Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread quality
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.08.015
Abstract: Abstract The combined effects of reduced mixer headspace pressure and mixing duration on the yeast activity, proofing and quality of dough and bread made from both high-protein flour (HPF) and low-protein flour (LPF) were addressed… read more here.
Keywords: made high; dough bread; bread made; bread ... See more keywords
Evaluation of immunore activity of wheat bread made from fermented wheat flour
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DOI: 10.17221/137/2011-cjfs
Abstract: Leszczynska J., Diowksz A., Łącka A., Wolska K., Bartos A. (2012): Evaluation of immunoreactivity of wheat bread made from fermented wheat flour. Czech J. Food Sci., 30: 336–342. Combined culture of lactic acid bacteria (Lactobacillus… read more here.
Keywords: wheat flour; wheat; wheat bread; immunoreactivity ... See more keywords
Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours
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DOI: 10.3390/molecules27041331
Abstract: Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking… read more here.
Keywords: aged flours; bread made; made aged; whole wheat ... See more keywords