In recent years, with the awareness of people, interest in natural and functional foods has increased. Sourdough is a dough piece which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic acetic bacteria from air ingredients used (flour, water, etc.) are active. sourdough fermentation, yeast acid work together to form flora. It been proven by studies that breads prep...

Surplus bread is a major bakery side stream that should be strictly kept within the human food chain to reduce waste and ensure resource efficiency in baking processes. Optimally, surplus recycled as dough ingredient, however, this known detrimental volume texture of bread. The purpose study was investigate how gelatinized starch bread, untreated or enzymatically hydrolyzed, affects development...

Abstract Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread health-enhancing properties. However, incorporation nonconventional flour in formula may influence dough quality This study investigated effect partial substitution wheat OFSP (10–50%) (10–40%), baking temperature (150–200 °C) time (15–25 min) on pr...

Nowadays, non-alcoholic (NAB) and low-alcoholic beers (LAB) still significantly suffer from staling defects when fresh, partially due to absence of ethanol as antioxidant. In the current work, fate flavan-3-ols (monomers, dimers, trimers) bitter compounds (isohumulones, humulinones, etc.) 11 commercial NABLABs available on Belgian market was monitored through one year aging at 20 °C in dark. Fr...

Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations and their effects on the rheological, baking properties and shelf life of breads were evaluated. The results showed that the use of plum concentrate at 6% had the highest wate...

chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...