Occurrence of surplus bread (SB) is common in the baking industry. Edible can be utilized as a new dough ingredient; however, it creates technological challenges that affect quality bread. In this study, interactions SB with macromolecules were studied gluten-starch model system and subsequent Moreover, dextran or maltosyl-isomalto-oligosaccharides (MIMO) produced by dextransucrase preparation,...

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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 ...