Recycling of substandard bread, technological waste and bread from the distribution network is a promising way management raw materials saving. In order to optimize old recycling process improve quality finished products, new resource-saving technology for rye–wheat was developed. It found that use under 25% crumbs instead flour possible in liquid sourdough with moisture content 70%. When dosag...

The nutritional, economic, and social value of bread as a staple food commodity leads to the interest in optimizing its production extending shelf life through enhancement flavor, textural nutritional properties delaying staling microbial spoilage. However, freshness, quality are still major concerns areas development for bread-making industry. Sourdough technology tool enhancing pan bread, dis...

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, fine) was investigated, chemically analysed, applied in the baking gluten-free sourdough bread. gap settings were adjusted to 0, 5, 8, 10 for quinoa, 3, 7 sorghum. fine reached values up about 41% (gap 8) around 20% 5). SEM pictographs illustrated clear separation each fraction with chemical analysis showing hi...

The shelf-life of bread is influenced by flour components, such as starch, composed amylose and amylopectin. aim was to test the effect different balances N (45, 90, 135 kg/ha) P (48, 96 fertilizers on characteristics consequently PDO Tuscan bread, stored in modified atmosphere packaging (Ar, N2, Air). phytochemical compounds were increased decreased addition P, but excessive doses (135 had a n...