Oat–buckwheat breads – technological quality, staling and sensory properties

peer reviewedThe technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products

Analysis of cultural differences on the example of an international enterprise

Artykuł prezentuje wybrane wyniki badań dotyczące różnic kulturowych związanych z narodowością pracownika i wskazuje ich potencjalny wpływ na działalność przedsiębiorstwa międzynarodowego. Badania przeprowadzono w ramach pracy magisterskiej. Celem publikacji jest wskazanie, w jaki sposób różnice kulturowe, bariery językowe wpływają na działalność przedsiębiorstw międzynarodowych. Istotne w zarządzaniu przedsiębiorstwem międzynarodowym jest również to, jakie czynniki kulturowe mają największy wpływ na pracę oraz czy ich utrudnia zarządzanie organizacją.The article presents selected research results on cultural differences related to the nationality of an employee and indicates their potential impact on the operations of an international enterprise. The research was carried out as part of the master's thesis. The aim of the publication is to show how cultural differences and language barriers affect the activities of international enterprises. It is also important in the management of an international enterprise what cultural factors have the greatest impact on work and whether they impede the management of the organization