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...
Tenacity, extensibility, and deformation energy of dough decreased with the increment of In content. When CaLa2 was employed, they changed mainly with fiber, hiding the effect of lactate; whereas with Ca3Ci2, these parameters were not only affected by the fiber, but also by the salt. At In...
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 ...
BREADDOUGHREFLECTANCE spectroscopyBAKED productsNEAR infrared spectroscopyPumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making b...
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 ...
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 ...
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.