Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...

introduction: bread stales and unfortunately it is a certainty and causes significant product waste all over the world.staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (gray and be...

White bread loaves prepared from wheat flour and the addition of different levels of acidulants, i.e. acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage. Among the sensory characteristics for the different treatments, volume of bread, color of crust, symmetry of form, crust characteristi...

Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the estimated prevalence of CD is around 1 % of the population in the western world and medical nutritional therapy (MNT) is the only accepted treatment for celiac disease. To date, the replacement of...

The application of sourdough is considered to be a key tool for the production high-quality bread. Several advantages have been presented through in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, nutritional value, health benefits. Technological benefits also recorded, successful gluten-free breads. Likewise, an upsurge interest applications ...