Quality Characteristics Of Pan Bread Research Articles

Influence of Incorporating Chia Seeds on the Quality Characteristics of Pan Bread

Influence of Incorporating Chia Seeds on the Quality Characteristics of Pan Bread

Quality Characteristics of Pan Bread with Nurungji Powder

Quality Characteristics of Pan Bread with Nurungji Powder

Quality Characteristics of Pan Bread with Nurungji Powder

Quality Characteristics of Pan Bread with Nurungji Powder

Quality Characteristics of Pan Bread Enriched With Defatted Germinated Pumpkin Seed Flour

The present study was carried out to utilize different levels of germinated pumpkin seed flour (GPSF), as a source of protein and minerals in fortification of wheat flour for making pan bread. Organoleptic properties of prepared pan bread and its biological effect on lipids profile of rats fed on hypercholesterolemic diet were studied. Pan bread was prepared with GPSF at different levels. The results showed a significant decrease in fat content and an increase in protein, fiber contents and caloric value by increasing defatted GPSF replacement level. Biological assay indicated that food intake, protein intake, feed efficiency ratio and protein efficiency ratio of rats were not significantly affected by defatted GPSF replacement. Serum TC, TG and LDL-C were significantly decreased by replacement with 20% defatted GPSF while HDL-C increased and caused a beneficial effect in improving the lipids profile of rats fed on hypercholesterolemic diet.

Study on Quality Characteristics of Pan Bread containing Blueberry Fruit Powder

This study presents the quality characteristics of blueberry bread. Blueberry fruit powder was added to bread dough at various concentrations ranging from 3∼9%, after which physicochemical properties of dough and bread containing blueberry fruit powder were determined. The pH, loaf volume, specific loaf volume, dough volume and baking loss decreased with increasing amount of blueberry fruit powder in bread, whereas loaf weight and hardness were reduced. In particular, hardness appeared to be 1.98 times higher in the control without blueberry powder compared to the bread containing 9% blueberry powder. For color, increasing the amount of blueberry fruit powder reduced L and b values, whereas a value was increased. In the sensory evaluation, the highest overall preference score was observed in bread containing 6% blueberry powder, whereas the lowest score was observed in bread with 9% blueberry powder. From these results, blueberry bread with good acceptability has an optimum blueberry powder concentration of 6%.

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

SummaryThe use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.

Quality Characteristics of Pan Bread Added with Citrus Mandarin Peel Powder

Quality Characteristics of Pan Bread Added with Citrus Mandarin Peel Powder

Quality Characteristics of Pan Bread Added with Citrus Mandarin Peel Powder

Quality Characteristics of Pan Bread Added with Citrus Mandarin Peel Powder

Quality Characteristics of Pan Bread Added with Black Garlic Flour

Quality Characteristics of Pan Bread Added with Black Garlic Flour

Quality Characteristics of Pan Bread Added with Black Garlic Flour

Quality Characteristics of Pan Bread Added with Black Garlic Flour

A Study on the Antioxidant Activity and Quality Characteristics of Pan Bread with Waxy Black Rice Flour and Green Tea Powder

A Study on the Antioxidant Activity and Quality Characteristics of Pan Bread with Waxy Black Rice Flour and Green Tea Powder

A Study on the Antioxidant Activity and Quality Characteristics of Pan Bread with Waxy Black Rice Flour and Green Tea Powder

A Study on the Antioxidant Activity and Quality Characteristics of Pan Bread with Waxy Black Rice Flour and Green Tea Powder