In an effort to improve the properties of cyclodextrin glucanotransferase (CGTase) as an antistaling enzyme, error-prone PCR was used to introduce random mutations into a CGTase cloned from alkalophilic Bacillus sp. I-5 (CGTase I-5). A mutant CGTase[3-18] with the three mutations M234T, F259I and V591A was selected by agar plate assay. Sequence alignment of various CGTases indicated that M234 a...

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...

Ciabatta is a classic Italian bread type that has become popular around the world in recent years. It characterized by crisp crust, large and irregular crumb grain. The objective of this study was to evaluate effect use different amounts olive oil on sensory properties ciabatta samples. To determine best mixture bread, were used produce bread. three kinds (type I, II, III) investigated such as ...

Dandelion flowers (DF) are a rich source of many phytochemicals which can reduce oxidative stress in the human body. The aim this study was to assess influence dried and powdered DF addition into wheat flour (WF) on dough bread properties. WF replaced with at levels 0, 1, 2, 3, 4, 5 6%. Physical properties quality control supplemented were studied. increased water absorption flour, development ...

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparat...

Dough rheological and starch pasting properties play an important role in determining processing quality in bread wheat (Triticum aestivum L.). In the present study, a recombinant inbred line (RIL) population derived from a Gaocheng 8901/Zhoumai 16 cross grown in three environments was used to identify quantitative trait loci (QTLs) for dough rheological and starch pasting properties evaluated ...

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...

Parsley leaves (PL) are a rich source of many bioactive compounds and show health-promoting properties. The aim this study is to analyze the effect addition PL wheat flour on physical, antioxidant, sensory properties bread. Wheat was partially substituted with 0, 1, 2, 3, 4, 5% PL. Bread dough prepared using direct method. loaves were cooled, then their volume, texture, color, total phenolic co...

This study focuses on the possibility of using germinated lupine flour (GLF) in breadmaking process order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% 20%) were used, influence its addition wheat was analyzed. On empirical rheological properties, GLF has effect decreasing water absorption capacity, consistency, baking strength, extens...