PREDICTING BREAD QUALITY (BREAD LOAF VOLUME AND CRUMB TEXTURE)
نویسندگان
چکیده
منابع مشابه
Production of Whole Wheat Bread with Good Loaf Volume'
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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In the Western world, the basic staple of nutrition is bread. It evolved, from Neolithic times in Mesopotamia and the Levant, from flour made from natural hybrids of emmer and einkorn. Its form has changed from that of a dark, coarse and heavy loaf, baked in the ashes, to the enriched artistic breads of the late twentieth century. Its variety of forms conferred status on those who ate its refin...
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Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparat...
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The mechanism of the action of chemical bread improvers has recently been the subject of wide discussion. J0rgensen (9, 10, 11 j 12,13),^ and Balls and Hale (2, 3) have advanced the theory that the improvement of baking quality caused by oxidizing agents, such as potassium brómate and potassium iodate, is due to the fact that they inactivate the proteinases of flour, thereby inhibiting the acti...
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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: Polish Journal of Food and Nutrition Sciences
سال: 2011
ISSN: 1230-0322
DOI: 10.2478/v10222-011-0006-8