Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
نویسندگان
چکیده
منابع مشابه
Nutritional Profile of Whole-Grain Soft Wheat Flour
Cereal Chem. 88(5):473–479 Whole-grain wheat flour is used in baking to increase fiber content and to provide vitamins from the bran layers of the kernel. We surveyed whole-grain soft flour samples from North America to determine the nutritional profile using recently revised fiber quantification protocols, Codex 2009.1. Standard compositional and vitamin analyses were also included in the surv...
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Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process. Addition of a high level of enzymeshorts) with a loaf volume equal to the control was obtained by allowing active soy flour eliminated the need for the no-yeast sponge stage. Certain indigenous lipoxygenase (soaking the nonflour milling fractions) or added salts and...
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The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...
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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...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2012
ISSN: 1678-457X,0101-2061
DOI: 10.1590/s0101-20612012005000116