With the popularity of the Internet and changes in lifestyle, young people in Shanghai are revolutionizing the way they buy bread. From queuing up in physical stores to buying bread online, this shift not only reflects the change in consumption patterns, but also drives the innovation and devel...
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat sup...
Food-contact PE grades based on 100% feedstock of pyrolysis oil derived from advanced recycling of post-consumer used plastics SABIC, a global leader in the chemical industry, has announced the successful roll-out of the first circular packaging project in Saudi Arabia as part of its TRUCIRCLE...
Yeasted breads get bigger. That's why we call them leavened. For a baker, this is what we call rising. Rising is the most dramatic physical change a dough undergoes on account of yeast activity. Technically speaking, rising is a product of a process called respiration, which occurs in co...
I’m absolutely in love with USA pans as I don’t even have to grease or oil the pans before baking. I bought a Brod & Taylor proofer two years ago and find it to be a god-send as I don’t even have to cover the loaf when it’s rising. I know it’s expensive at $148 di...
The substitution of wheat flour (WF) with 30% mass of faba bean flour caused marked improvements in the nutritional quality and in vitro protein digestibility of wheat bread but had detrimental effects on its physical quality (specific volume, density, colour, and texture. However, substitution ...
The dough’s qualities did not change after kneading, so it easily fell apart. Although adding squeezed yeast improved the rising of the dough, the loaf fell apart while baking. It was found that adding starch or gum to the dough improved its performance and produced loaves of good quality ...
As shown in the analyzed study, the introduction of high-fiber raw materials, such as fruit pomace or oil industry by-products, into the bread recipe has a significant impact on changes in the physical properties of the bread [Table 2]. This is attributed, among other factors, to ...
interactions that increase dough stability. However, the decrease in dough ST with the addition of BF can be explained by the gluten dilution when wheat flour was supplemented with gluten-free flour, indicating a rising degree of softening. The weakening of the gluten network was probably related...
The transformation of cereal grains into foods involves a sequence of technological operations such as milling, dough preparation, and thermal treatment that affect their physical and chemical structure [15]. Thus, it is significant to probe changes in phenolic compounds to understand their behavior du...