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Artículos de revistas sobre el tema "Breadmaking"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 11 de marzo de 2023

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1

Požrl, T., M. Kopjar, I. Kurent, J. Hribar, A. Janeš, and M. Simčič. "Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures." Czech Journal of Food Sciences 27, No. 1 (February 11, 2009): 29–38. http://dx.doi.org/10.17221/130/2008-cjfs.

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Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flour) and three different breadmaking procedures (direct, indirect, and with sourdough addition) on phytic acid was investigated. The results showed that the flour type influenced the phytic acid content. The phytic acid contents of flour type 500, type 850, and whole meal flour was 0.4380, 0.5756, and
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2

Brennan, Charles. "Technology of Breadmaking." International Journal of Food Science & Technology 43, no. 11 (November 2008): 2100. http://dx.doi.org/10.1111/j.1365-2621.2007.01645.x.

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3

Collar, C. "Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación." Food Science and Technology International 2, no. 6 (December 1996): 349–67. http://dx.doi.org/10.1177/108201329600200601.

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The production of varieties of breads with the quality required at present by the European consumer closely relates to the proper use of starting microorganisms in controlled and optimized breadmaking conditions. The relationship between processing requirements and wheat bread quality involves an understanding of the metabolism of the starting microflora which regulate production or assimilation of suitable and unsuitable metabolites during the breadmaking process, mediated by the specific enzyme activities and nutritional requirements of yeast and lactic acid bacteria. In this paper, recent a
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4

Carr, Neil O., Norman W. R. Daniels, and Peter J. Frazier. "Lipid interactions in breadmaking." Critical Reviews in Food Science and Nutrition 31, no. 3 (January 1992): 237–58. http://dx.doi.org/10.1080/10408399209527571.

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5

Ponte, J. G. "Handbook of breadmaking technology." Trends in Food Science & Technology 2 (January 1991): 333–34. http://dx.doi.org/10.1016/0924-2244(91)90739-6.

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6

Dobraszczyk, B. J., and M. P. Morgenstern. "Rheology and the breadmaking process." Journal of Cereal Science 38, no. 3 (November 2003): 229–45. http://dx.doi.org/10.1016/s0733-5210(03)00059-6.

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7

Junkel, E. F. "Self-adjusting automatic breadmaking machine." Trends in Food Science & Technology 6, no. 10 (October 1995): 350. http://dx.doi.org/10.1016/s0924-2244(00)89177-3.

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8

Seguchi, M., H. Mishima, C. Kumashiro, Y. Yoshino, C. Kusunose, and M. Goto. "Effect ofCapsicumPowder on Breadmaking Properties." Cereal Chemistry Journal 86, no. 6 (November 2009): 633–36. http://dx.doi.org/10.1094/cchem-86-6-0633.

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9

Vemulapalli, V., K. A. Miller, and R. C. Hoseney. "Glucose Oxidase in Breadmaking Systems." Cereal Chemistry Journal 75, no. 4 (July 1998): 439–42. http://dx.doi.org/10.1094/cchem.1998.75.4.439.

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10

Selmair, Patrick L., and Peter Koehler. "Role of glycolipids in breadmaking." Lipid Technology 22, no. 1 (January 2010): 7–10. http://dx.doi.org/10.1002/lite.200900069.

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11

Guo, Haoyu, Jisu Wu, Yuxia Lu, and Yueming Yan. "High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough." Journal of Food Quality 2019 (June 4, 2019): 1–8. http://dx.doi.org/10.1155/2019/1958747.

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The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough r
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12

Vinterová, M., J. Bednář, I. Ježíšková, and P. Martinek. "DNA Markers for High Molecular weight Glutenin Subunits 5+10 Used in Wheat and Triticale Breeding." Czech Journal of Genetics and Plant Breeding 39, No. 3 (November 23, 2011): 69–72. http://dx.doi.org/10.17221/3722-cjgpb.

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Prediction of flour breadmaking quality was verified using DNA markers in seven genotypes of winter wheat (T. aestivum L., 2n = 6x = 42, AABBDD) of different quality classes, four genotypes of triticale (× Triticosecale Wittmack, 2n = 6x = 42, AABBRR), and selected progenies of triticale Presto with the T1R.1D<sub>5+10</sub>-2 translocation. DNA isolated from fresh leaves (the stage of the first true leaf) was used to detect the Glu D1 5+10 allele based on the SPLAT protocol according to D’Ovidio and Anderson (1994). The presence of the Glu D1 5+10 allele was ve
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13

Perenzin, M., N. E. Pogna, and B. Borghi. "Combining ability for breadmaking quality in wheat." Canadian Journal of Plant Science 72, no. 3 (July 1, 1992): 743–54. http://dx.doi.org/10.4141/cjps92-090.

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Combining ability and heterotic patterns for grain yield, kernel weight, and seven traits related to breadmaking quality were determined in 45 F1 hybrid wheats and 18 parents grown in two environments in Italy. Significant, positive general combining ability (GCA) effects were observed for yield (cultivars Pandas and SK 7), protein content (Salmone) and for the alveograph parameters of dough strength W (Pandas, Saliente and Salmone), tenacity P (Irnerio, Kosutka and Saliente) and extensibility L (Pandas, Salgemma and Salmone). Although best-parent heterotic responses for yield were generally l
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14

MARTÍNEZ-ANAYA, M. A., B. PITARCH, and C. BENEDITO BARBER. "Chemometrics Assess Quality of Breadmaking Starters." Journal of Food Science 58, no. 2 (March 1993): 419–25. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04289.x.

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15

Ewart, J. "Thiols in flour and breadmaking quality." Food Chemistry 28, no. 3 (1988): 207–18. http://dx.doi.org/10.1016/0308-8146(88)90052-0.

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16

Cauvain, S. P. "Wheat Proteins—The Foundation of Breadmaking." Cereal Foods World 57, no. 5 (September 2012): 241–42. http://dx.doi.org/10.1094/cfw-57-5-241.

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17

Hernández‐Espinosa, Nayelli, Carlos Guzmán, Anayeli Sarai Morales‐Dorantes, Leonardo Crespo‐Herrera, Suchismita Mondal, Ravi Singh, and Maria Itria Ibba. "Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations." Cereal Chemistry 98, no. 5 (June 24, 2021): 1091–100. http://dx.doi.org/10.1002/cche.10457.

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18

MORITA, Naofumi, Li ZHANG, and Yukihiro YAMAGUCHI. "Effects of L-Ascorbic Acid and Sodium D-Isoascorbate on Breadmaking in a Domestic Breadmaking Apparatus." Journal of the Japanese Society of Starch Science 40, no. 1 (1993): 35–40. http://dx.doi.org/10.5458/jag1972.40.35.

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19

Graça, Carla, Anabela Raymundo, and Isabel Sousa. "Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment." Applied Sciences 10, no. 19 (September 30, 2020): 6868. http://dx.doi.org/10.3390/app10196868.

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Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance. Curd cheese additions were tested (5% up to 20%, weight/weight) and the effect on dough rheology behavior and bread qua
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20

Martínez-Anaya, M. A., and O. Rouzaud. "Influence of flour, bacterial starter and breadmaking stages on total starch, sugars and low-molecular-weight dextrins/ Influencia de la harina, del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total, azúcares y dextrinas de bajo peso molecular." Food Science and Technology International 2, no. 1 (February 1996): 35–43. http://dx.doi.org/10.1177/108201329600200105.

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Wheat flours and bacterial starters were used in sourdough and straight breadmaking processes. The effect of the processing stage on levels of starch, sugars and low-molecular-weight dextrins (LMWD) with degrees of polymerization (DP) 3-7 were studied. The breadmaking step and type of flour affected the majority of the variables. The type of microorganism influenced only sugar contents. In factor analysis, the first two factors correlated with LMWD and the third factor with starch. Sourdough and fermentation mainly influenced changes in LMWD; baking did not result in further differences. Sourd
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21

Mason, H., A. Navabi, B. Frick, J. O'Donovan, D. Niziol, and D. Spaner. "Does growing Canadian Western Hard Red Spring wheat under organic management alter its breadmaking quality?" Renewable Agriculture and Food Systems 22, no. 3 (August 8, 2007): 157–67. http://dx.doi.org/10.1017/s1742170507001688.

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AbstractCanadian Western Hard Red Spring (CWRS) wheat is recognized as premium quality wheat, ideal for breadmaking due to its superior milling qualities, baking characteristics and protein content. Organic wheat production is becoming more prevalent in Canada, due to increasing consumer demand for organic wheat products. Differences may exist in the baking and milling quality of wheat grown under conventional and organic management, a result of the dissimilarity between organic and conventional soil and crop management practices. Five CWRS cultivars released from 1885 to 1997 were grown under
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22

Kimura, Tomoko, Tatsyuki Sugahara, Hiroko Sasaki, Yoko Fukuya, and Tsuyoshi Nanba. "Effects of Azuki Beanpowder on Breadmaking Properties." Journal for the Integrated Study of Dietary Habits 10, no. 1 (1999): 49–56. http://dx.doi.org/10.2740/jisdh.10.49.

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23

MANINGAT, J. I., J. Y. WU, R. C. HOSENEY, and J. G. PONTE. "Short-Time Breadmaking Systems. Effect on Oxidation." Journal of Food Science 53, no. 2 (March 1988): 540–45. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07751.x.

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24

Rodriguez-Mateos, Ana, Sam J. Millar, Dhan G. Bhandari, and Richard A. Frazier. "Formation of Dityrosine Cross-Links during Breadmaking." Journal of Agricultural and Food Chemistry 54, no. 7 (April 2006): 2761–66. http://dx.doi.org/10.1021/jf052933q.

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25

Marston, P. E. "Dough development for breadmaking under controlled atmospheres." Journal of Cereal Science 4, no. 4 (October 1986): 335–44. http://dx.doi.org/10.1016/s0733-5210(86)80037-6.

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26

McKenzie-Parnell, Joan M., and Neill T. Davies. "Destruction of phytic acid during home breadmaking." Food Chemistry 22, no. 3 (January 1986): 181–92. http://dx.doi.org/10.1016/0308-8146(86)90077-4.

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27

Jurgens, A. "Cereals in breadmaking: A molecular colloidal approach." Trends in Food Science & Technology 4, no. 10 (October 1993): 352. http://dx.doi.org/10.1016/0924-2244(93)90111-m.

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28

MacRitchie, F. "Seventy years of research into breadmaking quality." Journal of Cereal Science 70 (July 2016): 123–31. http://dx.doi.org/10.1016/j.jcs.2016.05.020.

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29

Haros, Monica, Cristina M. Rosell, and Carmen Benedito. "Fungal phytase as a potential breadmaking additive." European Food Research and Technology 213, no. 4-5 (October 2001): 317–22. http://dx.doi.org/10.1007/s002170100396.

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30

Biliaderis, Costas G. "Cereals in breadmaking. A molecular colloidal approach." Food Research International 27, no. 6 (January 1994): 575–76. http://dx.doi.org/10.1016/0963-9969(94)90146-5.

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31

Ferrero, Cristina. "Hydrocolloids in wheat breadmaking: A concise review." Food Hydrocolloids 68 (July 2017): 15–22. http://dx.doi.org/10.1016/j.foodhyd.2016.11.044.

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32

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 ha
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33

BEGEULOV, M. SH, and YE O. SYCHEVA. "BREADMAKING TECHNOLOGY BASED ON USING LINSEED CAKE." Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, no. 3 (2017): 110–26. http://dx.doi.org/10.26897/0021-342x-2017-3-110-126.

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34

Tosi, E. A., E. D. Ré, L. Carbone, and M. Cuniberti. "Breadmaking Quality Estimation By Fast Spectrophotometric Method." Cereal Chemistry Journal 77, no. 6 (November 2000): 699–701. http://dx.doi.org/10.1094/cchem.2000.77.6.699.

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35

Watanabe, Michiyo, Tomoko Maeda, Kikuichi Tsukahara, Hiroshi Kayahara, and Naofumi Morita. "Application of Pregerminated Brown Rice for Breadmaking." Cereal Chemistry Journal 81, no. 4 (July 2004): 450–55. http://dx.doi.org/10.1094/cchem.2004.81.4.450.

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36

Mann, David L. "Milling and baking in Scotland." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 241–54. http://dx.doi.org/10.1017/s0269727000004346.

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SynopsisThis paper is limited to the milling and baking of wheat products and, to a smaller extent, oats products. Initial analyses of the marketplace and the major manufacturers in both the United Kingdom and Scotland include references to changing consumer demands, changing market sizes, major grocery retailer power, and industrial over-capacity in both milling and baking.The sources of wheat for baking are described, in particular the remarkable increase in the use of homegrown wheat for breadmaking. Detailed descriptions are given of the technology of flour milling, breadmaking and biscuit
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37

Klopsch, Baldermann, Voss, Rohn, Schreiner, and Neugart. "Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods." Foods 8, no. 10 (September 20, 2019): 427. http://dx.doi.org/10.3390/foods8100427.

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Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the ‘vegetable breads’ indicated health-promoting effects. Lentil flour increased the antioxidant activity in
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38

Velázquez, Noemí, Hugo Sánchez, Carlos Osella, and Liliana G. Santiago. "Using white sorghum flour for gluten-free breadmaking." International Journal of Food Sciences and Nutrition 63, no. 4 (November 24, 2011): 491–97. http://dx.doi.org/10.3109/09637486.2011.636734.

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39

Calderon-Dominguez, Georgina, Rosalva Mora-Escobedo, and Greynold Farrera-Rebollo. "Germinated Soybean Products as Nutraceutical Compounds in Breadmaking." Current Nutrition & Food Science 7, no. 2 (May 1, 2011): 103–7. http://dx.doi.org/10.2174/157340111795713834.

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40

MANINGAT, J. I., J. Y. WU, R. C. HOSENEY, and J. G. PONTE. "Short-time Breadmaking Systems. A Continuous Mix System." Journal of Food Science 53, no. 2 (March 1988): 546–48. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07752.x.

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41

Wang, Rong, and Weibiao Zhou. "Stability of Tea Catechins in the Breadmaking Process." Journal of Agricultural and Food Chemistry 52, no. 26 (December 2004): 8224–29. http://dx.doi.org/10.1021/jf048655x.

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42

Türk, M., and A. S. Sandberg. "Phytate degradation during breadmaking: Effect of phytase addition." Journal of Cereal Science 15, no. 3 (May 1992): 281–94. http://dx.doi.org/10.1016/s0733-5210(09)80126-4.

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43

Sharma, H. R., V. F. Rasper, and F. R. van de Voort. "Pregelatinized Rice Flours in Composite Blends for Breadmaking." Canadian Institute of Food Science and Technology Journal 21, no. 4 (October 1988): 408–14. http://dx.doi.org/10.1016/s0315-5463(88)70977-3.

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44

Capriles, Vanessa D., Fernanda G. dos Santos, and José Alfredo G. Arêas. "Gluten-free breadmaking: Improving nutritional and bioactive compounds." Journal of Cereal Science 67 (January 2016): 83–91. http://dx.doi.org/10.1016/j.jcs.2015.08.005.

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45

HAYTA, MEHMET, and ÜNSAL ÇAKMAKLI. "OPTIMIZATION OF WHEAT BLENDING TO PRODUCE BREADMAKING FLOUR." Journal of Food Process Engineering 24, no. 3 (August 2001): 179–92. http://dx.doi.org/10.1111/j.1745-4530.2001.tb00539.x.

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46

Vadlamani, Keswara Rao, and Paul A. Seib. "Effect of Zinc and Aluminum Ions in Breadmaking." Cereal Chemistry Journal 76, no. 3 (May 1999): 355–60. http://dx.doi.org/10.1094/cchem.1999.76.3.355.

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47

Palacios, María Consuelo, Yolanda Sanz, Mónica Haros, and Cristina M. Rosell. "Application of Bifidobacterium strains to the breadmaking process." Process Biochemistry 41, no. 12 (December 2006): 2434–40. http://dx.doi.org/10.1016/j.procbio.2006.07.002.

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48

Marco, Cristina, and Cristina M. Rosell. "Breadmaking performance of protein enriched, gluten-free breads." European Food Research and Technology 227, no. 4 (February 19, 2008): 1205–13. http://dx.doi.org/10.1007/s00217-008-0838-6.

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49

Angioloni, Alessandro, and Concha Collar. "Suitability of Oat, Millet and Sorghum in Breadmaking." Food and Bioprocess Technology 6, no. 6 (February 1, 2012): 1486–93. http://dx.doi.org/10.1007/s11947-012-0786-9.

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50

A. Osibanjo, A., P. O. Ibidapo, N. E. Efuribe, and G. N. Elemo. "Breadmaking Potential of Sorghum Flour and Sorghum Bran." International Journal of Food Science and Agriculture 6, no. 3 (July 22, 2022): 267–71. http://dx.doi.org/10.26855/ijfsa.2022.09.005.

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