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CHAPTER 2

LITERATURE REVIEW

2.0 Chapter Introduction

The term "literature" means a study article referred to understand and study the

problems of the study. Literature review is used to provide the context of the study by
looking at the studies that have been conducted in the field of study and not just

summarize the studies that have been conducted by other researchers (Kumar, et. Al,

2013). The reference used must be relevant to the focus of the study. The content in this
chapter may contain a brief introduction to the title of the study, relevant concepts or

theories, previous studies related to the field of study and the summary of this chapter.

2.1 Introduction

“Product design is an agent of change and it is important for designers to know how they

can either undermine or support the indigenous cultural systems of the society”.

(Popovic, 2002)

2.2 Definition Bakery

Bakery can extend into past years of history. Romans first came with the art of baking
and due to globalization it spread worldwide. Baked foods are healthy, tasty, and

flavorful. They are in demand on special occasions such as weddings, parties, and social
feasts. Baking is a manner of cooking food by exposing it to direct heat or heated stones

for long time under controlled temperature. Baking is not just limited to cakes, breads

and biscuits but practically a wide range of sweet and savory foods such as pies,
cookies, tarts, Baati (Indian baked bread consumed in North-West region), Rodgaa

(Indian baked bread consumed in east Maharashtra region of India), and snacks can be
baked. Baked food often comes up with aromatic food.

(https://www.tutorialspoint.com/food_production_operations/food_production_operat

ions_introduction_to_bakery.htm)

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