of examined breads. These factors were retained for process characterization of optimized gluten-free bread. The final optimum formulation of rice/field bean contained 1.5% of gum arabic and 71.5% of water. The optimum gluten-free bread with gum arabic showed high volume, good textural, structural, and sensory qualities with high acceptability compared to the gluten-free control bread without any improver.
A novel method that uses bioprocessed oat flour (yeast-fermented leaven) for the preparation of composite wheat-oat (50:50%) bread was proposed. The objective of the study was to compare physical (loaf volume and specific weight, crumb texture, changes in texture during storage, crumb heterogeneity) and sensorial (aroma, flavor, texture, overall acceptability) properties of bread produced by this method with the properties of bread produced by the standard methods (straightdough and two-phase). It was observed that, after fermentation, oat leaven compared with wheat leaven had a more concise consistency and that, during dough preparation, a greater addition of water was required. The bread produced in this way is characterized by a comparable volume to bread produced from wheat yeastfermented leaven, while crumb firmness and elasticity are significantly greater. Methods using yeast-fermented leaven prepared from different types of flour should be tested for other composite wheat breads.
The main aim of the study was to investigate the texture and sensory properties of wheat bread with nettle infusion, which was incorporated into the dough recipe in the process of wheat flour scalding. The addition of nettle, at the following concentration: 10, 20, 30, and 40 mg/ml, was introduced into the dough as an infusion in
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