Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system
نویسندگان
چکیده
منابع مشابه
Effect of Salt on Gas Production in Bread Dough
Salt is an essential ingredient to life and good health and is used in a variety of processed food. It not only confers its own specific flavour on products, it is also used to enhance and modify the flavour of other ingredients. It contributes to taste and it controls fermentation, a key part of the bread making process. This paper presents some aspect concerning the effect of salt on gas prod...
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We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheo...
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ABSTRACT: In this research, yeast-salt method was used to make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae (PTCC-Code 5080), that was employed at the concentrations of 0.06% and 0.12% (w/w based on wheat flour). In order to carry out this research, a completely randomized design with three replications was used. Means were compared through Duncan's multiple ra...
متن کاملEffect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques.
This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the ...
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The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains ...
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ژورنال
عنوان ژورنال: Comprehensive Reviews in Food Science and Food Safety
سال: 2021
ISSN: 1541-4337,1541-4337
DOI: 10.1111/1541-4337.12761