Buscar
Mostrando ítems 21-30 de 344
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 ...
Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking
(Wiley Blackwell Publishing, Inc, 2017-02)
Resistant starch can be used to reduce the availability of carbohydrates in baked products. In this study, the effect of type 4 resistant wheat starch (RS4) on wheat flour dough and breads was evaluated. Wheat flour was ...
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 ...
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
(Sage Publications Ltd, 2014-04)
The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the ...
Garlic: A natural bread improver for wheat bread with a high level of resistant starch
(Wiley Blackwell Publishing, Inc, 2021-06)
The aim of this work was to evaluate the effects of resistant starch and garlic on the technological quality of wheat bread. Bread formulations with 20% of resistant starch (RS) and 3% of garlic (G) and with both ingredients ...
Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage
(Elsevier Science BvAmsterdamHolanda, 2012)
Development of Functional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
(MDPI Multidisciplinary Digital Publishing Institute, 2020-06)
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour ...
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
(Multidisciplinary Digital Publishing Institute, 2020-06)
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour ...
Quality of wheat breads enriched with flour from germinated amaranth seeds
(Sage Publications Ltd, 2021-05-18)
Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific ...