The substitution of purple fleshed sweet potato flour (PSPF) on wheat (WF) and the addition hemicellulose enzyme concentration have been studied for their effect physical properties bread. A factorial completely randomized design was used to perform research. first factor PSPF WF ratio consists 0:100; 25:75; 50:50; 100:0. second hemicellulase 0%; 0.025%; 0.05%. interaction between a produced br...

introduction: bread stales and unfortunately it is a certainty and causes significant product waste all over the world.staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (gray and be...

Surplus bread is a major bakery side stream that should be strictly kept within the human food chain to reduce waste and ensure resource efficiency in baking processes. Optimally, surplus recycled as dough ingredient, however, this known detrimental volume texture of bread. The purpose study was investigate how gelatinized starch bread, untreated or enzymatically hydrolyzed, affects development...

Bread is made from wheat flour and other ingredients whose dough fermented baked. Sweet bamboo a food product sweet bread raw material with substitution variations in the concentration of shoot betung flour. This study aims to determine effect on physical, chemical organolytic properties bread. used Completely Randomized Design (CRD) consisting one factor, namely additon 0%, 5%, 10%, 15%, 20% E...

In this study, the effect of replacing 5 or 10% wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on rheology dough and bread characteristics (physical textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic analysis showed an increase in development time, index tolerance to mixing, water absorption. share affected changes its rheolog...

introduction: low quality and short shelf-life are the most important reasons for bread waste. statistics show that each iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. previously barley malt was used as an additive to improve the quality and shelf life of bread (including barbari bre...

The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters ...

As part of this functional food covenant, the world is searching for new healthy products with ample quantities bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious pharmaceutical properties, integrating it into pan bread may be beneficial to human health. The sensorial parameters enriched CSP, acids composition, p...