scholarly journals Effects of Blackcurrant Fibre on Dough Physical Properties and Bread Quality Characteristics

2020 ◽  
Vol 15 (3) ◽  
pp. 313-322 ◽  
Author(s):  
Katerina Alba ◽  
Theano Rizou ◽  
Adamantini Paraskevopoulou ◽  
Grant M. Campbell ◽  
Vassilis Kontogiorgos
Keyword(s):  
Physical Properties ◽  
Quality Characteristics ◽  
Bread Quality

Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

2014 ◽  
Vol 10 (3) ◽  
pp. 467-472 ◽  
Author(s):  
Mohammad Rostamian ◽  
Jafar M. Milani ◽  
Gisoo Maleki
Keyword(s):  
Physical Properties ◽  
Hydroxypropyl Methylcellulose ◽  
Bread Quality ◽  
Gluten Free ◽  
Micro Structure ◽  
Corn Flour ◽  
Chickpea Flour ◽  
Crumb Firmness

Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics

2014 ◽  
Vol 49 (11) ◽  
pp. 2373-2381 ◽  
Author(s):  
Casiana Blanca Villarino ◽  
Vijay Jayasena ◽  
Ranil Coorey ◽  
Sumana Chakrabarti-Bell ◽  
Stuart Johnson
Keyword(s):  
Quality Characteristics ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bread Making ◽  
Process Factors

scholarly journals Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1947
Author(s):  
Mohana Yoganandan ◽  
Scott R. Bean ◽  
Rebecca Miller-Regan ◽  
Hulya Dogan ◽  
Manoj Kumar Pulivarthi ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Room Temperature ◽  
Quality Characteristics ◽  
Hot Water ◽  
Volume Index ◽  
Bread Making ◽  
Roller Milling ◽  
Milling Properties ◽  
Temperature Water

The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics.

Wheat bread quality improvement with using plasma­chemically activated water

2021 ◽  
pp. 53-61
Author(s):  
O. A. Pivovarov ◽  
S. Y. Mykolenko
Keyword(s):  
Quality Improvement ◽  
Shelf Life ◽  
Food Chain ◽  
Cold Plasma ◽  
Quality Characteristics ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bakery Products ◽  
Equilibrium Plasma ◽  
Non Equilibrium

The article was devoted to an innovative approach of improving bakery products quality through using an activated water, exposed to the action of contact non-equilibrium (cold) plasma. Wheat bread quality characteristics were presented during using the plasma-chemically activated water combined with wheat flour of poor baking properties. It is shown that the treatment of water with contact non-equilibrium plasma leads to an improvement in the consumer qualities of bread, an increase in its resistance to microbiological spoilage. The wheat bread made with the plasma-chemically activated water presented the possibility to prolong the shelf-life of the product, helping to decrease losses and waste during the bread food chain.

scholarly journals Effect of the addition of mixture of plant components on the mechanical properties of wheat bread

2017 ◽  
Vol 31 (4) ◽  
pp. 563-569 ◽  
Author(s):  
Monika Wójcik ◽  
Dariusz Dziki ◽  
Beata Biernacka ◽  
Renata Różyło ◽  
Antoni Miś ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Physical Properties ◽  
Water Absorption ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Bread Quality ◽  
Wheat Bread ◽  
Bread Crumb ◽  
Instrumental Methods ◽  
Plant Components

Abstract Instrumental methods of measuring the mechanical properties of bread can be used to determine changes in the properties of it during storage, as well as to determine the effect of various additives on the bread texture. The aim of this study was to investigate the effect of the mixture of plant components on the physical properties of wheat bread. In particular, the mechanical properties of the crumb and crust were studied. A sensory evaluation of the end product was also performed. The mixture of plant components included: carob fiber, milled grain red quinoa and black oat (1:2:2) – added at 0, 5, 10, 15, 20, 25 % – into wheat flour. The results showed that the increase of the addition of the proposed additive significantly increased the water absorption of flour mixtures. Moreover, the use of the mixture of plant components above 5% resulted in the increase of bread volume and decrease of crumb density. Furthermore, the addition of the mixture of plant components significantly affected the mechanical properties of bread crumb. The hardness of crumb also decreased as a result of the mixture of plant components addition. The highest cohesiveness was obtained for bread with 10% of additive and the lowest for bread with 25% of mixture of plant components. Most importantly, the enrichment of wheat flour with the mixture of plant components significantly reduced the crust failure force and crust failure work. The results of sensory evaluation showed that the addition of the mixture of plant components of up to 10% had little effect on bread quality.

Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics

2017 ◽  
Vol 48 (6) ◽  
pp. 597-606 ◽  
Author(s):  
Camino M. Mancebo ◽  
Mario M. Martínez ◽  
Cristina Merino ◽  
Esther de la Hera ◽  
Manuel Gómez
Keyword(s):  
Quality Characteristics ◽  
Bread Quality ◽  
Dough Rheology

scholarly journals Effect of Blend Ration of Quality Characteristics of Bamboo/Cotton Blended Ring Spun Yarn

1970 ◽  
Vol 7 (1) ◽  
pp. 34-37 ◽  
Author(s):  
C Prakash ◽  
G Ramakrishnan ◽  
CV Koushik
Keyword(s):  
Physical Properties ◽  
Science And Technology ◽  
Quality Characteristics ◽  
Cotton Yarn ◽  
Blended Yarn ◽  
Spun Yarn ◽  
Ring Spun Yarn ◽  
International University ◽  
Blend Ratios ◽  
Test Result

The present study reveals the comparison of physical properties of the bamboo/cotton blended yarn with similar 100 % cotton yarn. The bamboo-cotton blend ratios of each category of yarn (30s, 40s and 50s) were 67:33, 50:50, and 33:67, respectively. For each individual count of yarn, it was observed from the test result that the properties of 50:50/bamboo: cotton blended yarn showed very nearer property to the 100% cotton yarn. For Count (30s), 67:33/bamboo: cotton showed very closer property to the 50:50/bamboo: cotton blended yarn. It was also observed that for each count of yarns, which showed decreasing property with the increase of bamboo in the blend. The quality characters depend upon the ratio of bamboo and cotton in the blend. Keywords: Blending; Yarns; Bamboo/Cotton ratio; Ring spun yarn; Physical Properties DOI: http://dx.doi.org/10.3329/diujst.v7i1.9645   Daffodil International University Journal of Science and Technology Vol.7(1) 2012 34-37

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