://doi.org/10.5281/zenodo.4945448.

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The confectionery market is one of the first in terms of production in the food industry. Today, the market of handicrafts in the Republic of Uzbekistan is in a period of saturation. The article examines the main indicators of the current state of the grain industry in the republic. The latest trends and prospects for the development of the country's grain industry have been determined.

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Kh.N, Rustamov, Abbasov M.A, and Guliyev Sh.B. "On The Classification Of Bread Wheats (T. aestivum L.)." Journal of Life Sciences and Biomedicine 68, no. 1 (2013): 67–75. https://doi.org/10.5281/zenodo.7459012.

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The article was devoted to the bread wheat - ecological plastic, cosmopolitan species with the most extensive areal. The modern polytypic concept of the biological specie was highlighted. Classification of bread wheat within 3 centuries was presented. The classification of bread wheats was given based on VIR’s “Descriptor of wheats” (1979, 1980) created on morphological, genetic and phylogenetic facts. 109 accessions belonged to rare botanical varieites of Asian subspicies of bread wheat collected from different regions of the country and included in the collection were sown

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15

Taglieri, Isabella, Chiara Sanmartin, Francesca Venturi, et al. "Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake." Applied Sciences 10, no. 15 (2020): 5235. http://dx.doi.org/10.3390/app10155235.

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Health and well-being improvement is currently driving innovation in bread, using a wide variety of value-added compounds as extra ingredients, including food industry by-products in a circular economy concept. In this context, this research aimed at evaluating the effect of the fortification of bread with different percentages of flaxseed cake, comparing two leavening agents: sourdough and baker’s yeast. Sensorial, physicochemical, and nutritional properties, including pH, the main fermentative metabolites, fatty acids, total phenols, antioxidant capacity, and volatile organic compounds were

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Yevchenko, Iryna, and Andrii Masliuk. "COMPARATIVE ANALYSIS CONCEPT «BREAD» FOR WITNESSES OF THE HOLODOMOR AND THEIR DESCENDANTS." Psychological journal 6, no. 1 (2020): 130–41. http://dx.doi.org/10.31108/1.2020.6.1.13.

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Smetona, Marius, and Anželika Smetonienė. "The Genesis of the Concept of Land." Vilnius University Open Series, no. 5 (December 4, 2020): 277–86. http://dx.doi.org/10.15388/vllp.2020.13.

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Various sources confirm that a human and the land have been connected through an exceptional link. However, an idealistic image of land has been getting weaker and a present individual has felt a changed connection with the land. The land is not the sole source of livelihood for people any more and its association with pagan rituals, deities and nature has become less and less frequent. The more formal understanding of land (earth) as a planet has prevailed in Lithuanian lexicography, whereas in other sources the land is associated only with hard work. The very concept of land is broad and com

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18

Chapple-Sokol, Sam. "Culinary Diplomacy: Breaking Bread to Win Hearts and Minds." Hague Journal of Diplomacy 8, no. 2 (2013): 161–83. http://dx.doi.org/10.1163/1871191x-12341244.

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Summary The concept of ‘culinary diplomacy’ is defined as the use of food and cuisine as an instrument to create cross-cultural understanding in the hopes of improving interactions and cooperation. Its origins are rooted in ancient history, while a modernized version emerged alongside French diplomatic tradition in the early nineteenth century, beginning with the iconic French chef Antonin Carême. The theory underlying the concept is multifaceted, with foundations in the schools of public and cultural diplomacy, non-verbal communication, nation-branding, and in the conflict resolution theory o

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19

Abdul-Latif, Samshul-Amry, and Asmat-Nizam Abdul-Talib. "Boycott and racism: a loaf of bread is just a loaf of bread." Emerald Emerging Markets Case Studies 5, no. 6 (2015): 1–13. http://dx.doi.org/10.1108/eemcs-09-2014-0224.

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Subject area This case study can be used for courses under marketing management, international marketing or public relations. Study level/applicability This case study may be suitable for courses which discuss decision-making and/or executive actions and execution, at both undergraduate and graduate levels. It could also be used in graduate classes as some open-ended questions are also included to illicit critical thoughts and fresh ideas. Case overview Companies can be boycotted for many reasons; for example, a company may be associated with or engage in egregious acts which trigger a consume

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20

Smetonienė, Irena. "The Image of BREAD in Lithuanian Dictionaries." Vilnius University Open Series, no. 2 (July 30, 2021): 257–68. http://dx.doi.org/10.15388/vllp.2021.16.

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The bread in one form or another has been known to people all over the world. Linguistic data and rites show that the Lithuanians have been eating bread since ancient times. Bread is mentioned in the small-form verbal folklore, songs, sagas, fairy tales, beliefs and various rites. In ancient times the bread was personalised and deified. The examples from the dialect dictionaries were also included into the research because every dialectal saying is an example of cultural message, manifestation of tradition nurturance and preservation, a part of cultural heritage, which links the past with the

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21

Kigel, T. "BREAD AND MILK METAPHORS IN HEBREW AND ENGLISH." Sciences of Europe, no. 114 (April 10, 2023): 17–23. https://doi.org/10.5281/zenodo.7811499.

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The study’s aim was to do identification, analysis, classification, and comparison of English and Hebrew metaphors with the words bread and milk (MBM) as important ingredients of people’s nutrition from a conceptual perspective. In the background of the English bread metaphor investigation, the milk metaphor has not been studied in two languages. The pilot and limited study corpus consist of 54 MBM (34 English and 20 Hebrew) including various forms of figurative language. Three tables (full, partial equivalents, and ethnocultural metaphors in every language) presented the work resu

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22

Sondakh, Lourina. "ANALISIS BAURAN PEMASARAN TERHADAP PENJUALAN USAHA BAKERY (Studi Kasus pada Toko BreadTalk dan Kawan Baru Manado)." AGRI-SOSIOEKONOMI 8, no. 1 (2015): 10. http://dx.doi.org/10.35791/agrsosek.8.1.2012.7357.

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The object of the research is Bakery shops in Manado. Bread Talk and Kawan Baru Bakery shop have chosen to be observed. The purpose of this study is to determine and to compare the marketing mix that is used by both bakery shops. The study is expected to provide input for bakery manufacturers in terms of management. From these results it can be concluded that the concept of marketing mix of Kawan Baru bakery shop is the selling concept that the output is profit while Bread Talk bakery shop is not only profit but also consumer satisfaction. The difference between the two stores is in the applic

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23

Pellacani, Samuele, Marina Cocchi, Caterina Durante, and Lorenzo Strani. "Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics." Molecules 28, no. 8 (2023): 3587. http://dx.doi.org/10.3390/molecules28083587.

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In the present feasibility study, SPME Arrow-GC-MS method coupled with chemometric techniques, was used for investigating the impact of two different storage conditions, namely freezing and refrigeration, on volatile organic compounds (VOCs) of different commercial breads. The SPME Arrow technology was used as it is a novel extraction technique, able to address issues arising with traditional SPME fibers. Furthermore, the raw chromatographic signals were analysed by means of a PARAFAC2-based deconvolution and identification system (PARADISe approach). The use of PARADISe approach allowed for a

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24

Sanivskyi, Oleksandr. "THE PROBLEMS OF ANTHEISM IN M. STELMAKH’S NOVEL «BREAD AND SALT»." Philological Review, no. 1 (May 31, 2021): 175–84. http://dx.doi.org/10.31499/2415-8828.1.2021.232736.

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The article considers the content of the concept of «antheism» and based on the analysis of the text of the novel «Bread and Salt» by Mykhailo Stelmakh singles out its components, rooted in the minds of Ukrainians: the sacredness of the land; rootedness of Ukrainians in their native land; cost of the land; land as a living being; love for work on the land, and, at the same time, cruelty of the land and difficulty of work. In the article we start from the definition of the content of the concept of «antheism» by O. Shevel as an important feature of the mentality of Ukrainian philosophical world

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Ibraimova, Gul'sara. "Concept of Grandmother : Developing Cognitive Signs from Motivating Ones." Bulletin of Kemerovo State University. Series: Humanities and Social Sciences 2022, no. 4 (2022): 269–76. http://dx.doi.org/10.21603/2542-1840-2022-6-4-269-276.

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The article describes the primary cognitive signs of the grandmother concept in Russian linguistic culture. This concept received almost no comprehensive studies in modern linguistic literature. The research objective was to structure its motivating signs in their correlation with Russian myths and symbols. The research relied on eleven Etymological Dictionaries of the Contemporary and Old Russian Language. The obtained material was generalized and illustrated based on etymological, descriptive, interpretive, and conceptual analyses. The author revealed 46 motivating signs represented by 14 su

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Tambunan, Willy, Theresia Amelia, and Faris Prasetyohadi Priyana. "Perencanaan Strategi Pemasaran Usaha Mikro Kecil dan Menengah Manis Bakery." Jurnal INTECH Teknik Industri Universitas Serang Raya 5, no. 1 (2019): 23. http://dx.doi.org/10.30656/intech.v5i1.1067.

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Marketing is an essential aspect of the strategy of increasing product sales. Manis Bakery UMKM itself does not have a specific plan for promoting mani bread. This study aims to design the marketing strategy of UMKM Manis Bakery based on the concept of Quantitative Strategic Planning Matrix (QSPM), Competitive Profile Matrix (CPM), and Strategic Position and Action Evaluation (SPACE). This research conducted at Manis Bakery UMKM with respondents chosen were business owners and respondents who bought bread at least once a week or more. Based on the results of the analysis that has done, the res

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Саттарова, З. М., and А. Ж. Аблязизов. "The concept of «Food» in Crimean Tatar phraseology based on the Crimean Tatar-Russian phraseological dictionary by Usein Kurkchi." Modern Humanities Success, no. 1 (January 9, 2024): 53–57. http://dx.doi.org/10.58224/2618-7175-2024-1-53-57.

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статья посвящена изучению аспектов языковой концептуализации одного из важнейших факторов жизнедеятельности человека – сферы еды. Нами были выявлены и исследованы фразеологические единицы разного характера, номинирующие и описывающие концепт «Еда», а также проанализирована структура концепта «Еда» в крымскотатарской фразеологии на основе крымскотатарско-русского фразеологического словаря Усеина Куркчи с сохранением оригинальной орфографии, без правок. В крымскотатарском языке наиболее национально окрашенными являются ФЕ, имеющие в своём составе лексемы: 1) «хлеб - отьмек, хлеб-соль – туз-отьме

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28

Bazan, Maximiliyana. "„NO ONE IS GREATER THAN THE BREAD“. PROJECT-BASED LEARNING SUPPORTING SUSTAINABLE DEVELOPMENT." Education and Technologies Journal 12, no. 2 (2021): 476–81. http://dx.doi.org/10.26883/2010.212.3682.

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Education for sustainable development is a complex and dynamic concept that includes three important and interconnected aspects of the world around us – environmental, social and technological and allows each person to acquire the knowledge, skills, attitudes and values needed to shape a sustainable future. Encourages competence such as critical thinking, predictability of events and joint decision-making. At the same time, it includes a new vision for learning that seeks to empower people of all ages to take personal responsibility for creating a sustainable future. This multicomponent concep

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Wang, C. C. R., P. Y. Nugrahedi, and Y. Johan. "Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread." Food Research 7, Supplementary 1 (2023): 151–60. http://dx.doi.org/10.26656/fr.2017.7(s1).30.

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The utilization of agricultural residues (ARs) has been involved in the bakery product, particularly due to the functional ingredients of AR. The concept of glycemic index (GI) is indicated to classify carbohydrate-based foods according to their postprandial glucose response. Long term consumption of food with high GI will lead to the risk of chronic disease. The objectives of this study are to investigate the effect of the substitution of AR on the physical properties of dough and physicochemical and sensory properties of breads. Spent soymilk (SS) and rice bran (RB) were used in this study.

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Suriati, Luh, I. Ketut Selamet, and Desak Ketut Tristiana Sukmadewi. "Development of Innovative Taro-Based Product Management with Zero-Waste Concept to Increase the Independence of PKK Wanagiri." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 7, no. 1 (2023): 79–83. http://dx.doi.org/10.29165/ajarcde.v7i1.235.

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The development of innovative products is currently growing rapidly producing a variety of processed products that are increasingly diverse. Taro tubers are one of the potential foodstuffs to be developed. Taro in addition to having carbohydrate component, also contains other components that are good for health. Taro has the disadvantage of itching when consuming taro due to the oxalate compounds contained in it. This has resulted in people being reluctant to process taro. This problem was experienced by one of the groups in Wanagiri Village, namely the Prosperous Family Empowerment Group (PKK

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Syariah Hafizhoh, Desi Sabtina, Rina Susanti, et al. "Penerapan Etika Bisnis Islam dalam Penjualan Roti Krispi: Konsep dan Implementasi." Student Research Journal 1, no. 4 (2023): 51–61. http://dx.doi.org/10.55606/srjyappi.v1i4.490.

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This journal examines the application of Islamic business ethics in selling crispy bread with the aim of analyzing the concept and its implementation. This research involves a case study on the business of selling sharia-based crispy bread. The results of the study show that the application of the principles of Islamic business ethics, such as honesty, integrity, and a balance between material and spiritual aspects, has a positive impact on the operations and finances of the business. Discussion of the research findings includes evaluating the successful implementation of Islamic business ethi

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Bogomolov, O. V. "Bread, Dignity, Justice and… Retaliation: the concept of QIṢĀṢ and the values of the Egyptian revolution". Oriental Studies 2014, № 67 (2014): 20–38. http://dx.doi.org/10.15407/skhodoznavstvo2014.67.020.

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Saleh, Anang Supriadi, Agus Santoso, and Yossi Wibisono. "PENERAPAN TEKNOLOGI LOKAL MESIN PEMBUAT ADONAN ROTI BERKUALITAS (QUALITY BREAD DOUGH) UNTUK PEMBERDAYAAN DAN PENGEMBANGAN INDUSTRI KECIL ROTI." J-Dinamika : Jurnal Pengabdian Masyarakat 6, no. 1 (2021): 13–15. http://dx.doi.org/10.25047/jdinamika.v6i1.1630.

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The purpose of this proposed service is to empower the small bread industry in UD. Sarila, Gebang, Jember, through the application of local technology, making machines of bread dough that are more quality, efficient, easy to obtain, easy to maintain, and affordable prices, do not depend on import technology, this technology also empowers the workshop business in the vicinity.Methods: In order for this activity to be accepted and beneficial for both user partners, the approach and steps to be implemented are the community empowerment approaches. The overall impact of this activity is the realiz

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Hanker, Martin, and Petr Jandáček. "Daily and sacramental bread in the land of Tsampa : why don't Tibetan Christians share their own staple food?" Religio: Revue pro religionistiku, no. 2 (2023): [239]—258. http://dx.doi.org/10.5817/rel2023-2-3.

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Most people build their lives around some complex carbohydrate which often comes in the form of bread. This staple food has also become an important religious concept in Christianity, playing an integral part during Holy Communion. Therefore, missionaries were tasked with finding the most suitable translations for Biblical bread – translations that were appropriate given its various contexts while respecting the original idea and the target culture. Different missions employed different strategies for achieving the best result possible, always challenging the local food cultures. Missionaries

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Keller, A. V., and S. A. Azarenko. "Bread as a Sacred Body in the History of France and Russia." Bulletin of Irkutsk State University. Series Political Science and Religion Studies 50 (2024): 125–41. https://doi.org/10.26516/2073-3380.2024.50.125.

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This article studies bread as a social actor that sets a new social ontology. The novelty and relevance of the topic makes it possible to take a new look at the history of bread, which builds its semantic, political, and cultural space around itself. Invisibly but quite tangibly, bread as a social and topological construction is present and directly participates in revolutionary events, taking an active part in the heated confrontation for social significance and power, not only in the form of bread riots, but also during the fateful historical events. In the revolutionary situation of a “perf

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Chirica, Irina. "The Concept of Place in the American West." Linguaculture 10, no. 1 (2019): 46–59. http://dx.doi.org/10.47743/lincu-2019-1-0134.

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This paper surveys the most significant ways in which the American West has been viewed as a place and region. Starting with Thomas Jefferson’s Louisiana Purchase of 1803, we follow the expansion of the West as a region throughout American history. Jefferson worked out a plan which involved the creation of territories which later became states, following a certain procedure. Inside the larger West, there are many Wests: the prairie states of the Midwest (also called the “Bread Basket” of America), the Rocky Mountain states, the Pacific Northwest, the Southwest and California. We analyze the my

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Ikhwanuddin Ikhwanuddin, Bambang Triono, Moh. Shaleh, et al. "Pemberdayaan UMKM Pembuat Roti dengan Meningkatkan Kapasitas Produksi Melalui Pelatihan Membuat Mesin Mixer Adonan Roti di Desa Banjarkemantren Buduran Sidoarjo." Jurnal Pengabdian Kepada Masyarakat 2, no. 1 (2023): 38–44. https://doi.org/10.55606/jpkm.v2i1.159.

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Along with the development of MSMEs in Banjarkemantren Village, it is necessary to make a breakthrough by increasing productivity. With increased productivity, it can directly increase profits. One of these breakthroughs is by changing the process of manually kneading bread dough into a bread dough kneading process machine in the form of a mixer machine that has a large capacity and is fast and is able to increase the viscosity / viscosity of the dough. With a simple concept of dynamo motor to gear box. From the gear box is connected to a 10 cm pulley and forwarded with a v belt to a 30 cm pul

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Chudova, Tatiana I. "Transformation of the composition “köch gösnech” / “köch göstinech” of Komi (Zyryan) in the XX–XXI centuries." Finno-Ugric World 15, no. 1 (2023): 65–72. http://dx.doi.org/10.15507/2076-2577.015.2023.01.65-72.

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Introduction. The article deals with the concept of “köch gösnech / “köch göstinech” (“a gift from a hare”) of Komi (Zyryan). The purpose of the research is to trace the dynamics of the composition of the concept and determine the symbolism of a gift from the forest. Materials and Methods. The article is based on the ethnographic materials collected by the author. Literary sources and folklore texts are used to reconstruct the symbolic content of the gift from the forest. The comparative-historical method makes it possible to identify changes in the composition of the “gift from a hare”. Resul

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Rahayu, Fuji, Desribeth Palullungan, and Tasya Regina. "Improving the Production Quality Processes at Bread SMEs in Jakarta." Applied Technology and Computing Science Journal 4, no. 1 (2021): 10–15. http://dx.doi.org/10.33086/atcsj.v4i1.2080.

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The consumption pattern of the people in Indonesia is experiencing a shift. Consumption patterns that are influenced by socio-cultural factors today make people tend to consume food and drinks that are practical and easy to obtain. This pattern began in 2014 until now, making the percentage of food consumption increase by 2.5% per year. Bread is a finished food whose demand pattern has also increased. Due to the development of the middle-class population, an increase in the income of young people, and society's consumption pattern, which is increasingly shifting to a practical urban consumptio

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Himmelstoss, Felix, Ali Riza Derin, and Mihai Cernat. "Boost Converter with Active Snubber Network." Advances in Electrical and Computer Engineering 17, no. 1 (2017): 55–60. https://doi.org/10.5281/zenodo.3457894.

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A new concept for reducing the losses in a boost converter is described. With the help of an auxiliary switch and a resonant circuit,  zero-voltage switching at turn-off and zerocurrent switching during turn-on are achieved. The modes of the circuit are shown in  detail. The energy recovery of the turn-off is analyzed and the recovered energy is calculated; an optimized switching concept  therefore is described. The influence of the parasitic capacity of the switch is discussed. Dimensioning hints for the converter and the design of the&nb

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Szwacka-Mokrzycka, Joanna. "The panel data regression concept in consumption modelling." Economic Annals-ХХI 185, no. 9-10 (2020): 61–69. http://dx.doi.org/10.21003/ea.v185-06.

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Panel data research constitutes a new methodological approach to studies covering the area of food consumption. The modelling procedure described in this article was carried out taking into account the cross-section of individual types of households and product categories. Product categories included: bread and cereals, cakes and bakery products, meat, fish, milk, yoghurts and dairy drinks, cheese, oils and other vegetable fats, animal fats, fruits, vegetables, confectionery products and juices. Surveys focusing on households’ budgets in the period of 2003-2019 and provided by the Central Stat

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Novfitri Sihombing, Novfitri Landong Namora Sihombing, Siti Rozinah, and Andri Meiriki. "Entrepreneurial Education For Finger Disabilities Deaf Talk Training Through Processing Bread." Ilomata International Journal of Social Science 1, no. 2 (2020): 43–51. http://dx.doi.org/10.52728/ijss.v1i2.74.

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Competition increasingly harsh world of work and a lot of people who have not equalized the ability of the deaf to make them more challenging to grow and live independently. Still, there who think that people with smallpox are the ones who made the other person. Though there are still people with disabilities who have the talent and it can lift more appreciated in rank than the healthy surrounding environment. Could take the lesson that not all people with disabilities harm others. Normal Supposedly embarrassed and could make the experience from these people if see the concept, entrepreneurshi

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Huseynova, A. L. "Bread, milk and good neighborliness: From store research to community centers." Urban Folklore and Anthropology 6, no. 4 (2024): 104–34. https://doi.org/10.22394/2658-3895-2024-6-4-104-134.

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The article reflects on the author’s three-year work on corporate social responsibility project “Centers of Local Community” (CLC), based on “Shops near Home” program of the “Pyaterochka” retail chain. In 2020 and 2021, the project concept was developed by “Pyaterochka” together with the consulting firm “Tsentsiper” and with support from the integrator You Social. In-depth interviews were conducted, field research data were collected, and pilot projects were implemented — first for five stores, then for fifty stores. In 2022 and 2023, the project expanded up to 354 stores across 9 regions with

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Penniman, John David. "Blended with the Savior." Studies in Late Antiquity 2, no. 4 (2018): 512–41. http://dx.doi.org/10.1525/sla.2018.2.4.512.

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Humankind, for Gregory of Nyssa, was poisoned through a primordial act of eating the forbidden fruit from the Garden of Eden. As a result, the toxin of sin and death has been blended into the body and soul of each person, dispersing itself throughout the component parts of their nature. If eating and drinking initiated the spiritual and physical degradation of humanity, Gregory argues, then it must also be through eating and drinking—namely, through the Eucharist—that humanity will be healed. This article proposes that Gregory's instruction on the Eucharist in his Catechetical Oration should b

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Bocog, Rolen A., and Angelita L. Paradero. "Market Study of Fermented Rice Bran (FRB)- Incorporated Bakery Products in Leyte, Philippines: Input to New Product Development." Science and Humanities Journal 18, no. 1 (2023): 58–76. http://dx.doi.org/10.47773/shj.1998.181.5.

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Rice bran is typically utilized as animal feed but is recently been used in nutraceuticals due to its vast nutritional components. Using fermented rice bran (FRB) as adjunct food ingredient promotes health among consumers. In the Philippines, adding FRB into foods is a fresh product concept. Developing FRBincorporated food products requires that the new products are consumeroriented, that is, it optimally fit with the needs and expectations of the consumers. The study seeks to assess consumers' perceptions and purchase intention for loaf bread, pan de sal, cookies, and other bread added with f

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Semenova, Elena. "FOREIGN “CARNIVAL” CULTURE: BETWEEN IDIOM AND VIRAL CONCEPT." Experience industries Socio-Cultural Research Technologies, no. 4 (2023): 19–47. http://dx.doi.org/10.34680/eiscrt-2023-4(5)-19-47.

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the article continues the series of studies by the author of modern carnival culture, in the theory and practice of which serious discrepancies are noticeable. The text focuses on the little-studied linguistic and cultural side of the common terms Laughtivism, Laughter resistance, Strategic humor, Humorous protest, Protestival, Clownfrontation, Tactical Carnival, Intentional carnival, Carnivalesque Protest, Carnivalized politics, the framework of which is built on the fusion of the nominations of laughterand seriousness. The practical subject of analysis is the communities, events and practice

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Rahman Chowdhury, Md Asifur, Md Mahmudul Hassan Shuvo, and Md Ibrahim Al Imran. "DESIGN AND MANUFACTURE OF AN INDUSTRIAL AUTOMATIC ROTI (SOUTH ASIAN FLAT-BREAD) MAKER." Acta Mechanica Malaysia 6, no. 2 (2023): 78–97. http://dx.doi.org/10.26480/amm.02.2023.78.97.

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As a part of research, this product was consigned to design with the development with an engineering concept. At the preliminary stage, the industrial automatic flour bread maker machine was chosen the group, and accordingly, it was approved by the respected faculty. Bangladesh is not only a densely populated country but also a fastest developing country in the world. For saving precious time and capturing large market of this sub-continent, it is important to finish research on product development and market analysis accurately. Restaurants in busy area, people wait in a queue to have their o

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Despianda S, Cheka Handi, and Adityo Baskoro Hardoyo. "The Potential of Developing Bread Fried Ciptamas Brand Identity to Increase Sales." Proceeding of International Conference on Business, Economics, Social Sciences, and Humanities 6 (March 31, 2023): 817–22. http://dx.doi.org/10.34010/icobest.v4i.470.

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This article aims to analyze the potentials for developing a brand identity for an UMKM product Roti Goreng Ciptamas. The method used in this research is a descriptive method that used to describe the elements of the product that can be further developed. The steps taken in this study were observations of the Roti Goreng Ciptamas product. Literature review used to determine the brand identity elements, and interviews with owners to find out visual considerations of the brand and the direction of business development planned by the owner. The owner has tried to give identity to his product by l

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Dodi, Rossella, Giuseppe Di Pede, Cecilia Scarpa, Valeria Deon, Margherita Dall’Asta, and Francesca Scazzina. "Effect of the Pasta Making Process on Slowly Digestible Starch Content." Foods 12, no. 10 (2023): 2064. http://dx.doi.org/10.3390/foods12102064.

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The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibility among four durum wheat pasta samples, couscous, and bread were evaluated to better describe the role of the pasta making process in affecting starch digestibility. Statistical differences in RDS (rapidly digestible starch), SDS (slowly digestible starch), and RS (resistant starch) of products were found (p < 0.05). As expected, pasta samples

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Guseva, I. "REPRESENTATION OF THE LINGUOCULTURAL CONCEPT “BREAD” IN THE PHRASEOLOGY OF THE RUSSIAN LANGUAGE AND THE PIRENEAN AND MEXICAN SPANISH." Philology at MGIMO 21, no. 1 (2020): 88–98. http://dx.doi.org/10.24833/2410-2423-2020-1-21-88-98.

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