Maintaining Hygiene Standards in Panko Bread Production: Insights into Equipment Cleaning Processes

Author: Pradeep Sahani, Prity Pant, H.C. Joshi, Ashok Kumar and Akansha Srivastava

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Abstract

This study examines the hygiene standards essential for producing Panko bread, a popular breadcrumb known for its light and crispy texture. Ensuring high hygiene standards is critical to maintaining both product safety and quality. The research evaluates the hygiene and safety of Panko bread by assessing its physical characteristics to detect impurities and foreign objects, alongside sensory evaluations to determine its sensory attributes. The study encountered challenges in maintaining consistent hygiene practices throughout production, as any lapse could lead to contamination risks. Additionally, thorough inspections for physical impurities added complexity to the workflow, requiring meticulous quality control. The findings indicate that the produced Panko bread is free from harmful contaminants such as dirt, insects, and biological matter, demonstrating adherence to stringent hygiene standards. Sensory evaluations further confirm its desirable qualities, including a soft texture and pleasant baked flavor, without off-tastes or odors, enhancing consumer appeal. The study concludes that effective hygiene practices and rigorous quality control measures are crucial in Panko bread production, ensuring both product safety and high consumer acceptance

Keywords

Panko Bread, Hygiene, Sensory Attributes, Pesticides, Chemical Parameters

Conclusion

The research on Panko bread production highlights the critical importance of maintaining hygiene standards and effective production practices. The findings confirm that the bread was free from harmful contaminants, including dirt and insects, ensuring compliance with stringent hygiene standards. Additionally, there were no biological contaminants such as larvae or rodent hair, indicating successful measures to prevent contamination. The careful selection of ingredients, including refined wheat flour, water, sugar, gluten, and yeast, enhances the bread's texture, flavor, and nutritional quality, contributing to overall product safety. The study also measured moisture content and water activity, which are vital in assessing quality and potential microbial growth. Sensory evaluations revealed that the Panko bread had a desirable soft texture and typical baked flavor without off-tastes or odors, appealing to consumers. Furthermore, the production process emphasized quality control and efficient waste management, crucial for maintaining product safety throughout. In summary, the research underscores the significance of stringent hygiene practices, thoughtful ingredient selection, and efficient production processes in ensuring the safety and quality of Panko bread, serving as a valuable guideline for other food production processes aiming to uphold high hygiene standards

References

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How to cite this article

Pradeep Sahani, Prity Pant, H.C. Joshi, Ashok Kumar and Akansha Srivastava (2024). Maintaining Hygiene Standards in Panko Bread Production: Insights into Equipment Cleaning Processes. Biological Forum – An International Journal, 16(12): 182-188