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Effect of Leek（A. ampeloprasum L.）and Scallion（A. chinense L.）on Breadmaking Properties
breadmaking leek scallion
2009/6/18
Allium such as leek (A. ampeloprasum L.) and scallion (A. chinense L.) powders blended with wheat flour improved the breadmaking properties of bread height (mm) and specific volume (cm3/g). Brabender ...
Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
extra-strong variety breadmaking quality endo-protease activity
2009/6/18
The effects of increase in α-amylase and endo-protease activities during germination on the deterioration of the breadmaking quality of hard wheat were examined using three varieties with different st...
Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking
gluten oxidant iodate bromate
2009/6/18
The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increas...
Sodium Gluconate and Potassium Gluconate as Substitutes for Sodium Chloride in Breadmaking
bread gluconic acid salt substitutes for NaCl
2009/6/17
Sodium gluconate (Na-gluconate) and potassium gluconate (K-gluconate) were used as NaCl substitutes in breadmaking to determine their potential usefulness in preparing reduced-sodium bread and non-sod...
Application of Polyglycerol Mono-Fatty Acid Esters to Improve Breadmaking
dough breadmaking dough-conditioner
2009/6/10
The effects of polyglycerol mono-fatty acid esters (PGMFEs) on dough properties and baking were investigated using six PGMFEs with saturated fatty acid moieties (octanoic, decanoic, lauric, myristic, ...