The aim of this study is to examine how CO2 gas hydrates (CO2 GH) are used in baking, notably the creation wheat bread, as a leavening agent. GH were produced with use food grade amino acids called promoters. article emphasizes an interesting approach by using hybrid combination yeast and GH. current based on comparative evaluation agents bread (1) promoters (20–70% (2) + partial replacement (2...

The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolution gas chromatography-mass spectrometry in combination with solvent-assisted flavour evaporation distillation. High-sensitivity proton-transfer-re...

the best ph for getting millard reaction started and acrylamide formation ranges 7 to 8. ph below the range slows the reaction speed down and the resultant acrylamide formation delayed. this research assess how acetic acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity in bread dough and how they can cause a reduction of acrylamide content in sangak bread [an ir...

BACKGROUND One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. OBJECTIVE The aim was to determine and compare the essential amino acid (EAA) scores, protein digestibility corrected amino acid scores (PDCAAS)...

Abstract This work consists of a study about the influence fermentation methods on resistant starch (RS) formation. Crystalline phases at white bread after production and during staling were evaluated. The bakery formulation was proportionally same for two used, except yeast. A commercial dry yeast sourdough used direct method (DM) indirect (IM), respectively. temperature cooking time, as well ...

Yeast is the primary organism responsible for leavening of doughs. In this study, yeast samples were isolated from palm wine collected Nkpa in Abia State. The cultured on malt extract agar (MEA) medium at room temperature 28 o C to isolate three ascosporogenous strains ( Saccharomyces fragilis, cerevisiae, Pichia spp ) culture by using identification techniques such as their morphological, ferm...

The modern food industry offers the consumer bread baked with sourdough using various biologically active components of plant origin. In production yeast-free bread, it is advisable to use a from strains Streptococcus thermophilus selected by Gorsk State Agricultural University. authors have compiled starter culture local lactic acid microorganisms Research Institute Biotechnology Gorsky Agrari...