Effect of Mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11959
Abstract: BACKGROUND A series of deterioration in frozen dough bread is easy to happen in store sales, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve the storage staling. The… read more here.
Keywords: leaf polysaccharides; frozen dough; mulberry leaf; dough bread ... See more keywords
On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.02.053
Abstract: For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies that bind to the arabinoxylan chains. Image analysis… read more here.
Keywords: impact rye; rye dough; protein networking; dough bread ... See more keywords
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
Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2018.06.008
Abstract: Abstract Salt (sodium chloride, NaCl) has critical technological functions in dough and bread, other than sensory contribution. Adverse effects of excessive sodium intake on human health drive the research of salt alternatives. Potassium chloride (KCl)… read more here.
Keywords: gluten microstructures; dough bread; potassium chloride; chloride ... See more keywords
Advances in the development of wheat dough and bread by means of shearing
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.12.001
Abstract: Abstract Wheat dough was produced in a rheometer by applying consecutive stress-relaxation steps with alternating direction of shear. A well-defined stress environment prevented separation of gluten and starch during shearing and allowed instantaneous determination of… read more here.
Keywords: development; wheat dough; dough bread; development wheat ... See more keywords
The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.03.041
Abstract: Abstract Plant oils have potential as antimicrobial ingredients in bread. However, they may influence bread production. This study compares the influence of blackcurrant (BC), cumin seed (CS), thyme (TH) and wheat germ (WG) oil on… read more here.
Keywords: seed; seed thyme; dough bread; thyme wheat ... See more keywords