Advantages And Disadvantages Of Frozen Dough

Panera Bread Bakery and Café boast of its quality of food and market it as freshly baked breads prepared everyday. But with this kind of strategy involves a lot of spoilage, contributing to the high cost that the company is incurring. In the statement provided in the case, despite the increasing operating profit since 2001, the profit margin remains to be low.

The purpose of this experiment is to exemplify how differences in molecular weight allow separation of polymers from their monomers. Methods of dialysis and gel filtration chromatography will be used to separate a glucose monomer from a starch polymer. Colorimetric glucose oxidase assay will be used to monitor the presence of glucose and a colorimetric iodine assay will be used to monitor the presence of starch in prepared solutions after separation

Objective(s): The reason for this experiment is to see how starch and iodine affect each other and how a plastic bag works similar to a membrane in certain situations.

Moreover, CtXynGH30 also displayed activity against the polysaccharides having xylan main chain decorated with arabinose side chains such as arabinoxylans. Therefore a range of substrates showing the enzyme activities were treated with CtXynGH30 and the hydrolysed products were analyzed by TLC. The results showed that the enzyme is active against different polysaccharides and produces a series of oligosaccharides. The enzyme is active on xylan main chain polysaccharide substrates like beechwood-, birchwood- and 4-O-methyl glucurono-xylan and capable of releasing oligosaccharides such as xylose, xylobiose and other higher neutral and acidic oligosaccharides (Lane 1-3, Fig. 5). CtXynGH30 also acted over substrates having xylan main chain decorated with various degrees of arabinose side chains like oat spelt xylan, wheat arabinoxylan and rye arabinoxylan and producing xylobiose, xylotriose and other higher oligosaccharides (Lane 4-6, Fig. 5). Furthermore, the TLC profile of CtXynGH30 showed hydrolysis of arabinogalactan and more likely the release of arabino- oligosaccharides (Lane 7, Fig. 5), whereas, arabinan (sugar beet) and xyloglucan did not release any hydrolysed product (Lane 8-9, Fig. 5). The ability of CtXynGH30 to hydrolyse arabinoxylans apart from glucuronoxylans

An enzyme also known as a protein, is a biological catalyst which speeds up chemical reactions by lowering the activation energy to increase the rate in which the reaction occurs. The enzyme used was amylase, which breaks down starch molecules into maltose. PH, substrate concentration, salt concentration, and temperature. When enzymes reach a low temperature, the activity is slowed down of molecule movement, but the enzyme is not destroyed. Once enzymes are placed in optimal temperatures once again, it will restore its activity to a normal rate. When enzymes reach too high above optimal temperature, the enzyme is denatured and cannot be restored. In the experiment performed the activity of breaking down starch in fungal and bacterial amylase was being tested at a range of temperatures and time. The fungal and bacterial amylase work best at optimal temperature. Amylase will function best at sixty degrees Celsius at 10 minutes when starch had been one hundred percent hydrolyzed. Hydrolyzed is the breakdown of molecules through addition of water. The experiments independent variables were the time, temperature and enzyme used. The dependent variable was the enzyme activity that broke down the starch into maltose. The controlled variables were the temperature baths, the iodine drop amount, the mixture drop amount, and location of experiment. The control group was the zero minutes without amylase at

In this case, Ice-Fili hold this competitive advantage since the company mainly use natural ingredients and do not use any preservatives or colorants (“Lakomka”). At the time of the case Ice-Fili’s ice cream are seen as a quality product which fit with the traditional recipe. At the opposite, Nestlé adds preservatives which distort the taste, but by using these ingredients, it decreases the total costs.

Having barely skimmed the book in the coupla years I’ve owned it (I hadn’t reached a level of understanding needed to appreciate the book), I’m now aware of how every single ingredient: flour, water, salt, yeast, time and temperature, plus so many other variables I was unaware of that go into a bread dough, effect the loaf that comes out of the oven.

Data Analysis In my experiment I used four different types of flour to see how much they made bread rise. These are the results: Type of Flour Amount of Dough in Pan (cm) How much Bread Rises (cm) Whole Wheat Flour 1.5 3.4 3.5 3.7 Rye Flour 1.5 2.3 2.3 2.4 All Purpose Flour 1.5 5.4 5.6 5.6

Cyclodextrin allows remnant lipids to become soluble, and behenyl alcohol serves as an emulsion stabilizer.

Macromolecules BCM 261 10/13/2014 Caroline Venter 13019865 Introduction Background Many of the molecules that are crucial in living organisms and systems are very large and are usually made up of macromolecules. Macromolecules are organic molecules with a large molecular mass and consist of repeating units called monomers. These repeating monomers are formed via condensation or dehydration reactions (loss of water or other small molecules in order to join two molecules) and usually each have a small molecular mass which contributes to the overall large molecular mass of macromolecules (Jenkins, Kratochvíl, Stepto, & Suter, 2009).

The procedure for this experiment was to first obtain four balloons and blow them up in order to stretch them. Then obtain and fill the four large test tubes each with thirty milliliters of warm forty degrees Celsius water and two grams of dry yeast which was weighed on a scale and scooped out by a spatula. After five milliliters of water, ten percent glucose, fructose or sucrose went into one of the four test tubes. Then parafilm was placed on top of each of the test tubes to seal them and they were swirled activating the yeast through rehydration. After swirling the film was removed and the balloons were tightly placed on the test tubes. Then finally observed the tubes build up of CO2 all the while swirling gently every fifteen minutes, recording observations.

It shows that, there is growth occurred on Mac Conkey agar and all colonies are noticeably pinkish red. This is because Escherichia Coli is able to ferment the lactose. When, the lactose is fermented acid product will produce an acidic environment and causing the pH to be lower below pH 6.8 and resulting in the change colour of colonial growth to pinkish red.

When examining Panera Bread Company, it possesses several strengths. One of the greatest strengths in providing great bread is the actual menu. Panera prides itself on the commitment to the quality and reliability of its products, which is supported by its focus on creating the menu. With an understanding of customers ' needs Panera has developed an extensive product line to satisfy a variety of tastes. Panera continually adapts the menu in response to seasons and changing customer preferences. For example, it introduced whole grain breads because customers were concerned with consuming good carbohydrates. Each bread product is artisan made in one of the seventeen dough facilities to ensure freshness

“Customization of bread types, flavor, toppings and ingredients coupled with fresh, steamed, toasted preparations provide combinations that appeal to almost all consumers” (Tristano in Levin, 2008). Based on the factors and demographic data exposed above the following market needs were identified:

The purpose of this experiment will be to determine how temperature affects the growth of mold on wheat bread.  The researchers choose this topic because she thinks it will be beneficial to find a way to keep food from molding.  Determining how long bread can be stored before molding can help save money, prevent illness and preserve freshness. The question the researcher will attempt to answer is how freezing affects the rate of mold growth in wheat bread.