alpha-amylase activity of wheat flour is one of the important factors to determine its suitability for baguette bread making. in this study, setareh flour (81% extraction rate) was procured from six flourmills situated in six climatically different provinces. ph, moisture, ash, wet gluten and alpha-amylase activity tests were applied on flour samples and showed that the alpha-amylase activity i...

The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...

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...

0

Summary Batter stabilisation presents a great challenge for gluten‐free (GF) bread, as CO 2 is released during bread‐making process, resulting in small, dense and crumbly breads. Apart from starch, protein plays crucial role gas cell stabilisation. This study aims to assess the effect of non‐gluten different sources (plant animal) on GF batter's rheological behaviour (pasting properties, rheolo...

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 ...

The effect of incorporating different forms cassava (flour, native and sour starch) on the quality gluten-free breads was evaluated. Ten or 20% a maize starch/rice flour mixture replaced by these products. Pasting hydration properties mixtures were analysed. rheology doughs obtained also studied. produced evaluated for specific volume, weight loss, texture, sensory characteristics. did not chan...

The rheological behavior and functional properties of doughs from bambara-wheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carri...

contradictory messages, so it can be comforting to cling to advice that appears constant. One concept on which the nutritional cognoscenti are united is the value of eating a diet rich in fibre.' 1 This quote from a doctor writing in a British broadsheet newspaper illustrates many of the problems faced by nutritional epidemiologists and health practitioners who try to determine the health damag...