After isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus 69B2 and Leuconostoc lactis 95A) were selected through quantitative analysis on solid media containing sucr...

The optimum formulation for wheat flour (WF)-based biscuits containing the rapeseed press cake (RPC)—the primary by-product of oil production rich in phenolic compounds and different types fats (rapeseed oil, margarine coconut oil)—was estimated using central composite design (CCD) with two factors response surface methodology (RSM). Effects partial substitution WF RPC (0–40 g) a total blend (1...

Yeast is the primary organism responsible for leavening of doughs. In this study, yeast samples were isolated from palm wine collected Nkpa in Abia State. The cultured on malt extract agar (MEA) medium at room temperature 28 o C to isolate three ascosporogenous strains ( Saccharomyces fragilis, cerevisiae, Pichia spp ) culture by using identification techniques such as their morphological, ferm...

Rheological tests performed under conditions relevant to those experienced during proof and oven rise are necessary for understanding the mechanisms of dextran addition on wheat dough baking performance. This study evaluated effect a high molecular weight (Mw) dextran, produced in situ by Weissella confusa A16 or externally added, rheological properties including, (i) proofing behavior using ma...

Abstract Consumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms irritable bowel syndrome (IBS). Since FODMAPs dietary fibre (DF) share certain characteristics, IBS-patients have a limited intake DF. Therefore, enrichment low FODMAP model bread (based on 84% wheat starch 16% vital gluten) with various fibres (bamboo, cellulose, psyllium, guar gum) in...

The inclusion of plant material in bread formulations is a global trend, but research on the mechanisms its effect structural and baking performance dough lacking. Herein, edible chrysanthemum (Chrysanthemum morifolium Ramat.) powder (CP) was substituted for wheat flour at 3–15 wt% effects structure rheology, physicochemical properties, aroma profile were investigated. CP reduced relative cryst...