Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse
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چکیده
منابع مشابه
Development and Characterization of Wheat Bread with Lupin Flour
The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...
متن کاملEffect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread
IN THE CURRENT STUDY, WHEAT FLOUR WAS MIXED WITH HIGH QUALITY CASSAVA FLOUR (HQCF) IN SEVERAL RATIOS: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-dipheny...
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در فصل اول این پایاین نامه در خصوص تاریخ کشور اذربایجان قبل و بعد از جدایی این کشور از ایران مورد بررسی قرار گرفته است ودر فصل دوم تحولات سیاسی این کشور بعد از 1991 و در واقع بعد از فروپاشی شوروی و دولتهایی که روی کار امدند در از جمله دولت ابولفضل ایلچی بیگ،دولت حیدر علی اف وبعد از او پسرش الهام علی اف و نگرش هرکدام از این دولتها به سیاسیت خارجی اذربایجان مورد اشاره قرار گرفته است.در ودر فصل سو...
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.
In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown...
متن کاملeffect of soaked bran, wheat malt flour and sourdough on reducing phytic acid in barbari bread
individual daily requirements recommend 25-35 g dietary fiber to maintain overall health and aid digestion. dietary fiber exists in fruits and vegetables, but can also be obtained by adding wheat bran to bread. wheat bran, however, contains high levels of phytic acid that is known to chelate iron, calcium, zinc, and magnesium and form complex phytic acid cations that reduce their bioavailabilit...
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ژورنال
عنوان ژورنال: Research, Society and Development
سال: 2020
ISSN: 2525-3409
DOI: 10.33448/rsd-v9i11.10468