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Bread with Yerba Mate Aqueous Extract (Ilex paraguariensis A.St.-Hil.)
Aqueous Extract Bread
2016/6/2
Ilex paraguariensis A.St.-Hil., (yerba mate) has been gaining space in face of the larger demand for alternative raw materials in food production. The study aimed to develop a bread formulation with a...
Composition of Polyphenols in Wheat Bread Supplemented with Pleurotus ostreatus Mushroom
Pleurotus ostreatus Mushroom Wheat Bread Supplemented
2016/6/2
Pleurotus ostreatus mushrooms were blanched, milled into flour and incorporated into wheat flour at 5, 10 and 15%. These composite flours, together with composite breads developed from these formulati...
Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
Nutritional Composition Physical Qualities
2016/6/2
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes
antioxidant activity functional food phenolic compounds sensory properties
2015/5/18
The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest ...
Physico-chemical and sensory properties of bread enriched with lemon pomace fiber
texture rheology stress relaxation polyphenol antioxidant
2015/3/30
Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0–9%), but the cohesiveness,...
Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber Preparations on the Quality Characteristics of Frozen Dough Bread
Quality Characteristics Citrus Orange
2016/6/2
High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber ...
Improving the quality of whole wheat bread by using various plant origin materials
bread textural properties cephalaria vital gluten malt flour
2014/2/24
The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole ...
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavas
pseudo-cereals phytic acid mineral sensory
2014/2/25
The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physic...
Analysis of Ingredients, Functionality, Formulation Optimization and Shelf Life Evaluation of High Fiber Bread
Ingredients Functionality
2016/5/31
The aim of this study was to analyze the ingredients, develop high fiber bread and evaluate its shelf life. Bread and baked products are the most important sources of dietary fiber in the total food c...
Dynamic NIR Spectroscopy to Monitor Bread Dough Mixing: A Short Review
Monitor Bread Dough Mixing Short Review
2016/5/31
Near infrared (NIR) spectroscopy has been recognized as a valuable tool for quality control in both industry and laboratories. The aim of this review is to describe the ability of the dynamic NIR spec...
The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
pseudocereals baked goods microvalorigraph quality
2014/2/25
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording ins...
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
microelements proteins buckwheat flour gluten-free bread coeliac desease
2014/2/25
Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins,...
Weak Electrolyzed Water on the Properties of Bread
Effect of electrolyzed water bread gluten-matrix
2009/7/7
Weak electrolyzed water obtained by electrolysis of tap water has various physicochemical properties. This study investigated the effects of weak electrolyzed water on making bread. Sensory evaluation...
Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
bread potato pulp bread-making quality
2009/6/18
Potato pulp is an agricultural by-product of the starch industry. To use it for bread-making, experiments were conducted to evaluate the bread-making quality of doughs to which intact potato pulp (IPP...
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
amaranth fiour lipase hemicellulase
2009/6/18
The commercial hard wheat flour, “Cameria” replaced by amaranth flour (∼20%), was tested for its dough properties and baking qualities including sensory evaluation. The loaf volumes of bread bak...