normal 0 false false false en-us x-none fa background: frozen dough technology makes it possible to access fresh bread with a minimum need for equipment and with minimal skilled personnel at any time. in this study the impact of freezing rate and degree of pre-fermentation on quality factors of s angak frozen dough and its bread was assessed. methods: the pre-fermentation was between 0 and 120 ...

abstract: the crystallinity of wheat starch in two types of flat breads was studied using differential scanning calorimetery. three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. the crystallization enthalpy (∆h), peak temperature (tp) and onset point temperat...

ABSTRACT: In this research, yeast-salt method was used to make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae (PTCC-Code 5080), that was employed at the concentrations of 0.06% and 0.12% (w/w based on wheat flour). In order to carry out this research, a completely randomized design with three replications was used. Means were compared through Duncan's multiple ra...

BACKGROUND Protein quantity in diet including the digestibility and bioavailability of protein is of importance to eradicate undernutrition in developing countries. Bread protein is an incomplete source as it lacks an essential amino acid lysine. When they are combined with other plant foods like pulses and legumes, they become a complete source of protein. Since bread is most common staple foo...

ABSTRACT: The crystallinity of wheat starch in two types of flat breads was studied using Differential Scanning Calorimetery. Three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. The crystallization enthalpy (∆H), peak temperature (Tp) and onset point temperat...

The effect of partial replacement wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) sugar beet pulp (SBP) on rheological properties the dough quality characteristics flat bread produced were investigated. results showed that SBP contained 7.61% moisture, 6.04% ash, 10.50 Crude protein, 17.55% fiber, 0.53% fat, 57.77% total carbohydrates. (Farinograph Extensograph) tested. a...