Journal articles: 'Corn bread'

1

Joseph, E., and Y. Ru. "Low Fat Corn Bread." Journal of the Academy of Nutrition and Dietetics 113, no. 9 (September 2013): A44. http://dx.doi.org/10.1016/j.jand.2013.06.149.

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Kirsch, A. Mariah. "The Importance of Corn Bread." Journal of Palliative Medicine 18, no. 2 (February 2015): 189–90. http://dx.doi.org/10.1089/jpm.2014.0178.

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López, Ana Cristina Ballesteros, Accacia Julia Guimarães Pereira, and Roberto Gonçalves Junqueira. "Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread." Brazilian Archives of Biology and Technology 47, no. 1 (March 2004): 63–70. http://dx.doi.org/10.1590/s1516-89132004000100009.

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The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.

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El-Shafei, Malak M., Mahassen H. Abbassi, Nargis S. Bassily, and Amin K. Said. "Availability of essential amino acids in corn flour and corn bread." Food / Nahrung 27, no. 8 (February 9, 2009): 803–8. http://dx.doi.org/10.1002/food.2750270809.

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Różyło, Renata, Dariusz Dziki, Urszula Gawlik-Dziki, Grażyna Cacak-Pietrzak, Antoni Miś, and Stanisław Rudy. "Physical properties of gluten-free bread caused by water addition." International Agrophysics 29, no. 3 (July 1, 2015): 353–64. http://dx.doi.org/10.1515/intag-2015-0042.

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Abstract In this paper, we propose for the first time a description (regression and canonical form) of the changes in the physical properties of several types of natural gluten-free bread produced with different amounts of water in the recipe. Five types of bread, made of corn flour (100%), rice flour (100%), corn and rice flour (50:50%), buckwheat, corn, and rice flour (30:35:35%), were investigated. It has been noticed that, by changing the amount of water addition to the dough, it is possible to significantly affect the quality of different types of natural gluten-free bread. Addition of water from 80 to 120% of flour mass, resulted in significant changes in the quality of bread. Bread made of corn flour required the largest amount of water addition (120%); however, bread made of rice flour was characterized by a better quality with the lowest amount of water addition (80%), while bread made of corn and rice flour and buckwheat, corn, and rice flour were characterized by the best quality when the amount of water addition was 90%. Changes in the physical properties of bread were described as second degree polynomial regression equations or by linear regression and the canonical form was proposed.

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Filipovic, Nada, Dragana Soronja-Simovic, and Vladimir Filipovic. "Breadmaking characteristics of dough with extruded corn." Chemical Industry and Chemical Engineering Quarterly 15, no. 1 (2009): 21–24. http://dx.doi.org/10.2298/ciceq0901021f.

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Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investigated in this paper. Experiment was planed according to factorial plan 32 with independent variables: Quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on Dough handling is illustrated by extensigraph data: In comparison to the dough without corn, area is decreasing 50 to 60 % and resistance to stretching 15 to 20 %. The addition of commercial bread improver, regardless the quantity of extruded corn is beneficial contributing to improved extensigraph data up to 30 %. By substituting wheat flour with 10 to 20 % of extruded corn along with proper quality of bread improver, bread quality is satisfying and stalling is significantly improved. In the production of so-called mixed corn bread (30 % of extruded corn) extrusion is contributing to retard stalling and prolonged shelf-life.

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Khrapko, O. P., N. V. Sokol, and N. S. Sanzharovskaya. "Using high-lysine corn flour in the bread-making process." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012014. http://dx.doi.org/10.1088/1755-1315/1052/1/012014.

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Abstract This paper considered the possibility of using high-lysine corn flour in the production techniques of wheat bread. It demonstrated the need for development of a bread formula with functional ingredients. It examined the effect of high-lysine corn flour (5, 10, 15 and 20%) on the quality of dough and bread made therefrom. The studies conducted with standard methods determined the effect of high-lysine corn flour on the physical and chemical parameters and organoleptical properties of finished products. The paper revealed the potential of high-lysine corn flour when it is used in the food industry, in particular in bread baking. The formula for making Solnechny style bread, containing 10% of high-lysine corn flour, was determined. It was found that the developed bread had high quality characteristics. The protein content in the new Solnechny style bread increased by 2.0%, the mineral and vitamin composition changed, the potassium increased by 1.24%, phosphorus - by 3.48%. The finished products were much more enriched with magnesium, manganese and iron, vitamins B1 and PP.

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Alcântara, Rafael Grassi de, Heidge Fukumasu, Paulo Cesar Fabricio Raspantini, Leonila Ester Reinert Raspantini, Caroline Joy Steel, Ludmilla de Carvalho Oliveira, Rosemary Aparecida de Carvalho, and Fernanda Maria Vanin. "Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution." Journal of Food Quality 2020 (August 28, 2020): 1–13. http://dx.doi.org/10.1155/2020/9245035.

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The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.

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Świetlicka, Izabela, Siemowit Muszyński, and Agata Marzec. "Extruded Bread Classification on the Basis of Acoustic Emission Signal With Application of Artificial Neural Networks." International Agrophysics 29, no. 2 (April 1, 2015): 221–29. http://dx.doi.org/10.1515/intag-2015-0022.

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Abstract The presented work covers the problem of developing a method of extruded bread classification with the application of artificial neural networks. Extruded flat graham, corn, and rye breads differening in water activity were used. The breads were subjected to the compression test with simultaneous registration of acoustic signal. The amplitude-time records were analyzed both in time and frequency domains. Acoustic emission signal parameters: single energy, counts, amplitude, and duration acoustic emission were determined for the breads in four water activities: initial (0.362 for rye, 0.377 for corn, and 0.371 for graham bread), 0.432, 0.529, and 0.648. For classification and the clustering process, radial basis function, and self-organizing maps (Kohonen network) were used. Artificial neural networks were examined with respect to their ability to classify or to cluster samples according to the bread type, water activity value, and both of them. The best examination results were achieved by the radial basis function network in classification according to water activity (88%), while the self-organizing maps network yielded 81% during bread type clustering.

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Sutrisno, A., S. S. Yuwono, and I. Ikarini. "Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012028. http://dx.doi.org/10.1088/1755-1315/924/1/012028.

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Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary to modify the batter to improve gluten-free bread quality. This research aims to know the effect of the supplement of hydrocolloids glucomannan and xanthan gum on gluten-free batter properties and bread quality. Breads were made of rice flour, potato flour, corn and cassava starch. Batter consistency, bread specific volume (SV), crumb analysis, crust colour, crumb firmness, firmness, cohesiveness and panellists’ preference were determined. This study showed that the combination of xanthan gum: glucomannan on proportion 0.75:0.25 was the highest batter consistencies, highest specific volume, lower firmness, highest cohesive, and most preferred by panellists.

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Mashanova, N. S., and G. B. Tokmakhanbet. "Improvement of gluten-free bread production technology." Journal of Almaty Technological University, no. 1 (June 24, 2021): 11–16. http://dx.doi.org/10.48184/2304-568x-2021-1-11-16.

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This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free bakery products, leveling the crumb structure and increasing the final volume of bread is carried out. In the course of the study, bread was baked from a mixture of rice and corn flour with the addition of flaxseed flour in an amount of 5%, 10%, 15% instead of part of corn and rice flour. Flaxseed flour was added together with all the prescription components during the kneading of the dough. Bread baked from a mixture of rice and corn flour with the addition of flaxseed flour had good organoleptic quality indicators, but the baked products were with explosions and cracks on the surface. The aroma was characteristic of bread. The taste of baked bread became brighter as the percentage of flaxseed flour increased. The developed recipe will expand the range of gluten-free food products of domestic production.

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Abdel-Aal, El-Sayed M., Lili Mats, and Iwona Rabalski. "Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products." Molecules 27, no. 4 (February 15, 2022): 1307. http://dx.doi.org/10.3390/molecules27041307.

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Carotenoids are essential components in the human diet due to their positive functions in ocular and cognitive health. This study investigated composition of carotenoids in hairless canary seed (HCS) as a novel food and the effect of baking on carotenoids in bread and muffin made from HCS, wheat and corn. Three bread formulations made from wheat and HCS blends were evaluated and compared with control wheat bread. In addition, three low-fat muffin recipes prepared from HCS alone or in blends with corn were assessed. The fate of carotenoid compounds in breads and muffins was monitored after dry mixing, dough/batter formation and oven baking. Carotenoids in products were quantified using UPLC and their identification was confirmed based on LC-MS/MS. Hairless canary seed and corn were fairly rich in carotenoids with a total content of 7.6 and 12.9 µg/g, respectively, compared with wheat (1.3 µg/g). Nineteen carotenoid compounds were identified, with all-trans lutein being the principal carotenoid in HCS followed by lutein 3-O-linoleate, lutein 3-O-oleate and lutein di-linoleate. There were significant reductions in carotenoids in muffin and bread products. It appears that batter or dough preparation causes more reductions in carotenoids than oven baking, probably due to enzymatic oxidation and degradation. Muffin-making resulted in lower lutein reductions compared with the bread-making process. The results suggest that muffins made from hairless canary seed alone or in blends with corn could boost the daily intake of lutein and/or zeaxanthin.

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Amr, Ayed, and Mousa Numan Ahmad. "Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours." Jordan Journal of Agricultural Sciences 18, no. 4 (December 1, 2022): 451–64. http://dx.doi.org/10.35516/jjas.v18i4.131.

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This study aims to produce gluten-free flatbread for Celiac Disease ( CD) patients from different gluten – free flour sources and compare its quality with that produced from wheat flour. Arabic flat pocket - former bread was prepared from the flours of wheat, corn, millet, buckwheat, quinoa, rice, potatoes, and tapioca using the straight dough method, and its physical quality parameters of specific volume, pocket formation, upper to lower layer ratio and water activity as well as sensory parameters of , freshness immediately and 4 hours after baking, and taste were evaluated. Proximate composition of the flours indicated that wheat flour had the highest protein content followed by corn, millet, quinoa, and buckwheat while rice, potatoes, and tapioca flours had the lowest protein content. Sensory and physical evaluation of the bread types showed that most flour types gave bread loaves with good specific volumes compared to wheat flour. Most bread types were tender when freshly baked, but only wheat and potato breads maintained their tenderness 4 hours after baking. The taste of potato and tapioca breads were the most acceptable and similar to that of wheat bread ( P≤0.05). It can be concluded that pocket-forming flatbread with good sensory and functional characteristics can be produced from most flours if consumed fresh after baking.

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Lee, Kyu-Chul, and Gi-Hyung Ryu. "Quality Characteristics of Bread Supplemented with Extruded Corn Fiber." Journal of the Korean Society of Food Science and Nutrition 42, no. 8 (August 31, 2013): 1290–95. http://dx.doi.org/10.3746/jkfn.2013.42.8.1290.

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Hibi, Yoshiko. "Effect of Retrograded Waxy Corn Starch on Bread Staling." Starch - Stärke 53, no. 5 (May 2001): 227–34. http://dx.doi.org/10.1002/1521-379x(200105)53:5<227::aid-star227>3.0.co;2-v.

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Özboy, Ö. "Development of corn starch-gum bread for phenylketonuria patients." Nahrung/Food 46, no. 2 (March 1, 2002): 87–91. http://dx.doi.org/10.1002/1521-3803(20020301)46:2<87::aid-food87>3.0.co;2-y.

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17

Зобо, Жорж Ромен, Олег Александрович Суворов, Наталья Васильевна Лабутина, Роман Хажсетович Кандроков, Алёна Андреевна Кукина, and Александр Валерьевич Быков. "Development of a recipe for corn chowder in a bread bowl." Food processing industry, no. 8 (August 11, 2022): 37–41. http://dx.doi.org/10.52653/ppi.2022.8.8.007.

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В статье представлена разработка рецептуры кукурузного чаудера в хлебной чаше, описан способ его приготовления на производстве. Кукурузный чаудер в хлебной чаше - это заправочный суп, приготовленный на курином бульоне. Главными ингредиентами являются кукуруза и сыр, что дало название блюду. Хлебная чаша не только обеспечивает оригинальную подачу блюда, но и добавляет ей энергетическую ценность. Кроме того, добавление кукурузы в рецептуру разрабатываемого блюда не только заострит внимание на продукте, но и раскроет необычный вкус супа в хлебной чаше и обогатит его полезными витаминами, макро- и микроэлементами, минералами. Установлено, что из исходного образца измельченной белозерной кукурузы выход кукурузной муки, пригодной для использования в кулинарии, составил 61,5%, а 38,5% представляет собой кукурузная крупка размером от 220 до 670 мкм, которая требует дополнительного измельчения в муку. Видно, что из исходного образца измельченной желтозерной кукурузы выход кукурузной муки, пригодной для использования в кулинарии, составил всего 36,4%, а бОльшая часть в количестве 63,6% составила кукурузная крупка размером от 220 до 670 мкм, которая требует дополнительного измельчения в муку. Выявлено, что выход кукурузной муки лабораторного размола из белозерного сорта Obatampa Республики Конго, пригодной для использования в кулинарии, составил 69,6%. Выход кукурузной муки лабораторного размола из желтозерного сорта Samaria Республики Конго, пригодной для приготовления кулинарных изделий, составил 56,9%, что на 12,7% меньше, чем из белозерного сорта кукурузы Obatampa. По результатам проведенных лабораторных помолов было установлено, что белозерная кукуруза обладает лучшими мукомольными свойствами и ее можно рекомендовать для использования при выработке кулинарных изделий. Приведены результаты органолептических и физико-химических показателей готового изделия. Разработаны рецептура и технология производства кукурузного чаудера в хлебной чаше на основе ингредиентов, представленных на отечественном и африканском рынках. Рассчитана пищевая ценность кукурузного чаудера в хлебной чаше на 1 порцию блюда массой 290 г. Было установлено: содержание белков - 21,6 г, жиров - 25 г и углеводов - 29,5 г. Итоговая энергетическая ценность составила 430 ккал. Перспективой развития исследований является определение возможности замораживания сырья, полуфабрикатов высокой степени готовности и кулинарных изделий с использованием кукурузы с целью расширения ассортимента и продовольственного обеспечения населения ДР Конго и Республики Конго. The article presents the development of a recipe for corn chowder in a bread thicket, describes the method of its preparation in production. Corn chowder in a bread bowl is a dressing soup made with chicken broth. The main ingredients are corn and cheese, which gave the dish its name. The bread bowl not only allows the original serving of the dish, but also adds energy value to it. In addition, adding corn to the recipe of the dish being developed will not only draw attention to the product, but also reveal the unusual taste of the soup in the bread bowl and enrich it with useful vitamins, macro and microelements, and minerals. It has been established that from the initial sample of crushed white-grain corn, the yield of corn flour suitable for use in cooking was 61.5%, and 38.5% is corn grits ranging in size from 220 to 670 microns, which requires additional grinding into flour. Table 2 shows that from the original sample of crushed yellow corn, the yield of corn flour suitable for use in cooking was only 36.4%, and most of the 63.6% was corn grits ranging in size from 220 to 670 microns, which requires additional grinding into flour It was revealed that the yield of laboratory milled corn flour from the white-grain variety «Obatampa» of the Republic of the Congo, suitable for use in cooking, was 69.6%. The yield of laboratory milled corn flour from the yellow-grain Samaria variety of the Republic of the Congo, suitable for cooking in culinary products, was 56.9%, which is 12.7% less than from white-grain corn of the «Obatampa» variety. Based on the results of laboratory grinding, it can be established that white-grain corn has better flour-grinding properties and can be recommended for use in the production of culinary products. The results of organoleptic and physico-chemical indicators are given. A recipe and technology for the production of corn chowder in a bread bowl based on ingredients presented on the domestic and African markets has been developed. Calculated the nutritional value of corn chowder in a bread bowl for 1 serving of a dish weighing 290 grams. The content of proteins was found to be 21.6 grams, fats 25 grams and carbohydrates 29.5 grams. The final energy value was 430 kcal. The prospect for the development of research is to determine the possibility of freezing raw materials, semi-finished products of a high degree of readiness and culinary products using corn in order to expand the range and food supply for the population of the Democratic Republic of the Congo and the Republic of the Congo.

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Medho, Maria Susana, and Endeyani V. Mohamad. "Physico-Chemical Properties of Corn Bread Fortified with Moringa Leaves (Moringa oleifera) Flour." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 11, no. 1 (March 31, 2022): 79. http://dx.doi.org/10.23960/jtep-l.v11i1.79-89.

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This study aimed to examine the effect of Moringa leaf flour concentration on the physical and chemical properties and level of preference of Moringa corn bread. The study was conducted with variations of Moringa leaf flour concentration (TK): TK1 = 1%; TK2 = 3%; TK3 = 5%; TK4 = 7%. Parameters to be analyzed included physical properties, namely bread volume, specific volume of bread and bread elasticity. Chemical properties included water content, protein, vitamin C, β-karoten. The results showed that the highest macro- and micronutrient values in the addition of 7% Moringa leaf flour was inversely proportional to the physical properties of the bread, namely a decrease in the specific volume and elasticity of Moringa cornbread which resulted in a decrease in panelists' acceptance of Moringa cornbread products. TK3 was the best with protein value of 7.27 mg/100g, vitamin C 60.0 mg/100g, β-karoten 13909.99 µg/100g, specific volume of bread 3.71 cm3/g and bread elasticity. 75.14% and the highest sensory acceptance of moringa cornbread. Keyword: Physical, Chemical, Bread, Corn, Moringa

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Rostamian, Mohammad, Jafar M. Milani, and Gisoo Maleki. "Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour." International Journal of Food Engineering 10, no. 3 (September 1, 2014): 467–72. http://dx.doi.org/10.1515/ijfe-2013-0004.

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Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

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Marciniak-Lukasiak, Katarzyna, Patrycja Lesniewska, Dorota Zielińska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak, and Anna Zbikowska. "The Influence of Chestnut Flour on the Quality of Gluten-Free Bread." Applied Sciences 12, no. 16 (August 20, 2022): 8340. http://dx.doi.org/10.3390/app12168340.

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Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality of this type of product. The aim of the study was to determine the effect of the addition of chestnut flour and the method of packaging on the quality of gluten-free bread. The addition of chestnut flour (partially replacing corn starch) was used in the amount of 5, 10, 15 and 20% of the total weight of the concentrate. The influence of the storage method on the quality of the tested bread was examined after 7, 14 and 21 days from baking. The refrigerated breads were packed using PA/PE barrier foil with air and vacuum (58%) and were stored in room temperature (22 ± 2 °C). Water content, texture and color were determined, and sensory evaluation and microbiological analysis were performed. As a result of the conducted research, we observed that the addition of chestnut flour to the recipe affects significantly (p < 0.05) the texture of the finished product, reducing the hardness and increasing the elasticity and cohesiveness of the bread crumb. The use of chestnut flour in an amount of up to 10% increases significantly (p < 0.05) the volume of the resulting loaves. Microbiological research has indicated vacuum packaging as a better way to protect and store gluten-free bread. For practical use in future production, it is recommended to replace corn starch in gluten-free breads by no more than 10% by chestnut flour.

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Różyło, Renata, Dariusz Dziki, Urszula Gawlik-Dziki, Beata Biernacka, Monika Wójcik, and Alicja Ziemichód. "Physical and antioxidant properties of gluten-free bread enriched with carob fibre." International Agrophysics 31, no. 3 (July 1, 2017): 411–18. http://dx.doi.org/10.1515/intag-2016-0060.

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AbstractThere are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.

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Ortiz de Erive, Maria, Tao Wang, Fuli He, and Guibing Chen. "Development of high-fiber wheat bread using microfluidized corn bran." Food Chemistry 310 (April 2020): 125921. http://dx.doi.org/10.1016/j.foodchem.2019.125921.

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Blanch, Gracia Patricia, and Maria Luisa Ruiz del Castillo. "Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn (Zea mays L.) Bread." Foods 10, no. 6 (May 26, 2021): 1202. http://dx.doi.org/10.3390/foods10061202.

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Black corn is known for its health-promoting properties, which are due to its high content of bioactive phytonutrients. However, the high temperatures required during the processing of bakery products usually trigger thermal degradation, and therefore, the loss of all labile bioactive compounds. In the present study, we evaluated the effect of baking temperature on the phenolic content (i.e., TPC, TAC and individual phenolics) and antioxidant activity in black corn (Millo corvo variety) bread. As a result, baking always resulted in a general decrease in TPC, even at 150 °C. In contrast, TAC only decreased when temperatures as high as 180 °C were applied. Some relevant individual phenolics were preserved during the whole process as long as 150 °C was used. In particular, the content of the major anthocyanin, namely, cyanidin-3-O-glucoside, hardly decreased from the raw flour to the final bread. The loss of antioxidant activity of Millo corvo raw flour during bread baking was avoided by heating at 150 °C. These results demonstrate the appropriate temperature to bake Millo corvo corn bread without losing the antioxidant characteristics and health-promoting properties of the starting black corn.

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Dereje, Nebiyu, Gadise Bekele, Yemisrach Nigatu, Yoseph Worku, and Roger P. Holland. "Glycemic Index and Load of Selected Ethiopian Foods: An Experimental Study." Journal of Diabetes Research 2019 (December 26, 2019): 1–5. http://dx.doi.org/10.1155/2019/8564879.

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Background. Determining the glycemic index and load of foods has significant impact on meal planning for diabetes. However, there is no data on the glycemic index (GI) and glycemic load (GL) of Ethiopian foods. Therefore, the aim of this study was to analyze the glycemic index and glycemic load of Teff Injera, Corn Injera, and White Wheat Bread. Methods. Experimental study design was conducted among selected healthy adults. Teff Injera, Corn Injera, and White Wheat Bread were selected as test foods for the study, and glucose was used as the reference food. The postprandial glucose concentrations in the blood were recorded at 0, 15, 30, 45, 90, and 120 minutes. The relative glycemic index of each food was calculated, and the presence of statistical difference in glycemic index among the three foods was analyzed. Results. The mean age of the participants was 23 years (±1.6 years). The glycemic indexes of Teff Injera, White Wheat Bread, and Corn Injera were 36 (low), 46 (low), and 97 (high), respectively, and the glycemic loads were 7 (low), 14 (moderate), and 22 (high), respectively. There was a significant difference in glycemic index and load among the three food items (p<0.001). Teff Injera had a much lower glycemic index and load compared with Corn Injera (p<0.001) and White Wheat Bread (p=0.03). Conclusions. Teff Injera and White Wheat Bread have low glycemic index and are recommended to be consumed by diabetic patients, whereas Corn Injera has high glycemic index and is not recommended for diabetic patients. Therefore, Teff Injera should be considered globally in the dietary modification programs for diabetes.

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Martin-Lobera, Carlos, Fernando Aranda, Patricia Lozano-Martinez, Isabel Caballero, and Carlos A. Blanco. "Bread as a Valuable Raw Material in Craft Ale Beer Brewing." Foods 11, no. 19 (September 28, 2022): 3013. http://dx.doi.org/10.3390/foods11193013.

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One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.

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Seyyedcheraghi, Kimya. "THE EFFECT OF THE USING CORN FLOUR LEVEL AND ADDITIVE TYPE ON QUALITY OF CORN BREAD." Middle East Journal of Science 4, no. 2 (December 27, 2018): 81–98. http://dx.doi.org/10.23884/mejs.2018.4.2.04.

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Bernardi, C., H. Sánchez, M. Freyre, and C. Osella. "Gluten-free bread formulated withProsopis ruscifolia(vinal) seed and corn flours." International Journal of Food Sciences and Nutrition 61, no. 3 (April 20, 2010): 245–55. http://dx.doi.org/10.3109/09637480903373336.

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Jones, Eric, Paul A. Pickering, and Alex Tyrrell. "The People's Bread: A History of the Anti-Corn Law League." American Historical Review 106, no. 5 (December 2001): 1875. http://dx.doi.org/10.2307/2692888.

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Prest, J. "The People's Bread: A History of the Anti-Corn Law League." English Historical Review 117, no. 471 (April 1, 2002): 412–14. http://dx.doi.org/10.1093/ehr/117.471.412.

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Pico, Joana, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini, and Franco Biasioli. "Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence." Foods 9, no. 10 (October 20, 2020): 1498. http://dx.doi.org/10.3390/foods9101498.

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Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for their weak aroma. Volatiles from fermentation and lipids oxidation are transferred from crumb to crust, and they flow out to the air together with Maillard and caramelisation compounds from the crust. In this study, the release to the oven of volatile compounds from five gluten-free breads (quinoa, teff and rice flours, and corn and wheat starches) and wheat bread during baking and toasting was measured in real-time using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). Baking showed different volatile release patterns that are described by bell-shaped curves, plateaus and exponential growths. Flour-based breads had the higher overall volatile release during baking, but also high ratios in the final bread, while starch-based breads showed high pyrazine releases due to moisture losses. Meanwhile, toasting promoted the release of volatile compounds from the bread matrix, but also the additional generation of volatiles from Maillard reaction and caramelisation. Interestingly, gluten-free breads presented higher losses of volatiles during baking than wheat bread, which could partially explain their weaker aroma.

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Kim, Sang Sook, and Hae Young Chung. "Baking Properties of Gluten-free Rice Bread with Different Percentages of Corn Starch and Waxy Corn Starch." Korean Journal of Food And Nutrition 28, no. 4 (October 30, 2015): 586–93. http://dx.doi.org/10.9799/ksfan.2015.28.4.586.

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Parwiyanti, Parwiyanti, Filli Pratama, Agus Wijaya, and Nura Malahayati. "Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi." agriTECH 38, no. 3 (March 12, 2019): 337. http://dx.doi.org/10.22146/agritech.16946.

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Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch with and without 1.5% of xanthan gum addition, corn starch, and wheat flour). While the characteristics of bread determined include: specific volume, color, texture, ratio between height and diameter of bread, and sensory. The results showed that the best treatment based on physical and sensory characteristics was produced using HMT-GX modified canna starch. The characteristics of gluten free bread produced have a specific volume of 2.85 ± 0.017 cm3/g, color (L *, a *, b * 75.13, +9.370; +29.40, respectively), texture of 109.03 ± 7.50 gf, bread high and diameter ratio of 0.74, hedonic score for taste, color, texture and aroma respectively 5.34; 5.46; 5.56, and 5.80 repectively (range of hedonic values from 1 = very dislike to 7 = very like).

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Lee, Hee-Seon, Kyung-Heon Kim, Sung-Hoon Park, Sung-Won Hur, and Joong-Hyuck Auh. "Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread." Foods 9, no. 2 (February 14, 2020): 194. http://dx.doi.org/10.3390/foods9020194.

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Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under different temperatures (55, 65, and 75 °C) and for different durations of time (30, 60, and 120 min); then, their complexing properties were assessed using iodine reagent and X-ray diffraction. The complexing reaction at 75 °C for 60 min showed the highest complexing index of the tested conditions; the in vitro digestibility of ALC was lower than that of corn starch. White pan bread was prepared with ALCs and their characteristics, including appearance, loaf volume, and starch retrogradation during storage at room temperature for four days, were compared with those of control bread. With increasing ALC replacement concentrations, loaf volume and shape were significantly affected; however, starch retrogradation was significantly retarded and energy value decreased by ALC replacement. Overall, 50% replacement of shortening by ALC appeared to be a reasonable level for retaining the basic characteristics of the bread while retarding the staling process. These results indicate that ALCs may be potentially useful in the bakery industry for preparing low calorie and low-fat products.

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Djukic-Vukovic, Aleksandra, Dragana Mladenovic, Valentina Nikolic, Suncica Kocic-Tanackov, Jelena Pejin, and Ljiljana Mojovic. "Utilization of stillages from bioethanol production on various substrates." Chemical Industry and Chemical Engineering Quarterly 25, no. 2 (2019): 97–106. http://dx.doi.org/10.2298/ciceq180123023d.

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Stillage is a main by-product of the bioethanol industry and, depending on the origin of substrates for bioethanol production, it can be a significant pollutant affecting the profitability of bioethanol production. Directing the stillage towards the production of bio-based chemicals or high-quality feed is a preferred strategy. In this paper, a complete utilization of stillages of different origins was assessed. Thin stillages from bioethanol production from molasses, wasted bread and corn were chemically characterized, evaluated and compared as substrates for lactic acid (LA) and probiotic biomass production by Lactobacillus rhamnosus ATCC 7469, while solid fractions of wasted bread and corn stillages were analyzed for feed. The impact of pH control using CaCO3 or NaOH was also examined, both in terms of LA production and valorization of the remains generated in each process.A maximal LA productivity of 1.14 g/(L h) was obtained on thin wasted bread stillage with pH control by NaOH while the number of viable probiotic bacterial cells was above 109 CFU/mL. The composition of the solid fraction of the wasted bread stillage was complementary with the needs of monogastric animals, while the solid fraction of corn stillage was more adequate for the nutritional requirements of ruminants.

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Almeida, M. J., and C. S. Pais. "Characterization of the yeast population from traditional corn and rye bread doughs." Letters in Applied Microbiology 23, no. 3 (March 19, 2008): 154–58. http://dx.doi.org/10.1111/j.1472-765x.1996.tb00053.x.

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Taylor, Miles. "The People's Bread: A History of the Anti-Corn Law League (review)." Victorian Studies 45, no. 1 (2002): 178–79. http://dx.doi.org/10.1353/vic.2003.0069.

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Butrón, A., P. Revilla, G. Sandoya, A. Ordás, and R. A. Malvar. "Resistance to reduce corn borer damage in maize for bread, in Spain." Crop Protection 28, no. 2 (February 2009): 134–38. http://dx.doi.org/10.1016/j.cropro.2008.09.007.

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I gusti agung putra narayana, I. Gusti Agung Putra Narayana, Ni Ketut Sri Rukmini, and Ni Ketut Etty Suwitari. "Pengaruh Pemberian Limbah Tepung Roti Afkir Dalam Ransum Terhadap Recahan Karkas Ayam Kampung." Gema Agro 27, no. 1 (April 29, 2022): 7–11. http://dx.doi.org/10.22225/ga.27.1.5006.7-11.

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The purpose of this study was to determine the effect of replacing corn with discarded bread flour on carcass crumbs of super free-range chicken during a 10-week rearing period and the level of use of rejected bread flour in what percentage will have an effect on carcass crumbs of super free-range chicken aged 10 weeks. The design used was a completely randomized design (CRD) with 5 (five) treatments and 3 (three) replications so that there were 15 cage units and each unit consisted of 5 free-range chickens and 75 free-range chickens were used. The treatments were as follows: rations without Bread Flour (TRA) (P0), rations containing 10% TRA (P1), rations containing 20% TRA (P2), rations containing 30% TRA (P3) and rations containing 40% TRA (P4 ). The results showed that the replacement of corn with rejected bread flour had a significant (P<0.05) to very significant (P<0.01) effect on breast weight, wing weight, thigh weight, and back weight of super free-range chickens during the 10-month rearing period. week. The level of use of the best rejected bread flour is 20% with the weight of the chest, thighs, wings and back of 113.70 g/head, 154.30 g/head, 63.43 g/head and 101.13 g/head, respectively

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Roche, Erin H., Ellen B. Mallory, Thomas Molloy, and Richard J. Kersbergen. "Evaluating organic bread wheat as a rotation crop for organic dairy farms." Renewable Agriculture and Food Systems 33, no. 2 (February 20, 2017): 163–78. http://dx.doi.org/10.1017/s1742170517000035.

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AbstractThe rising demand for local, organic bread wheat (Triticum aestivum L.) in the northeastern USA may be an economic and agronomic opportunity for organic dairy producers. Bread wheat must produce adequate grain yields and crude protein (CP) levels to be profitable as a food crop and must complement the on-farm production of high-quality dairy feed. A field study evaluated bread wheat and perennial forage performance in five 3-year crop sequences all ending in a perennial legume/grass forage. The sequences differed by wheat type (winter or spring) and the crop prior to wheat: (1) corn silage (Zea mays L.), (2) soybean (Glycine max L.) or (3) one-year-old perennial forage. Wheat sequences were compared with a sequence of two years of corn silage followed by a new perennial forage seeding and with a continuous perennial forage control. Winter wheat spike density, wheat aboveground biomass and nitrogen uptake were always greater than spring wheat. Wheat grain yield and CP were strongly affected by wheat type, with winter wheat having greater yield but lower CP than spring wheat. At one site-year, winter wheat CP was 15 g kg−1 higher following perennial forage than following corn. Only spring wheat met the bread flour industry standard for CP. Newly established perennial forage following wheat had higher yields and legume composition in both years, along with higher projected milk yields in one year, than the continuous perennial forage. Three-year net revenue based on off-farm sales were on average US$ 741 ha−1 higher for sequences with winter wheat than those with spring wheat, and were equal to the perennial forage control. Rotations that included wheat would likely be more competitive if straw were sold or used on the farm, or, if topdressing practices or varietal choice were used to increase grain protein levels of winter wheat.

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Krinitsyna, A. A., A. A. Kukina, J. R. Zobo, and O. A. Suvorov. "Development of a recipe for wheat bread with using corn flour and turmeric." Khleboproducty 30, no. 7 (2021): 46–49. http://dx.doi.org/10.32462/0235-2508-2021-30-7-46-49.

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The article discusses the development of bread recipes using corn and turmeric, describes the methods of preparation in production. The results of organoleptic and physicochemical indicators are given; the nutritional and energy value of the developed product is calculated. The possibilities of introducing the technology in the Congo are analyzed.

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Chung, Soo Yeon, Sung Hee Han, Seog Won Lee, and Chul Rhee. "Physicochemical and bread-making properties of air flow pulverized wheat and corn flours." Food Science and Biotechnology 19, no. 6 (December 2010): 1529–35. http://dx.doi.org/10.1007/s10068-010-0217-5.

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Abdel-Aal, El-Sayed M., and Iwona Rabalski. "Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn." Antioxidants 11, no. 6 (May 26, 2022): 1059. http://dx.doi.org/10.3390/antiox11061059.

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Phenolic acids are the major polyphenols in cereal grains and they undergo changes in their composition and structure during processing. This study investigated changes in phenolic acids and antioxidant properties during baking of bread and muffin made from hairless canary seed (HCS), Phalaris canariensis L., alone or in blends with corn and wheat. The changes were monitored after dry mixing, dough/batter formation, and oven baking. Phenolic acids were quantified in products using HPLC and antioxidant activity was based on DPPH, ABTS, and ORAC assays. Eight phenolic acids were primarily present in the bound fraction extracts, while only a few phenolic acids were detected in the free or unbound fraction extracts. Ferulic was the dominant phenolic acid in wheat, corn, and HCS followed by p-coumaric acid but the latter was extremely high in HCS compared to wheat and corn. After baking, bound phenolic acids decreased in breads and muffins, while the unbound phenolic acids increased. Dough preparation resulted in about 5–13% reductions in bound ferulic acid in addition to 2–9% after oven baking with a total reduction of about 10–20% subject to bread formulation. On the contrary unbound ferulic acid increased by 48–307% after dough preparation and 138–225% after oven baking with a total increase 273–495%. Similarly, muffin-making process resulted in 26–30% reductions in bound ferulic acid after batter preparation and 4–7% after oven baking with reductions of 34–37% in muffins, while the unbound ferulic acid increased by about 35–105% and 9–29%, respectively, with a total increase 47–116%. The baking process resulted in improved DPPH, ABTS, and ORAC antioxidant activities in breads and muffins despite the initial reductions after dough preparation. In general, baking process resulted in tangible increases in unbound phenolic acids which eventually could improve their bioavailability and bioactivity.

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Olojede, Ayoyinka O., Abiodun I. Sanni, Kolawole Banwo, and Towobola Michael. "Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains." Fermentation 8, no. 1 (January 14, 2022): 32. http://dx.doi.org/10.3390/fermentation8010032.

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Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

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Shanina, Olga, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimyr Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, and Tatyana Rozbytska. "Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product." Potravinarstvo Slovak Journal of Food Sciences 14 (April 28, 2020): 189–201. http://dx.doi.org/10.5219/1200.

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Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by 10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is 10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.

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Korus, J., A. Chmielewska, M. Witczak, R. Ziobro, and L. Juszczak. "Rapeseed protein as a novel ingredient of gluten-free bread." European Food Research and Technology 247, no. 8 (May 8, 2021): 2015–25. http://dx.doi.org/10.1007/s00217-021-03768-0.

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AbstractThe aim of the study was to analyze the influence of rapeseed protein isolate on physico-chemical properties, sensory attributes and storage of gluten-free bread prepared on the basis of corn and potato starch mixture with the addition of pectin and guar gum. Starches used in bread formulation were replaced with rapeseed protein isolate in the amounts 6–15%. The bread was characterized in terms of physical properties, including volume, crumb structure and color, which was accompanied with sensory assessment. Texture and thermal properties were determined during 3 days of storage. It was observed that the presence of rapeseed protein, especially at higher levels, caused an increase in bread volume and density of pores and a decrease in crumb porosity, as compared to the control. Partial replacement of starch with rapeseed protein caused a significant increase of b* parameter, reflecting rising yellowness, which positively influenced bread acceptance. Rapeseed protein limited bread staling during storage in comparison to control sample. The results demonstrate that rapeseed protein could become a valuable component of gluten-free bread, as it provides valuable amino acids, but also beneficially influences quality characteristics.

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Saunders, J. A., Kurt A. Rosentrater, and P. G. Krishnan. "Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials." Journal of Food Research 3, no. 3 (May 5, 2014): 78. http://dx.doi.org/10.5539/jfr.v3n3p78.

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<p>Grains offer a variety of nutrients; it is thought that through the addition of distillers dried grains with solubles (DDGS) the fiber and protein in baked products may be improved. In this study, all-purpose flour and bread flour were tested with various DDGS substitution levels (0%, 25%, or 50% flour substitution) with the dough conditioner sodium stearoyl lactylate (SSL) (0%, 0.15%, or 0.3% flour weight basis). SSL is surfactant produced from reacting stearic acid with food grade lactic acid in the presence of sodium. Overall, as the substitution level of DDGS increased, so did protein, moisture, ash, and Hunter-a values. Peak height, side height, width, and length of baked loaves decreased as DDGS quantity increased, however. Baked bread containing SSL had enhanced quality, with increasing dough strength, rate of hydration, mixing tolerance, crumb strength, loaf volume, and shelf life. Overall, 25-50% DDGS substitution appeared to have a negative effect on physical features despite the fact that the nutrient content was enhanced. Less than 25% DDGS had minimal negative effects on bread properties.</p>

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Agustina M., Renni, Ratman Ratman, and Irwan Said. "Pengaruh Waktu Fermentasi Terhadap Kadar Bioetanol Dari Kulit Jagung Manis (Zea mays saccharata)." Jurnal Akademika Kimia 5, no. 4 (March 21, 2017): 197. http://dx.doi.org/10.22487/j24775185.2016.v5.i4.8070.

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This study aimed to determine the effect of fermentation time on the level of bioethanol from sweet corn bark. Sweet corn bark is one of the agricultural wastes containing cellulose which can be converted to bioethanol through several stapes. The steps were sample preparation, delignification, hydrolysis, and fermentation. This study applied fermentation process on the sweet corn bark using yeast bread (saccharomyces cereviseae) with time variations i.e 2-8 days.The products of fermented ethanol increasedand reached the optimum at 6 days fermentation with the bioethanol level of 4.50,then decrease the ethanol content at day 7 and 8.

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Djeghim, Fairouz, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, and Mohammed Nesreddine Zidoune. "Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties." Applied Sciences 11, no. 10 (May 18, 2021): 4605. http://dx.doi.org/10.3390/app11104605.

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The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

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Qandashtant, R. Amiri, E. Ataye Salehi, A. Mohamadi Sani, M. Mehraban Sangatash, and O. Safari. "INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING." Acta Alimentaria 49, no. 2 (June 2020): 144–53. http://dx.doi.org/10.1556/066.2020.49.2.3.

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Probiotic food products are available at the supermarket commercially, but probiotic bakery products are much less in evidence. In the present study, methyl cellulose (2%), whey protein concentrate (2%), corn starch (1%), and soybean oil at 2, 4, and 6% were used for coating layer on the bulked bread surface, and then the quality properties were studied. The results showed that Lactobacillus rhamnosus GG, as probiotic component of the coating, immobilized in corn starch, whey protein, and methyl cellulose films had enhanced viability throughout shelf-life. The probiotics remained viable for 4 days, maintaining high viable cell number levels. Adding soybean oil at 6% concentration enhanced texture, sensory properties, and image index during storage.

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Wu, Shumeng, Yulu Peng, Jinzhong Xi, Qiyan Zhao, Dan Xu, Zhengyu Jin, and Xueming Xu. "Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor." LWT 155 (February 2022): 112935. http://dx.doi.org/10.1016/j.lwt.2021.112935.

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Journal articles on the topic 'Corn bread'

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