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   Articles with "bread making" as a keyword



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Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).

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recommendations! Published in 2020 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.10264

Abstract: BACKGROUND Pre-harvest sprouting of wheat is negatively considered because of the high enzymatic activities that lead to the worsening of bread-making performance of the related flours. On the contrary, improvements in bread properties (i.e. volume… read more here.

Keywords: wheat flour; wheat; making performance; whole wheat ... See more keywords

Bakery yeasts, a new model for studies in ecology and evolution

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recommendations! Published in 2018 at "Yeast"

DOI: 10.1002/yea.3350

Abstract: Yeasts have been involved in bread making since ancient times and have thus played an important role in the history and nutrition of humans. Bakery‐associated yeasts have only recently attracted the attention of researchers outside… read more here.

Keywords: diversity; yeast; bread making; bakery ... See more keywords

Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread

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recommendations! Published in 2021 at "Heliyon"

DOI: 10.1016/j.heliyon.2021.e08290

Abstract: The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for… read more here.

Keywords: fruit fermented; fruit; pitaya fruit; performance ... See more keywords

Investigation of scale reduction in a laboratory bread-making procedure: Comparative analysis and method development

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recommendations! Published in 2018 at "Journal of Cereal Science"

DOI: 10.1016/j.jcs.2017.11.009

Abstract: Abstract Baking trials of eleven Hungarian wheat varieties were performed on macro- and micro-scale. The aim of this work was to investigate the applicability of a micro-scale bread making method using 10 g flour/loaf compared to… read more here.

Keywords: method development; volume; micro scale; method ... See more keywords
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Improving rye bread antioxidant capacity by bread-making methodology: Contribution of phosphate-buffered saline- and methanol-soluble phenolic phytochemicals with different molecular profiles

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recommendations! Published in 2021 at "Journal of Cereal Science"

DOI: 10.1016/j.jcs.2021.103262

Abstract: Abstract Bread antioxidant properties may be considerably modified in the bread-making process. To indicate the bread-making methods that may boost its antioxidant properties, five bread types were produced by straight dough and sourdough methods from… read more here.

Keywords: methodology; bread making; capacity; rye bread ... See more keywords

Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour

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recommendations! Published in 2017 at "Lwt - Food Science and Technology"

DOI: 10.1016/j.lwt.2017.06.007

Abstract: Abstract The capacity of chia seed flour to improve the behaviour of wholemeal formulas of wheat bread during the bread-making process was tested. Seven formulas were produced: one employing only wheat flour (control), two formulas… read more here.

Keywords: seed; chia; wheat; making process ... See more keywords
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The effects of fungal lipase-treated milk lipids on bread making

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recommendations! Published in 2020 at "Lwt - Food Science and Technology"

DOI: 10.1016/j.lwt.2020.109455

Abstract: Abstract Milk fat has been used as functional ingredient in bread making. However, incorporation of enzymatically-treated milk fat into bread recipes and their effects on bread properties have not been explored. This study aims to… read more here.

Keywords: milk; milk fat; bread making; treated milk ... See more keywords

Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.

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recommendations! Published in 2019 at "Journal of agricultural and food chemistry"

DOI: 10.1021/acs.jafc.9b00200

Abstract: To explore the bread making characteristics of germinated wheat flour, the current study focused on the componential evolution throughout the steamed bread making process. Hypoxia-germinated wheat (HGW) dough produced the maximum γ-aminobutyric acid as a… read more here.

Keywords: steamed bread; wheat; germinated wheat; hypoxia germinated ... See more keywords
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Bread making with sourdough and intact cereal and legume grains – effect on glycaemic index and glycaemic load

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recommendations! Published in 2020 at "International Journal of Food Sciences and Nutrition"

DOI: 10.1080/09637486.2020.1769568

Abstract: Abstract The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread… read more here.

Keywords: glycaemic load; bread; bread making; intact cereal ... See more keywords

Insights into the microbial species diversity and specific making techniques behind Lebanese sourdough breads.

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recommendations! Published in 2025 at "Journal of applied microbiology"

DOI: 10.1093/jambio/lxaf266

Abstract: AIM To characterize and compare the bread-making practices and microbial diversity of traditional and bakery sourdoughs from Lebanon and determine how specific practices shape microbial diversity. METHODS AND RESULTS Thirty bread-making practices variables from 26… read more here.

Keywords: bread making; microbial species; making practices; species diversity ... See more keywords

Significance of milling methods on brown teff flour, dough, and bread properties.

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recommendations! Published in 2022 at "Journal of texture studies"

DOI: 10.1111/jtxs.12669

Abstract: Teff (Eragrostis tef) has gained wide popularity of late mainly attributed to its gluten-free nature catering the needs of gluten sensitive population. The higher water absorption capacity and gelling properties of teff flour promote its… read more here.

Keywords: bread making; teff flour; properties teff; milling methods ... See more keywords