Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition

WHOLEMEAL WHEAT BREAD : A COMPARISON OF DIFFERENT 1 BREADMAKING PROCESSES AND FUNGAL PHYTASE ADDITION 2 Cristina

Use of fungal phytase to improve breadmaking performance of whole wheat bread.

The possible use of phytase as a breadmaking improver has been tested in whole wheat breads by adding different amounts of fungal phytase. The effect of phytase addition on the fermentation stage and the final bread quality was analyzed. The phytase addition shortened the fermentation period, without affecting the bread dough pH. Regarding the whole wheat bread, a considerable increase of the s...

An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.

BACKGROUND Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats. MATERIAL AND METHODS Wholemeal breads were bak...

Gastric emptying of wholemeal and white bread.

We studied the rates at which solid and liquid leave the stomach after meals of wholemeal and white bread by using a double isotope technique. There was no difference in the rates at which the solid phases of the gastric contents left the stomach but liquid left the stomach significantly more rapidly with white bread than with wholemeal bread. Furthermore, the amount of liquid leaving the stoma...

Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect

Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibr...