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improved baking quality ( D iraman et al., 1998 ; S ivri & K öksel , 2002 ; O lanca & S ivri Ö zay , 2015 ). Sourdough bread making is an ancient method to improve bread quality and increase the shelf-life of bread ( A rendt et al., 2007 ). L

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Dekker Inc. , New York, USA . pp. 105 – 129 . C aballero , P.A. , G ómez , M. & R osell , C.M. ( 2007 ): Improvement of dough rheology, bread quality and bread shelf-life by enzymes

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. Koca , A.F. , Anil , M. 2007 . Effect of flaxseed and wheat flour blends on dough rheology and bread quality . J. Sci. Food Agri. 87 : 1172 – 1175 . Mazza , G

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Acta Alimentaria
Authors: H. Grausgruber, S. Miesenberger, R. Schoenlechner and J. Vollmann

Gómez, M. , DEL Real, S., Rosell, C.M., Ronda, F., Blanco, C.A. & Caballero, P.A. (2004): Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality. Eur. Fd Res. Technol. , 219 , 145

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Desirable wheat glycolipid routine analysis for the first time enables selection for a significant quality factor among bread quality hard wheat experimental cultivars. Prior to producing sufficient quantity of later generation experimental wheats to allow milling and baking, objective chemical testing of the protein and lipid components of the endosperm can make the wheat breeding process more efficient by earlier elimination of cultivars with inferior quality traits. Tandem mass spectrometric (MS—MS) analysis of digalactosyldiglycerides (DGDG) from total wheat endosperm lipid extract is now suitable as a routine desirable lipid ranking tool. This automated multistep technique eliminates time consuming fractionation, selective extraction, and chromatographic procedures of the past decades that resulted in limited capacity precluding extensive routine application.

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Összefoglalás

Kutatásaink során eltérő őszi búzafajták lisztjéből készült kenyerek sütőipari tulajdonságait vizsgáltuk. A búzalisztet 30%-ban helyettesítettük tritikáléliszttel, adalékanyagként guart és szejtánt alkalmaztunk. Mértük a kenyerek magasságát, sütési és száraz tömegét, elbíráltuk ízét.

Eredményeink alapján megállapítható, hogy az adalékanyagok a kenyérmagasságot és a kenyér száraz tömegét növelték, míg a sütési tömegre nem voltak hatással (98,72–103,23%). A kenyér magasságnál a szejtán hatása kifejezettebb. A száraz kenyértömeg esetében két fajtánál (Mező, Hajdúság) a szejtán, kettőnél (Árkus, Rárós) pedig a guar bizonyult hatásosabbnak.

A kenyerek között ízhatásban lényegi eltérést nem tapasztaltunk, az adalékanyagok használata az ízre nem volt kifejezett hatással. Az eredmények is azt mutatják, hogy az alkalmazott adalék anyagok alkalmasak a lisztkeverékből készült kenyér tetszetős megjelenésének fokozására.

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, C. (2001): Influence of hydrocolloids on dough rheology and bread quality. Fd Hydrocolloids, 15, 75–81. Benedito De Barber C. Influence of hydrocolloids on dough rheology and

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In this study, the effects of 18 different additive formulas constituted with xanthan and hydroxypropylmethylcellulose (HPMC) gums (hydrocolloids) were examined in the manufacture of corn starch based gluten-free bread. The additives used as alone or in combinations in the bread manufacture. It was also added with mono- and diglyceride based gel preparations and diacetyl tartaric acid esters of mono- and diglycerides for improving glutenfree bread characteristics. The volumes and softness of the breads have been measured as maximum when HPMC was used alone in increasing order from 1 to 2%. While HPMC gum improved the volume and softness of bread more than Xanthan gum, Xanthan gum improved the grain structure of crumb more than HPMC. In general, these hydrocolloids gave a good quality of bread in terms of moisture content, grain structure and Neumann baking coefficient values, when they were used with combinations rather than being used individually. Addition of surfactant to all combinations always enhanced the grain structure of bread. In contrast, it either worsened or did not change the volume and softness of the bread.

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Acta Alimentaria
Authors: D. Šoronja Simović, N. Filipović, Z. Šereš, J. Gyura, A. Jokić and B. Pajin

, J., Rosell, C.M. & Benedito De Barber, C. (2002): Effect of the addition of different fibres on wheat dough performance and bread quality. Fd Chem. , 79 , 221–226. Benedito De Barber C

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, M. , Jimenez , S. , Ruiz , E. & Oliete , B. ( 2011 ): Effect of extruded wheat bran on dough rheology and bread quality . LWT –Food Sci. Technol. , 44 , 2231 – 2237

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