RHEOLOGICAL PROPERTIES OF BREAD DOUGH ENRICHED WITH GROUND, TOASTED AND SPROUTED CHIA SEEDSdoi:10.53550/AJMBES.2024.v26i01.011FLOURBREADRHEOLOGYDOUGHCHIAFOOD industrySPROUTSGARLICAMARANTHSDESHMUKH, AJINKYA SANJAYRAJ, JOHN DIAMONDIMMANUEL, GENITHA
Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte To satisfy the increasing demand for products with higher nutritional value, bread was fortified with purple potatoes. Potato bread is a variation of...
PROBLEM TO BE SOLVED: To provide a calcium preparation for breads to which calcium carbonate is added without causing reduction in volume of breads and reduction in flavor and texture, and to provide a calcium enriched bread dough to which calcium carbonate is added.SATO KAZUYOSHI...
textural properties of doughsensory characteristics of bread鈥擳he paper notes the interest of the population in bakery products with various functional additives instead of traditional wheat bread. It presents a method for preparing bread fortified with crushed safflower seeds, which was developed ...
Lactic acid bacteria (LAB) can be added into dough to improve flavor and shelf life, and to increase its variety, nutritional value and product appeal. Accordingly, Lactobacillus delbrueckii subsp. delbrueckii or Pediococcus acidilactici was added to make LAB-enriched bread. Bread quality, including...
Salinas MV, Puppo MC. 2014. Rheological properties of bread dough formulated with wheat flour-organic calcium salts-FOS-enriched inulin systems. Food Bioprocess Technol. 7(6):1618-1628.Salinas M.V., Puppo M.C., 2014. Rheological properties of bread dough formulated with wheat flour-organic ...
During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study was to determine the effect of pumpkin seed flour on conformational changes in the structure of protein substances of dough and bread from wheat...
2014. Rheological properties of bread dough formulated with wheat flour-organic calcium salts-FOS-enriched inulin systems. Food Bioprocess Technol. 7(6):1618-1628.Salinas MV, Puppo MC (2014) Rheological properties of bread dough formulated with wheat flour–organic calcium salts–FOS-enriched inulin...
Enriched Great Harvest Founders Find Lots of Dough in BreadAfter a night in a teepee and a bicycle ride to their office inthis Montana cattle town, Pete...Susan Gallagher Of The
Dough product for baking bread and bread products, comprises flour, water, yeast or leaven, salt, sugars and spice, where the water used for baking dough is oxygen enriched water.