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Sourdough Bread Quality: Facts and Factors. [PDF]

Foods
The term “sourdough” denotes a dough composed of flour and water, fermented through the action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for
Islam MA, Islam S.
europepmc   +4 more sources

THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD

Scientific Papers Animal Science and Biotechnologies, 2023
This paper determined the quality of the bread obtained form the control flour (M) and the quality of the bread obtained from the flour with an addition of 3 different concentrations of xylanase (P1-8100 U.FXU/ 100 kg flour, P2-16200 U.FXU/ 100 kg flour,
RODICA CHEREJI, IULIANA CREŢESCU, RODICA CĂPRIŢĂ   +2 more
doaj   +1 more source

Influence of Amylase Addition on Bread Quality and Bread Staling [PDF]

ACS Food Science & Technology, 2021
In this study, the effect of two amylases (maltogenic amylase and maltotetraose-producing amylase) on the rheological properties of wheat flour as well as on the quality and staling of partially baked bread is investigated. The rheological measurements obtained from a Viscograph showed that both amylases reduced the peak viscosity, final viscosity, and
Chen, Yi, Eder, Severin, Schubert, Sidonia, Gorgerat, Sarah, Boschet, Elena, Baltensperger, Livia, Städeli, Christian, Kuster, Simon; id_orcid0000-0003-2771-9667, Fischer, Peter; id_orcid0000-0002-2992-5037, Windhab, Erich J.   +9 more
openaire   +3 more sources

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, Kuznetsova Lina, Lokachuk Marina, Parakhina Olga, Pavlovskaya Elena, Lavrenteva Natalia   +5 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, Kuznetsova Lina, Parakhina Olga, Lokachuk Marina, Lavrenteva Natalia, Pavlovskaya Elena   +5 more
doaj   +1 more source

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, Sholpan Tursunbayeva, Saule Zhiyenbayeva, Galiya Iskakova, Ainur Matibayeva, Raushan Izteliyeva, Madina Yakiyayeva   +6 more
doaj   +1 more source

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, HAN Yan-fang, LI Yan, GUO Zi-xuan, HUAN Mei-li, REN Chen-gang   +5 more
doaj   +1 more source

PROTEIN QUALITY OF BREAD WHEAT

Journal of Agricultural, Food and Environmental Sciences, 2022
The storage proteins content and their composition have important role in determination of protein quality in bread wheat. The aim of this work is analysis of gluten content, loaf volume and their relationship with gliadin and high molecular weight glutenin subunits, and composition of amino-acids in bread wheat.
Knežević, Desimir, Novoselskaya - Dragovich, Aleksandra Yu., Kudryavtsev, Alexander M., Paunović, Aleksandar, Menkovska, Mirjana, Radosavac, Adriana, Matković Stojšin, Mirela, Roljević Nikolić, Svetlana   +7 more
openaire   +2 more sources

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
doaj   +1 more source

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, LIU Yu-hong, LI Jian-ke, JIN Feng, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo   +7 more
doaj   +1 more source