Nowadays, the dietary sodium chloride intake is higher than daily recommended levels, especially due to its prominent presence in food products. This may cause an increase of high blood pressure leading cardiovascular diseases. Cereal products, and particular bread, are main source salt human diet. However, a critical ingredient bread making, reduction can have negative impact on quality. revie...

Rope is a condition of bacterial decomposition of bread which leads to a peculiar slimy or ropy consistency of portions of the interior of the loaf, produces an odor resembling that of ensilage, and renders the loaf unacceptable. During summer months the loss of bread through the development of rope may be very great, and individual bakeries may become so thoroughly infected that they can be op...

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...

The effect of inclusion peanut flour from 0% to 20% on dough rheology and physicochemical sensory properties wheat–peanut composite bread was studied. Farinograph water absorption, development time (DDT), stability increased 57.7% 60.1%, 2.5 min 6 min, 5.5 8.5 respectively, for white with increase in proportion 20%. Similarly, an 62.7% 64.9%, 7 13 observed farinograph stability, brown dough. al...

The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effect...

Horse gram was germinated at 90% RH at 25°C for 72 h after 24 h soaking and then grinded to pass through 150 μm mesh size screens. The germination of horse gram result in increased protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour whereas fat, ash, carbohydrate, iron, calcium, tannin, phytate, and oxalate were reduced due to germination. Bread was prepared b...

Concentrations of 20 minor, trace, and ultratrace elements relevant to human health (Ag, Al, As, Cd, Co, Cr, Cu, Fe, Hg, Li, Mn, Mo, Ni, Pb, Sb, Se, Si, Sn, V, and Zn) were determined in three varieties of Lebanese bread (white and brown double loaf bread, Saj bread) sampled at five geographical regions (Grand Beirut, South of Lebanon, North of Lebanon, Mount of Lebanon, and Beka’a) during the ...

The aim of this work was to evaluate the effect addition (0.5 %, 1 % and 1.5 %) vegetable oils (pumpkin, rapeseed sunflower oil) on technological quality (rheological properties dough, bakery indicators experiment) wheat dough subsequently bread. flour type T 650 used as a base also control. In determined dry matter 86.65 %. By determining (crude protein content, falling number, starch ash titr...

Background: It has long been recognized that bread making quality traits vary considerably as a result of genotype, environment and their interaction. The present study was aimed at determining the effect of cultivar, environment and their interaction on several bread making quality traits as well as to analyze relationship between these traits, Methods: Hundred forty wheat genotypes originated...