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Showing 1 to 20 of 49 for “"Breads"”.
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Sodium reduction challenges and facilitators in breads and processed poultry products: an industry perspective
… cause high blood pressure (Garriguet, 2007). The breads and processed meat categories were identified as the highest contributors to sodium consumption within the Canadian population. The goal of this research is to identify the challenges associated with reducing sodium in bread and processed …
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Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten
… significantly increase the loaf volume of the breads. Bread made from higher percentages of pearl millet flour also had a higher moisture content, firmer texture and darker crumb color. Differential scanning calorimetry (DSC ) results indicated that the control breads staled faster and that …
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High-protein breads from wheat flour fortified with peanut flour and peanut-soy blends and their nutritive values
Digitized by Kansas Correctional Industries
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The Effect of Antioxidants on Flaxseed Stability in Yeast Bread
… BHT, and ascorbic acid were added to flaxmeal breads to prevent rancidity. Six types of yeast leavened breads were evaluated: control (100% bread flour), flaxmeal (15%) bread, and flaxmeal (15%) bread that contained 0.01% respectively of BHA, BHT, BHA and BHT, and ascorbic acid. Vital wheat …
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The Effect of Soy Flour as a Natural Antioxidant on Flaxseed in Yeast Bread
… antioxidant against flaxseed rancidity in yeast breads was tested. Variables included: control (100% bread flour); yeast bread with 15% flax meal in place of part of the total bread flour; yeast bread with 15% flax meal and 5% soy; and yeast bread with 15% flax meal and 10% soy. Objective and …
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Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA
… in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and without added gluten, were evaluated in a pilot study. Consumer acceptance scores indicated no significant differences among the twelve bread products. Four bread products, 29% and 45% …
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Fish protein concentrate as a food additive
Yeast breads and brownies were prepared with Fish Protein Concentrate from three sources. The FPC's were substituted for 0, 10, and 15 per cent of the flour w:w in each product. The results of a nine member taste panel showed the amount and brand of FPC added affected the properties of the …
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Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
… rate and shelf life of wheat and gluten-free breads. These quality improvements are associated with the formation of organic acids, exopolysaccharides (EPS), aroma or antifungal compounds. Initially, the suitability of two lactic acid bacteria strains to serve as sourdough starters for …
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Sweet potatoes and mung bean flour as ingredients in yeast bread
Yeast breads were prepared with three levels of mashed sweet potato pulp and of mung bean flour. Nine combinations of mashed sweet potato pulp (10, 20, 30 percent), and of mung bean flour (4, 8, 16 percent) substitutions for wheat flour were used to determine the acceptability of these enriched …
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The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed
… of guar gum and xanthan gum on flax supplemented breads through objective and sensory testing. Breads containing flaxseed and gums were found to have a significantly (p<0.05) higher water activity than the control bread. Control bread was also found to have a higher (p<0.05) volume while flax …
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Carbohydrate hydrolases and their role in bread production
From the completion of the baking process, loaf breads undergo changes which result in their appeal diminishing. Pentosans in wheat flour consist primarily of arabinoxylans with smaller levels of arabinogalactan often present. Commercial pentosanase preparations contain a range of xylanase and …
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Extractability and viscosity of β-glucan from oat bread during in vitro digestion
… of twenty different cultivars were used to bake breads which were subjected to in vitro digestion. The resulting extracts were studied for viscosity using a rheometer, and the β-glucan contents of the breads and the extracts were determined to evaluate the extractability. In addition, the effect …
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Process-induced changes on the functionality of oat β-glucan evaluated using a gastrointestinal simulation model
… was that by changing the structure of oat breads and extrudates through different treatments, the state of β-glucan in the GI tract can be influenced. Process parameters affected the macromolecular properties and the extractability of β-glucan in extrudates. Low feed water content and long …
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A comparison of children's dietary information using a workbook recall method to reported intake and observation
… number of items recalled by the children in the breads, non-dairy beverages, condiments and fats/oils groups were significantly lower than the parent's reports indicating potential underreporting of these types of food items. For the lunch period, children reported significantly lower mean …
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Development of a standardized functional soy product for cancer prevention trials:Phase II evaluation of isoflavone bioavailability in men with asymptomatic prostate cancer
… trials may address this need. Two distinct soy breads were formulated to deliver 30 mg of isoflavones/80 g slice. In one bread type, the isoflavones occurred predominantly as glucosides while in the other soy bread the isoflavone existed predominantly as aglycones (potentially most active and …
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Protein and Fiber Fortification of White Pan Bread Using Food-Grade Distiller’s Dried Grains
… and texture profile. Sensory acceptance of breads was evaluated using a seven-point hedonic scale. Yields from the washing process for the DDGS and HP-DDG, averaged 52.7% and 72%, respectively. While color of DDGS and HP-DDG was reduced through the washing process, finished products …
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Effect of dough conditioners on the bread-making qualities of soft wheat flour
… cell structures. The addition of DATE-M to breads made with either flour resulted in significantly decreased rates of staling. Breads made with the high-protein flour staled slower than their law-protein counterparts with or without dough conditioners. In conclusion, the bread-making …
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Perfil antropométrico e hábitos alimentares dos estudantes de nutrição
… for most of them. The average for the group of breads, cereals, rice and pasta (5.6 servings / day) is adequate, as the sugar / candy (14.34 g / day) and the milk and dairy products (1.74 servings / day) are inadequate. In the mean analysis, for the periods, as the consumption of vegetables, …
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The stability of enzymes during breadmaking and their influence on staling characteristics
… remains a significant cause of economic loss in breads due to the loss of saleability resulting from crumb firming. The aims of the current project have been to investigate some of the factors which may impact on staling, particularly the stability of amylolytic enzymes in bakery formulations. In …
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Wheat and flour properties affecting tandoori bread quality
… production of three different types of Tandoori breads (ie. Pakistani Roti, Indian Naan and Irani Taftoon), Batavia and Trident varieties (at protein levels of 11.4% and 10.3%,respectively) ranked highest during the evaluation of all the cultivars.
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