In this study, the effect of replacing 5 or 10% wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on rheology dough and bread characteristics (physical textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic analysis showed an increase in development time, index tolerance to mixing, water absorption. share affected changes its rheolog...

Occurrence of surplus bread (SB) is common in the baking industry. Edible can be utilized as a new dough ingredient; however, it creates technological challenges that affect quality bread. In this study, interactions SB with macromolecules were studied gluten-starch model system and subsequent Moreover, dextran or maltosyl-isomalto-oligosaccharides (MIMO) produced by dextransucrase preparation,...

functionality of marve seed gum (salvia macrosiphon boiss) on rheological properties and staling of baguette bread have been studied. three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. the effects of marve seed gum on the rheological properties of dough was also investigated instrume...

the effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. resultes indicated that, by increasing the extraction rate, the amount of protein, f...

Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in mo...

In recent years, with the awareness of people, interest in natural and functional foods has increased. Sourdough is a dough piece which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic acetic bacteria from air ingredients used (flour, water, etc.) are active. sourdough fermentation, yeast acid work together to form flora. It been proven by studies that breads prep...

0308-8146/$ see front matter Published by Elsevier doi:10.1016/j.foodchem.2009.05.044 q Names are necessary to report factually on availa neither guarantees nor warrants the standard of the name by the USDA implies no approval of the product may also be suitable. * Corresponding author. Tel.: +1 309 681 6331; fax E-mail address: [email protected] (A. Moh Banana powder (BP) was added to har...

The incorporation of yoghurt as a starter in sourdough wheat bread, to improve technological and nutritional properties, was investigated. Two bread dough matrices were considered: endosperm flour blended with whole-grain flour. fermentation’s types performed, two-stage yeast fermentation. Compared dough, yoghurt-sourdough fermentation promoted considerable changes chemical composition, particu...