there are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. however, there is little information to prove such effect on flat breads. the main aim of this study was to improve the quality of barbari dough and bread (iranian flat bread) in terms of texture, taste and general acceptability of fres...

The end-use quality of ten winter wheat cultivars was evaluated during the two years period 2004 and 2005 and through multi location trials. A better end-use quality of cultivars was noticed in 2004 compared with 2005. The highest protein, sedimentation value and wet gluten were realized at location Nova Gradiška, while at location Osijek the highest falling number and the highest grain hardnes...

This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the ...

Wheat cultivars with wide introgression have strongly impacted global wheat production. Aegilops geniculata (MgUg) is an important wild relative with several useful traits that can be exploited for wheat improvement. Screening of Ae. geniculata addition lines indicated a negative effect of 1Ug and the positive effect of 1Mg chromosome on wheat dough strength. Negative effect of 1Ug is probably ...

This study investigated the effect of addition hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) frozen storage on structure rheological properties roti dough supplemented with rice bran. The was by air blast freezing stored at -18 °C for 84 days. Changes in protein HPMC produced greater changes gluten network random coil conformations than that xanthan during storage. resistance...

Ozonation of wheat grain is a quick and easy process that could be realized during the storage. The ozone is in direct contact with the grain and modifies immediately the properties of the wheat. Stability and resistance of dough were increased with ozonation at 40 ppm in comparative with control sample. The results showed a gradual increase in specific volume of balady bread according to the t...

the effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. fortification caused improvement in some characteristics such as dough stability ...

Potassium bromate is a well known dough conditioner that has been used for many years in breadmaking around the world. It is used to improve dough-handling properties, oven rise, texture, and loaf volume and to control bread properties affected by changes in wheat qualities between crop years. Potassium bromate is a slow-acting oxidizing agent. It reacts until the end of the make-up stage, mode...

Sleeve and large field cage experiments were conducted in Stoneville, MS, in 2010 and 2011 to assess adult rice stink bug, Oebalus pugnax (F.), injury in rice. 'Cocodrie' and 'Wells' were infested at bloom, milk, and soft dough stages of panicle development. Twenty rice panicles were infested individually in the sleeve cage experiment as replicates with 0, 1, or 2 O. pugnax in a split-plot, com...