Staling kinetics of whole wheat pan bread

Bread Staling: Updating the View

Staling of bread is cause of significant product waste in the world. We 26 reviewed the literature of last 10 years with the aim to give an up-to-date overview on 27 processing/storage parameters, antistaling ingredients, sourdough technology, and 28 measurement methods of the staling phenomenon. Many researchers have been focusing their 29 interest on the selection of ingredients able to retar...

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...

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

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...

Whole Wheat Sourdough Bread with Bifidobacteria 2 3 Application of Bifidobacteria as Starter Culture in Whole 4 Wheat Sourdough Breadmaking

Effect of whole bread baked from cultivated wheat with micronutrient fertilizers on serum Zinc

Background: Zinc deficiency is a common problem in the world. Finding adequate solution for combating this problem is very important. The aim of this research was study of the effect of consumption of whole bread baked from cultivated wheat with microfertilizer on serum zinc. Materials & Methods: This double blind field trial was carried out on two villages: Tajaragh as experimental (n=160) an...