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The way of old bread recycling in the bread making [PDF]
E3S Web of Conferences, 2020 The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on
Savkina Olesia +5 more
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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
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Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
International Journal of Technology, 2023 The article examined the ways of using highly effective technologies for the development of whole-wheat flour bread. Ion-ozone cavitation technology is used, which allows time reduction for dough making and bread baking.
Auyelbek Iztayev +6 more
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Research Progress on the Effects of Main Components in Flour on the Quality of Steamed Bread
Liang you shipin ke-ji, 2021 The quality of steamed bread is not only related to the formula and production technology of steamed bread,but also in connection with the quality of flour.With the development of society and the improvement of people's living standards,the advantages of
WANG Xin-yu +5 more
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Shipin gongye ke-ji, 2023 Impacts of wheat flour substituted with varying levels of vine tea (Ampelopsis grossedentata) powder (from 0% to 5%) on the sensory quality, texture properties, internal structure and antioxidant properties of bread were investigated. Compared with white
Yanqiu KONG +6 more
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Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance
Foods, 2022 This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology.
Tianyi Xia, Kyeonghoon Kim, Meera Kweon
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How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) [PDF]
Journal on Processing and Energy in Agriculture, 2019 The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity.
Živančev Dragan +6 more
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Study on the Production Technology of Olive High Fiber Bread
Liang you shipin ke-ji, 2023 In order to improve the utilization of olive pomace, single-factor experiments were set up to investigate the effects of the amount of water and olive pomace addition on the quality of bread. Firstly, the basic components of olive pomace were determined.
HUANG Xiao-yu1 +7 more
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Journal of Food Quality, 2021 Social health has been defined as participation in and responsibility for social processes. Because bread is considered an essential staple food in Iran, several social policies have been implemented to improve the quality of bread, regardless of social ...
Mostafa Amini-Rarani +2 more
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Shipin gongye ke-ji, 2023 To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE +8 more
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