The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the ...
Effect of adding dry bread yeast Saccharomyces cerevisiae on nutrient digestibility, pH and some blood Characteristics in Awassi ramsThe aim of the study was to find out the effect of adding several levels of yeast on digestibility of nutrients, some characteristics of rumen fluid and a number of...
It is clear from the results that the polymer addition treatment excelled to 100 g.m-2. The treatment of antitranspiration 3 g.L-1 and yeast spray 20 g.L-1 had the highest percentage of protein, vitamin C and carotene pigment in papaya fruits, while it wa...
Production of yeast-risen pastry products such as rolls is such that a gas mixture of oxygen and nitrogen is added during the kneading of the dough.BRINKER JUN KARL
Production of yeast-risen pastry products such as rolls is such that a gas mixture of oxygen and nitrogen is added during the kneading of the dough.BRINKER JUN., KARL
Production of ready-to-bake frozen bread comprises adding an enzyme preparation before kneading, adding yeast at the end of the kneading operation, and partially proving the doughProduction of bakery products comprises adding an enzyme preparation to flour before kneading, adding yeast at the end of...
METHOD FOR AUTOMATICALLY ADDING AMMONIUM USING AN AUTOMATED FLOW INJECTION ANALYSIS APPARATUS WHEN BREAD YEAST IS CULTIVATED USING ALCOHOL WASTEWATER, CAPABLE OF AUTOMATICALLY ANALYZING AND CONTROLLING THE CONCENTRATION OF THE AMMONIUM OF A CULTURE MEDIUM...
bread controls, or even better. The aromas and flavors of the added non-cereal ingredients improved the sensory profile of wheat-rye bread. Breads with additions of chickpea, common bean and broad bean had a considerable proportion of darker colors in comparison to the control bread and bread ...
PGA was added to the mixed flour at a concentration of 0.3% (w/w). Steamed bread without PGA was used as a control. Table 2. Formulas for mealworm-formulated steamed bread with different commercial PGAs. A yeast mixture was prepared by mixing yeast (3 g) in water (50 mL). All raw...