functionality of marve seed gum (salvia macrosiphon boiss) on rheological properties and staling of baguette bread have been studied. three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. the effects of marve seed gum on the rheological properties of dough was also investigated instrume...

In creating sustainable food systems, alternative uses of waste and by-products as a source phenolic compounds or dietary fiber in formulations should be evaluated to reduce losses waste. this study, wheat bread was fortified with agro-industrial by-products, namely, fresh pistachio hull (FPH), powder (PHP), grape seeds (FGS), seed (GSP), at different levels (0.5–4%). The effects enrichment on ...

The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. the effect addition on quality wheat bread were investigated. In vitro, reduced mycelial growth biomass production A. niger, but there was no inhibitory Enriched showed significantly higher total phenolic content, by about 77% 95% in bread, which 10% 15% replaced with extract, respectively. ...

The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch ...

Parsley leaves (PL) are a rich source of many bioactive compounds and show health-promoting properties. The aim this study is to analyze the effect addition PL wheat flour on physical, antioxidant, sensory properties bread. Wheat was partially substituted with 0, 1, 2, 3, 4, 5% PL. Bread dough prepared using direct method. loaves were cooled, then their volume, texture, color, total phenolic co...

Influence of fenugreek gum on bread and in vitro physiological effects This thesis examined the effect of fenugreek gum, from Canadian grown fenugreek on bread quality, when substituted for wheat flour at 5 % and 10 %, and the in vitro physiological effects of these breads, based on models of acute and long-term feeding. Study I determined bread could be produced with 10 % fenugreek gum, while ...

Physicochemical properties and consumer perception of white pan bread as influenced by the addition of Ecklonia cava powder (ECP) were investigated. Freeze-dried Ecklonia cava were ground, sieved through a laboratory sieve and a fraction with particles less than 250 μm was used. Amount of ECP added (0~3%) to the bread was found to affect the bread quality significantly (P<0.05). pH, bread heigh...