The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated addition of quinoa whole grain flour, germinated sourdough, as a functional ingredient formulation rice flour-based bread. Twenty percent (w/w) flour was replaced with alternatives bread formulations. chemical composition, shelf-life, senso...

The shelf-life of bread is influenced by flour components, such as starch, composed amylose and amylopectin. aim was to test the effect different balances N (45, 90, 135 kg/ha) P (48, 96 fertilizers on characteristics consequently PDO Tuscan bread, stored in modified atmosphere packaging (Ar, N2, Air). phytochemical compounds were increased decreased addition P, but excessive doses (135 had a n...

In recent years, the changing lifestyle has led people to consume ready-made food. Recently, increasing type of "fast food" left place unhealthy foods healthy, functional snacks. With increase in ready-to-eat food consumption, studies on packaging techniques extend shelf life continue parallel. Shelf are carried out create minimum loss taste, texture and nutritional elements product. this direc...

in the baking industry, use of hydrocolloid technology to improve the operation and to increase the tolerance to paste fermentation conditions, improve quality and increase the shelf life of fresh as well as stored bread, is of large applications. this research was carried out to evaluate the effects of gel of sodium alginate on rheological properties of dough and quality (volume, specific volu...

Commercially available gluten free breads are of low quality and have a rapid staling during storage, therefore attempts were made to obtain gluten free bread of improved structure properties and extended shelf-life. For this purpose laboratory obtained bean starch, both native or hydrothermally modified, was added to a gluten free formulation. Texture results revealed differences between the b...

As an additive to bread, it is proposed use a powder made from derivatives of Sorbus aucuparia mountain ash processing. The production technology involves freezing fruits, preliminary dehydration by osmotic dehydration, drying in infrared dryer and grinding. bread with extended shelf life increased biological value has been developed, some its physical chemical properties have studied. To deter...