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Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling
(Springer, 2013-03)
The effect of different enriched fibre products obtained from butternut (Cucurbita moschata Duchesne ex Poiret) on bread making and bread quality was evaluated through the study of bread yield, quality parameters (specific ...
Optimization of additive combination for improved soy-wheat bread quality
(Springer, 2010-06)
The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made with 13–16% protein by including soy protein. However, incorporating high levels of soy protein depresses loaf volume, gives ...
Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
(Elsevier, 2014-12-30)
Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity ...
Bacterial nanocellulose as a potential additive for wheat bread
(Elsevier, 2017-06)
Bacterial nanocellulose (BNC) is an emerging nanomaterial with a morphologic structure of a 3-D network and unique properties produced by several species of bacteria. The objective of the present work was to evaluate whether ...
Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
(Wiley Blackwell Publishing, Inc, 2014-05)
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry ...
Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance
(Wiley Blackwell Publishing, Inc, 2021-10)
Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole-wheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled ...
Estudio de la cultura culinaria desarrollada alrededor del pan campestre en la provincia de Chimborazo
(Escuela Superior Politécnica de Chimborazo, 2014-07-09)
This investigation was carried out a Culinary Culture studio developed about homemade bread in Chimborazo province, many people do not know the different types of typical artisanal bread, for this reason this research ...
Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
(Research Journal Biotechnology, 2015-04)
The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties ...