.../ ), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited. Abstract This study evaluates the impact of soluble fibre acacia gum (AG) on dough and bread properties. Doughs and bread were made with 0–9.6% AG and two wheat flours (10...

... crossing strategy, additional rounds of mixing, and novel genotype calling approaches, we developed a bread wheat 8-parent MAGIC population of over 3,000 genotyped recombinant inbred lines derived from 2,151 distinct crosses. This effort resulted in a dense genetic map covering the complete genome. Further...

... was carried out to evaluate the rheological properties of bread dough as affected by the incorporation of dry fractionated oat drink residue flours as a functional ingredient to identify the optimum condition for incorporating fibre-rich ingredients in bakery products. Mechanically dry fractionated, dried oat...

...-defatted walnuts are interesting for developing gluten-free (GF) bread because they contain bioactive compounds and high concentrations of fibre and polyunsaturated fatty acids (PUFAs). This study aimed to determine the effects of the addition of non-defatted ground walnuts (10%, 20%, and 30...

..., distribution, and reproduction in any medium, provided the original work is properly cited. First, images of bread slices with dimensions of approximately 50 mm × 50 mm were scanned in full colour using an Epson Perfection 1240U scanner (Seiko, Nagano-Ken, Japan). Next, recording the images in TIFF format...

...Noor Seribainun Hidayah Md Yunos; Halimatun Saadiah Hafid; Farah Nadia Omar; Mohd Afandi P Mohammed; Minato Wakisaka; Nor Afizah Mustapha; Azhari Samsu Baharuddin Universiti Putra Malaysia 10.13039/501100004530 GP-IPS/2016/9511800 Wheat bread is regarded as the second most widely consumed non...

... of ensiling. Although dry matter (DM) increased by 1-5% for PD and SD, respectively, up to 41.9% of bread products were required to produce a targeted silage DM of 38%. Silage aerobic stability was assessed during 20 d exposure to air. Chemical analyses (pH, volatile fatty acids, lactic acid, ammonia) were...

... bread being nutritionally rich and convenient is one of the popular dietary options these days, particularly among urban dwellers. In this study, the effects of oyster mushroom powder (0–10%) supplementation on the nutritional, antioxidant, physical, textural, microstructural, and sensory attributes...

...Nosa B Idahagbon; Lokesh Kumar; Robert J Nicholas; Mary B Oluyemi; Charles S Brennan Abstract The impact of supplementing bread with calcium caseinate was studied at substitution levels of 5%, 10% and 15%. The research assessed the baking properties, nutritional value, glycaemic response...

.../pages/standard-publication-reuse-rights ) 04 06 2024 30 07 2024 A Minolta Chroma meter CR 400 (Konica Minolta, Inc., Osaka, Japan) was applied for the analysis of colour values of the bread samples. After 10 mL of methanol:water (80:20 v/v) was added to 1 g ground bread sample, the mixture...

...Maria Santamaria; Maria Ruiz; Raquel Garzon; Cristina M Rosell Vegetable powders (2%) were used as ingredients for making wheat flatbreads. The impact on proximate composition, bread features and enzymatic starch digestion was greatly dependent on the vegetable powder. Lemon and tomato powders...

...-glucanase impacts dough characteristics, and the in vitro starch digestibility and quality of breads from mixed wheat and highland barley flour at different wheat/highland barley flour weight ratios (70/30 and 50/50). The results showed that β-glucanase reduced the dough's viscoelasticity...

.... This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding...

...T V Sreechithra; Amrita Ray; Suresh D Sakhare Novel Quinoa Fiber Enriched Bread. Colour measurements were conducted using a Color Flex-EZ-Hunter Lab CN-508i (Reston USA) Laboratory, USA. Samples were securely placed in the sample holder, and colour values were automatically recorded across...

... of the breads were assayed using a Minolta Chroma meter CR 400 (Pagliarini & Rastelli, 1994 ). After 10 mL of methanol:water (80:20 v/v) was added to the 1 g powdered bread sample, the solution was sonicated for 30 min in ultrasound bath. Then, it was centrifuged at 2817 g for 10 min. After...

... Engineering Laboratory of Wheat and Maize Deep Processing, Henan University of Technology, China. The total moisture content of steamed bread was measured according to Chinese GB/5009.3-2016 method. The water distribution analysis in steamed bread was conducted using the Low Field Nuclear Magnetic Resonance...

... egg, 1.2 mL of sunflower oil, 5 g of yeast, 5 g of powdered sugar and 1 g of salt were used. Flour mixtures and powdered sugar were added to the kneading bowl and blended to prepare bread samples. Yeast was then added to the medium. Water, milk, vegetable oil and beaten eggs were mixed in a bowl...

... is properly cited. Abstract The aim of this study was to determine the textural sensory profile of wheat breads developed using oat flour at different substitution levels (10%, 30%, and 50%) and particle sizes (<224, 250–280, 280–500, 500–600 μm). A trained descriptive panel evaluated the wheat–oat breads...

... of 20 mbar. A visual representation of the entire process flow for the production of white cheese emulsion, white cheese powder and newly formulated bread is presented in Fig. 1 . Figure 1 A visual representation of process flow for the production of white cheese emulsion, white cheese powder...

...Ziyuan Wang; Shuimiao Song; Jiayuan Liu; Xinyu Bai; Gaoqi Ye; Jie Liu Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the content of bioactive compounds and physicochemical properties of wheat bran. Whole wheat bread supplemented...