نتایج جستجو برای: breadmaking quality
تعداد نتایج: 753044 فیلتر نتایج به سال:
Abstract In breadmaking, dietary fibres are used to improve the nutritional quality of final products; on other hand, they may affect physical and sensory properties. This work aimed evaluate, pan breads, effect substituting 3 g wheat flour with an equivalent amount fibre rich ingredients: chestnut peels (CP) or bran (WB), in comparison a traditional bread formulation (C). The four levels added...
Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related poorer dough rheological properties final product characteristics. Moreover, both the food industry consumers increasingly sen...
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...
Low molecular weight glutenin subunits (LMW-GS) play an important role in determining dough properties and breadmaking quality. However, resolution of the currently used methodologies for analyzing LMW-GS is rather low which prevents an efficient use of genetic variations associated with these alleles in wheat breeding. The aim of the current study is to evaluate and develop a rapid, simple, an...
Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional proper...
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