scholarly journals Production and quality of dehydrated rye bread kvass

2018 ◽  
Author(s):  
Ivo Lidums
Keyword(s):  
Rye Bread

scholarly journals Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 331
Author(s):  
Sylwia Stępniewska ◽  
Waleed H. Hassoon ◽  
Anna Szafrańska ◽  
Grażyna Cacak-Pietrzak ◽  
Dariusz Dziki
Keyword(s):  
Protein Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Water Soluble ◽  
Rye Bread ◽  
Low Protein ◽  
Rye Flour ◽  
Flour Properties ◽  
Lower Protein

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

scholarly journals Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

2017 ◽  
Vol 5 (11 (89)) ◽  
pp. 61-70 ◽  
Author(s):  
Iryna Tsykhanovska ◽  
Victoria Evlash ◽  
Alexandr Alexandrov ◽  
Karina Svidlo ◽  
Tatуana Gontar
Keyword(s):  
Food Supplement ◽  
Storage Process ◽  
Rye Bread

scholarly journals RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD»

2017 ◽  
Vol 5 ◽  
pp. 45-52 ◽  
Author(s):  
Iryna Tsykhanovska ◽  
Victoria Evlash ◽  
Alexandr Alexandrov ◽  
Karina Svidlo ◽  
Tatуana Gontar
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Antimicrobial Effect ◽  
Food Supplement ◽  
Shrinkage Porosity ◽  
Food Additive ◽  
Research Quality ◽  
Rye Bread ◽  
Yield Quality

The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. The introduction of the food additive "Magnetofood" helps to increase the biological value (the content of the microelement of Fe is increased by 3 mg / 100 g), the energy value (increases by 3 kcal / 100 g) and the storage period (grows by 12 hours) in the experimental bread samples " Kharkiv Rodnichok " compared with the control (wheat–rye bread "Darnitsky"). That is, the food supplement "Magnetofood" due to Fe2 + can be recommended as an antioxidant and a source of easily digestible iron and an anti–anemia agent. It has been experimentally established that the introduction of the polyfunctional food additive "Magnetofood" improves the yield and quality of wheat–rye bread. In addition, the quality of bread is influenced by the way of introduction of "Magnetofood": when introducing "Magnetofud" in the form of an oil suspension (CHI), the indices are 1–2% better than when adding the additive as a dry powder. It also follows from the data obtained that the physicochemical parameters of the experimental bread samples " Kharkiv Rodnichok " are improved in comparison with the control (Bread "Darnitsky") as follows: yield, bake, shrinkage, porosity of crumb are increased by 2–3%, 5–10 %, 5–10%, 3–6% respectively; and the crumb humidity and acidity decrease by 1% and 1.0– 1.5 °, respectively. Microbiological studies have shown that seeding Вас. subtilis after 10 days will increase: in control 2 times, and in the samples of bread "Kharkov fontanel" 1, 2 – in 1,3 times. That is, "Magnetofood" has an antimicrobial effect, which leads to better quality, preservation of freshness and lengthening the shelf life of bakery products. Thus, the introduction of the polyfunctional food additive "Magnetofood" in wheat–rye bread improves yield, quality and shelf life.

Effect of technological process on the nutritional quality of naked barley enriched rye bread

2015 ◽  
Vol 65 ◽  
pp. 215-219 ◽  
Author(s):  
Ewa Pejcz ◽  
Zygmunt Gil ◽  
Agata Wojciechowicz-Budzisz ◽  
Małgorzata Półtorak ◽  
Aleksandra Romanowska
Keyword(s):  
Technological Process ◽  
Nutritional Quality ◽  
Rye Bread ◽  
Naked Barley

EFFECT OF WATER-SOLUBLE FULLERENE C-60 ON THE QUALITY OF RYE BREAD

2021 ◽  
pp. 148-154
Author(s):  
Alexander I. Mashanov ◽  
Grigory N. Churilov ◽  
Natalia V. Prisukhina ◽  
Natalia G. Vnukova ◽  
Alexander A. Mashanov
Keyword(s):  
Water Soluble ◽  
Rye Bread ◽  
Effect Of Water

scholarly journals Effect of low-FODMAP diet in Finnish IBS patients. Results from non-controlled 12-week intervention study

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Reijo Laatikainen ◽  
Tuija Poussa ◽  
Jari Koskenpato ◽  
Markku Hillilä ◽  
Jussi Loponen ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Fiber Intake ◽  
High Fiber ◽  
Rye Bread ◽  
Follow Up Study ◽  
Food Diaries ◽  
Irritable Bowel ◽  
Fodmap Diet

AbstractIntroductionLow FODMAP diet is shown to alleviate symptoms of irritable bowel syndrome in many populations. Until today, no holistic FODMAP diet studies have been published among Finnish IBS patients.Materials and MethodsThis study was a 12-week non-controlled follow-up study of a previously published randomised cross-over trial on different rye bread products 1. In this follow-up study (n = 50) symptom values during rye bread periods, i.e. low-FODMAP and regular rye periods, are used as baseline values.Participants were instructed to follow holistic low-FODMAP diet after they had first consumed regular and low-FODMAP rye bread for 4 weeks of each bread. Symptoms were measured with a validated symptom severity scoring system (IBS-SSS. Quality of life (QOL) was monitored and fiber intake during the rye bread periods and low-FODMAP diet was calculated from 4-day food diaries.ResultsMean IBS-SSS was 211 (SD 84) during low-FODMAP rye bread and 218 (86) during regular rye bread. During low-FODMAP diet IBS-SSS was 178 (79) at week 1 and reduced further to 135 (80) by the end of week 12 (p < 0.001). IBS-SSS scores at week 1 and week 12 during low-FODMAP diet were lower compared to low-FODMAP rye bread and regular rye bread (p < 0.01 for all comparisons.Mean QOL was 68 during low-FODMAP rye bread, 67 during regular rye bread ; 68 at week 1 and 74 at week 12 during low-FODMAP diet. At week 1 no improvement was found in QOL vs. either rye bread period, but at week 12 the improvement was significant (p < 0.001 vs. both rye breads).Fiber intake was lower at the end of week 12 (median 19 g/d) than during either low-FODMAP rye bread (28 g/d) or regular rye bread period (31 g) (p < 0.001 vs. both rye breads).DiscussionLow-FODMAP diet reduced the symptoms of IBS and improved quality of life in Finnish IBS patients. However, due to non-controlled nature of this follow-up study, the results need to be interpreted with caution, and randomised studies are warranted also in Finland. Achieving recommended intake of fiber seems to be challenging for Finnish patients with IBS, and therefore the use high fiber food items and/or fiber supplements which are also low in FODMAP should be encouraged.

scholarly journals BAKING QUALITY OF THE RYE FLOUR

1970 ◽  
Vol 63 ◽  
Author(s):  
Iuliana Banu
Keyword(s):  
Specific Volume ◽  
Amylase Activity ◽  
Technological Properties ◽  
Baking Quality ◽  
Rye Bread ◽  
Rye Flour ◽  
Gelling Properties ◽  
The Way

The aim of the present paper was to provide information about the way in which physical, biochemical and technological properties of the rye flour influence its baking quality. We analyzed the influence of granularity, pentosans content, gelling properties of the starch and α-amylase activity on the quality of the rye bread. Four different varieties of Romanian ryes were milled through Bühler MCK-6188F laboratory aggregate using a modified technical scheme. Our results indicate that the specific volume of the bread is directly correlated with the percentage of soluble pentosans in water (r=0.973) and with the peak of amylographic viscosity (r=0.956). An indirect correlation was obtained between the elasticity of the crumb and α-amylase activity (r=0.962). The coarse fractions contain higher pentosans quantities while the fine ones have higher contents of starch.

scholarly journals Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread

2019 ◽  
Vol 57 (1) ◽  
pp. 222-232 ◽  
Author(s):  
Piotr Kołodziejczyk ◽  
Jan Michniewicz ◽  
Maciej S. Buchowski ◽  
Hanna Paschke
Keyword(s):  
Functional Properties ◽  
Nutritional Quality ◽  
Rye Bread

scholarly journals Interaction of dough preparation method, green tea extract and baking temperature on the quality of rye bread and acrylamide content

LWT ◽  
2021 ◽  
pp. 112759
Author(s):  
Sylwia Onacik-Gür ◽  
Anna Szafrańska ◽  
Marek Roszko ◽  
Sylwia Stępniewska
Keyword(s):  
Green Tea ◽  
Preparation Method ◽  
Green Tea Extract ◽  
Rye Bread ◽  
Tea Extract
Sign in / Sign up

Export Citation Format

Share Document