The influence of the wheat-amaranth bran content on the pan bread quality
Vestnik MGTU, 2023 The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products.
Kandrokov R. H. +2 more
doaj +1 more source
Molecular analysis of phosphomannomutase (PMM) genes reveals a unique PMM duplication event in diverse Triticeae species and the main PMM isozymes in bread wheat tissues [PDF]
, 2010 BACKGROUND: Phosphomannomutase (PMM) is an essential enzyme in eukaryotes. However, little is known about PMM gene and function in crop plants. Here, we report molecular evolutionary and biochemical analysis of PMM genes in bread wheat and related ...
Aimin Zhang +15 more
core +2 more sources
Research Into Technological Indicators of a Rye-wheat Dough Semi-finished Product with the Addition of the Polyfunctional Food Supplement "Magnetofооd" [PDF]
, 2017 We studied influence of the polyfunctional food supplement "Magnetofооd" on the technological parameters of rye-wheat dough semi-finished product and the finished product.
Alexandrov, A. (Alexandr) +5 more
core +2 more sources
Effect of Bran Powder on the Quality and Microstructure of Whole Grain Breads
Liang you shipin ke-jiWheat bran is an important source of dietary fiber for humans. Compared to regular bread, whole grain bread differs in shape, texture, and taste，which affects consumer experience. Improving the taste and texture of whole wheat bread is the main challenge
WEI Yi-min
doaj +1 more source
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
Impact of Added Colored Wheat Bran on Bread Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017 The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion).
Lenka Machálková +7 more
doaj +1 more source
Ancient Wheat Species Can Extend Biodiversity of Cultivated Crops [PDF]
, 2011 Wheat genetic resources may be grown in organic farming systems or in less favourable areas for bread wheat species. Characteristics of hulled wheat species (23 varieties of einkorn, emmer wheat, spelt wheat) were studied and evaluated within a two-year ...
Capouchova, Ivana +4 more
core
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, EarlyView.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Fiber and microelements content in various types of wheat bread [PDF]
Journal of the Serbian Chemical SocietyVarious types of wheat bread are present in the Serbian market: white, brown, whole-wheat, wheat/rye, buckwheat/wheat, half-white and corn/ /wheat bread.
Redžepović-Đorđević Azra +3 more
doaj +1 more source
Shipin gongye ke-ji, 2023 Objective: In order to make whole wheat sourdough bread (WWSB) using Lactobacillus plantarum lyophilized powder fermentation, and to analyze its processing and storage characteristics.
Mengyang TIAN +3 more
doaj +1 more source