The Fundamentals of Bread Making: The Science of Bread

Das, Rahel Suchintita; Tiwari, Brijesh K.; Garcia-Vaquero, Marco

doi:10.1007/978-3-031-23352-4_1

Cited by 4 publications

(3 citation statements)

References 110 publications

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“…To prevent the staling process, semi-finished bakery products are subjected to cooling or freezing [ 1 , 2 , 3 ]. The application of these techniques makes it possible to obtain products with properties similar to those produced using traditional methods, such as the preferred volume, the moisture content of the crumb, and a crispy crust.…”

Section: Introductionmentioning

confidence: 99%

“…The application of these techniques makes it possible to obtain products with properties similar to those produced using traditional methods, such as the preferred volume, the moisture content of the crumb, and a crispy crust. In addition, the use of these techniques ensures the availability of fresh bread and allows consumers to bake their own bakery products at home [ 2 , 3 , 4 ]. Technologies that use refrigeration or freezing are called postponed baking methods and can be divided into two groups.…”

Section: Introductionmentioning

confidence: 99%

“…In this group, the following subgroups can be distinguished: freezing pieces of dough that have not undergone proofing, freezing pieces that have undergone proofing, and freezing pre-baked pieces. The second group consists of stopping the fermentation process at low plus temperatures, close to 0 °C, and slowing the final fermentation at 4–18 °C [ 3 , 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method

Bieniek,

Buksa

2024

Molecules

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Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect of the molar mass of rye arabinoxylans (AXs) on the properties of wheat breads baked using the postponed baking method. Breads were produced using the postponed baking method from wheat flour without and with 1 or 2% share of rye AXs clearly differing in molar masses—non-modified or modified AXs by means of partial hydrolysis and cross-linking. The molar mass of non-modified AXs was 413,800 g/mol, that of AXs after partial hydrolysis was 192,320 g/mol, and that of AXs after cross-linking was 535,630 g/mol. The findings showed that the addition of all AX preparations significantly increased the water absorption of the baking mixture, and the increase was proportional to the molar mass of AXs used as well as the share of AX preparation. Moreover, for the first time, it was shown that 1% share of partly hydrolyzed AXs, of a low molar mass, in the baking mixture had the highest effect on increasing the volume of bread and reducing the hardness of the bread crumb of bread baked using postponed baking method. It was also shown that the AXs had a low and inconclusive effect on the baking loss and moisture content of the bread crumb.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method

Bieniek,

Buksa

2024

Molecules

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Aroma compounds and physicochemical and functional properties of traditional Tokat bread

Cingöz

2024

Food Science & Nutrition

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This study aimed to determine the physical (height, weight, volume, color, etc.), chemical (protein, fat, ash, moisture, etc.), functional (total phenolic, flavonoid, and antioxidant capacity), nutritional (total, soluble, insoluble dietary fiber, and important starch fractions), and texture properties and volatile organic compounds of traditional Tokat bread. In addition, yeast and bacterial species were isolated and identified from the sourdoughs used in its production. Having a 6‐day shelf life, traditional Tokat bread has an average total dietary fiber content of 14.64%. The predictable glycemic index was 83.09, and the slowly digestible starch content was 6.15%. In traditional Tokat bread, 45 different volatile aroma components were identified, and S. cerevisiae, D. hansenii, K. lactis, L. plantarum, and L. mesentorides species were mostly isolated in sourdough. The characteristics of traditional Tokat breads produced by traditional methods in different regions were determined. It is predicted that the taste and aroma of traditional Tokat bread originate from the hornbeam and pelite woods used in the baking stage and the sourdough used. The yeast composition of the breads collected from different regions also varies.

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Physico-chemical and nutritional properties of different high-amylose wheat breads

Iacovino,

Quiquero,

De Arcangelis

et al. 2024

Journal of Cereal Science

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The Fundamentals of Bread Making: The Science of Bread

Cited by 4 publications

References 110 publications

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method

Aroma compounds and physicochemical and functional properties of traditional Tokat bread

Physico-chemical and nutritional properties of different high-amylose wheat breads

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