The seed storage proteins (SSPs) of cultivated wheat (Triticum aestivum and T. durum), namely, glutenin and gliadin, impart viscoelastic properties to bread dough, making wheat well suited for bread-making. Extensive studies on wheat SSPs have been carried out and revealed genetic diversity among wheat cultivars. Here, we review the studies of SSPs from more exotic species in the Triticeae trib...

abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...

Background: It has long been recognized that bread making quality traits vary considerably as a result of genotype, environment and their interaction. The present study was aimed at determining the effect of cultivar, environment and their interaction on several bread making quality traits as well as to analyze relationship between these traits, Methods: Hundred forty wheat genotypes originated...

HRUŠKOVÁ MARIE, ŠVEC IVAN. 2016. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(3): 803–812. Wheat fl our substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively) as well as to l...

Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people's access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to asse...

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...

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 ...