نتایج جستجو برای: bread loaf volume
تعداد نتایج: 324112 فیلتر نتایج به سال:
To determine the inheritance of bread making quality of bread wheat by diallel crossing, the F1 seeds of a 5 × 5 half diallel along with their parents were grown in water-stress and non-stress conditions, in a randomized complete blocks design, at Islamic Azad University, Ardabil, Iran, in 2009, and 8 characters related to their bread quality along with 1000-seed weight and hectolitre mass we...
Four different hydrocolloids, carageenan, carboxymethyl cellulose, guar gum and xanthan were administered at four different levels of substitution, 0.25, 0.5, 0.75 and 1.0% to 7.0% (w/w) fennel fortified bread to study the effects of hydrocolloids as texture improver. Physical properties like loaf weight were mostly unchanged while addition of hydrocolloid seems to have a positive effect on loa...
We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dou...
The effects of adding wheat and oat bran, at different levels and milled to varying particle size ranges, to dough formulations were investigated, with respect to aeration and dough development during mixing, expansion during proving and fi nal baked loaf characteristics. Addition of bran reduced the density of the dough at the end of mixing, largely because of the increased water absorption, w...
The effects of microcapsulated docosahexaenoic acid powder (hereinafter DHA powder) on some viscoelastic properties of wheat flour dough and loaf volume were studied. The addition of DHA powder in the range of 0.1 to 0.3% caused a significant increase in the loaf volume of bread after baking. Dough containing 0.2 or 0.3% DHA powder had greater modulus of elasticity, viscosity coefficient and re...
0308-8146/$ see front matter Published by Elsevier doi:10.1016/j.foodchem.2009.05.044 q Names are necessary to report factually on availa neither guarantees nor warrants the standard of the name by the USDA implies no approval of the product may also be suitable. * Corresponding author. Tel.: +1 309 681 6331; fax E-mail address: [email protected] (A. Moh Banana powder (BP) was added to har...
Whey powder, due to its lactose and protein contents, can be used as an important flour improver to decrease the rate of staling. In the present investigation, whey powder was added at 5 levels (zero to 5%, W/W) to the flour of Sangak bread. Bread was baked according to the formula and procedure used by traditional Sangak bakeries. Bread samples were kept at room temperature or under refrigerat...
Whey powder, due to its lactose and protein contents, can be used as an important flour improver to decrease the rate of staling. In the present investigation, whey powder was added at 5 levels (zero to 5%, W/W) to the flour of Sangak bread. Bread was baked according to the formula and procedure used by traditional Sangak bakeries. Bread samples were kept at room temperature or under refrigerat...
the aim of this study was evaluation of the effect of controlled fermentation of lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread. for this purpose, the effect of fermentation times (8, 16, 24 h) and sugar contents (0.5, 1, 1.5%) on activity of mentioned starter in fermentation of wheat flour (with 76% extraction rate) in a split plot design were examined. afte...
The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of cowpea. Water a...
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