Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 10 of 10 for “"yeast bread"”.
-
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 …
-
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 …
-
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 …
-
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 …
-
The Effects on Gluten Strength and Bread Volume of Adding Soybean Peroxidase Enzyme to Wheat Flour
… properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength was determined using a farinograph for …
-
The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae
Yeast induced fermentation of dough is an important process in bread making and one of the oldest biochemical processes in the world. Surprisingly, our knowledge about the dough fermentation step in correlation to product quality parameters is scarce. A literature review revealed that yeast …
-
The nutritive value of soy flour and soy protein isolate for human adults
… soy protein was incorporated into a low-protein yeast bread providing approximately 500 kilocalories per person per day. The following dietary treatments were used: 1. Basal diet plus 4.0 grams of nitrogen supplied by soy flour. 2. Basal diet plus 4.0 grams of nitrogen supplied by soy isolate. 3. …
-
Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality
… effects of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread loaves compared to controls, and to determine sensory attributes of bread loaves using quantitative descriptive analysis (QDA). Protein fractions were obtained through the use of …
-
Pengaruh variasi jumlah ragi roti (Saccharomyces cerevisiae) dan lama fermentasi glukosa hasil hidrolisis selulosa limbah bagas tebu dengan enzim kasar dari campuran kapang Trichoderma sp, Gliocladium sp, dan Botrytis sp terhadap kadar etanol
… U/mL. The fermentation of glucose that using bread yeast is to change into bioetanol. The factors which affect infermentation process are: temperature, pH, long fermentation, oxygen concentration, concentration of substrate and concentration of enzyme, type of microbes, and the concentration …