Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determine...

High molecular weight glutenin subunits (HMW-GSs) are important seed storage proteins in wheat (Triticum aestivum) that determine wheat dough elasticity and processing quality. Clarification of the defined effectiveness of HMW-GSs is very important to breeding efforts aimed at improving wheat quality. To date, there have no report on the expression silencing and quality effects of 1Bx20 and 1By...

This study was performed to investigate the chemical and rheological properties of composite flours prepared by using whole wheat flour (Triticum aestivum), whole maize flour (Zea mays) and whole sorghum flour (Sorghum bicolor). Seven blends were prepared by homogenously mixing maize and sorghum flours with wheat flour in the percentage proportions: 0:100, 10:90, 20:80, 30:70, 15:15:70 (MF: WWF...

"Elasticity" in bakery is a sensory perception that is felt when the dough is rapidly stretched and released. Elasticity is good when the dough contracts rapidly to approximately its original shape. In another test the baker tries to stretch the dough into a thin membrane (Fig. 82). The formation of membranes with no fissures is attributed to good gluten quality 14 The Role of Gluten Elasticity...

Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5oC or -20oC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20oC d...

BACKGROUND The effects of mixtures of reducing and oxidising agents on the rheological characteristics and quality of wheat flour dough and the sensory characteristics of buns were studied. RESULTS In chemical analyses, no differences between control dough and doughs with individual mixtures of additives were found. Rheological measurements showed that increasing addition of L-ascorbic acid +...

Hrušková M., Švec I. (2017): Rheological characteristics of composite flour with linseed fibre – relation to bread quality. Czech J. Food Sci., 35: 424–431. Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fe...

Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for b...

This study presents the action of an exogenous enzyme: protease in different dosages, in the bread dough. The determination of the rheological characteristics of the dough is obtained by alveographic method. The addition of proteolytic enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The specific effect of proteases on th...