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bakingquality, etc ; cakemaking; cakes; chlorination; sugars; wheat flour; Show all 6 Subjects
Abstract:
... BACKGROUND AND OBJECTIVES: Approved Method 10‐90.01, Baking Quality of Cake Flour, requires flour chlorination, which poses safety concerns and is inconvenient. The effects of shortening, sugar, and water proportions on the quality of nonchlorinated flour cakes were determined in order to modify the Approved Method and make it applicable to nonchlorinated flour. FINDINGS: The reduction of shorteni ...
bakingquality, etc ; biscuits; calcium; dental calculus; dental plaque; dogs; feed additives; hardness; image analysis; oral health; pet foods; pomegranates; product development; propolis; teeth; texture; water activity; Show all 17 Subjects
Abstract:
... Sodium hexametaphosphate binds with calcium present in saliva, preventing dental plaque mineralization. It is widely used in commercial snacks for dogs to aid oral health. Some botanical extracts and propolis reduce halitosis and gingival inflammation by limiting bacterial proliferation. Thus, the aims of this study were to develop baked biscuits using pomegranate and propolis extracts and to comp ...
bakingquality, etc ; baking; batters; beta-glucans; bioactive food compounds; biscuits; farms; hardness; muffins; texture; yeasts; Show all 11 Subjects
Abstract:
... Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over ...
... Baking soda (NaHCO₃) has critical technological functions in cookie products. Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO₃ alternatives, such as KHCO₃, for bakery products. This study investigated the impact of KHCO₃ on the technological behaviors of cookie dough and end-uses in comparison with control samples prepared with NaHCO₃ and e ...
... Arabinoxylan is an important hemicellulose potentially affecting wheat baking qualities, barley malt quality, and may impart prebiotic benefits. Water-extractable (WEAX) and total arabinoxylan (TOAX) were characterized in 204 wheat and barley accessions, respectively, using an orcinol-ferric chloride assay. WEAX measurement accuracy was optimum when glucose concentration was greater than 12–13 tim ...
bakingquality, etc ; baking; cultivars; exports; extensibility; genotype; gluten; protein content; spring; spring wheat; variability; vegetation; winter; winter wheat; Estonia; Show all 15 Subjects
Abstract:
... Nordic conditions necessitate varieties adapted to marginal environments (short vegetation period, winter damages etc.) to reduce environmental influence on yield and quality. This study evaluated yield and quality variability of five spring and six winter wheat varieties grown in six locations throughout Estonia during 2011–2014. The variation of quality parameters was larger in spring wheat, acc ...
bakingquality, etc ; algorithms; baking; breads; convection; deformation; diffusivity; heat transfer coefficient; temperature; Show all 9 Subjects
Abstract:
... Inverse heat techniques have been employed to evaluate the unknown parameters such as heat transfer coefficient, thermal properties, mass diffusivity, and to estimate boundary conditions by utilizing the temperature measurement within the solid material. These parameters with direct measurements are difficult, or sometimes even impossible. The heat flux is one of the essential parameters which wou ...
... Rice bran oil oleogel was prepared with candelilla wax and then blended with solid fat (butter) to reduce the content of saturated fat in yeast-leavened baked goods. The solid fat content of butter and oleogel blends became less sensitive to temperature change with increasing levels of oleogel. While higher proportions of oleogel in the blends decreased the thermo-mechanical properties of wheat fl ...
bakingquality, etc ; alternative farming; entrepreneurship; farms; flour; infrastructure; markets; milling; pesticide application; regression analysis; rural communities; storage time; supply chain; wheat; whole wheat bread; Show all 15 Subjects
Abstract:
... Entrepreneurship in grain infrastructure has emerged in the development of new wheat supply chains from farm to market to support alternative agriculture and food systems. This includes the establishment of flour mills with the ability to preserve the identity of small batches of flour, mediate flour quality and safety, and retain processing and value within rural communities. Yet new decentralize ...
Sebastian Michel; Christian Kummer; Martin Gallee; Jakob Hellinger; Christian Ametz; Batuhan Akgöl; Doru Epure; Huseyin Güngör; Franziska Löschenberger; Hermann Buerstmayr
... The effect of amylose content in rice batter without wheat on the baking quality and rheological property of rice bread was assessed. Bread was made with waxy and non‐waxy rice flours of similar amylopectin structure at various mixing ratios. The quality of rice bread was evaluated by the expansion ratio. The use of rice flours with similar amylopectin structure controls for the effect of differen ...
bakingquality, etc ; accuracy; breeding programs; calibration; chromatography; chronic diseases; ferulic acid; food safety; least squares; milling; models; neoplasms; pest resistance; sampling; screening; ultraviolet-visible spectroscopy; wheat; Show all 17 Subjects
Abstract:
... Wheat phenolic compounds have benefits of maintaining health and reducing risks of some chronic diseases and cancers. Wheat breeders and producers are becoming interested in producing specialty wheat with a higher amount of bioactive phenolics, in addition to the conventional targets of yield, disease and pest resistance, milling and baking quality, etc. Generally, total phenolic content (TPC) is ...
bakingquality, etc ; bitterness; breads; chickpeas; color; firmness; frozen storage; hulling; lentils; lipoxygenases; navy beans; pasting properties; peas; storage temperature; taste sensitivity; water binding capacity; wheat flour; winter; Show all 18 Subjects
Abstract:
... The effect of storage on flour and baking properties of pulse flours was investigated. Commercially milled whole (yellow pea, navy bean, and chickpea) and dehulled/decorticated (yellow pea, red lentil) flours were stored in a warehouse, heated in the winter months. Flours were evaluated at 1, 2, 3, 6, 9, 12, 18, 24 months for water absorption capacity (WAC), colour, pasting properties, and lipoxyg ...
... This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific ...
bakingquality, etc ; Triticum; baking; breeding programs; cultivars; genotype; glutenins; hard red winter wheat; lactic acid; milling; protein content; rapid methods; solvents; viability; wheat flour; winter wheat; South Africa; Show all 17 Subjects
Abstract:
... To overcome the cost and expense of milling and baking hundreds of samples in wheat breeding programs, cereal chemists have developed various rapid predictive tests for end-use quality assessment. In this study, five small-scale rapid tests, including Solvent Retention Capacity (SRC) and Swelling Index of Glutenin (SIG), were compared for viability and accuracy to determine end-use quality using s ...
bakingquality, etc ; baking; breads; color; digital images; hardness; image analysis; instrumentation; loaves; texture; wheat flour; winter wheat; Show all 12 Subjects
Abstract:
... The aim of this research was to investigate the possibility of the instrumentation of baking tests on different scales and compare the results with a conventional, internationally standardized test baking method, using the flours of ten Hungarian winter wheat varieties.Baking quality of the wheat flours was tested on micro- and macro-scale using a semi-automatic test baking methodology developed b ...
bakingquality, etc ; Triticum aestivum subsp. spelta; Triticum turgidum subsp. dicoccon; amino acid sequences; databases; functional properties; glutenins; liquid chromatography; peptides; polyacrylamide gel electrophoresis; tandem mass spectrometry; wheat; wheat protein; Show all 13 Subjects
Abstract:
... High-molecular-weight glutenin subunits (HMW-GS) play an important role for the baking quality of wheat. The ancient wheats emmer and spelt differ in their HMW-GS pattern compared to modern common wheat and this might be one reason for their comparatively poor baking quality. The aim of this study was to elucidate similarities and differences in the amino acid sequences of two 1Bx HMW-GS of common ...
bakingquality, etc ; cakemaking; cakes; color; hardness; odors; off flavors; olive oil; sensory evaluation; shortenings; texture; weight loss; Show all 12 Subjects
Abstract:
... The aim of this work was to evaluate the quality characteristics of the cakes produced with zero trans interesterified shortenings containing high levels (75% and 85%) of refined olive oil (OO). A commercial cake shortening (CCS) was also used as control sample. Cake baking quality was determined by color, weight loss, volume, texture, symmetry and uniformity indices. Sensory evaluation was also c ...
... The aim of the study was to assess the effect of guar gum on the quality and textural properties of gluten‐free (GF) cheese bread made using chilled and frozen GF cheese dough. The guar gum addition was at 3.5% (G3.5), 4% (G4) and 4.5% (G4.5) levels, based on the weight of the cheese in the product. Samples of frozen dough with 3.5% guar gum and of chilled dough with 4.5% guar gum were chosen for ...
bakingquality, etc ; casein; cheese analogs; cold storage; functional properties; mozzarella cheese; protein sources; rennet; storage quality; storage time; Show all 10 Subjects
Abstract:
... The functional properties (shredability, meltability, fat leakage, stretchability) of Mozzarella Cheese Analogue (MCA) prepared using acid casein (ACMCA), rennet casein (RCMCA) and their admixture (ARCMCA) were monitored with those of Natural Mozzarella Cheese (NMC) during refrigerated storage. The shredability of analogues was superior over such attribute of NMC. The MCAs had good shredability up ...