Quality Characteristics of Bread Supplemented with Sweet Pumpkin
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چکیده
منابع مشابه
Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains.
Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...
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barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. investigations show that hull-less barley has more β-glucan than hulled barley. in this study the physical and chemical properties of hull-less barley (ehds 18), wheat (zarrin) varitiese, barley flour, and ...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولeffects of microbial transglutaminase on the quality of wheat bread supplemented with hull-less barley flour
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متن کاملBread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples
The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test...
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ژورنال
عنوان ژورنال: Journal of the Korean Society of Food Culture
سال: 2013
ISSN: 1225-7060
DOI: 10.7318/kjfc/2013.28.4.386