Overall, LAB starter, especially LDD starter could be incorporated into bread to provide its beneficial health effects.PRACTICAL APPLICATIONSSourdough has been used in bread production for thousand years. Lactic acid bacteria (LAB) can be added into dough to improve flavor and shelf life, and to ...
Textural attributes of the dough and cookie samples were evaluated with TA-XT plusC texture analyzer (Stable Micro Systems Co., Godalming, UK) and Windows version of Exponent Connect Lite 7.0 software (Texture Technologies Co., Hamilton, MA, USA). A three-point break test with a cell load ...
In this study, we investigated the effects of xylanase, 伪-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect ...
steamed breadtextureBackground and objectives Intake of phytochemicals such as betalains, polyphenols and dietary fiber is health鈥恇eneficial. Pitaya peel, a by锕憆oduct during fruit processing, is usually discarded. In this study, pitaya peel powder (PPP) was added to the dough of Chinese ...
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
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 ...
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...
In this study, pitaya peel powder (PPP) was added to the dough of Chinese steamed bread (CSB) as a bioactive ingredient. Findings Total betacyanins, free phenolics, and DPPH radical scavenging capacity of the dough and CSB increased with increasing the PPP level from 0% to 9%. Color ...
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
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...