The study to validate the usage of hemicellulase enzymatic solutions in technology baked goods made from a mixture rye and linseed flours has been carried out. influence xylanases on organoleptic physical-chemical characteristics rye-linseed bread prepared with sough dough trails was investigated. Using uniform composite rotatable planning experiment, it shown that use xylanase Family GH11 gave...

The study was conducted to determine the effect of sesame flour supplementation on the physical, nutritional and sensory quality of bread. Black variety sesame seeds were soaked, dehulled, oven dried and sieved to produce sesame flour (SF). The wheat flour (WF) was substituted with SF at 0, 5, 10, 15 and 20%. The proximate composition of wheat and sesame flours and bread samples were determined...

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellu...

As human awareness increases with healthy consumption patterns, food products can be developed into functional foods, one of which is white bread the addition ginger and cinnamon. Ginger cinnamon have phenolic compounds that act as an antioxidant, but in affect physicochemical rheological properties dough loaf volume bread. This study aimed to determine optimum concentration produce highest tot...

Cereal Chem. 82(2):166-172 One commercial bread wheat flour with medium strength (11.3% protein content. 14% mb) was fractionated into starch, gluten, and water solubles by hand-washing. The starch fraction was separated further into large and small granules by repeated sedimentation. Large (10-40 pm diameter) and small (1-15 pm diameter) starch fractions were examined. Flour fractions were rec...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...

The ability of four Lactobacillus strains - Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was exa...

Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was bake a control loaf bread well loaves containing 1%, 2%, 3%, 4%, and 5% dried crushed hemp inflorescence (HI). were evaluated in terms their physical sensory properties, polyphenol flavonoid contents, DPPH FRAP antioxidant activities. study’s findings revealed that HI i...