bread characteristics
CHEMICAL, RHEOLOGICAL AND BREAD CHARACTERISTICS OF WHEAT FLOUR INFLUENCED BY DIFFERENT FORMS OF CHIA (SALVIA HISPANICA L.)
... as bread volume ...wheat bread recipe. Sweet bread structure containing 6% or 12% of chia flour was described by image ...sweet bread (Ferrera-Rebollo et ...
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Image data of crumb structure of bread from flour of czech spring wheat cultivars
... between bread quality characteristics and HMW glutenin subunits were investigated by M����� et ...baked bread of wheat varieties and significant correlations were found between bread image ...
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Textural and sensory characteristics of oven baked and steamed bread
... cases, bread is made from wheat flour, yeast, salt and water as basic raw materials, appropriate amount of sugar, grease, dairy products, eggs and additives and other auxiliary materials may be added through ...
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Effect of malt flour addition on the rheological properties of wheat fermented dough
... dough characteristics as measured by the maturograph and the oven rise recorder, and the bread characteristics evaluated by a laboratory baking test (Table 6) de- pends on the flour ...specific ...
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Bread wheat quality: some physical, chemical and rheological characteristics of Syrian and English bread wheat samples
... and bread characteristics (resilience and ...rheological characteristics between samples did not give significant variations in specific loaf volume, but those differences affected the quality of the ...
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Review Study of Quality Characteristics and Health benefits of Fiber Rich Bread
... and bread characteristics including: baking absorption*, loaf volume, loaf height and specific ...on bread produced from frozen dough, due to increase demand for fresh ...flat bread were ...
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Molecular features of wheat endosperm arabinoxylan inclusion in functional bread
... in bread making has been investigated by Courtin and Delcour [24], Cleemput et ...on bread characteristics (texture and volume) and that those effects varied with the changes of their Mw ...with ...
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Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour
... making bread: 250 g flour, 2 g yeast, ...The bread was left to cool for 20 min, then kept closed in polyethylene bags at room temperature (25ºC) for sensory evaluation and physical characteristics ...
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CONSUMER PERCEPTION OF BREAD DEPENDING ON WHEAT ORIGIN IN RELATION TO PHYSICOCHEMICAL CHARACTERISTICS OF WHEAT FLOUR
... Wheat bread samples were loaded close to the PC ...physicochemical characteristics for JK_1 were not consistent with those of previous studies, which showed high correlation coefficients with the ...
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Indian Flat Breads: A Review
... where bread constitutes a ma- jor source of dietary protein and ...flat bread, and the variation is mainly in terms of ingredient, technology, and ...flat bread in appearance, but having desirable ...
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Changes in baking quality of winter wheat with different intensity of Fusarium spp contamination detected by means of new rheological system
... The effect of Fusarium spp. infection was vis- ible in both protein and starch parts of the wheat grain and markedly influenced the technological characteristics of the grain (Table 4). Some authors mentioned an ...
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Fermented dairy product for a low fat bakery product application: chemical and sensory analysis
... the bread made with the citrate positive cultures used in this experiment could result from the evaporation of aroma compounds during the bread-making process, and especially during ...these ...
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Effect of Moringa oleifera Leaf Powder Supplementation on Some Quality Characteristics of Wheat Bread
... Table 3 shows the physical properties of bread produced from composite flours of wheat and Moringa leaf powder. Loaf volume and specific volume decreased significantly (p < 0.05) from 796.70 to 495.73 cm 3 and ...
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House of Bread Case Study
... of Bread originally offered breads and other baked goods like scones and cinnamon rolls up until 10 years ago, when sandwiches were added to attract the lunch ...as bread knives and jams, as well as gluten ...
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Crucial Bread
... I take more of a populist approach. Abstruse poems bother me because I believe they exclude all those but the academically elite—a rather small margin of people, really. This trend is out of keeping with poetry’s roots ...
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Development of a small scale variant of the Rapid Mix Test experimental bread baking
... baked bread were then removed from the kiln and allowed to cool for one ...of bread was measured using rapeseed displacement, and the resulting values were summarized and recomputed on the basis of ...
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Bread stories: understanding the drivers of bread consumption for digital food customisation
... (e.g.your bread, your toaster, things you have with your bread, the place where you normally buy your bread) and also open themes for them to capture freely whatever they ...everyday bread and ...
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Development, Processing and Evaluation of Azolla Enriched Breads for Nutraceutical Application
... population. Bread is an ideal matrix by which functionality can be delivered to the consumer in an acceptable ...functional bread further analysed and evaluated for suitability to be use a ...
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Vol 1, No 1 (2015)
... of bread made from bran ...of bread, which is bread without flour bran as quality control (P0), white bread with a mixture of 10% flour bran (P1), white bread with a mixture of 20% ...
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GRAIN PHYSICAL CHARACTERISTICS AND BREAD-MAKING QUALITY OF ALTERNATIVE CEREALS TOWARDS COMMON AND DURUM WHEAT
... The physical characteristics thousand kernel weight, test weight and vitreousness showed significant variation among different wheat species (Table 2). The thousand kernel weight ranged from 22.67 to 57 g. Тhe ...
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