Cupcakes are small loaves baked in thin paper or plastic bowls. As with the best loaves, icing and decorating optional. A typical gorgeous woman employs basic elements such as fat, carbohydrate flour (Sorghum crushing Wheat crush into fine grains). The recipe works well for layer loaf that may be used to make cupcakes. Typically, muffin tins a non-stick surface composed of metal, silicon rubber...

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of c...

Bread is a food made from wheat flour which can be used as an alternative substitute. Wheat still imported. Therefore, one way to reduce the increase in import numbers by using local ingredients that raw materials for making white bread. Local are cassava tubers, kimpul uwi tubers. The use of bread add variety and value purpose this study was determine effect proportions tuber addition glycerol...

The aim of this study was to investigate the performance rapeseed protein isolate (RPI) or concentrate (RPC) as such and after lactic acid bacteria fermentation ingredients in composite wheat baking. Bread recipes were developed replacing flour with RPI (10%) RPC (20%) obtain a high bread. Fermentation Weissella confusa A16 enabling synthesis situ dextran contributed obtaining bread improved te...

BACKGROUND Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previously characterized by heterologous expression in Pichia pastoris. However, P. pastoris is not a suit...

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...

Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and selected based on the kinetics of acidification, were used as starters for the manufacture of sourdough fermented wheat germ. A bread containing sourdough fermented wheat germ as an ingredient (SFWGB) was compared to breads made with (raw wheat germ bread, RWGB) or without (wheat flour bread, WFB) raw wheat ...

This work evaluated, for the first time, impact of in situ dextran (with different branching degree) produced by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 strains on technological properties chickpea–wheat sourdough bread prepared with three levels chickpea flour (20, 30 40 g/100 g). In addition Lactiplantibacillus plantarum F8 strain (not producing) a control without...