The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven with health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and vi...

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Cereal Chern. 76(5):650-655 Soft red and white winter wheats from the eastern United States, used primarily to produce cookies, cakes, and biscuits, have quality requirements very different from those of bread wheats. In general, soft wheats have been bred to have low protein content, and conventional wisdom has been that protein composition of soft wheat is relatively unimportant. To test this...

One of the improvers used in breadmaking is ascorbic acid (AA), a chemical compound that strengthens dough and extends shelf life bread. This work investigates suitability replacing synthetic AA with rosehip powder (Rp) rich this bioactive compound. Thus, comprehensive study wheat flour (WF) replaced 0.5–2.5% w/w Rp regarding extensographic, amylographic rheofermentographic properties sensory a...

Bread is a staple food for billions of households around the world; yet, some its nutritional value reduced during manufacturing process. With this in mind, work was carried out with objective improving and functional properties white bread by using cinnamon breadmaking order to contribute prevention certain diseases related eating habits. Therefore, bread-making trials incorporating 0%, 0.5%, ...

Preparations of 6-phytase A (EC 3.1.3.26) and phytase B (acid phosphatase, EC 3.1.3.2) were applied alone and combined in the preparation of dough to estimate their catalytic potential for myo-inositol liberation from rye flour in the breadmaking technology. The experimental bread samples were ground after baking and subjected to determination of myo-inositol bioavailability by an in vitro meth...