A three-dimensional (3-D) bio-imaging technique was developed for visualizing and quantifying the 3-D distribution of yeast in frozen bread dough samples in accordance with the progress of the mixing process of the samples, applying cell-surface engineering to the surfaces of the yeast cells. The fluorescent yeast was recognized as bright spots at the wavelength of 520 nm. Frozen dough samples ...

Cereal Chem. 66(3):224-227 A reconstituted whole wheat bread (containing 16.3% bran plus 12.7% was included in the baking process. Addition of a high level of enzymeshorts) with a loaf volume equal to the control was obtained by allowing active soy flour eliminated the need for the no-yeast sponge stage. Certain indigenous lipoxygenase (soaking the nonflour milling fractions) or added salts and...

Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...

People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss softness the crumbs. The inclusion frozen doughs for can provide feasible solution to increase product supply technological sensory quality, providing fresh uniform character...

Sourdough technology has been used to make bread for thousands of years. While simple, it involves complex interactions that determine microbial communities. However, evidence lactic acid bacteria-yeast in sourdough is not yet sufficiently available. The interaction between bacteria and yeast examined. This study aimed isolate wheat their functional properties, such as acidification kinetics, m...

Carob flour (CF) has been widely used in bakery formulations since containing various bioactive compounds, high percentage of fibre, protein, vitamins and minerals. Sourdough fermentation is considered as a promising tool to improve sensorial, textural nutritional features baked goods. The aim this study investigate the potential usage Type I sourdough incorporated with carob bread making .Empi...

In this study, it was aimed to examine and compare the effects of Hibiscus (Hibiscus sabdariffa L.) poppy (Papaver rhoeas extracts on some chemical, physical, microbiological sensory properties bread dough bread. The pH, L, b, chroma, hue values decreased by usage hibiscus extract, while a value increasing. It determined as lowest pH 4.13; L 39.23; b 5.08; chroma 6.55, angle 54.65 highest 7.20....

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1.4-1.7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. ...