[PDF] Top 20 Effect of formulation on the quality of frozen bread dough

... When the average values for bread specific volume were compared, considering that formulation was the main effect, formulation F7 stood out from the others; others forming ... See full document

... and frozen storage have been largely used to preserve the sensory and nutritional characteristics of fish products, whether for direct consumption or to use as raw material for further processes [2, ... See full document

... shows the hardness increase of the crumb during the bread storage at 25 ...°C. The crumb hardness increased during storage with or without ...in the hardness of ... See full document

... In the baked bread loaves, a texture pro file analysis (cylindrical probe with a diameter of 10 mm, 8 mm distance, 5 s of waiting time and 1 mm·s −1 of crosshead speed) was also ... See full document

... mixture of boiling water and oil. The dough was left at room temperature for 25 minutes until the mixture reached a temperature of around 25-30 ...to the dough. he ... See full document

... measure of the degree of disintegration of the granules of the paste (Newport Scientific, 1998; Dengate, 1984) and is an indicator of the stability of ... See full document

... demonstrate the presence of bioactive compounds in the uncooked Albastru-Violet de Gălănesti potato and that cooking (boiled and baking for bread obtaining) interferes with the level ... See full document

... establish the proportion of water needed to obtain the doughs (up to optimum consistency of 500 BU), taking into account that brea gum is a hydrophilic ...polysaccharide. The  ... See full document

... most of the population in Turkey. The studies that examined the dietary habits of various groups of people in Turkey determined that almost 35% of the general ... See full document

... all the macrocyclic lactones evaluated (abamectin, ivermectin, doramectin and moxidectin), Lopes et ...were the ones that presented superior acaricidal eicacy and deleterious efects over the ... See full document

... (1988), the most suitable farinograph parameters for bread were found to be: DT (8 – 10 min), ST (10 – 15 min), and MTI (0 – 49 ...study, the bread obtained from flours whose rheological ... See full document

... to the physicochemical tests, the quality of generic phenobarbital was proven by all tests ...While the reference medication was in disagreement with the content uniformity ... See full document

... available on the market today. Objectives: The objective of this study was to evaluate the effect of interchangeability on the profile of the ... See full document

... The quality of frozen foods can be negatively affected if improper storage and distribution tem- peratures are ...allowed. The objective of this study was to investigate ... See full document

... type of bread and it can be used in diabetic diets (reduction of 30%), Fig ...content of this bread attributes this product as a fun- ctional food, because of the positive ... See full document

... in the dough system, resulting in doughs which exhibit increased farinograph water absorption (Dervas et ...). The quantity of added water is considered to be very important for the ... See full document

... instead of breaking, are not seriously damage their texture, while products that have a more rigid cell structure may be damaged by ice ...crystals. The extent of damage depends on the ... See full document

... equivalent of gluten network in wheat dough. The most commonly used are such hydrocolloids as pectin, guar gum, arabic gum, egg albumin, galactomannans and ...rheology of the ... See full document

... is the final step of the frozen foods distribution chain, and little is known on how it affects the products ...quality. The present research describes ... See full document

... cm). The slabs were frozen in an air blast freezer (Armfield FT 36, Hamp- shire, England) at an average temperature of 25 °C and an air velocity of 8 m s 1 , until the temperature ... See full document