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Ionica Cotovanu and Silvia Mironeasa
Particle size offers valuable information about the quality of amaranth flour, depending on milling fractions, and can be used to potentially predict the quality characteristics of new baked goods developed in the future.
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Marko Petkovic, Igor Ðurovic, Nemanja Miletic, Jovana Radovanovic
Pág. 600 - 608
The effects of three dehydration temperatures at 50, 60 and 70 °C of convective drying method on fresh fruits of black chokeberries (Aronia melanocarpa L.) were evaluated. The drying temperatures were found to have significantly different effects on the ...
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Celina Habryka, Robert Socha and Leslaw Juszczak
The aim of this study was to investigate the influence of bee bread addition on the phenolic content, antioxidant properties, sensory and quality characteristics of the multifloral honey. On the base of results obtained, it was stated that an enrichment ...
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Alessio Cappelli, Noemi Oliva and Enrico Cini
High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological pr...
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Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Newton Kramer dos Santos Neto, Fernanda Siqueira Nalevaiko, Ernani Sebastião Sant´Anna
Pág. 713 - 719
This study developed three sourdoughs using sugarcane, apple and grape as substrate. The fermentative activity and physicochemical, microbiological and sensory characteristics of the sourdoughs and breads were evaluated. Among the breads that were prepar...
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Gita R. Chaudhari, D. A. Patel, A. D. Kalola and Sushil Kumar
Improving yield is the main aim of plant breeders. In the case of bread wheat (Triticum aestivum), a major challenge in this regard is genotype?environment interactions, and a knowledge of these is required to successfully select high-yielding genotypes....
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Izabela Podgórska-Kryszczuk and Urszula Pankiewicz
The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass pro...
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Gabriela Ziec, Halina Gambus, Marcin Lukasiewicz and Florian Gambus
The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and al...
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Livia Apostol, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea and Mona Elena Popa
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum w...
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Maik Barbosa Rodrighero, Eduardo Fávero Caires, Ricardo Barroso Lopes, Acácio Antônio Zielinski, Daniel Granato, Ivo Mottin Demiate
Pág. 175 - 181
Wheat is a major cereal crop cultivated worldwide that plays a strategic role in human nutrition. Differently from several other crops, wheat?s technological properties are essential for its commercialization and utilization. Its reserve protein, known a...
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Tetiana Lebedenko,Viktoriia Kozhevnikova,Olena Kotuzaki,Tamara Novichkova
Pág. 22 - 35
Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that imp...
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Andrew Wilkinson, John N. Wilkinson, Peter Shotton, Enas Khalid Sufar, Gultekin Hasanaliyeva, Nikolaos Volakakis, Ismail Cakmak, Levent Ozturk, Paul Bilsborrow, Per Ole Iversen, Steve Wilcockson, Leonidas Rempelos and Carlo Leifert
Organic wheat production systems have lower yields compared with intensive conventional production and often do not achieve the grain protein content and quality thresholds set by millers and bakers. In contrast, organic production methods were reported ...
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