Foods, 2022 In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase ...
Chunbo Guan, Quanhong Li
exaly +3 more sources
Water transport during bread baking: Impact of the baking temperature and the baking time [PDF]
Food Science and Technology International, 2018 The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb.
Ureta, M.M. +5 more
openaire +5 more sources
Development of gluten-free bread biotechnology using fermented scald [PDF]
BIO Web of Conferences, 2023 The article is devoted to the development of gluten-free bread technology with scalded flour, fermented by lactic acid bacteria and yeast isolated previously from samples of good quality gluten-free sourdough.
Parakhina Olga +6 more
doaj +1 more source
Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread [PDF]
E3S Web of Conferences, 2021 Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving.
Savkina Olesya +5 more
doaj +1 more source
Study of factors affecting the pathogenic microbiota growth on the surface of thermophilic sourdough and development of methods for its inhibition [PDF]
BIO Web of Conferences, 2023 Sourdough is an important ingredient in the breadmaking. In the Baltic countries, Belarus, Ukraine and Russia, thermophilic rye sourdough are widely used, which are prepared using saccharified flour scald (scalded flour) and fermented at elevated ...
Kuznetsova Lina +6 more
doaj +1 more source
Application of textured wheat flour in bakery technology [PDF]
BIO Web of Conferences, 2023 The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by
Martirosyan Vladimir +4 more
doaj +1 more source
Study of the relationship between the quality indicators of flour and its technological properties [PDF]
BIO Web of Conferences, 2022 This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed.
Kuznetsova Lina +5 more
doaj +1 more source
Effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour [PDF]
BIO Web of Conferences, 2023 The paper reports the findings obtained in the study of the effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour.
Kostyuchenko Marina +4 more
doaj +1 more source
The use of topinambur (Jerusalem artichoke) syrup to improve the nutritional value and quality of bakery products [PDF]
BIO Web of Conferences, 2023 The paper analyzes the effect of inulooligosaccharide syrup made from topinambur (Jerusalem artichoke) in an amount of 5, 10, and 15% by flour weight on organoleptic, physical and chemical quality indicators, nutritional value and storage stability of ...
Tyurina Irina +4 more
doaj +1 more source
Methodology of instrumental control of bakery crumb characteristics [PDF]
BIO Web of Conferences, 2023 The article uses a comprehensive approach to instrumental control of the parameters of the texture of the crumb of bakery products: hardness, hardness index, elasticity, strength, cohesion, as well as the amount of mechanical energy expended during the ...
Chernykh Valery, Baluyan Khachatur
doaj +1 more source