Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...

The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index-PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomixer, as well as bread-making properties were studied. The material covered 24 winter wheat genotypes differing in grain hardness. The field experiment...

Bread enriched with chromium has been associated improved glycemic control. The purpose of this study was the production a bread (Cr III) -enriched yeast which maintained overall quality. A formulation French prepared using an inactive Cr III for comparison against control made standard yeast. Yeast fermentation power and color texture were evaluated. There no differences in (crumb crust) or fi...

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 composite dough used to prepare bread. The doughs were subjected rheological analysis using mixolab, consistograph alveograph. Bread physical properties measured sensory qualities evalu...

Abstract Gluten-free breads often show a reduced specific bread volume, in comparison to gluten-containing products, caused by non-adapted processing technologies of gluten-free dough. In this investigation, different mixing speeds and durations (600–3000 rpm for 3 min, 5 min or 8 respectively) as well variations the pressure ( p rel – 50 + 130 kPa) headspace atmosphere during (Stephan mixer) r...

Abstract The aim of the work was to assess influence leavening agent on several technological, chemical, and nutritional characteristics breads prepared with whole soft wheat ( Triticum aestivum L.) flours. As agents in bread-making, baker’s yeast, biga, sourdough were utilized. Two ancient varieties, Andriolo Verna , a modern grain variety, Bologna, used. Analysis obtained included measurement...

This research is an experimental study aiming at determining the protein content, digestibility, color, texture, and hedonic quality of taste aroma in plain bread with substitution Moringa leaf flour from Madura island as much 5%, 10%, 15%. Data were analyzed using current One Way ANOVA continued LSD. The results showed that white addition 15% kelor had highest value content (9.82%), digestibil...

Abstract The aim of the study was to analyze influence rapeseed protein isolate on physico-chemical properties, sensory attributes and storage gluten-free bread prepared basis corn potato starch mixture with addition pectin guar gum. Starches used in formulation were replaced amounts 6–15%. characterized terms physical including volume, crumb structure color, which accompanied assessment. Textu...