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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...
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...
Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality
wheat high-molecular-weight glutenin protein content
2009/6/17
The objective of this study was to evaluate the effects of high-molecular-weight glutenin subunits with different protein contents on the quality of flour. The flour properties of near isogenic lines ...
Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines
wheat high-molecular-weight glutenin near-isogenic line
2009/6/17
The difference of combination between Glu-B1 and Glu-D1 alleles in bread-making quality was investigated using the near-isogenic lines (NILs) of Glu-1 alleles. We found that composition of the HMWG su...
Chemometric Analysis of High Molecular Mass Glutenin Subunits and Image Data of Bread Crumb Structure from Croatian Wheat Cultivars
chemometrics wheat HMW glutenin subunits
2009/3/20
The aim of this work is to investigate functional relationships among wheat properties, high molecular mass (weight) (HMW) glutenin subunits and bread quality produced from eleven Croatian wheat culti...
Rutin Content in Buckwheat Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status
total antioxidant status buckwheat enriched bread rutin
2014/3/10
The goal of this study is the evaluation of enriched bread prepared with an addition of buckwheat as a source of biologically active components in nutrition. Experimental pastry was baked using buckwh...
Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality
gluten hydrolysate ultrafiltration fractions dough properties
2009/2/26
Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 k...