White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs

2019 ◽  
Vol 53 (4) ◽  
pp. 103-111
Author(s):  
Jung Hyun Gi ◽  
◽  
Joung Yong Myeon ◽  
No Il Hong ◽  
Choi Jine Shang
Keyword(s):  
Triticum Aestivum ◽  
Wheat Flour ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pan Bread ◽  
Dough Characteristics

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Sprouting improves the bread‐making performance of whole wheat flour ( Triticum aestivum L.)

2020 ◽  
Vol 100 (6) ◽  
pp. 2453-2459 ◽  
Author(s):  
Gaetano Cardone ◽  
Paolo D'Incecco ◽  
Maria Ambrogina Pagani ◽  
Alessandra Marti
Keyword(s):  
Triticum Aestivum ◽  
Wheat Flour ◽  
Triticum Aestivum L ◽  
Bread Making ◽  
Whole Wheat Flour ◽  
Whole Wheat

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

LWT ◽  
2017 ◽  
Vol 79 ◽  
pp. 342-348 ◽  
Author(s):  
Jingming Ning ◽  
Gary G. Hou ◽  
Jingjng Sun ◽  
Xiaochun Wan ◽  
Arnaud Dubat
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pan Bread ◽  
Green Tea Powder

Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation

LWT ◽  
2021 ◽  
Vol 139 ◽  
pp. 110794
Author(s):  
Zahra Sheikholeslami ◽  
Maryam Mahfouzi ◽  
Mahdi Karimi ◽  
Mahdi Ghiafehdavoodi
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Baking Quality ◽  
Whole Wheat ◽  
Dough Characteristics

Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour

1992 ◽  
Vol 55 (2) ◽  
pp. 452-454 ◽  
Author(s):  
C M Weaver ◽  
R P Heaney ◽  
B R Martin ◽  
M L Fitzsimmons
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

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