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Showing 1 to 9 of 9 for “"Crumb structure"”.
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Improving the quality of non-wheat bread made from maize using sourdough fermentation
… attributes (high loaf volume, soft and open crumb structure) of wheat bread. Therefore the need arises to improve maize bread quality. The effects of three types of non-wheat bread methods on the quality of maize bread were investigated. The first was a traditional sourdough method used in …
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Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting
… flour without pre-gelatinization produced a crumbly dough, whereas sheeting in combination with starch pre-gelatinization produced a cohesive dough with dramatically improved dough handling properties. Tensile tests showed development of a smoother texture on maize dough as the number of …
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The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour
… content, gliadin and glutenin composition, microstructure, rheological properties, ash, pH and color were examined. Baked angel food cakes were evaluated by volume, tenderness, color, cohesiveness, crumb structure and microstructure (SEM). Gelatinization temperatures of batters were measured by …
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Virgin hardwood forest soils of western North Carolina
… - 16 %), and they contained moderate to strong crumb structure. All but one soil contained cambic subsurface horizons and were either Typic Haplumbrepts or Umbric Dystrochrepts. The majority of soils in the watershed are formed in colluvium, but significant amounts of residual soils occur on …
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Protein and Fiber Fortification of White Pan Bread Using Food-Grade Distiller’s Dried Grains
… analyzed for color, volume, density, internal crumb structure 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 …
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Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains
… positively influenced mainly bread loaf volume, crumb structure and staling rate, the strains producing antifungal compounds prolonged the microbial shelf life significantly and compensated the lack of salt. The impact on the sensory characteristics of bread were evaluated by descriptive sensory …
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THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH
… handling properties, loaf volume, and softer crumb structure. The addition of L-cys also reduced mixing time up to 47%, increased loaf volume (up to 9%), and elasticity of the products, those characteristics are desired to increase the efficiency of the automated processes for bread products.
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Functional application of lactic acid bacteria exopolysaccharide in complex food systems
… Pa). Soy yoghurts showed typical biopolymer gels structure and the network structure changed to larger pores and less cross-linking in the presence of sucrose and increasing molecular weight of the EPS. In situ investigation of Weissella cibaria MG1 producing EPS on quinoa-based milk was …
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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
The application of sourdough can improve texture, structure, nutritional value, staling 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 …