acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. in this study, the effect of the fermentation process by four lactic acid bacteria (lab) and yeaston an industrial scale, was studied on acrylamide reduction in bread. results showed that the flour specifications and the kind of microorganisms in the fermentation process are import...

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...

normal 0 false false false en-us x-none fa background: frozen dough technology makes it possible to access fresh bread with a minimum need for equipment and with minimal skilled personnel at any time. in this study the impact of freezing rate and degree of pre-fermentation on quality factors of s angak frozen dough and its bread was assessed. methods: the pre-fermentation was between 0 and 120 ...

Ancient Egyptian methods of baking and brewing are investigated by optical and scanning electron microscopy of desiccated bread loaves and beer remains. The results suggest that current conceptions about ancient Egyptian bread and beer making should be modified. Bread was made not only with flour from raw grain, but sometimes also with malt and with yeast. Brewing blended cooked and uncooked ma...

The effect of soy as a natural antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax and 10% soy. Objective and sensory tests were used to evaluate breads. Peroxide values indicated that th...

Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, ...

Bread enriched with chromium has been associated improved glycemic control. The purpose of this study was the production a bread (Cr III) -enriched yeast which maintained overall quality. A formulation French prepared using an inactive Cr III for comparison against control made standard yeast. Yeast fermentation power and color texture were evaluated. There no differences in (crumb crust) or fi...

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...

The article considers the possibility of using beet juice in production white flour bread. use beetroot recipe will not only enrich product with vitamins, minerals, dietary fiber, pectin, but also improve and make appearance noticeable. purpose research is to study technology bread addition table juice. tasks are following: substantiate wheat bread; investigate effect on lifting power baker's y...

Sourdough is an old example of a natural starter composed mixture flour, water, and metabolites produced by naturally occurring lactic acid bacteria yeasts that influence bread aroma. In this work, four types sourdough were used to prepare bread: one with yeast beer three yeasts. The physicochemical parameters (pH, moisture, water activity, organic acids) the sourdoughs assessed. Lactic, acetic...