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Showing 1 to 17 of 17 for “"staling"”.
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The stability of enzymes during breadmaking and their influence on staling characteristics
… characteristics of the freshly baked goods. Staling 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 …
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Effect of dough conditioners on the bread-making qualities of soft wheat flour
… effect of the dough conditioners on the rate of staling of baked bread was examined. No significant differences were found among the treatments with respect to volume. moisture content, or crumb color. Loaves baked with the high-protein flour had significantly darker crust colors. High-protein …
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The influence of selected bacterial and fungal enzymes on the baking and keeping quality of a fat substituted muffin
… moisture contents, lower volumes, decreased staling rates, and an increased crumb tenderness when compared to the 100% fat substituted muffin without any enzymes. The 100% fat substituted muffins containing bacterial amylase or fungal protease alone had a significantly (p<0.05) lower staling …
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Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation
… bonds in amylopectin, indicative of bread staling, was measured by differential scanning calorimetry (DSC) for all bread treatments. Two percent LBG replacement significantly increased standing height. Firmness of bread increased with an increase in gum; the 4% guar bread was significantly …
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The utilization and performance of carbohydrate-based fat replacers in southern-style baking powder biscuits
… contents. Upon 24 and 48 hours of storage, staling was observed in all variations with the 100% variations having the most staling. There was a significant (p<0.05) caloric reduction as the level of fat replacement increased. However, this was an over-estimation of the calories provided upon …
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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
… the lowest analysis of freshness measurements. Staling, as measured by differential scanning calorimetry, indicated the potato breads had significantly reduced staling rates when compared to 100% wheat flour bread. Eleven trained panelists judged ten characteristics of the control and potato …
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Carbohydrate hydrolases and their role in bread production
… of various carbohydrate hydrolases as anti-staling agents. Initially breads were treated with five purified endoxylanase preparations at a range of treatment levels to establish suitable levels of addition. Whilst it was found that changes at a molecular level impacted significantly on crumb …
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The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins
… water activity, but did not decrease firmness or staling rates especially after prolonged frozen storage. Sensory panelists noted that the addition of liquid or dry honey increased the cohesive forces and decreased tenderness. The addition of moisture to the fat reduced system did not appear to …
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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
… 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 suitability of two lactic acid …
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The interactive effects of selected emulsifiers, enzymes, and a carbohydrate based fat substitute in a low fat muffin
… values, specific gravity, water activity, and staling rate after 48 hours storage. The control muffin had a significantly (p<0.01) more yellow crumb, was significantly (p<0.01) less firm, and contained less moisture (p<0.01). The versions containing SSL and DATEM were less firm (p<0.01) and …
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Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation
… treatments over time; in contrast, degree of staling significantly increased (P<0.05) over time for all treatments. Sensory results indicated that treatment F produced a significantly (P<0.05) moister, shorter, less adhesive and cohesive cake. Tenderness and sweetness scores indicated that …
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Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten
… flour with gluten exhibited the least amount of staling by day 7. Results of sensory evaluation indicated that millet flour replacement resulted in bread with darker crumb and crust color, and a more bitter and intense after taste. Vital wheat gluten was judged by panelists to darken crust color, …
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Functional application of lactic acid bacteria exopolysaccharide in complex food systems
… and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour …
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Assessing microbial quality of beer heat treated by flash and tunnel pasteurization.
… spoilage microorganisms are responsible for the staling of beer which is also a consequence of aerobic bacteria present in the beer. Presence of wild yeast in the beer always gives the beer a cloudy color and causes what is termed as haze. This microbial contamination is only able to be …
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Investigation of the phase transitions of pregelatinized waxy maize starch at low moisture contents
… of the crackers. This work confirms that staling and associated textural changes in low moisture starch-based food systems, such as crackers, is a result of reformation of amylopectin double helices without crystallization or aggregation of those helices that develops in high moisture …
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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
… 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 evaluation. The …
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Impact of Low-Amylose, Waxy Wheat (Triticum Aestivum L.) Flour Blends on Functional Tortilla Characteristics
… producing softer products that exhibit delayed staling. These advantages may be evident in the production of wheat flour tortillas, a type of flatbread which represents a rapidly growing segment of the US end-use industry. This study was conducted to determine the impact that low-amylose, waxy …