Results 11 to 20 of about 6,773,207 (292)
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 +2 more
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Energy utilisation in commercial bread baking [PDF]
, 2013 The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries.
Paton, Joe Bramwell
core +6 more sources
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 +7 more
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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
Yi Chen +10 more
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Sourdough Bread Quality: Facts and Factors. [PDF]
FoodsThe 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
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
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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
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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
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International Journal of Food Science, 2022 The research was aimed at developing recipes for buns studying the nutritional value of securities. In the work, an assortment of bakery products was developed from flour, composite mixtures of leguminous crops and dry powders of sugar beets. As a result,
Bayan Zh. Muldabekova +5 more
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Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds
Applied Sciences, 2021 The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown.
Gabriela Zięć +3 more
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