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Angelika Bieniek and Krzysztof Buksa
Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the ...
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Dorota Derewiaka, Ewa Majewska and Paulina Pruszkowska
The aim of this paper was to conduct a comparative analysis of rapeseed honeys enriched with various bee products: propolis (1%), bee bread (2%), and bee pollen (5%). The parameters examined included water content, electrical conductivity, pH, free acid ...
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Celina Habryka, Robert Socha and Leslaw Juszczak
The aim of this study was to investigate the influence of bee bread addition on the phenolic content, antioxidant properties, sensory and quality characteristics of the multifloral honey. On the base of results obtained, it was stated that an enrichment ...
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Maria Barbara Rózanska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osos, Magda Romanowska, Lukasz Szala, Przemyslaw Lukasz Kowalczewski, Jacek Lewandowicz, Lukasz Masewicz, Hanna Maria Baranowska and Sylwia Mildner-Szkudlarz
The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorpt...
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Agnieszka Makowska, Magdalena Zielinska-Dawidziak, Katarzyna Waszkowiak and Kamila Myszka
Wheat bread with the addition of fermented flax cake and lupine flour may be applied as a product for diabetic patients due to the high content of fiber, protein, and reduced content of starch.
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Izabela Podgórska-Kryszczuk and Urszula Pankiewicz
The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass pro...
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Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka and Urszula Gawlik-Dziki
Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat...
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Fairouz Djeghim, Hayat Bourekoua, Renata Rózylo, Agata Bienczak, Wojciech Tanas and Mohammed Nesreddine Zidoune
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products ...
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Nastasia Belc, Denisa Eglantina Duta, Alina Culetu and Gabriela Daniela Stamatie
Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and s...
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Luciana De Vero, Giovanna Iosca, Maria Gullo and Andrea Pulvirenti
Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composit...
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