The aim of this work was to evaluate the effect addition (0.5 %, 1 % and 1.5 %) vegetable oils (pumpkin, rapeseed sunflower oil) on technological quality (rheological properties dough, bakery indicators experiment) wheat dough subsequently bread. flour type T 650 used as a base also control. In determined dry matter 86.65 %. By determining (crude protein content, falling number, starch ash titr...

In the general framework of a program to improve local production common wheat by Lebanese State, we have characterized rheology different bread cultivars selected for their adaptation semi-arid weather conditions. After biochemical characterization [i.e. synthesis and accumulation major constituents grains (mainly storage proteins starch)] plant material in previous work, main technological be...

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There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly fire) potential candidate act as vehicle for delivering This study aimed investigate the effects using composite flour containing wheat substituted with different levels (0, 5, 10, 15, 20%) green banana pulp "GBPF" some phy...

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Globally, there is an increased demand for plant- and animal-derived proteins. However, proteins are still expensive expected to negatively impact the environment. Sunflower seeds, excellent source of proteins, one most critical oilseeds produced in world markets. This study used sunflower meal protein isolate (SMPI), wheat flour (WF), their blends make pasta with good sensory features higher n...

In order to improve the biological value of bakery products and consumer properties new products, there are used technological additives functional ingredients, which include bioactivated hulless oats. The purpose current work was estimate physical, rheological, baking parameters dough mixtures obtained by mixing oat flour (wholemeal from grain) with high-quality premium wheat according farinog...

Cereal Chem. 85(l):82-91 This study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The best-fit models for loaf volume, bake mix time, and water absorption had R2 value...