Cereal Chem. 69(3):266-270 Reduction of phytate was studied in model dough systems using whole(up to 550 C) phytic acid concentrations were less than 8 and 4% of original grain coarse meals or flours and during breadmaking of coarse meal concentrations for wheat and rye, respectively. Further increase of the breads from wheat and rye. It was found that pH was the most important temperature (abo...

The aim of this work was to evaluate the influence Chlorella vulgaris ( C. ) additions on printability cereal-based doughs. Increasing levels incorporation (2–30 % w/w) were tested and a limit (30 %) for printing reached. Evaluation conducted based rheology texture properties doughs shape fidelity 3D printed combination assessment led development maps, where grouped into different (1–3), provid...

The purpose of this study is to discuss the significant role α-amylase enzyme in production and rheological characteristics gluten-free rice dough baked bread. Small deformation large methods were used evaluate effect addition on bread characteristics. baking properties evaluated by specific volume, loss, Texture profile analysis parameters. added microstructure was also evaluated. doughs showe...

Microalgae nutritional and healthy dietary pattern might be affected by processes like breadmaking when used as ingredient. This study aims to determine the role of dough acidification on Chlorella vulgaris enriched breads. Different levels microalga (1%, 2% 3%) were incorporated in recipe presence either 10% sourdough or chemically acidified doughs. Dough bread characteristics evaluated. Addit...

We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding gamma-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proli...

Three types of straight doughs different in combination of yeast and shortenings (RLS20, FTS20, and FTS80) were prepared, and the structure of the frozen doughs was examined under a microscope after staining protein or lipid droplets. Even after 2 months of frozen storage, distinct changes were not found in the gluten network of FTS80, although significant damages in the dough structures of FTS...