The current study is aimed at fortifying Barbari bread with different levels ( T Co : 0, id="M2"> 5 % 5%, id="M3"> 10 10%, and id="M4"> 15 15) of olive pomace dietary fiber (ODF) investigating the quality properties enriched bread. defatted ...

in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...

In present study, spray-dried sourdough was produced using a pilot scale spray dryer and the physico-chemical and microbial characteristics of the obtained sourdough powder were investigated. The application of the spray-dried sourdough at different levels (3%, 6%, 9% and 15%) in breadmaking was also evaluated. Bulk density, wettability and suspensibility of the sourdough powder were 0.6 g/cm(3...

Coconut testa is an important byproduct of coconut processing. In this study, the acceptability staple foods incorporated with defatted flour (CTF) was investigated. Foods supplemented CTF will be ideal as a functional food for diabetes. Formulations string hoppers were done by mixing white rice (RF) in four different ratios; F1 (RF: CTF=70:30), F2 CTF=75:25), F3 CTF=80:20) and F4 CTF=85:15). L...

The aim of this study was to determine the effect ascorbic acid (Vitamin C) as improver in bread on blood glucose response (BGR), Glycemic Index (GI) and Load (GL) healthy subjects. Three concentration namely, 5ppm, 10ppm 15 ppm were added Ab-Graib wheat flour 72 90% extraction making local flat bread. Chemical composition produced sensory properties determined order assess quantity intake by V...

BACKGROUND Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. OBJECTIVE To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the ...

Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by ch...