The current paper has presented the study results of rheological and baking properties 4 winter durum wheat varieties in mixtures with common wheat. purpose was to research dough estimate qualities FSBSI “ARC “Donskoy” mixed its pure form. objects were ‘Kristella’, ‘Amazonka’, ‘Eirena’, ‘Yakhont’ grown competitive variety testing laboratory for breeding seed production 2019–2021. In preparation...

ABSTRACT: Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...

Cereal Chem. 86(2):197–203 This study investigated relationships between molecular weight distributions of unreduced grain proteins and grain, flour, and end-use quality characteristics of soft white winter wheats grown in Oregon. Absorbance area and area percentage values of protein fractions separated by sizeexclusion HPLC (SE-HPLC) showed significant correlations with quality characteristics...

in this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% carboxy methyl cellulose (cmc) and 1% -κcarrageenan gum. a sample lacking gum was also produced as control. rice breads (with gum and without gum) were then produced by semi-industri...

the effect of xanthan and qodume shirazi seed gum on fresh bread quality and its influence on dough rheology were studied. incorporation of 0.3 to 1% of these two gums was investigated to evaluate its effect on the mixing tolerance index (mti), dough development time (ddt), gelatinization temperature (gt), viscosity, dough stability and quality of wheat flour. addition of xanthan and qodume shi...

This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples containing in following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% 80%:20% respectively, were produced. Dough yield these flours was estimated using sourdough method for (loaf height, specific volume, firm...

Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-...

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...

Corresponding Author Email : [email protected] The study evaluated effect of ascorbic acid and citric acid treatments on the functional and sensory properties of yam flour. Yam (Dioscorea rotundata) tubers were washed, peeled and cut into thin slices of 1cm thickness. The slices were divided into 7 portions. The 1st portion served as control. The 2nd, 3rd, 4th and 5th portions were soaked i...

Despite a highly beneficial role of water soluble arabinoxylans, the information about the effect of their addition on the properties of rye dough is lacking. The aim of this study was to check the influence of their modification methods and properties on water binding capacity of rye flour and suggest some possible explanations for the action of various fractions of arabinoxylans. Three modifi...