Brašno - Kruh '15 (original) (raw)
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Comparison of some of the cultivars that is cultivated in Kosovo for production of flours for bread
2019
Based on the study on the quality assessment of harvested crops in the Kosovo region, certain flour and variety of baking products have been determined their chemical and technological properties and the possibility of adding additives (redox agents). The main types of grain cultivars cultivated in the republic of Kosovo are Luna, Isengrain, Europa, Lenta and Andolu, which are included in this study. To provide a clear picture of the abovementioned cultivars, the study includes detailed analysis of technological qualities starting with the preparation of cultivars for grinding, milling them where we have obtained two types of Tip-500 flour and tip-850 , physicochemical and rheological analysis of flour, bread production, and analysis of bread production. The obtained physico-chemical and rheological analysis shows that cultivar flours, Luna and Lenta, have very similar and much better qualities than other cultivars. Also, the results of the produced bread show that the loaves produc...
Technological Qualities of Local Wheats for Bread Production
International Journal of Ecosystems and Ecology Science (IJEES)
Wheat is the most important agricultural crop in the world and in our country. It is the main source of energy, respectively daily calories and of some minerals and B complex group vitamins in human nutrition. Exactly in our country we have an annual production that satisfies the needs of about 57%, and the import depends on its quality and yield. Therefore, this paper has the main object to study the physical, chemical and rheological qualities of wheat cultivated in different regions of Kosovo for bread production; this product which is still mostly consumed in our country. The results of the analysis show that the analysed grains have average physical quality which means that they can be stored and ground without any problem. From chemical qualities such as protein content, respectively gluten is ideal for bread production. Rheological analyses show that we are dealing with doughs with very good water absorption capacity of 59.67 ± 1.364%, as well as with the degree of softening, resistance, energy and maximum viscosity ideal for bread production.
The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology
The Mixolab is an instrument that can be used to characterize the rheological behavior of dough subjected to a dual mixing and temperature constraint. Different varieties of wheat (Alex, Dropia, Boema, Azimut, Apache, Josef, Capo and Renesansa), cropped in the East of Romania, were tested on the Mixolab. The changes of the Mixolab curve trend depended on the value of the particle size indexing, falling number and proteine quality. Renesansa variety is characterized by strong water absorption, while Capo and Dropia varieties are strong varieties since they are characterized by a longer development time. Apache variety is characterized by a high C2, giving indications about the good quality of the proteins. Based on C3 varieties Azimut and Apache appear to form strong hard gells, and Capo has a high C5.Taking into account the obtained results we may conclude that Mixolab is a complex device that can be used to characterize the wheat varieties.
The influence of grain mixtures on the quality and nutritional value of bread
Potravinarstvo Slovak Journal of Food Sciences
The desire to survive in a competitive environment mobilizes managers to make unconventional decisions to increase their product range, quality, and safety. This study aims t to create a technology of bread with increased nutritional value using bioactivated cereal mixtures and develop new bread recipes. The experiment used bioactivated wheat and maize grains, flax, rye flour, 1st-graduate wheat flour, spontaneous fermentation starter, salt, and water. Vegetable components such as dried crushed hawthorn berries, jaggery, and barberry were also used. Standard, generally accepted chemical and organoleptic methods of examining raw materials, semi-finished and finished products were used. It was found that the best physical and chemical indices were possessed by testing the bread prepared with the addition of a 20% grain mixture. All experimental analyses improved several parameters compared to the control sample. The nutritional value of obtained products was increased from 0.5 to 3 ti...
A comparison of the physical and chemical properties of wheat and barley flour, and their products
Bread is a type of bread produced in northern part of Iraq (Kurdistan Region), and the normal Tiry bread is produced only from wheat flour. In this research, we have used wheat flour mixed with barely flour for both flour type, and we applied several chemical tests that include (moisture, protein, Ash, and wet and dry gluten). After making the Tiry bread by the flour, we have also applied some tests (texture test, color test, starch damage, and water absorption) in quality control laboratory at Halabja Technical College of Applied Sciences, Sulaimani Polytechnic University, in 2021. In the experiment we have applied, the results showed that the highest ratio of moisture is (14.8 %), while the lowest ratio of the Ash of WFT is (0.490 %). Then, the highest wet and dry Gluten of BFT ranged between (29.63 %-10.22 %), and the highest starch damage percentage of BFK (8.660 %), while the highest percentage for the moisture for all bread tests of BB sample is (12.130 %), and the highest value of the bread for the hardness in WB is (285 g), and the lowest hardness for BB is (85 g). The aim of this study is to show the differences between both local bread types mixed with wheat and barley flour and to compare them in both physical and chemical components.
Frontiers in Sustainable Food Systems
IntroductionFlours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of interest for food producers.MethodsIn this research work, barley grains were converted into barley malt flour (BMF), by adopting a series of processes, including steeping, germination, kilning, drying and milling. With the aim of compensating the role of commercial bread improvers, wheat flour was replaced at 0, 2.5, 5, 7.5, and 10% levels with BMF, to study the effect of BMF on physicochemical and sensory characteristics of bread.Results and discussionChemical analysis of flours revealed that ash, fat, moisture, protein and fibers were found greater in BMF and BMF–incorporated composite flours, as compared to wheat flour. Significant increases in water absorption and decrease in dough stability, dough development time and falling number we...
Bread making potential assessment of wheatoat composite flours
Romanian Biotechnological Letters, 2019
In recent years, evidences have been accumulated about the beneficial effects on consumers health of oat in daily diets, respectively: maintaining blood cholesterol, lowering postprandial glucose, cardiovascular risk reduction, reducing oxidative stress and so on. The increase of oat content in bakery products such as bread, was generally associated with a reduction in volume and a worsening of sensorial characteristics, motives that are guiding the consumer's decision to buy a particular product. Researches have aimed to achieve a bakery product that contains a sufficient amount of whole oat flour, without affecting the quality characteristics of bread (volume, porosity, elasticity). Our results have shown that the ideal proportion between the oat flour and wheat flour was 30:70, in order to obtain a functional product attractive to the consumer.We also analyzed the main rheolgical changes (by farinographic and alveographic methods) of dough obtained from wheat-oat composite flours (10, 20, 30, 40, 50% oat flour).Our observations have shown that the addition of oat flour significantly increased the water absorption and decreased water retention capacity under mechanical stress. Generally, the rheological parameters worsened in wheat-oat composite flours to a more than 20% oat flour.
Regulation of Baking Properties of Wheat Flour by Using of Potato Products
Grain Products and Mixed Fodder’s, 2022
The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills,bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The articleanalyzes the influence of different potato products in the amount of 4-10 % and extrudates of different cereals on thequality of flour products. The change of properties of trial baking in comparison with the control sample is investigated.The materials of the article show the quality indicators of wheat flour TM "Bogumila" in comparison with therequirements of GSTU 46.004-99. The composition of model mixtures of wheat flour: potatoes in the ratios 96...90:4...10, as well as mashed potatoes and mash 5-10% was developed. Physicochemical parameters of laboratory bakingof bread were determined for the obtained samples.Extrusion of model mixtures of grain with raw potatoes at a temperature of + 100-120 °C and a vapor pressureof 0.2 MPa. Extruded mixtures...