Recycling of substandard bread, technological waste and bread from the distribution network is a promising way management raw materials saving. In order to optimize old recycling process improve quality finished products, new resource-saving technology for rye–wheat was developed. It found that use under 25% crumbs instead flour possible in liquid sourdough with moisture content 70%. When dosag...

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, fine) was investigated, chemically analysed, applied in the baking gluten-free sourdough bread. gap settings were adjusted to 0, 5, 8, 10 for quinoa, 3, 7 sorghum. fine reached values up about 41% (gap 8) around 20% 5). SEM pictographs illustrated clear separation each fraction with chemical analysis showing hi...

simple and corresponding impacts of adding acidic improvers (lactic acid , acetic acid and citric acid ) on bread staling has been researched twice in 3 levels( 0%, 0.25 % and 0.5 %) by factorial experimental method .there was an orthogonal comparison between the two treatments (acidified treatments and sourdough groups) in the second stage. the effect of lactic acid on bread staling was signif...

regarding outbreak of coeliac in some parts of the world, production of free-gluten cakes is increasing worldwide. rices is often advised for people suffering from coeliac. in this research, the effect of adding xanthan and carboxy methyl celloulose gums on qualitative, sensory and staling properties of rice cakes was studied. the said gums were added at two concentrations of 0.25% and 0.75% an...

chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...

the main aim of this study was to improve the bread quality and to postpone its staling. therefore, sugar beet pulp powder was added to barbari bread dough formulation at five levels of 1, 3, 5 and 10% (w/w, flour basis). then the properties of dough and the resulting bread were studied. the results showed that with increasing the sugar beet pulp powder, the water absorption of the dough and th...