Bread is a staple food in many countries of the world. The objective this work was to include chia seeds (2-5%) mixtures wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) obtain bread mold. flours were characterized by their rheological properties means amylography, farinography extensography tests. formulations allowed increase protein content (1.10 - 1.87%), fiber (0.45 3.35%) red...

BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...

A consumer test of composite cassava: maize: wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric acid ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as a...

chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...

Sensory evaluation techniques and instrumental analyses were used to investigate the changes in crumb appearance, texture properties and taste profile of bread containing tea antioxidants. Bread incorporating green tea extract (GTE) at the levels of 1.5 and 5.0 g/kg flour was analyzed concurrently with the control in a random order by panelists. Sensory analysis was carried out through a descri...

Parsley leaves (PL) are a rich source of many bioactive compounds and show health-promoting properties. The aim this study is to analyze the effect addition PL wheat flour on physical, antioxidant, sensory properties bread. Wheat was partially substituted with 0, 1, 2, 3, 4, 5% PL. Bread dough prepared using direct method. loaves were cooled, then their volume, texture, color, total phenolic co...

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

.The production of white bread made from cassava has a hard texture, is easily crushed and not elastic, so that new innovations are needed to have soft elastic texture. The research objective was improve the texture bakery products (white bread) flour. Data analysis used ANOVA variance at 5% level further testing using LSD (Least Significant Difference) method. design carried out RAL, three tim...