Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β -Glucan-Rich Barley Flour Fraction

2015 ◽  
Vol 38 (5) ◽  
pp. 316-327 ◽  
Author(s):  
Abdelmagid Hamed ◽  
Sanaa Ragaee ◽  
Massimo Marcone ◽  
El-Sayed M. Abdel-Aal
Keyword(s):  
Barley Flour ◽  
Frozen Dough ◽  
Flour Fraction

Effect of β-Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

2014 ◽  
Vol 79 (12) ◽  
pp. E2470-E2479 ◽  
Author(s):  
Abdelmagid Hamed ◽  
Sanaa Ragaee ◽  
El-Sayed M. Abdel-Aal
Keyword(s):  
Barley Flour ◽  
Flour Fraction

Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics

2003 ◽  
Vol 80 (6) ◽  
pp. 773-780 ◽  
Author(s):  
R. Sharadanant ◽  
K. Khan
Keyword(s):  
Frozen Dough

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products

2020 ◽  
Vol 311 ◽  
pp. 126026 ◽  
Author(s):  
Zhen Li ◽  
Ying Dong ◽  
Xiang Xiao ◽  
Xing-hua Zhou
Keyword(s):  
Food Products ◽  
Barley Flour

scholarly journals Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 626-633 ◽  
Author(s):  
Camilla Öhgren ◽  
Nieves Fabregat ◽  
Maud Langton
Keyword(s):  
Sugar Content ◽  
Frozen Dough

Effects of Added Water Amount and Yeast Type in Formulation on the Quality of Fermented Frozen Dough of Pocket Bread with Red Bean Paste

2019 ◽  
Vol 35 (03) ◽  
pp. 262-270
Author(s):  
Yuxia Zhao ◽  
Yujin Moon ◽  
Woosung Bae ◽  
Choongwoo Nam ◽  
Meera Kweon
Keyword(s):  
Frozen Dough ◽  
Added Water ◽  
Red Bean ◽  
Water Amount

Effects of milk proteins and gums on quality of bread made from frozen dough

2009 ◽  
Vol 89 (8) ◽  
pp. 1407-1415 ◽  
Author(s):  
Jinhan Shon ◽  
Young Yun ◽  
Malshick Shin ◽  
Koo Bok Chin ◽  
Jong-Bang Eun
Keyword(s):  
Milk Proteins ◽  
Frozen Dough

Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough

2016 ◽  
Vol 213 ◽  
pp. 157-162 ◽  
Author(s):  
Eun Young Park ◽  
Sung-Bum Jang ◽  
Seung-Taik Lim
Keyword(s):  
Frozen Dough ◽  
Baking Quality
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