The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that inc...

There is a growing body of research that suggests better course outcomes for instructors incorporate active learning into their curriculum. Laboratory exercises can be used to promote learning. The objective this study was develop and assess the efficacy gluten-free bread laboratory exercise an undergraduate (Fundamentals Food Processing). Students enrolled in worked groups prepare four treatme...

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...

Water release or absorption of food is related to ease of swallowing for individuals with difficulties in mastication or swallowing. The aim of this study was to establish methods to mechanically measure and predict water releasing or absorptive tendency during mastication. There were ten ingredients used. Six, Japanese radish, carrot, potato, salmon, chicken, and scallops were typically heated...

Gluten-free bread is the basis of an elimination diet in case many glucose-related diseases. The quality this differs significantly from traditional products; therefore, it necessary to conduct research aimed at improving type product. aim study was determine effect addition chestnut flour and method packaging on gluten-free bread. (partially replacing corn starch) used amount 5, 10, 15 20% tot...

OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...

The application of potato starch in flour products is very important for staple food. gluten protein wheat will be weakened after being mixed with starch, which could have inhibitory effect on quality properties products. Therefore, it is, necessary to study the influence substitution Chinese steamed bread (CSB), an food North China. This investigated modified by heat-moisture treatment (HMTS) ...

BACKGROUND Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children's bread choices from white to whole wheat during bre...