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Comparison Between Potassium Bromate and Ozone as Flour Oxidants in Breadmaking
Comparison Between Potassium Bromate Ozone as Flour Oxidants Breadmaking
2014/5/23
The objective of this research was to compare the efficacy of potassium bromate with that of ozone treatment in wheat flour oxidation for breadmaking. In the first experiment, flour was treated with o...
Effect of Leek（A. ampeloprasum L.）and Scallion（A. chinense L.）on Breadmaking Properties
breadmaking leek scallion
2009/6/18
Allium such as leek (A. ampeloprasum L.) and scallion (A. chinense L.) powders blended with wheat flour improved the breadmaking properties of bread height (mm) and specific volume (cm3/g). Brabender ...
Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
extra-strong variety breadmaking quality endo-protease activity
2009/6/18
The effects of increase in α-amylase and endo-protease activities during germination on the deterioration of the breadmaking quality of hard wheat were examined using three varieties with different st...
Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking
gluten oxidant iodate bromate
2009/6/18
The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increas...
Sodium Gluconate and Potassium Gluconate as Substitutes for Sodium Chloride in Breadmaking
bread gluconic acid salt substitutes for NaCl
2009/6/17
Sodium gluconate (Na-gluconate) and potassium gluconate (K-gluconate) were used as NaCl substitutes in breadmaking to determine their potential usefulness in preparing reduced-sodium bread and non-sod...
Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
dough breadmaking dough-conditioner
2009/6/10
The effects of polyglycerol mono-fatty acid esters (PGMFEs) on dough properties and baking were investigated using six PGMFEs with saturated fatty acid moieties (octanoic, decanoic, lauric, myristic, ...
Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
phytic acid flour type breadmaking procedure
2014/3/10
Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and di...
Characteristics of Pentosan in Polished Wheat Flour and Its Improving Effects on Breadmaking
pentosan polished wheat flours bread microscopy gas chromatography
2008/4/20
Eight fractions of polished flours were prepared by gradually polishing soft-type whole-wheat grains using a rice-polisher. The gluten matrix of doughs and breads made from polished flours was broken ...
Dough and Breadmaking Properties of Various Strong Wheat Grains Cultivated in Japan
starch strong wheat flour breadmaking dough property bread staling
2008/4/20
The wheat dough and baking properties of various strong-type wheat grains cultivated in Japan—Kitanokaori (strong), Glenlea and Bluesky (extra-strong), and Haruyutaka (semi-strong)—were evaluated by c...
Effect of Whole Quinoa Flours and Lipase on the Chemical, Rheological and Breadmaking Characteristics of Wheat Flour
stone-mortar milled quinoa flour roller milled and roasted-quinoa flour lipase breadmaking dough properties
2008/4/20
Two kinds of whole quinoa seeds, the stone-mortar milled quinoa flour (SMQ) and the roller milled and roasted-quinoa flour (RMRQ), were tested for their chemical, rheological and breadmaking character...
Decrease in Ovomucoid Antigenicity in the Processes of Breadmaking Supplemented with Egg White
dough, breadmaking egg white wheat flour
2010/11/23
The anitigenic activity of ovomucoid (OM) remaining in bread samples containing egg white was analyzed at several stages of bread making; dough preparation, kneading, fermentation and baking. Change i...