Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...

Healthy food is that rich in fiber, therefore this study was conducted to see the difference making of sweet bread by substituting wheat flour Suweg tuber which believed be higher fiber and better, besides treatment add CMC concentration manufacture bread. The Objective obtain best substitution effect terms nutritional value quality determine This used a completely randomized design (CRD) metho...

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...

background: date (phoenix dactylifera l.) is one of the most important agricultural crops in iran. this study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product. methods: various formulations were prepared by mixing mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to se...

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-...

OBJECTIVE To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study. DESIGN Cross-sectional study using an FFQ. SETTING Women were divided into two groups according to wholegrain bread consumption. SUBJECTS Adult women (n 69 471). RESULTS Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low...