• Title/Summary/Keyword: Bakery

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Utility of Post-Mature Kiwi Fruit Powder in Bakery Products (과숙된 키위 파우더의 Bakery 제품에의 이용성)

  • 김현석;김병용;김명환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.4
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    • pp.581-585
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    • 2003
  • Utilities of kiwi fruit powder prepared from post-mature kiwi fruit in bakery products such as bread and cookie were investigated. The characteristics of bread and cookie with different amounts of kiwi fruit powder were examined through physical measurement (color specific volume, crumb firmness, spread ratio, and extensibility) and seneory evaluation. In baking performance of frozen dough with kiwi fruit powder, $L^{*}$, $a^{*}$, and $b^{*}$ values of crust and specific volume gradually decreased as the concentration of kiwi fruit powder increased. Crumb firmness had significant difference compared to bread without kiwi fruit powder, and sensory characteristics of breads with kiwi fruit powder were more poor than bread without kiwi fruit powder. In a cookie with kiwi fruit powder although specific volume was not significantly different, the spread ratio of cookie and cookie toughness significantly decreased; furthermore, cookie extensibility significantly increased as an amount of kiwi fruit powder increased. Hardness and moistureness of cookies in sensory evaluation had a similar tendency as toughness and extensibility of cookies. Therefore, post-mature kiwi fruit could be utilized to improve the cookie qualities.ies.s.

SME Bakery's Marketing Strategies Based on Apriori Algorithm (Apriori 알고리즘 기반의 중소 베이커리 기업의 대응 전략)

  • Kim, Do Hoon;Lee, Hyeon June;Lee, Bong Gyou
    • Journal of Convergence for Information Technology
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    • v.12 no.4
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    • pp.328-337
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    • 2022
  • The importance of online marketing is emerging due to the prevalence of COVID-19. In order to respond to the changing business environment, we have collected ten years of sales data of SME bakery company that have experienced a decrease in sales due to the COVID-19. As a result of the analysis, we found that switching from offline markets to omnichannel B2B and B2C markets and taking 'small quantity batch production' to 'mass production in a small variety can improve management. This study presented online and offline marketing strategies through data analysis of small and medium-sized bakery companies, which have relatively insufficient digital capabilities compared to large companies, and could be a guideline for many SMEs.