Journal articles: 'Bread making'

1

Mole, Simon. "Making bread." Wasafiri 28, no. 4 (December 2013): 64. http://dx.doi.org/10.1080/02690055.2013.826897.

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Baravalle, Rodrigo, Gustavo Ariel Patow, and Claudio Delrieux. "Procedural bread making." Computers & Graphics 50 (August 2015): 13–24. http://dx.doi.org/10.1016/j.cag.2015.05.003.

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Stampfli, L., and B. Nersten. "Emulsifiers in bread making." Food Chemistry 52, no. 4 (January 1995): 353–60. http://dx.doi.org/10.1016/0308-8146(95)93281-u.

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Bartalné Berceli, Mónika, Eszter Izsó, Szilveszter Gergely, and András Salgó. "Development and application of novel additives in bread-making." Czech Journal of Food Sciences 36, No. 6 (January 7, 2019): 470–75. http://dx.doi.org/10.17221/380/2017-cjfs.

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There is a great need for good quality and low-cost food since. A large proportion of the population does not have access to food with adequate quality from the nutritional point of view. This paper deals with the increasing of the nutritional value of widely consumed bread products. The development and incorporation of seven different food additives prepared with simple physical or physiological/biotechnological modifications have been studied in bread model. Bran with four different particle sizes and soy-based sprouted additive were applied in the experiment carried out in laboratory scale. These additives are rich in vitamins, bioactive components, dietary fibre and other health-beneficial compounds. A few of them have been selected for further examination. Aleurone-rich flour and wheat bran sourdough were supplemented to the selected additives and the experiment was carried out in industrial scale. The quality of the baked products was examined by analysing physical and sensory properties. The quality of the prepared bread products having limited amount of each additive does not decrease compared to the commercially available products, nevertheless their nutritional value increased. Four new bread products rich in dietary fibre, in vitamins and in minerals have been developed during the experiment carried out in industrial scale. They are relatively cheap comparing commercially available products so they are accessible for the population with low income. These new products can be labelled as fibre rich products and are applicable in several diets.

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Kim, Won-Mo, and Gyu-Hee Lee. "Comparison of Imported Wheat Flour Bread Making Properties and Korean Wheat Flour Bread Making Properties Made by Various Bread Making Methods." Journal of the Korean Society of Food Science and Nutrition 44, no. 3 (March 31, 2015): 434–41. http://dx.doi.org/10.3746/jkfn.2015.44.3.434.

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6

Plessas, Stavros. "Innovations in Sourdough Bread Making." Fermentation 7, no. 1 (February 20, 2021): 29. http://dx.doi.org/10.3390/fermentation7010029.

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The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other foodstuffs (pasta) has been witnessed in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central. This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material.

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Aider, Mohammed, Maxime Sirois-Gosselin, and Joyce Irene Boye. "Pea, Lentil and Chickpea Protein Application in Bread Making." Journal of Food Research 1, no. 4 (October 30, 2012): 160. http://dx.doi.org/10.5539/jfr.v1n4p160.

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The objective of the present study was to determine if wheat flour could be successfully substituted with lentil, pea, and chickpea (pulses) proteins in bread making and to study the characteristics of the breads produced. Results of the study showed that addition of pulse proteins affected bread mass volume, color and hardness. The highest bread mass volume (4.27 ± 0.07 mL/g) was obtained with the control (unsupplemented) bread. Mass volumes decreased at the 3% supplementation level for all supplemented breads and no significant differences (P>0.05) were observed between the pulse proteins. At the 6% and 9% supplementation levels, significant differences were observed between the mass volumes of the breads. Chickpea protein gave the highest mass volume at both the 6% and 9% supplementation levels (3.72 ± 0.21 and 3.84 ± 0.27 mL/g, respectively) followed by lentil protein (3.43 ± 0.19 and 3.43 ± 0.07 mL/g, respectively). Breads supplemented with pea protein generally had the lowest mass volume. Bread crumb and white became darker as supplementation level was increased and in the lentil supplemented bread, a greener color appeared at the 6% and 9% supplementation levels. Hardness of the bread white for all supplemented samples was close to the control at the 3% supplementation level but significantly increased at the 9% supplementation level. Overall, pea proteins had the most significant effect on bread hardness and mass volume whereas chickpea protein concentrate showed the greatest potential for use as an ingredient in bread making.

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Bot, Beatriz. "Mother Dough in Bread Making." Journal of Food and Nutrition Sciences 2, no. 2 (2014): 24. http://dx.doi.org/10.11648/j.jfns.20140202.11.

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Makereti, Tina. "Stories: Making Soup, Baking Bread." Biography 39, no. 3 (2016): 406–9. http://dx.doi.org/10.1353/bio.2016.0049.

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Gómez, M., N. Aparicio, E. Ruiz-París, B. Oliete, and P. A. Caballero. "Evolution of bread-making quality of Spanish bread-wheat genotypes." Spanish Journal of Agricultural Research 7, no. 3 (September 1, 2009): 585. http://dx.doi.org/10.5424/sjar/2009073-443.

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Savkina, Olesia, Lina Kuznetsova, Marina Lokachuk, Olga Parakhina, Elena Pavlovskaya, and Natalia Lavrenteva. "The way of old bread recycling in the bread making." E3S Web of Conferences 161 (2020): 01082. http://dx.doi.org/10.1051/e3sconf/202016101082.

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The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on the quality of sourdough and bread. An increase in the bread dosage in the rye dense sourdough more than 25% instead of flour negatively affected sourdough quality. The deterioration of the sourdough quality was not associated with a nutrient deficiency. When 25% of recycling old bread was in the sourdough, the quality of the bread was comparable to the control, but the crumbliness was 1.5 times less compared to the control, which indicates a slowing down of the staling process in bread made with recycled bread in sourdough. Bread fermentation in sourdough allowed getting bread with a good smell and taste. Old recycled bread did not significantly affect the microbial contamination of new bread, especially in terms of moulds and yeasts.

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ONISHI, Hiroshi, Takashi KAJITANI, Hisashi OKADA, Haruhiko MORI, and Sei-ichi TAKAKI. "Bread making using brewing microorganisms (Part 2) Sour bread making using the new sour starter." JOURNAL OF THE BREWING SOCIETY OF JAPAN 96, no. 5 (2001): 360–67. http://dx.doi.org/10.6013/jbrewsocjapan1988.96.360.

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O, Umeh, S., Okpalla, J., and Okafor, J. N. C. "Novel Sources of Saccharomyces Species as Leavening Agent in Bread Making." International Journal of Trend in Scientific Research and Development Volume-3, Issue-2 (February 28, 2019): 827–32. http://dx.doi.org/10.31142/ijtsrd21526.

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Sharma, Jagriti, Santosh Satya, Vipin Kumar, and Dhananjay Kumar Tewary. "Dissipation of pesticides during bread-making." Chemical Health and Safety 12, no. 1 (January 2005): 17–22. http://dx.doi.org/10.1016/j.chs.2004.08.003.

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Takemura, Izumi, Kouji Ishiguro, Tadashi Nakamura, Kanenori Takata, and Hiroaki Yamauchi. "Bread-Making Quality of Bread Dough with Alkaline-Treated Rice Flour." Nippon Shokuhin Kagaku Kogaku Kaishi 69, no. 3 (March 15, 2022): 127–36. http://dx.doi.org/10.3136/nskkk.69.127.

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Jun, Hyun-Il, Sun-Hee Yoo, Geun-Seoup Song, and Young-Soo Kim. "Bread-making properties of rice bread added with naked oat flours." Korean Journal of Food Preservation 26, no. 1 (February 28, 2019): 68–73. http://dx.doi.org/10.11002/kjfp.2019.26.1.68.

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Pareyt, Bram, Sean M. Finnie, Joke A. Putseys, and Jan A. Delcour. "Lipids in bread making: Sources, interactions, and impact on bread quality." Journal of Cereal Science 54, no. 3 (November 2011): 266–79. http://dx.doi.org/10.1016/j.jcs.2011.08.011.

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18

Öhrvik, Veronica, Helena Öhrvik, Jonas Tallkvist, and Cornelia Witthöft. "Folates in bread: retention during bread-making and in vitro bioaccessibility." European Journal of Nutrition 49, no. 6 (February 4, 2010): 365–72. http://dx.doi.org/10.1007/s00394-010-0094-y.

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19

Dvořáček, V., L. Dotlačil, J. Hermuth, A. Prohasková, V. Stehno, and L. Svobodová. "The utilization of wheat genetic resources in breeding for bread-making quality." Czech Journal of Genetics and Plant Breeding 47, Special Issue (October 20, 2011): S71—S76. http://dx.doi.org/10.17221/3258-cjgpb.

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This paper describes the structure and content of the Czech wheat germplasm collection. The collection, at present, includes 10 800 wheat accessions. Evaluation data, of variable content are available on 73% of the accessions, pedigree data on 80% of released cultivars. The annual distribution of seed samples to users amounts to about 1200 accessions. Attention is paid to increasing the value of the collection for users by way of deeper evaluation and choice of donors for important characters. With this intention, 8 modern cultivars (most of them with high bread-making quality) and 20 genetic lines derived from European landraces and obsolete cultivars were tested in field trials carried out over two years in Prague-Ruzyně. As expected, modern cultivars were superior in almost all of the agronomic characters evaluated. However, older lines showed significantly higher protein contents, and some of them also had a higher wet gluten content, gluten index and Zeleny sedimentation volume. However, low variability was found for starch content. Some lines with high protein content had an acceptable productivity, and could also meet acceptable levels for other quality characters. Satisfactory performance was found in lines such as Vigla&scaron;ská červenoklasá 12/B, Szekacz 19 37/B, Mindeszentpusztai 44/B, Szekacz 1242 47/E, Ukrajinka 52/A and Eszterhazi Mindenes 117/C. Among the new, more productive cultivars, Bohemia, RU 440-6 and Akteur combine high quality of gluten with relatively higher protein content. Selected genotypes will be further tested in a broader range of environments.

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G. Madzgarashvili and J. Natchkebia. "Making Bee Bread from Pollen without honeycombs." GSC Biological and Pharmaceutical Sciences 20, no. 2 (August 30, 2022): 114–18. http://dx.doi.org/10.30574/gscbps.2022.20.2.0316.

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The production and use of bee bread by humans is very popular due to the unique properties of the product: it clearly differs from the source material (pollen -pollen load) by its beneficial effect on the living organism. Along with a number of diseases that are positively affected by bee bread, one of the most important aspects is the activity against infectious diseases, which is manifested through strengthening the immune system and accelerating the recovery processes. However, bee bread is still produced using traditional methods, which, in turn, is due to seasonality: it is removed from the beehive in spring or late summer; The beekeeper at that time is forced to violate the integrity of the honeycomb with bee bread; Honeycombs are often contaminated with external substances (possible fabrication of artificial honeycomb, bee feed residues, medicinal preparations, etc. Separating bee bread from honeycomb is a rather complex and time-consuming process, which is reflected in the price of the finished product: it may not be available even to ordinary consumers.

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Aristizabal Galvis, Johanna Alejandra, José Alberto García Agredo, and Bernardo Ospina Patiño. "Refined cassava flour in bread making: a review." Ingeniería e Investigación 37, no. 1 (January 1, 2017): 25. http://dx.doi.org/10.15446/ing.investig.v37n1.57306.

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Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.

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MORI, Haruhiko, Hisasi OKADA, Hiroshi ONISHI, and Sei-ichi TAKAKI. "Bread making using brewing microorganisms (Part 1)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 96, no. 4 (2001): 282–88. http://dx.doi.org/10.6013/jbrewsocjapan1988.96.282.

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23

ONISHI, Hiroshi, Hisashi OKADA, Takashi KAJITANI, Haruhiko MORI, Sei-ichi TAKAKI, Yasushi NAKAMURA, Kenji SATO, Kozo OTSUKI, Sayuri SAWADA, and Misao TASHIRO. "Bread making using brewing microorganisms (Part 3)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 97, no. 3 (2002): 219–27. http://dx.doi.org/10.6013/jbrewsocjapan1988.97.219.

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24

Chaudhary, Alka, Suman Jaiswal, and Rakesh Gupta. "Stochastic Analysis of a Bread Making System." Journal of Statistics Applications & Probability Letters 3, no. 2 (May 1, 2016): 71–81. http://dx.doi.org/10.18576/jsapl/030202.

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25

., Asia Latif, and Tariq Masud . "Use of Natural Preservative in Bread Making." American Journal of Food Technology 1, no. 1 (December 15, 2005): 34–42. http://dx.doi.org/10.3923/ajft.2006.34.42.

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26

Meca, G., T. Zhou, X. Z. Li, and J. Mañes. "Beauvericin degradation during bread and beer making." Food Control 34, no. 1 (November 2013): 1–8. http://dx.doi.org/10.1016/j.foodcont.2013.03.032.

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27

Chhabra, P., and J. S. Sidhu. "Fate of phytic acid during bread making." Food / Nahrung 32, no. 1 (1988): 15–19. http://dx.doi.org/10.1002/food.19880320104.

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28

Kocourková, Z., J. Bradová, Z. Kohutová, L. Slámová, P. Vejl, and P. Horčička. "Wheat breeding for the improved bread-making quality using PCR based markers of glutenins." Czech Journal of Genetics and Plant Breeding 44, No. 3 (November 4, 2008): 105–13. http://dx.doi.org/10.17221/20/2008-cjgpb.

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The relation between high-molecular-weight (HMW) glutenin subunits and bread-making quality could enable selection for improved bread-making quality in early stages of breeding process. The composition of HMW glutenin subunits was investigated in F2 and F7 progenies derived from the cross between winter wheat varieties Sulamit and Clever. The presence of Glu-A1 (AxNull and Ax1), Glu-B1 (Bx6+By8 and Bx 17+By18) and Glu-D1 alleles (x 5+Dy10 and Dx 2+Dy12) was monitored using a PCR based assay. Segregation of alleles corresponded with the theoretically assumed 1:2:1 Mendelian ratio in F2 generation, however, the values of χ2-test in F7 generation indicated a strong affection of allelic frequencies by the breeding process. Significant variation was also observed in Glu-1 score frequency between F2 and F7 generation. These changes were probably caused by deliberate phenotypic selection for important agronomical traits. SDS and Zeleny sedimentation tests, mixographic parameter breakdown and HMW glutenin composition were analyzed in F7 to reveal the effects of different combinations of HMW glutenin alleles on the bread-making quality characters. The results showed statistically significant differences in the contribution of HMW glutenin alleles. In general, the alleles Ax1, Bx17+By18 and Dx5+Dy 10 can be considered as markers of good baking quality. The data presented in this paper suggest that heterozygous constitution may also have a positive effect on bread-making quality.

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Tiong, Sue Ann, Maria V. Chandra-Hioe, and Jayashree Arcot. "Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties." Journal of Food Composition and Analysis 38 (March 2015): 27–31. http://dx.doi.org/10.1016/j.jfca.2014.11.003.

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30

Plessas, Stavros, Ioanna Mantzourani, and Argyro Bekatorou. "Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making." Foods 9, no. 1 (January 10, 2020): 77. http://dx.doi.org/10.3390/foods9010077.

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In the present study, a novel Pediococcus pentosaceus SP2 strain, recently isolated from kefir grains, was evaluated as a starter culture in sourdough bread making. The novel starter was applied in fresh, freeze-dried, and freeze-dried immobilized (on wheat bran) form. The type of culture (fresh, freeze-dried, immobilized cells) influenced the bread characteristics. Specifically, the application of freeze-dried immobilized cells led to higher total titratable acidity (TTA) values (9.81 mL NaOH N/10), and the produced bread presented higher resistance to mold and rope spoilage. Moreover, the produced sourdough breads were significantly better in terms of pH, TTA, organic acids content, and resistance to mold and rope spoilage, compared to breads made with a commercial, wild microbiota, sourdough. The organic acids content was also significantly higher than the commercial sourdough sample (2.93 g/kg lactic acid; 1.01 g/kg acetic acid). Determination of volatile compounds through solid-phase microextraction (SPME) gas chromatography/mass spectrometry (GC/MS) analysis and sensorial assessments indicated no significant differences between the tested sourdough breads.

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31

Burešová, I., and P. Martinek. "Bread-making quality of Triticale with Glu-D1 5+10 introduced into 1R." Czech Journal of Genetics and Plant Breeding 41, Special Issue (July 31, 2012): 289. http://dx.doi.org/10.17221/6194-cjgpb.

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32

Nara, Kazuhiro, Masanori Horie, Ayako Takagi, and Kaoru Yamasaki. "Effects of Different Bread-making Methods on the Isoflavone Composition of Groundnut Bread." Nippon Shokuhin Kagaku Kogaku Kaishi 64, no. 11 (2017): 542–48. http://dx.doi.org/10.3136/nskkk.64.542.

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33

Mount, Richard Terry. "Levels of Meaning: Grains, Bread, and Bread Making as Informative Images in Berceo." Hispania 76, no. 1 (March 1993): 49. http://dx.doi.org/10.2307/344606.

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34

Dewi, Ardhia Deasy Rosita, and Arnold Tjahjono. "THE MAKING OF RICE BRAN FLOUR-BASED SOURDOUGH BREAD." Jurnal Pangan dan Agroindustri 10, no. 1 (January 31, 2022): 28–37. http://dx.doi.org/10.21776/ub.jpa.2022.010.01.4.

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Sourdough is a bread made with the involvement of Lactobacillus bacteria and yeast that are naturally present in wheat flour. This study used rice bran and milk kefir grains to speed up the preparation of starters. Rice bran is used to reduce gluten content in bread as well as add nutritional value to bread. This research aims to determine the impact of the concentration of rice bran flour (0, 25, and 50% w/w of total flour) on the physical, chemical, and organoleptic parameters of sourdough. An increase in the rice bran flour concentration leads to an increase in the pH, hardness and brittleness of the bread. Besides, it also causes a decrease in lactic acid levels and bread expansion volume which makes the bread taste less sour. The results of the organoleptic analysis showed that sourdough with a concentration of 25% rice bran flour was the most preferred bread, as it is less sweet, without sour and bitter taste and a little bit salty. Moreover, it has a less unpleasant aftertaste, non-sour aroma, brown colour and it is not too soft in texture.

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35

Franco, Maria, Mayara Belorio, and Manuel Gómez. "Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver." Foods 11, no. 9 (May 8, 2022): 1366. http://dx.doi.org/10.3390/foods11091366.

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Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making.

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Bryła, Marcin, Edyta Ksieniewicz-Woźniak, Sylwia Stępniewska, Marta Modrzewska, Agnieszka Waśkiewicz, Krystyna Szymczyk, and Anna Szafrańska. "Transformation of ochratoxin A during bread-making processes." Food Control 125 (July 2021): 107950. http://dx.doi.org/10.1016/j.foodcont.2021.107950.

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YAMAUCHI, Hiroaki, Takahiro NODA, Chie MATSUURA-ENDO, Shigenobu TAKIGAWA, Katsuichi SAITO, Yuji ODA, Wakako FUNATSUKI, Norio IRIKI, and Naoto HASHIMOTO. "Bread-Making Quality of Wheat/Rice Flour Blends." Food Science and Technology Research 10, no. 3 (2004): 247–53. http://dx.doi.org/10.3136/fstr.10.247.

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Peymanpour, G., B. Sorkhilalehloo, K. Rezaei, G. Najafian, and B. Pirayeshfar. "Bread-making characteristics of several Iranian wheat cultivars." Cereal Research Communications 38, no. 4 (December 2010): 569–78. http://dx.doi.org/10.1556/crc.38.2010.4.14.

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Janić-Hajnal, Elizabet, Jovana Kos, and Dejan Orčić. "Stability of Alternaria toxins during bread-making process." Food and Feed Research 46, no. 1 (2019): 73–81. http://dx.doi.org/10.5937/ffr1901073j.

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Milani, Jafar, and Sara Heidari. "Stability of Ochratoxin a During Bread Making Process." Journal of Food Safety 37, no. 1 (March 21, 2016): e12283. http://dx.doi.org/10.1111/jfs.12283.

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Goesaert, Hans, Pedro Leman, and Jan A. Delcour. "Model Approach to Starch Functionality in Bread Making." Journal of Agricultural and Food Chemistry 56, no. 15 (August 2008): 6423–31. http://dx.doi.org/10.1021/jf800521x.

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Coda, Rossana, Raffaella Di Cagno, Carlo G. Rizzello, Luana Nionelli, Mojisola O. Edema, and Marco Gobbetti. "Utilization of African Grains for Sourdough Bread Making." Journal of Food Science 76, no. 6 (June 21, 2011): M329—M335. http://dx.doi.org/10.1111/j.1750-3841.2011.02240.x.

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43

Moon, Yujin, Ye Eun Hong, Soojeong Jeon, Sung Hyun Jung, and Meera Kweon. "Effect of Water Hardness on Bread Making Performance." Korean Journal of Food and Cookery Science 34, no. 1 (February 28, 2018): 78–86. http://dx.doi.org/10.9724/kfcs.2018.34.1.78.

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TAMBA-BEREHOIU, RADIANA-MARIA, STELICA CRISTEA, MIOARA NEGOIŢĂ, CIPRIAN NICOLAE POPA, and MIRA OANA TURTOI. "Bread making potential assessment of wheatoat composite flours." Romanian Biotechnological Letters 24, no. 3 (June 20, 2019): 522–30. http://dx.doi.org/10.25083/rbl/24.3/522.530.

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45

Courtin, C. M., and J. A. Delcour. "Arabinoxylans and Endoxylanases in Wheat Flour Bread-making." Journal of Cereal Science 35, no. 3 (March 2002): 225–43. http://dx.doi.org/10.1006/jcrs.2001.0433.

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46

Aguilar, Núria, Elena Albanell, Begoña Miñarro, and Marta Capellas. "Chestnut flour sourdough for gluten-free bread making." European Food Research and Technology 242, no. 10 (April 13, 2016): 1795–802. http://dx.doi.org/10.1007/s00217-016-2679-z.

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47

PLESSAS, S., L. PHERSON, A. BEKATOROU, P. NIGAM, and A. KOUTINAS. "Bread making using kefir grains as baker’s yeast." Food Chemistry 93, no. 4 (December 2005): 585–89. http://dx.doi.org/10.1016/j.foodchem.2004.10.034.

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48

Dropa, T., J. Hajšlová, K. Lancová, and I. Burešová. "The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins." Czech Journal of Food Sciences 32, No. 6 (November 27, 2014): 570–77. http://dx.doi.org/10.17221/151/2014-cjfs.

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The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final products. Highly artificially contaminated wheat was used to obtain flours with three contamination levels (DON 1615–398, T-2 toxin 927–160, and HT-2 toxin 258–38 μg/kg). Method for Test Baking of Wheat Flours (ICC Standard No.131) was used within the experiments for bread sample preparation. Various combinations of dough fermentation, proofing and baking times were used to prepare test breads. For determination of toxin levels in all tested matrices, HPLC–MS/MS method was employed. No substantial effect on DON levels was observed as a result of various conditions used for bread preparation and baking; maximum DON decrease 10%, compared to contaminated flour. On the other hand, significant changes in T-2/HT-2 toxin contents were found in experimental bread compared to contaminated flour; reduction of T-2 toxin concentration (30–50%) and increase of HT-2 toxin concentration (10–70%), respectively.  

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Lagrain, Bert, Pedro Leman, Hans Goesaert, and Jan A. Delcour. "Impact of thermostable amylases during bread making on wheat bread crumb structure and texture." Food Research International 41, no. 8 (October 2008): 819–27. http://dx.doi.org/10.1016/j.foodres.2008.07.006.

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A, Siddeeg. "Published Date the Production, Quality and Acceptability Characteristics of Steamed Bread Enhanced with Cowpea Powder in Comparison to the Classical Bread." Food Science & Nutrition Technology 4, no. 3 (May 16, 2019): 1–10. http://dx.doi.org/10.23880/fsnt-16000179.

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This study was aimed to produce, access the quality and acceptability characteristics of steamed bread enhanced with cowpea powder and compared with the classical bread. Dough properties of wheat flour were determined using gluten and falling number parameters. The results of wet gluten and dry gluten were 32% and 22% respectively, while, the falling number of wheat flour was 441. The steamed bread was made supplemented with 0, 4, 6 and 8% cowpea flour to enhance the dough and nutritional characteristics and instead of that wheat flour which already used for steamed bread making. The proximate analysis of steamed bread was determined with the addition of cowpea 4%, 6% and 8%. The results of this study indicated that steamed bread was higher in protein (7.63-14.79%), fat (11.82-14.97%), ash content (1.50-1.98%), while was lower in carbohydrates content (38.92-41.45%) compared with the classical bread (69.38, 5.90, 1.67, 10.06 and 12.90%) for carbohydrates, fat, ash, protein and moisture contents, respectively. On the other hand, determination of minerals contents in the processed bread was reported. Sodium content was 38.0, 45.0, 47.0, and 48.0 mg/100g, while the potassium content was 33.0, 41.0, 42.0 and 43.0 mg/100g, for steamed bread processed with 0, 4, 6 and 8% cowpea, respectively, in comparison with the classical bread (30.51 and 28.90 mg/100g) for sodium and potassium, respectively. The sensory evaluation results, the panellists did not prefer steamed bread with 8% cowpea due to the brown colour, while the steam bread supplemented with 4 and 6% cowpea showed excellent attributes in comparison with other types of bread. Based on the results, it is recommended using extinsograph and farinograph to determine the rheological properties of fermented dough to investigate the optimum conditions of dough for making steamed bread.

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Journal articles on the topic 'Bread making'

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