ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally...

The mechanism of the action of chemical bread improvers has recently been the subject of wide discussion. J0rgensen (9, 10, 11 j 12,13),^ and Balls and Hale (2, 3) have advanced the theory that the improvement of baking quality caused by oxidizing agents, such as potassium brómate and potassium iodate, is due to the fact that they inactivate the proteinases of flour, thereby inhibiting the acti...

The aim of this study was to evaluate the effect of supplementing wheat flour with 5, 10, and 15% seinat seed proteins on physicochemical, nutritional and sensory properties of bread. Seinat seeds protein concentrate (SSPC) and seinat seeds protein isolates (SSPI) were added to wheat flour (WF) to make bread. Dough characteristics were studied using a Brabender Farinograph and Extensograph. Loa...

A streamlined hybrid life cycle assessment is conducted to compare the global warming potential (GWP) and primary energy use of conventional and organic wheat production and delivery in the US. Impact differences from agricultural inputs, grain farming, and transport processes are estimated. The GWP of a 1 kg loaf of organic wheat bread is about 30 g CO2-eq less than the conventional loaf. When...

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...

The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. potatoes washed; peeled; sliced; dried, milled to Flour. nuts also sorted, cleaned processed into Flour proportioned different samples G1 (100:00:00). Control 100 % wheat flour, G2 (80:10:10), G3 (70:20:10) G4 (60:30:10) respectively. Bread from these proportions was formulated. functional, proximate...

abstract: in this research, the functionality of sweet basil seed powder (ocimum basilicum l.) on buguette bread quality and its potential application in retarding the staling process has been studied. three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. the effects of powder on the rheological properties of dough were also investigated instrumentally...

The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters ...

Cereal Chem. 83(5):529–536 The accuracy of using near-infrared spectroscopy (NIRS) for predicting 186 grain, milling, flour, dough, and breadmaking quality parameters of 100 hard red winter (HRW) and 98 hard red spring (HRS) wheat and flour samples was evaluated. NIRS shows the potential for predicting protein content, moisture content, and flour color b* values with accuracies suitable for pro...