Results 11 to 20 of about 63,729 (304)
Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Polish Journal of Food and Nutrition Sciences, 2020 Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread.
Stanisław Kowalski +2 more
doaj +2 more sources
Effect of bread dough mixing method on rye bread quality [PDF]
Acta Periodica Technologica, 2014 The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method.
Đukić, Dragutin +3 more
openaire +4 more sources
Quality properties of wheat bread [PDF]
The quality of bread is determined based on sensory characteristics (color, aroma, taste, crust crispness, and texture of the bread's interior) and physical characteristics such as bread volume, weight, moisture level, and porosity. The aim of the research is to evaluate the technological and nutritional components of the quality of wheat flour and ...
Knežević, Desimir +7 more
core +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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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Wheat variety grading by score analysis application [PDF]
Journal on Processing and Energy in Agriculture, 2018 New 48 wheat varieties, harvested in 2016 are classified in four wheat quality groups (improvers, bread varieties, basic varieties, poor quality varieties), based on minimum level of crude protein content, sedimentation value, flour extraction, yield of ...
Filipović Jelena +5 more
doaj +1 more source
Effects of Guava leaf extract on the quality and antioxidant capacity of sugar free bread
Shipin yu jixie, 2022 Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread.
LIU Jin-jin +4 more
doaj +1 more source
The effect of the stale bread flour addition on flour and bread quality
International Journal of Food Engineering, 2020 Abstract In this study, the effect of the flour, which was obtained from stale bread, on flour and bread quality was investigated. The bread that was staled at refrigerator for 7 days was prepared as whole and crumb, and was grinded to convert into flour.
Hacer Meral, M. Murat Karaoğlu
openaire +3 more sources