Properties of crackers with buckwheat sourdough
نویسندگان
چکیده
منابع مشابه
Influence of Raisin Starter Syrup Concentrations on the Properties of Sourdough and Sourdough Bread
The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...
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Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...
متن کاملHardware Crackers
Project co-funded by the European Commission within the 6th Framework Programme Dissemination Level PU Public X PP Restricted to other programme participants (including the Commission services) RE Restricted to a group specified by the consortium (including the Commission services) CO Confidential, only for members of the consortium (including the Commission services) The information in this do...
متن کاملFunctional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product
The Hibiscus sabdariffa calyxes' residue (HSR) remained after the extraction of beverage is discarded which contributes to environmental pollution. The objective of this study was to explore the suitability of incorporating different amount of HSR (0%, 1.25%, 2.5%, 3.75%, and 5.0%) in crackers to enhance dietary fiber and antioxidant content. Physicochemical properties, antioxidants activity, n...
متن کاملAntioxidant properties of extracts from buckwheat by-products.
BACKGROUND In the course of production of buckwheat groats by-products are produced, such as bran and hull, which apart from high content of dietary fiber, may also constitute valuable sources of antioxidants. The aim of these investigations was to determine the antioxidant activity of extracts from by-products produced during processing of buckwheat for groats. MATERIAL AND METHOD Analyses w...
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ژورنال
عنوان ژورنال: Acta Chimica Slovaca
سال: 2017
ISSN: 1337-978X
DOI: 10.1515/acs-2017-0025