A traditional Czech bakery white bread product is commonly made with directly mixed dough the addition of yeast. In order to be able reduce salt content final without compromising its acceptability consumers, was prepared pre-ferments and wheat sourdoughs. The aim deepen flavour background thus have a positive effect on sensory properties. Wheat sourdoughs were tested using starter cult...

To save the cost and input energy for bioethanol production, a consolidated continuous solid-state fermentation (CCSSF) system composed of a rotating drum reactor, a humidifier and a condenser has been developed. In this research, the feasibility of using this system for production of ethanol from food wastes was carried out. The ethanol conversion of bread crust and rice grain (uncooked rice) ...

Leavening agents are important in raising flour dough. Biological leavening agents are microorganisms that have the ability to produce carbon dioxide from the utilization of Sugar and thereby ferment and raise the dough. The present study was carried out to characterize yeast isolates isolated from selected fruits and to assess their leavening potential of wheat dough under laboratory scale. Th...

Cereal Chem. 69(5):495-501 Sodium stearoyl lactylate, sucrose monopalmitate, diacetyl tartaric acid the height of the plateau before the viscosity onset. The plateau was esters of monoand diglycerides, monoglycerides, and petroleum etherformed by progressive lowering of the initial viscosity, presumably caused extracted flour lipids were added to a bread formula at the 0.5% level by amylopectin...

A mixture of powdered compounds added to dough or cake mixture to make it rise in cooking. It is used as a substitute for yeast in bread-making. Baking powders consist of a source of carbon dioxide, such as sodium hydrogencarbonate or ammonium hydrogencarbonate, and an acidic substance such as calcium hydrogenphosphate, potassium hydrogentartrate (cream of tartar), or sodium hydrogenphosphate. ...

Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as a natural flavor enhancer for improving organoleptic properties such meaty, cheesy savory attributes different food products. YE product baker?s yeast industry high ric...

Recently, the production of enzyme preparations has been successfully developing, especially for bakery industry food industry. Thanks to their use in bread, fermentation activity yeast increases, which makes it possible shorten duration technological process and improve quality final product. However, preparations, as a rule, increases cost production, therefore, increasing catalytic enzymes r...

0308-8146/$ see front matter Published by Elsevier doi:10.1016/j.foodchem.2009.05.044 q Names are necessary to report factually on availa neither guarantees nor warrants the standard of the name by the USDA implies no approval of the product may also be suitable. * Corresponding author. Tel.: +1 309 681 6331; fax E-mail address: [email protected] (A. Moh Banana powder (BP) was added to har...

This study investigated the effects of mixed solid fermentation honeysuckle cereal flour with lactic acid bacteria and yeast on dough characteristics bread quality. Honeysuckle powder whole wheat were to make reconstituted flour, Lactobacillus plantarum implanted for fermentation. The dynamic rheological properties determined, including texture color; then, sensory evaluation antioxidant capaci...