Wyniki wyszukiwania

1

Energy consumption during the kneading of bread dough

100%

Janus P.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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2001

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tom 05

2

The role of starch granules in the Balady bread structure formation

63%

Blaszczak W., Fornal J., Ramy A., Borkowski K.

Żywność Nauka Technologia Jakość. Suplement

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2000

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tom 07

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nr 2

The microstructure of fresh and three days-stored Balady bread was studied using two different microscopic methods (LM and SEM). These both techniques revealed a great differences in the starch micro- structure as well as protein distribution between two layers of fresh Balady bread. The lower layer of Balady bread is characterized by the greater extent of starch geletinization as compared to the upper one. The upper layer of Balady bread is formed by continuos protein matrix with embedded lenticular-shaped starch granules. The microstructure of Balady bread after 3 days of baking differs from that of the fresh one mainly in the starch granules structure. The visible differences seem to be connected with different degree of starch gelatinization in each of the layers as well as free water (released from granules) redistribution between the layers. It was found that mainly these changes in stored bread allowed rapid rétrogradation of the main soluble starch component - amylose.

3

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Application of grasspea wholemeal in the technology of white bread production

51%

Kasprzak M., Rzedzicki Z.

Polish Journal of Food and Nutrition Sciences

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2012

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tom 62

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nr 4

A study on the possibility of application of grasspea wholemeal for the modifi cation of the chemical composition, physical properties and sensory features of traditional white bread was performed. It was demonstrated that an increase in the share of the pulse material from 1.5% to 12% caused an increase in bread yield (130.7–136.3%). An improvement was also noted in the baking loss, from 15.01% to 9.11%, and in the total baking loss - from 16.56 to 12.23%. Increase in the level of the pulse component caused a decrease in bread volume from 100 g of fl our (from 505 to 359 cm3), and a decrease in bread crumb porosity (from 81 to 61%). Admixture of the pulse component caused only a slight decrease in the point score of the bread as compared to traditional wheat bread. The replacement of wheat fl our with grasspea wholemeal had a highly favourable effect on the chemical composition of the bread; the experimental bread produced with 12% of grasspea was characterised by protein content of 14.51% d.m. and total dietary fi bre content at the level of 8.75% d.m.

4

Organic food processing plants. Pro-health quality in "Fawor" bread production

51%

Woicka-Bekas E.

Polish Food

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2010

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nr 3

5

Quality and specificity of Polish bread

51%

Diowksz A.

Polish Food

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2011

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nr 4

6

Lyophilized associated cultures of lactic acid bacteria and yeasts in gluten-free bread starters

51%

Wlodarczyk M., Jezynska B., Warzywoda A.

Polish Journal of Food and Nutrition Sciences

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1993

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tom 02

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nr 2

Ograniczanie wyników

2 Polish Food

2 Polish Journal of Food and Nutrition Sciences

1 Food Science and Technology. Scientific Papers of Agricultural University of Poznan

1 Żywność Nauka Technologia Jakość. Suplement

1 Blaszczak W.

1 Borkowski K.

1 Diowksz A.

1 Fornal J.

1 Janus P.

1 Jezynska B.

1 Kasprzak M.

1 Ramy A.

1 Rzedzicki Z.

1 Warzywoda A.

1 Wlodarczyk M.

1 Woicka-Bekas E.

1 2012

1 2011

1 2010

1 2001