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Other cereal flours as rye flour do not have these" /> <meta name="twitter:image" content="https://0.academia-photos.com/214717107/73374223/61854605/s200_stanislav.kr_mar.jpeg" /> <meta property="fb:app_id" content="2369844204" /> <meta property="og:type" content="article" /> <meta property="og:url" content="https://www.academia.edu/115423334/Baking_Quality_of_Wheat_Rye_Mixtures" /> <meta property="og:title" content="Baking Quality of Wheat-Rye Mixtures" /> <meta property="og:image" content="http://a.academia-assets.com/images/open-graph-icons/fb-paper.gif" /> <meta property="og:description" content="The most important chemical compounds for wheat dough are gluten proteins-gliadins and glutenins which have the distinctive rheological ability to form a dough matrix that determines bread quality. 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[{"id":111833852,"identifier":"Attachment_111833852","shouldShowBulkDownload":false}]; window.loswp.shouldDetectTimezone = true; window.loswp.shouldShowBulkDownload = true; window.loswp.showSignupCaptcha = false window.loswp.willEdgeCache = false; window.loswp.work = {"work":{"id":115423334,"created_at":"2024-02-25T21:57:31.458-08:00","from_world_paper_id":250473189,"updated_at":"2024-11-24T09:50:52.718-08:00","_data":{"grobid_abstract":"The most important chemical compounds for wheat dough are gluten proteins-gliadins and glutenins which have the distinctive rheological ability to form a dough matrix that determines bread quality. Other cereal flours as rye flour do not have these unique properties, but they can improve nutritional aspects of daily consumed breads such as higher intake of fibre which has a positive effect on digestion and decreases risk of hypercholesterolemia, obesity and heart disease, and current trend in bakery is to replace part of wheat flour with rye flour. In this work 11 ratios of wheat-rye mixtures were prepared; flour quality (Zeleny sedimentation volume, Hagberg falling number, water absorption), machine workability of dough and consequently bread quality characteristics (bread shape, mean bread volume, dough yield, pastry yield, baking loss, texture parameters, image analysis) were investigated. The results showed that parameters of final product are significantly affected by wheat-rye ratio and flour quality. Moreover the addition of rye flour does not influence machine workability of the mixtures.","publication_date":"2011,,","grobid_abstract_attachment_id":"111833852"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Baking Quality of Wheat-Rye Mixtures","broadcastable":false,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [214717107]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "full_page_mobile_sutd_modal"; window.loswp.useOptimizedScribd4genScript = false; window.loginModal = {}; window.loginModal.appleClientId = 'edu.academia.applesignon'; window.userInChina = "false";</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":111833852,"attachmentType":"pdf"}"><img alt="First page of “Baking Quality of Wheat-Rye Mixtures”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/111833852/mini_magick20240226-1-re6ifb.png?1708927094" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/images/single_work_splash/adobe_icon.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Baking Quality of Wheat-Rye Mixtures</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="214717107" href="https://independent.academia.edu/StanislavKr%C3%A1%C4%8Dmar"><img alt="Profile image of Stanislav Kráčmar" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/214717107/73374223/61854605/s65_stanislav.kr_mar.jpeg" />Stanislav Kráčmar</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2011</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">description</span><p class="ds2-5-body-sm">11 pages</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">link</span><p class="ds2-5-body-sm">1 file</p></div></div><script>(async () => { const workId = 115423334; 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if (!viewCountBody) { throw new Error('Failed to find work views element'); } viewCountBody.textContent = `${commaizedViewCount} views`; } catch (error) { // Remove the whole views element if there was some issue parsing. document.getElementById('work-metadata-view-count')?.parentNode?.remove(); throw new Error(`Failed to parse view count: ${viewCount}`, error); } }; // If the DOM is still loading, wait for it to be ready before updating the view count. if (document.readyState === "loading") { document.addEventListener('DOMContentLoaded', () => { updateViewCount(viewCount); }); // Otherwise, just update it immediately. } else { updateViewCount(viewCount); } })();</script></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">The most important chemical compounds for wheat dough are gluten proteins-gliadins and glutenins which have the distinctive rheological ability to form a dough matrix that determines bread quality. Other cereal flours as rye flour do not have these unique properties, but they can improve nutritional aspects of daily consumed breads such as higher intake of fibre which has a positive effect on digestion and decreases risk of hypercholesterolemia, obesity and heart disease, and current trend in bakery is to replace part of wheat flour with rye flour. In this work 11 ratios of wheat-rye mixtures were prepared; flour quality (Zeleny sedimentation volume, Hagberg falling number, water absorption), machine workability of dough and consequently bread quality characteristics (bread shape, mean bread volume, dough yield, pastry yield, baking loss, texture parameters, image analysis) were investigated. The results showed that parameters of final product are significantly affected by wheat-rye ratio and flour quality. Moreover the addition of rye flour does not influence machine workability of the mixtures.</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":111833852,"attachmentType":"pdf","workUrl":"https://www.academia.edu/115423334/Baking_Quality_of_Wheat_Rye_Mixtures"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":111833852,"attachmentType":"pdf","workUrl":"https://www.academia.edu/115423334/Baking_Quality_of_Wheat_Rye_Mixtures"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div><div class="ds-signup-banner-trigger-container"><div class="ds-signup-banner-trigger ds-signup-banner-trigger-control"></div></div><div class="ds-signup-banner ds-signup-banner-control"><div id="ds-signup-banner-close-button"><button class="ds2-5-button ds2-5-button--secondary ds2-5-button--inverse"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">close</span></button></div><div class="ds-signup-banner-ctas" data-impression-entity-id="115423334" data-impression-entity-type="2" data-impression-source="signup-banner"><img src="//a.academia-assets.com/images/academia-logo-capital-white.svg" /><h4 class="ds2-5-heading-serif-sm">Sign up for access to the world's latest research</h4><button class="ds2-5-button ds2-5-button--inverse ds2-5-button--full-width js-swp-download-button" data-signup-modal="{"location":"signup-banner"}">Sign up for free<span class="material-symbols-outlined" style="font-size: 20px" translate="no">arrow_forward</span></button></div><div class="ds-signup-banner-divider"></div><div class="ds-signup-banner-reasons"><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Get notified about relevant papers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Save papers to use in your research</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Join the discussion with peers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Track your impact</span></div></div></div><script>(() => { // Set up signup banner show/hide behavior: // 1. 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The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Quality characteristics of bread produced from wheat, rice and maize flours","attachmentId":103286224,"attachmentType":"pdf","work_url":"https://www.academia.edu/103222585/Quality_characteristics_of_bread_produced_from_wheat_rice_and_maize_flours","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/103222585/Quality_characteristics_of_bread_produced_from_wheat_rice_and_maize_flours"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="19814873" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/19814873/THE_SIGNIFICANCE_OF_SOME_FLOUR_QUALITY_PARAMETERS_AS_QUALITY_PREDICTORS_OF_BREAD">THE SIGNIFICANCE OF SOME FLOUR QUALITY PARAMETERS AS QUALITY PREDICTORS OF BREAD</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="40569491" href="https://independent.academia.edu/CiprianPopa3">Ciprian Nicolae Popa</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="34693143" href="https://independent.academia.edu/LeopardAmulette">Leopard Amulette</a></div><p class="ds-related-work--abstract ds2-5-body-sm">The purpose of the present research has been the highlighting of the correlation between the protein content, the wet gluten content and the gluten index of flours, and some characteristics of bread, such as volume and the ratio height / diameter (H / D). In this respect, were analysed 19 samples of flour obtained from Romanian wheat, determining the protein content, wet gluten content and gluten index. At the same time were carried out baking tests corresponding to the 19 loaves of bread and were determined the parameters volume and the height / diameter ratio (H /D). The results showed that the best predictor for the bread quality parameters: volume and H / D ratio, is the gluten fraction of the gluten index parameter which remains on the sieve (highly significant positive correlation r = 0.79***, respectively r = 0.73***). Gluten index parameter correlates insignificantly with bread volume (r = 0.18) and significantly with the height / diameter ratio (0.51*). In conclusion, the parameter Gluten index itself, is not relevant for the baking qualities of flour; these quality parameters could be better predicted by remaining fraction of gluten on the sieve.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"THE SIGNIFICANCE OF SOME FLOUR QUALITY PARAMETERS AS QUALITY PREDICTORS OF BREAD","attachmentId":40860309,"attachmentType":"pdf","work_url":"https://www.academia.edu/19814873/THE_SIGNIFICANCE_OF_SOME_FLOUR_QUALITY_PARAMETERS_AS_QUALITY_PREDICTORS_OF_BREAD","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/19814873/THE_SIGNIFICANCE_OF_SOME_FLOUR_QUALITY_PARAMETERS_AS_QUALITY_PREDICTORS_OF_BREAD"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="14426824" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/14426824/Evaluation_of_the_quality_attributes_of_wheat_composite_wheat_cassava_wheat_plantain_and_wheat_rice_flours_in_bread_making">Evaluation of the quality attributes of wheat composite (wheat-cassava, wheat-plantain and wheat-rice) flours in bread making</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="120448" href="https://lautech.academia.edu/funmilayoabioye">funmilayo abioye</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Composite flour was produced with wheat and other crops like rice, plantain and cassava at 20% substitution. The flour mixes were evaluated for proximate, physico-chemical properties and sensory evaluation was carried out on bread samples produced from these mixes. The moisture contents of these flours ranged from 11.00 to 12.30%. Also, ash and crude fibre contents ranged from 1.03 to 1.50% and 0.70 to 1.17%, respectively. The protein content ranged between 9.30 - 10.90% with wheat- cassava flour mixes having the lowest while the sample with 100% wheat had the highest protein content. The fat content ranged from 1.50 to 1.93%. Water absorption capacity and pasting viscosity of the flours ranged from 59.50 to 66.60% and 466 to 893 RVU, respectively. The bulk density of the samples ranged between 0.48 and 0.88 g/ml while pH values ranged from 6.57 to 6.70. The sensory analysis reflected that bread produced from 100% wheat flour was much accepted by the panelists but the ratings were close indicating a probability at 20% substitution.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Evaluation of the quality attributes of wheat composite (wheat-cassava, wheat-plantain and wheat-rice) flours in bread making","attachmentId":38303600,"attachmentType":"pdf","work_url":"https://www.academia.edu/14426824/Evaluation_of_the_quality_attributes_of_wheat_composite_wheat_cassava_wheat_plantain_and_wheat_rice_flours_in_bread_making","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/14426824/Evaluation_of_the_quality_attributes_of_wheat_composite_wheat_cassava_wheat_plantain_and_wheat_rice_flours_in_bread_making"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="90329958" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/90329958/The_influence_of_grain_mixtures_on_the_quality_and_nutritional_value_of_bread">The influence of grain mixtures on the quality and nutritional value of bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="142907522" href="https://independent.academia.edu/%D0%9C%D0%B0%D0%B4%D0%B8%D0%BD%D0%B0%D0%AF%D0%BA%D0%B8%D1%8F%D0%B5%D0%B2%D0%B0">Madina Yakiyayeva</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Potravinarstvo Slovak Journal of Food Sciences</p><p class="ds-related-work--abstract ds2-5-body-sm">The desire to survive in a competitive environment mobilizes managers to make unconventional decisions to increase their product range, quality, and safety. This study aims t to create a technology of bread with increased nutritional value using bioactivated cereal mixtures and develop new bread recipes. The experiment used bioactivated wheat and maize grains, flax, rye flour, 1st-graduate wheat flour, spontaneous fermentation starter, salt, and water. Vegetable components such as dried crushed hawthorn berries, jaggery, and barberry were also used. Standard, generally accepted chemical and organoleptic methods of examining raw materials, semi-finished and finished products were used. It was found that the best physical and chemical indices were possessed by testing the bread prepared with the addition of a 20% grain mixture. All experimental analyses improved several parameters compared to the control sample. The nutritional value of obtained products was increased from 0.5 to 3 ti...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"The influence of grain mixtures on the quality and nutritional value of bread","attachmentId":93922644,"attachmentType":"pdf","work_url":"https://www.academia.edu/90329958/The_influence_of_grain_mixtures_on_the_quality_and_nutritional_value_of_bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/90329958/The_influence_of_grain_mixtures_on_the_quality_and_nutritional_value_of_bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="95088308" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/95088308/Effect_of_Wheat_and_Barley_Malt_Addition_on_the_Quality_of_the_Baking_Blend_and_Wheat_Bread">Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="57465375" href="https://independent.academia.edu/JozefGorzelany">Józef Gorzelany</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Polish Journal of Food and Nutrition Sciences</p><p class="ds-related-work--abstract ds2-5-body-sm">Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread","attachmentId":97366975,"attachmentType":"pdf","work_url":"https://www.academia.edu/95088308/Effect_of_Wheat_and_Barley_Malt_Addition_on_the_Quality_of_the_Baking_Blend_and_Wheat_Bread","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/95088308/Effect_of_Wheat_and_Barley_Malt_Addition_on_the_Quality_of_the_Baking_Blend_and_Wheat_Bread"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="5152629" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/5152629/Influence_of_Gluten_free_Flours_and_their_Mixtures_on_Batter_Properties_and_Bread_Quality">Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="6960769" href="https://independent.academia.edu/Gabrielaperez5">Gabriela perez</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food and Bioprocess Technology, 2010</p><p class="ds-related-work--abstract ds2-5-body-sm">Gluten is a major component of some cereals and is responsible for flour technological characteristics to make bakery products. However, gluten must be eliminated from the diet of celiac patients because its ingestion causes serious intestinal damage. The objectives of this study were to assess the effect of different flours and their mixtures on thermal and pasting properties of batters, and to study the quality parameters and staling rate of gluten-free breads. Starch gelatinization temperatures and enthalpies depended on batter composition. Soy flour addition had a higher effect on rice than on corn starch, indicating some differential interaction between starch and proteins. Inactive soy flour incorporation improved all bread quality parameters in both corn- and rice-based breads. Higher batter firmness of formulations with soy addition (extrusion force was doubled in rice/soy and rice/corn/soy batters with regard to rice and rice/corn batters) partially explained higher specific volume (rice breads: 1.98 cm3/g; rice/soy 90:10 2.51 cm3/g, corn/soy 90:10: 2.05 cm3/g, whereas corn/soy 80:20: 2.12 cm3/g), as these batters retained more air during proofing. The staling rate was decreased by soy flour incorporation on rice (staling rate of rice breads with 10% soy diminished 52%, and with 20% of soy addition, 77%, both regarding to 100% rice breads) and corn formulation (the staling rate of corn/soy 80:20 breads was 5.9% lower than corn/soy 90:10) because of the high water-holding capacity of soy proteins and the interactions established with amylopectin that could retard the retrogradation process. Breads made with rice, corn, and soy flours showed the best quality attributes: high volume, good crumb appearance, soft texture, and low staling rate.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality","attachmentId":49427629,"attachmentType":"pdf","work_url":"https://www.academia.edu/5152629/Influence_of_Gluten_free_Flours_and_their_Mixtures_on_Batter_Properties_and_Bread_Quality","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/5152629/Influence_of_Gluten_free_Flours_and_their_Mixtures_on_Batter_Properties_and_Bread_Quality"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="105357734" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/105357734/A_comparison_of_the_physical_and_chemical_properties_of_wheat_and_barley_flour_and_their_products">A comparison of the physical and chemical properties of wheat and barley flour, and their products</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="210750389" href="https://independent.academia.edu/HudaJamal16">Huda Jamal</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Bread is a type of bread produced in northern part of Iraq (Kurdistan Region), and the normal Tiry bread is produced only from wheat flour. In this research, we have used wheat flour mixed with barely flour for both flour type, and we applied several chemical tests that include (moisture, protein, Ash, and wet and dry gluten). After making the Tiry bread by the flour, we have also applied some tests (texture test, color test, starch damage, and water absorption) in quality control laboratory at Halabja Technical College of Applied Sciences, Sulaimani Polytechnic University, in 2021. In the experiment we have applied, the results showed that the highest ratio of moisture is (14.8 %), while the lowest ratio of the Ash of WFT is (0.490 %). Then, the highest wet and dry Gluten of BFT ranged between (29.63 %-10.22 %), and the highest starch damage percentage of BFK (8.660 %), while the highest percentage for the moisture for all bread tests of BB sample is (12.130 %), and the highest value of the bread for the hardness in WB is (285 g), and the lowest hardness for BB is (85 g). The aim of this study is to show the differences between both local bread types mixed with wheat and barley flour and to compare them in both physical and chemical components.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"A comparison of the physical and chemical properties of wheat and barley flour, and their products","attachmentId":104833227,"attachmentType":"pdf","work_url":"https://www.academia.edu/105357734/A_comparison_of_the_physical_and_chemical_properties_of_wheat_and_barley_flour_and_their_products","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/105357734/A_comparison_of_the_physical_and_chemical_properties_of_wheat_and_barley_flour_and_their_products"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="53776594" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/53776594/Procedures_for_Breadmaking_Quality_Assessment_of_Rye_Wholemeal_Flour">Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="192474987" href="https://independent.academia.edu/St%C4%99pniewskaSylwia">Sylwia Stępniewska</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Foods</p><p class="ds-related-work--abstract ds2-5-body-sm">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...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour","attachmentId":70459960,"attachmentType":"pdf","work_url":"https://www.academia.edu/53776594/Procedures_for_Breadmaking_Quality_Assessment_of_Rye_Wholemeal_Flour","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/53776594/Procedures_for_Breadmaking_Quality_Assessment_of_Rye_Wholemeal_Flour"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="27355612" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/27355612/Flour_quality_tests_for_selected_wheat_cultivars_and_their_relationship_to_Arabic_bread_quality">Flour quality tests for selected wheat cultivars and their relationship to Arabic bread quality</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="51473049" href="https://independent.academia.edu/KenQuail">Ken Quail</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of the Science of Food and Agriculture, 1991</p><p class="ds-related-work--abstract ds2-5-body-sm">Analytical and rheological parameters were established for flours fiom nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Flour quality tests for selected wheat cultivars and their relationship to Arabic bread quality","attachmentId":47611198,"attachmentType":"pdf","work_url":"https://www.academia.edu/27355612/Flour_quality_tests_for_selected_wheat_cultivars_and_their_relationship_to_Arabic_bread_quality","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/27355612/Flour_quality_tests_for_selected_wheat_cultivars_and_their_relationship_to_Arabic_bread_quality"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="115206747" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/115206747/Properties_of_Dough_and_Flat_Bread_Containing_Wheat_Germ">Properties of Dough and Flat Bread Containing Wheat Germ</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="219757807" href="https://independent.academia.edu/MAghaalikhani">Majid Aghaalikhani</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Agricultural Science and Technology, 2012</p><p class="ds-related-work--abstract ds2-5-body-sm">Increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. Wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. The main aim of this research was to supplement flat bread (Barbari) with wheat germ and to study the quality and staling of the resultant bread. Therefore, processed (heated at 150°C for 45 minutes) and raw wheat germs were added at the rates of 0, 5, 10 and 15% (w/w) in bread recipe, as separate treatments. Using a Farinograph, it was found that the dough made with raw germ had less water absorption, lower consistency, and shorter stability time. Modeling of the data showed that increasing the germ level had negative correlation with bread volume and softness. Such effects were enhanced when raw germ was used. It was found that addition of germ could not delay bread staling; however, it had positive effects on its taste and general acceptability, particularly when 15% processed germ was used.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Properties of Dough and Flat Bread Containing Wheat Germ","attachmentId":111681883,"attachmentType":"pdf","work_url":"https://www.academia.edu/115206747/Properties_of_Dough_and_Flat_Bread_Containing_Wheat_Germ","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/115206747/Properties_of_Dough_and_Flat_Bread_Containing_Wheat_Germ"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":111833852,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":111833852,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_111833852" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. You can download the paper by clicking the button above.</p></div></div></div></div><div class="ds-sidebar--container js-work-sidebar"><div class="ds-related-content--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="0" data-entity-id="82615362" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/82615362/Correlations_Between_Quality_of_Flour_T_500_Characteristics_and_Bread_Volume">Correlations Between Quality of Flour T-500 Characteristics and Bread Volume</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="34519156" href="https://independent.academia.edu/ViktorijaStamatovska">Viktorija Stamatovska</a></div><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Correlations Between Quality of Flour T-500 Characteristics and Bread Volume","attachmentId":88263141,"attachmentType":"pdf","work_url":"https://www.academia.edu/82615362/Correlations_Between_Quality_of_Flour_T_500_Characteristics_and_Bread_Volume","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/82615362/Correlations_Between_Quality_of_Flour_T_500_Characteristics_and_Bread_Volume"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="1" data-entity-id="107050940" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/107050940/Textural_properties_of_bread_formulations_based_on_buckwheat_and_rye_flour">Textural properties of bread formulations based on buckwheat and rye flour</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="214717107" href="https://independent.academia.edu/StanislavKr%C3%A1%C4%8Dmar">Stanislav Kráčmar</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Textural properties of bread 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varieties","attachmentId":111580063,"attachmentType":"pdf","work_url":"https://www.academia.edu/115018876/Rheological_and_fermentation_properties_of_doughs_and_quality_of_breads_from_colored_wheat_varieties","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-related-work-grid-card-view-pdf" href="https://www.academia.edu/115018876/Rheological_and_fermentation_properties_of_doughs_and_quality_of_breads_from_colored_wheat_varieties"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-related-work-sidebar-card" data-collection-position="3" data-entity-id="127208953" data-sort-order="default"><a class="ds-related-work--title js-related-work-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/127208953/Use_of_different_proportions_of_rice_milling_fractions_as_strategy_for_improving_quality_parameters_and_nutritional_profile_of_gluten_free_bread">Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread</a><div class="ds-related-work--metadata"><a class="js-related-work-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="157300515" href="https://independent.academia.edu/CarolinaElizabethGENEVOIS">Carolina Elizabeth GENEVOIS</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Science and Technology, 2020</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Use of different proportions of rice milling fractions as strategy 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