搜索结果: 1-15 共查到“食品加工技术 bread”相关记录25条 . 查询时间(0.065 秒)
This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...
Development of innovative health beneficial bread using a fermented fibre-glucan product
wheat-oat bread β-glucan fibre fermentation
2015/3/30
The impact of partial substitution of fine wholemeal oat flour by fermented oat sourdough in wheat-oat bread formula on the basic bread constituents and organoleptic properties, and to assess wheat-oa...
The Effect of Bread-making Process on Contents of Key Trichothecene Mycotoxins: Deoxynivalenol, T-2, and HT-2 Toxins
HPLC–MS/MS Fusarium toxins baking
2014/11/28
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...
Evaluation of immunore activity of wheat bread made from fermented wheat flour
gliadins immunoreactivity lactic acid bacteria bread, wheat
2014/2/25
Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker’s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and doug...
Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
polyunsaturated fatty acid phospholipids starch gelatinization
2009/7/8
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
Effect of Lipase Combined with α-Amylase on Retrogradation of Bread
lipase α-amylase retrogradation
2009/7/7
The effects of purified lipase and α-amylase were tested for the retrogradation of starch in bread and their impact on some rheological properties. The combined addition of lipase and α-amylase increa...
The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough pr...
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
flour aging bread-making quality specific loaf volume
2009/6/18
The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) an...
The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
extra strong flour frozen dough bread-making quality
2009/6/18
We examined the properties of frozen dough made with an extra strong (ES) flour called Wildcat to determine the freezing resistance of the flour. The results were as follows: (1) Degradation of the fr...
The Bread-Making Quality of a Domestic Flour Blended with an Extra Strong Flour, and Staling of the Bread Made from the Blended Flour
extra strong flour blended flour domestic flour
2009/6/18
A Japanese domestic middle-soft flour (Hokusin) was mixed with an extra strong (ES) flour (Wildcat) and examined to evaluate its quality for bread-making. The results were as follows: (1) The properti...
Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
bread baking bakery heat and mass transfer
2009/6/17
In bread-making, baking process is one of the key steps to produce the final product qualities including texture, color and flavor, as a result of several thermal reactions such as nonenzymatic browni...
The Effect of Gelatinized Starch on Baking Bread
gelatinized starch white bread yukone MRI
2009/6/10
The effects of adding gelatinized starches to a kneading dough (a process known as yukone in Japanese) on the crumb grain of baked white breads were studied using magnetic resonance imaging (MRI) and ...
Relationship Between Physical Properties of Dough and Expansion Ability During Bread-Making
physical property bread dough expansion
2009/5/31
We investigated whether the physical properties (rheological properties) of various bread doughs, obtained from a linear Kelvin four-element model of visco-elasticity, could be used to express the exp...
Effect of Bovine Globin and Globin-sugar Complexes on Rheological Properties of Dough and Bread
breadmaking dough qualities globin
2009/5/20
Globin (Gb), a rich source of essential amino acids, and Gbs glycated with sugars (glucose, fructose and psicose) by the Maillard reaction were applied to breadmaking, and their effects on the rheolog...
Use of Guar Gum and Gum Arabic as Bread Improvers for the Production of Bakery Products from Sorghum Flour
Guar gum Gum Arabic Sorghum flour
2009/5/20
A low tannin sorghum cultivar (Tabat) was used in this study. Sorghum unlike wheat does not contain gluten. It is a potential cereal for people suffering from Celiac disease. For preparation of bakery...