Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the doug...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí:	Marta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz, Andrzej Piętak
Formáid:	Alt
Teanga:	English
Foilsithe / Cruthaithe:	University of Zagreb Faculty of Food Technology and Biotechnology 2016-01-01
Sraith:	Food Technology and Biotechnology
Ábhair:	wheat bread rye bread sodium chloride mass fraction bread properties
Rochtain ar líne:	https://hrcak.srce.hr/file/236576

Míreanna comhchosúla

Characteristics of fermentation changes in the dough for rye-wheat bread with the addition of propionic and lactic acid bacteria
de réir: A. Lialyk, et al.
Foilsithe / Cruthaithe: (2024-04-01)

Application of oat flour in rye-wheat bread production technologies
de réir: Zh. M. Kunasheva, et al.
Foilsithe / Cruthaithe: (2023-02-01)

Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive
de réir: Demin Mirjana A., et al.
Foilsithe / Cruthaithe: (2013-01-01)

Effect of bread dough mixing method on rye bread quality
de réir: Đukić Dragutin A., et al.
Foilsithe / Cruthaithe: (2014-01-01)

Evaluation of spontaneous fermentation with basil content in the technology of rye-wheat bread production
de réir: M. Kukhtyn, et al.
Foilsithe / Cruthaithe: (2022-06-01)

ESTIMATION OF THE QUALITY OF BREAD BREADED FROM WHOLE-GRIND FLOUR MIXTURE
de réir: A. K. IZEMBAEVA, et al.
Foilsithe / Cruthaithe: (2022-06-01)

Assessment of the quality and competitiveness of bread made from a mixture of rye and wheat flour on the Ukrainian market
de réir: T. V. Bozhko, et al.
Foilsithe / Cruthaithe: (2019-11-01)

THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD
de réir: Iuliana Banu, et al.
Foilsithe / Cruthaithe: (2011-05-01)

Study to investigate the concentration of sodium in bread for some Baghdad bakeries
de réir: abdulsalam T. Dawood, et al.
Foilsithe / Cruthaithe: (2022-12-01)

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
de réir: Erica Pontonio, et al.
Foilsithe / Cruthaithe: (2021-07-01)

Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread
de réir: Joanna Kaszuba, et al.
Foilsithe / Cruthaithe: (2024-09-01)

An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
de réir: Celeste Verbeke, et al.
Foilsithe / Cruthaithe: (2024-01-01)

Rye - nutritional and technological evaluation in Czech cereal technology - A review: Sourdoughs and bread
de réir: Marcela Sluková, et al.
Foilsithe / Cruthaithe: (2021-04-01)

Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
de réir: Celeste Verbeke, et al.
Foilsithe / Cruthaithe: (2024-08-01)

The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality
de réir: Andreea Voinea, et al.
Foilsithe / Cruthaithe: (2022-04-01)

The influence of methods of adding flaxseed flour on the quality indicators of rye bread
de réir: A. V. Fedorov, et al.
Foilsithe / Cruthaithe: (2024-01-01)

Waste Bread as Raw Material for Ethanol Production: Effect of Mash Preparation Methods on Fermentation Efficiency
de réir: Maria Balcerek, et al.
Foilsithe / Cruthaithe: (2024-10-01)

USE OF FERMENTED ACID WHEY ENRICHED WITH MINERAL ELEMENTS IN THE TECHNOLOGY OF RYE-WHEAT BREAD
de réir: O. Vysotskyi, et al.
Foilsithe / Cruthaithe: (2023-12-01)

Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties
de réir: Lianzhan Yang, et al.
Foilsithe / Cruthaithe: (2022-11-01)

Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product
de réir: Greta Adamczyk, et al.
Foilsithe / Cruthaithe: (2023-01-01)

Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread
de réir: Oumayma Toumi, et al.
Foilsithe / Cruthaithe: (2022-12-01)

BAKING EVALUATION OF THE GRAIN OF DIPLOID WINTER RYE VARIETIES
de réir: I. A. Startseva, et al.
Foilsithe / Cruthaithe: (2015-11-01)

The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method
de réir: Angelika Bieniek, et al.
Foilsithe / Cruthaithe: (2024-08-01)

The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread
de réir: Sylwia Stępniewska, et al.
Foilsithe / Cruthaithe: (2025-01-01)

Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread
de réir: Ionica Coţovanu, et al.
Foilsithe / Cruthaithe: (2022-01-01)

Heritability of sensory attributes in a diverse group of rye accessions
de réir: Elżbieta Szuleta, et al.
Foilsithe / Cruthaithe: (2023-12-01)

Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking
de réir: Marie Oest, et al.
Foilsithe / Cruthaithe: (2020-12-01)

Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (<i>Brassica oleracea</i> L. var. <i>sabellica</i>) Powder
de réir: Anna Korus, et al.
Foilsithe / Cruthaithe: (2022-12-01)

The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review
de réir: Nhlanhla Mtelisi Dube, et al.
Foilsithe / Cruthaithe: (2020-12-01)

The book of bread /
de réir: 212179 Ingram, Christine, et al.
Foilsithe / Cruthaithe: (2002)

Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
de réir: Charikleia Tsanasidou, et al.
Foilsithe / Cruthaithe: (2021-12-01)

Bread : simple and delicious easy-to-make recipes for your bread maker /
de réir: 382898 Doeser, Linda
Foilsithe / Cruthaithe: (2002)

Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements
de réir: Ž. Ugarčić-Hardi, et al.
Foilsithe / Cruthaithe: (2009-06-01)

Special and decorative breads /
de réir: Bilheux, Roland, et al.
Foilsithe / Cruthaithe: (1989)

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
de réir: Anne-Sophie Schou Jødal, et al.
Foilsithe / Cruthaithe: (2021-04-01)

Bread baking : an artisan's perspective /
de réir: 316687 DiMuzio, Daniel T.
Foilsithe / Cruthaithe: (2010)

Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses
de réir: Emilia Nordlund, et al.
Foilsithe / Cruthaithe: (2016-03-01)

MORPHOBIOLOGICAL STRUCTURE OF BREAD WHEAT (TRITICUM AESTIVUM L.) IN AZERBAIJAN
de réir: Kh. N. Rustamov
Foilsithe / Cruthaithe: (2015-01-01)

Bread machines basics : essential tips and techniques for your bread machine, including over 50 fabulous recipes /
de réir: 408966 Shapter, Jennie
Foilsithe / Cruthaithe: (2001)

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality
de réir: Angela Daniela Carboni, et al.
Foilsithe / Cruthaithe: (2022-06-01)