In this study, the effect of replacing 5 or 10% wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on rheology dough and bread characteristics (physical textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic analysis showed an increase in development time, index tolerance to mixing, water absorption. share affected changes its rheolog...

The aroma of freshly roasted coffee is one its most enticing but also ephemeral qualities. Coffee starts deteriorating after roasting, and appropriate packaging storage are needed to preserve freshness. After a package has been opened, the protective atmosphere changes, accelerating loss freshness staling coffee. This study compares four different methods for storing whole beans opening package...

application of additives is one of the proper solutions in quality enhancement in bakery products such as gluten matrix promotion, softness and unity of the texture and delay in staling which are effectives on shelf life and marketability of the bread. so the aim of this study was to investigate the synergistic effect of datem, ssl and e471 as an emulsifier in level of 0.2% and 0.5% humectants ...

background & aim: tragacanth is a natural gum obtained from the dried sap of several species of middle eastern egumes of the genus astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. sponge cake is one of the most popular bakery...

ABSTRACT: The crystallinity of wheat starch in two types of flat breads was studied using Differential Scanning Calorimetery. Three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. The crystallization enthalpy (∆H), peak temperature (Tp) and onset point temperat...

Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...

The fresh flavor of a beer brand is one its most important quality parameters and should be retained as long possible through shelf-life. Early stages production can have significant impacts on stability. use cereal adjuncts – either malted or unmalted now widespread practice in brewing. This laboratory mashing study investigated the incorporating common solid (corn rice) at increasing grist pe...

The use of grains as an alternative to wheat in breadmaking has rapidly grown the last few years, driven by Sustainable Development Goals toward improving food security and promoting sustainable agriculture. Flours from legumes, pseudo-cereals, minor cereals milling by-products, such bran, are particular interest. production partially substituted or wheat-free bread is, however, a challenging t...

Jelly is a popular confectionery product but it has high content of easily digestible sugars, namely 70–85%. Therefore, modern confectioners are trying to develop new formulations jelly with reduced sweetness and sugar content. One the ways achieve that use starch syrup instead white sugar. Another benefit can slow down drying staling jelly.
 We studied three types (low-conversion, confect...