Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
THE EFFECT OF THE USE OF FRESH AND LYOPHILIZED BOZA ON BREAD QUALITY PROPERTIES
View through CrossRef
Boza, a functional traditional beverage, is a product obtained by fermenting grains. In this study, the use of different proportions of boza (25%, 50%, 60% on flour basis) and lyophilized boza (5%, 8%, 10% on flour basis) as a starter and their effects on the microbiological, chemical, textural and sensory properties of bread were investigated. The addition of boza was found to increase dough extensibility and resistance to extension compared to control bread. The proportions of fresh boza or lyophilized boza were significantly correlated with the hardness of breads. In addition, the L value in boza added breads were significantly decreased compared with the control bread. It was determined that the lyophilization caused a significant decrease in lactic acid bacteria compared with yeast counts. The most acceptable group after the control bread was determined to be 25% fresh boza added bread and 5% lyophilized boza added bread.
Association of Food Technology, Turkey
Title: THE EFFECT OF THE USE OF FRESH AND LYOPHILIZED BOZA ON BREAD QUALITY PROPERTIES
Description:
Boza, a functional traditional beverage, is a product obtained by fermenting grains.
In this study, the use of different proportions of boza (25%, 50%, 60% on flour basis) and lyophilized boza (5%, 8%, 10% on flour basis) as a starter and their effects on the microbiological, chemical, textural and sensory properties of bread were investigated.
The addition of boza was found to increase dough extensibility and resistance to extension compared to control bread.
The proportions of fresh boza or lyophilized boza were significantly correlated with the hardness of breads.
In addition, the L value in boza added breads were significantly decreased compared with the control bread.
It was determined that the lyophilization caused a significant decrease in lactic acid bacteria compared with yeast counts.
The most acceptable group after the control bread was determined to be 25% fresh boza added bread and 5% lyophilized boza added bread.
Related Results
Pengaruh Lama Waktu Fermentasi Akhir (Final Proofing) Terhadap Kualitas Japanese Milk Bread
Pengaruh Lama Waktu Fermentasi Akhir (Final Proofing) Terhadap Kualitas Japanese Milk Bread
Abstract
This study aims to study the effect of the length of the time of final fermentation (final proofing) in making Japanese Milk Bread. This research was conducted at th...
Effect of pectin and emulsifiers on quality and stability of wheat composite bread
Effect of pectin and emulsifiers on quality and stability of wheat composite bread
Fortification and supplementation of wheat flour with other flour sources containing essential amino acids such as lysine, for bread production could help overcome the problem of p...
Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality
Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality
Abstract
Steamed bread is used as a daily food in many countries worldwide, but the relationship between high-molecular-weight glutenin (HMW-GS) and steamed bread quality i...
Caralluma-enhanced bread: A novel approach to combat advanced glycation end products and metabolic syndrome-related enzymes
Caralluma-enhanced bread: A novel approach to combat advanced glycation end products and metabolic syndrome-related enzymes
Wheat bread is a commonly consumed bakery item known for its high energy content. Nevertheless, bread produced from refined flour may lack in nutritional quality. To boost the nutr...
Published Date the Production, Quality and Acceptability Characteristics of Steamed Bread Enhanced with Cowpea Powder in Comparison to the Classical Bread
Published Date the Production, Quality and Acceptability Characteristics of Steamed Bread Enhanced with Cowpea Powder in Comparison to the Classical Bread
This study was aimed to produce, access the quality and acceptability characteristics of steamed bread enhanced with cowpea powder and compared with the classical bread. Dough prop...
Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread
Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread
AbstractThe physicochemical characteristics, texture profiles and consumer acceptance of rice pan bread with various levels of water roux starter (Tangzhong) were investigated. Wat...
Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition
Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition
The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluate...
In Vitro Assessment of Lyophilized Advanced Platelet-Rich Fibrin from Dogs in Promotion of Growth Factor Release and Wound Healing
In Vitro Assessment of Lyophilized Advanced Platelet-Rich Fibrin from Dogs in Promotion of Growth Factor Release and Wound Healing
Advanced platelet-rich fibrin (A-PRF) induces more proliferation and migration of fibroblasts compared with standard PRF, but it being freshly prepared prior to it being applied is...