Now showing items 1-10 of 292
Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
The aim of this work was to improve the quality of gluten-free bread, incorporating plasma bovine proteins concentrated by ultrafiltration and freeze-dried with saccharides (inulin and sucrose). The influence of these ...
Par-baked Bread Technology: Formulation And Process Studies To Improve Quality
(TAYLOR & FRANCIS INCPHILADELPHIA, 2016)
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, ...
A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility
(Association of Food Scientists and Technologists of India, 2017-01)
The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble ...
Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full‐fat sweet lupin flour (Lupinus albus cv. Multolupa)
‘Marraqueta’ and ‘Hallulla’ breads, widely consumed in Chile, were enriched with 6, 9 and 12% full‐fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics ...
Fermented milk obtained with kefir grains as an ingredient in breadmaking
The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were ...
Wheat bread enriched with organic calcium salts and inulin: A bread quality study
(Association of Food Scientists and Technologists of India, 2016-01)
The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca3CI2) or lactate (CaLA2) and inulin (In), also to optimize bread formulation. Fermentation time (tf), specific ...
Effect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread quality
Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this ...
Effect of Brea Gum on the characteristics of wheat bread at different storage times.
(Soc Brasileira Ciencia Tecnologia Alimentos, 2013-10)
The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the work was to study the effect of BG on the characteristics of wheat bread , analyzed in terms of variation in moisture, texture, ...
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 ...