kefiran, extracted from kefir grains, is a water-soluble, glucogalactan containing almost equal amounts of d-glucose and d-galactose residues. throughout this research, kefiran and xanthan were added at concentrations of 3% (w/w flour basis) to two wheat dough samples to investigate the effects on the rheological and physical properties of french bread. physicochemical properties of wheat and i...

in this study, the effects of incorporating grape seed powder (gsp) on flour physicochemical properties i.e. particle size, crude protein, fiber, wet gluten and gluten quality (zeleny test), and dough rheological properties were investigated. increasing incorporation levels of gsp from 5 to 25% (w/w flour basis) led to an increase in the amount of fat, total phenol, and total dietary fiber; whe...

The effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian three sizes were evaluated. Total arabinoxylans content affected PS, increasing up to 6.18 times with reduction in size. Water-soluble more influenced cultivar. water absorption capacity fa...

The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...

flaxseed is rich in omega-3 essential fatty acids, lignans, dietary fiber and natural antioxidants such as tocopherols. because of its functional effect in preventing disease, flaxseed is used as an ingredient to fortify food formulations. bread is a major food product in iran. fortification of wheat flour with ground flaxseed makes use of the healthy benefits of flaxseed. this study investigat...

Abstract The chemical composition of 4 spring wheat species was analyzed: einkorn ( Triticum monococcum ) (local cv.), emmer dicoccon (Lamella spelt spelta (Wirtas and common aestivum (Rospuda cv.). Mean yield significantly lower than that wheat. analyses the grain included content total protein, crude ash, fat, fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, mang...

The aim of this study was to evaluate the effect of supplementing wheat flour with 5, 10, and 15% seinat seed proteins on physicochemical, nutritional and sensory properties of bread. Seinat seeds protein concentrate (SSPC) and seinat seeds protein isolates (SSPI) were added to wheat flour (WF) to make bread. Dough characteristics were studied using a Brabender Farinograph and Extensograph. Loa...

Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects OP inclusion wheat flour (0.01% 0.02% on weight basis) dough rheology breadmaking performance, bread features were investigated. Farinograph, uniaxial extension shear rheometry (oscillatory creep-recovery) applied. Doughs contai...

The increasing interest in unrefined flour-based products demands innovative strategies to improve dough properties and bread quality. This study investigated the effect of an empirical practice used by bakers – gradual flour addition during kneading on wholewheat After optimizing operating conditions perform kneading, a full factorial design tested optimized samples as function total water con...