Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.03.013
Abstract: Wheat flour is generally supplemented with α-amylases to increase maltose levels in bread dough and increase loaf volume. While the preference of yeast for glucose and fructose over maltose as substrate for fermentation is well… read more here.
Keywords: fermentation; bread dough; sugar levels; glucosidase ... See more keywords
Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110669
Abstract: Abstract A mathematical model was developed to increase the understanding of stress concentrations within a gas cell wall (GCW) in bread dough during baking. The GCW was composed of a single A-type wheat starch granule… read more here.
Keywords: cell wall; stress; gas cell; bread dough ... See more keywords
Extrusion of unleavened bread dough: Experiments and simulations
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Rheology"
DOI: 10.1122/1.4966692
Abstract: An experimental and numerical study on ram extrusion of bread dough was conducted in order to develop predictive models for the pressures involved, as well as the deformation of the extruded dough. Such studies are… read more here.
Keywords: unleavened bread; bread dough; dough experiments; extrusion unleavened ... See more keywords
Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/8893925
Abstract: The use of hydrocolloids has greatly increased in recent years due to their pivotal role as functional ingredients. They can increase food consistency, control the microstructure that affects water absorption, alter texture and flavor, and… read more here.
Keywords: effect; bread dough; plant hemicelluloses; stability frozen ... See more keywords
Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152300
Abstract: The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms… read more here.
Keywords: bread dough; development; bran; effects sheeting ... See more keywords
Fermenting Bread Dough as a Cheap, Effective, Nontoxic, and Generic Attractant for Pest Snails and Slugs
Sign Up to like & getrecommendations! Published in 2021 at "Insects"
DOI: 10.3390/insects12040328
Abstract: Simple Summary Snails and slugs are key pests of crops but control options are limited with an overreliance on molluscicides, which have variable efficacy. Thus, there is an urgent need to improve the performance of… read more here.
Keywords: fermenting bread; nontoxic generic; water; bread dough ... See more keywords