Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out using leavening, texture, aroma, taste and appearance. Sacch...

In this study, changes in hydrophobic interactions among gluten proteins were analyzed during dough mixing. Size-exclusion high-performance chromatography and two-dimensional fluorescence difference gel electrophoresis performed on extracted with 1-propanol by weakening the interaction. The amount of 30% increased from start mixing to peak consistency, suggesting that strongly aggregated weaken...

Abstract Okra ( Abelmoschus esculentus ) has interesting nutritional and technological properties is naturally gluten-free (GF). This study investigated the physicochemical of okra powder obtained by a low-temperature drying process its impact on GF bread. Its potential synergy with other hydrocolloids (i.e., hydroxypropylmethylcellulose (HPMC) Psyllium fibre (Psy)) was also studied. As importa...

abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...

Wheat bran incorporation in bread has multiple health benefits, but also a detrimental effect on overall quality. Bran is hypothesised to withdraw water from gluten, resulting less optimal viscoelastic dough properties and lower gas retention capacity, turn decreased loaf volume. In this study, wheat samples having different capacities were produced used investigate hypothesis. Gluten-starch mo...

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...

Relevant final product quality factors for chicken meat burgers after frying and during consumption are for instance shape, shrinkage and bite. These parameters are not only determined by meat composition but also by the different processing steps. The interacting effects of process conditions and meat composition are extremely important for defining the final product properties. In the present...

Cereal Chem. 72(3):308-311 A neural network was designed to predict the rheological properties accurately predicted the Theological properties (>94%) based on the mixer of dough from the torque developed during mixing. Dough rheological torque curve. The ability to measure the rheology of every batch of dough properties were determined using traditional equipment such as farinoenables online pr...

Chemical analysis Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back-extrusion cell in an Ins&on Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour-wate...