Abstract The aim of the study was to analyze influence rapeseed protein isolate on physico-chemical properties, sensory attributes and storage gluten-free bread prepared basis corn potato starch mixture with addition pectin guar gum. Starches used in formulation were replaced amounts 6–15%. characterized terms physical including volume, crumb structure color, which accompanied assessment. Textu...

Recycling of substandard bread, technological waste and bread from the distribution network is a promising way management raw materials saving. In order to optimize old recycling process improve quality finished products, new resource-saving technology for rye–wheat was developed. It found that use under 25% crumbs instead flour possible in liquid sourdough with moisture content 70%. When dosag...

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...

Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHP)/ -carrageenan ( C) ratio and reaction time on emulsifying properties of the GHPC conjugate. The regression model f...

application of additives is one of the proper solutions in quality enhancement in bakery products such as gluten matrix promotion, softness and unity of the texture and delay in staling which are effectives on shelf life and marketability of the bread. so the aim of this study was to investigate the synergistic effect of datem, ssl and e471 as an emulsifier in level of 0.2% and 0.5% humectants ...