Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety.

Pursuing enhanced nutritional value in bakery products through technological advancements and new recipes is a promising facet of the food industry. This study focuses on incorporating rice and buckwheat brans, additional raw materials rich in biologically active substances, into bakery products. Utilizing a second-order rotatable plan, optimal ratios were determined-5% rice bran and 10% buckwheat bran. The application of these brans influenced dough and bread quality, reducing sugar content by 5% in dry form and 29% in the fermented brew, potentially aiding in diabetes prevention and cholesterol control. Introducing brans, especially in fermented brew, positively impacted microbiological stability, reducing the risk of mold and potato disease. The developed bread technology using rice and buckwheat brans in fermented brew significantly increased nutritional value, satisfying adult daily protein needs by 31.2%, fats by 15%, and dietary fibers by 18.4%. This innovative approach ensures a sufficient intake of essential vitamins and minerals, showcasing a promising avenue for creating healthier and more nutritious bakery products.

Digital Transformation of Grocery In-Store Shopping-Scanners, Artificial Intelligence, Augmented Reality and Beyond: A Review.

This paper reviews the digital transformation of grocery shopping, focusing on the technological innovations that have redefined consumer experiences over the past decades. By analyzing both academic literature and up-to-date information from websites, the study provides a review of the evolution of grocery shopping from traditional methods to modern, technology-driven approaches. The review categorizes developments into two primary areas: in-store and online grocery shopping. In-store shopping has progressed from traditional interactions to the implementation of self-service checkouts, handheld scanners, mobile apps, and AI-based solutions, including augmented reality (AR) and facial recognition. This paper reviews the first area which are in-store technological solutions. This study aims to highlight the revolution in grocery shopping from a technological perspective, present the most significant digital achievements, and outline the future possibilities for further advancements in this field.

Optimal Ways of Safflower Oil Production with Improvement of Press Equipment.

This study aims to improve press equipment for safflower oil production by using a mechanism that optimizes pressure distribution within screw turns. A detailed analysis of the main components of the produced safflower oil was performed, encompassing both quantitative and qualitative assessments. Through the exploration of dependencies governing the safflower oil pressing process on the screw press, the optimal parameters were determined. As a result of the research, the optimal diaphragm gap between the gape cylinder and the pressing screw was determined, with the optimal oil yield percentage achieved at ω = 6.2 rad/s and δ = 5 mm. The study also compared the performance of the existing Dream Modern ODM-01 screw press and its upgraded version by analyzing the extracted oil. The results reveal changes in the quantitative and qualitative composition of the main oil components following the operation of the existing and the modernized screw presses. For instance, the amount of unsaturated fatty acids, such as oleic acid (7.7 ± 0.566%), linoleic acid (85.3 ± 1.185%), and linolenic acid (1.2 ± 0.223%), increased. There was an increase in the presence of inorganic substances in safflower oil: iron (0.023 ± 0.031 mg/kg), phosphorus (0.086 ± 0.059 mg/kg), silicium (0.136 ± 0.075 mg/kg), and others. The findings of this study hold significant commercial value and offer promising prospects for global market implementation.

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.

This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

Systemic analysis of a manufacturing process based on a small scale bakery.

The 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 specific streams in time to 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 t and is denoted as Pg (t). The second representation of reliability is a scalar value, Pss It shows a new function of global reliability of a manufacturing process as a product of system stream reliability. In order to plot the flow of the manufacturing process's global reliability function, we need to perform detailed calculations, computations, and analysis of the differences of individual values in real time, as well as plan an algorithm of the flow of system streams. This needs a lot of effort, translating however, to a detailed picture of the process. In the analysed example, measurements and research revealed an important increase of the value of reliability in a transition from a traditional to a robotised bakery. The article also presents a new concept of the reliability of a technological process, based on the analysis of relations of elements of the following streams: energy, matter, information, time, and finances. It shows the method of specifying streams and the method for defining the reliability of important and supportive relations. Important relations between stream elements are defined as having the reliability value of one in time. Supportive relations bear the reliability within a continuum between zero and one. Important relations are designated based on research, experience, and knowledge. Stream systemic reliability Pss is a scalar value, i.e. a number from the continuum between zero and one. The Pss value characterises failure-free operation of the whole system. Its average value in the normative time tn expresses the efficiency of the manufacturing system. The value Pss is a quotient of the number of important relation and the sum of important and supportive relations. The formula for Pss shows the method of optimising the process through the increasing of the number of important relations between the input stream components. The concept has been applied to study the efficiency of operation of a small-scale bakery. Systemic analysis of a bakery allows for important increase in the reliability of baking bread if robotisation has been implemented. The concept of systemic-stream reliability Pss may be applied to analyse the efficiency of any technological process and optimisation of any manufacturing process.

Gastronomic Curiosity and Consumer Behavior: The Impact of Television Culinary Programs on Choices of Food Services.

In highly developed countries, more and more people use culinary services. Cooking at home, for the family, is giving way to culinary services. Consumers either order food home or use the offers of restaurants and bars. Consumers' choice of culinary form may be influenced by cooking television programs. Many TV stations broadcast cooking programs. This study examined the impact of television culinary programs on consumer behavior in the restaurant services market. The article examines the interplay of emotional responses, personality traits, and culinary preferences to understand how TV cooking programs influence dining decisions. The study was conducted using the CAWI method, which involved 742 respondents. The study, conducted between May 2021 and April 2022, was addressed to people who visited restaurants presented in the Polish culinary TV show titled "Kitchen Revolutions". The study revealed that almost 3/4 of the respondents chose restaurants based on the program's recommendations. Although there was a strong emotional connection with this program-nearly half of the respondents expressed delight in the taste of snacks and main courses-this did not always translate into an increased frequency of eating meals away from home. Only every third respondent said that the program influenced their gastronomic behavior. The research hypotheses examined the extent to which culinary TV shows influence the frequency of visits to restaurants, the perceived quality of life, and the influence on consumers with specific personality traits. The results partially supported the hypothesis that cooking programs on television encourage people to eat out more often, but the perceived impact on quality of life and on some personality traits was less clear. The article contributes to the understanding of consumer behavior in the food service market by highlighting the complex dynamics of emotional reactions, personality traits, and the impact of culinary television programs. The findings have practical implications for the restaurant industry, suggesting a focus on emotional impact, food quality and presentation, and targeting marketing strategies towards consumers who are open to new experiences and ready to experiment.

Assessing the quality of corporate social responsibility reports: the case of reporting practices in selected European Union member states.

The organization may communicate its engagement in sustainability and may presents results achieved in this field by creating and publishing corporate social responsibility (CSR) reports. Today, we can observe a growing number of companies issuing such reports as a part of their annual reports or as stand-alone CSR reports. Despite the increase in the number of such reports their quality is different. CSR reports do not always provide complete data that readers desire, which in turn intensifies the problem with the evaluation and comparison of the organization's results achieved in this scope. Differences also occur between reporting models used in different EU countries caused by, inter alia, differently applied EU legislation on the disclosure of non-financial information in different Member States. This paper is one of the first attempts to perform a quantitative and qualitative analysis of corporate sustainability reporting practices in several European Union countries. The purpose of this article is to present the current state of CSR reporting practices in selected EU Member States and identify the differences in the quality and level of this kind of practices, taking into account the mandatory and voluntary model of disclosure. The study included separate CSR reports as well as annual reports with CSR sections and integrated reports published in 2012 in six selected EU Member States. The authors have used a specific evaluation tool in the examination of the individual reports. The assessment questionnaire consists of seventeen criteria grouped into two categories (relevance and credibility of information). In order to assess the quality of examined reports, the authors aggregated the indicators related with the reporting practices. The findings show that the quality level of the studied reports is generally low. Referring to its components, the relevance of the information provided in the assessed reports is at the higher level than its credibility. The study also indicates that the legal obligation of CSR data disclosure has a positive effect on the quality of CSR reports.