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Start date: 2024Subject: search.filters.subject.Bread

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    Item type:Publication,
    Impact of fermented chicha de jora on the technological properties of baguette bread
    (Informa UK Limited, 2026-02-21)
    SALAZAR DUQUE, DIEGO ALFREDO  
    ;
    Daniel Fierro-Mosquera
    ;
    GARCÍA, JUAN CARLOS  
    ;
    Guido Santamaría-Salazar
    Fermentation plays a crucial role in breadmaking, directly influencing the technological quality of the final product through its content of sugars, yeasts, and lactic acid bacteria. This study aimed to evaluate the effect of incorporating fermented chicha de jora on bread’s technological properties, emphasizing its contribution to dough fermentation and structural development. An experimental design was employed, comparing a control formulation with three variants containing different proportions of chicha de jora, poolish, corn flour, and vegetable shortening. Key parameters such as loaf volume, height, and texture were analyzed. The results demonstrated that the formulation containing 30% chicha de jora, water, and poolish achieved the most favorable balance between dough expansion, fermentation rate, and product quality. Although the other formulations presented specific strengths, Recipe 4 showed superior overall performance. These findings suggest that chicha de jora enhances fermentation dynamics, crumb texture, and structural integrity while serving as a natural and functional alternative or complement to commercial yeast. Furthermore, its inclusion supports the valorization of traditional Andean ingredients, merging cultural heritage with technological innovation in breadmaking. The results position Recipe 4 as the most efficient and well-balanced formulation for producing high-quality baguette-type bread.
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    Bread Staling Measurement Techniques: A Review
    (United Scientific Group, 2024-05-31)
    Toktam Mohammadi-Moghaddam
    ;
    Mohammad Morshedi
    ;
    Ramina Moalemzadeh Ansari
    ;
    Amir Golmohammadi
    ;
    Afsaneh Morshedi
    The global production volume of wheat production is almost 785 million metric tons during 2023. Bread is a staple food produced with flour, water, or milk, with or without yeast. It is an important part of people’s worldwide people diet and provides their daily energy. One of the most significant problems in bread production and consumption is its staleness, which begins immediately after baking. Staling is divided into two categories: texture and microbial changes. Texture changes occur first due to moisture migration, followed by microbial changes. Ultimately, the aroma, flavor, and texture of bread become undesirable to consumers. There are many methods for evaluation staling: chemical, macroscopic, rheological, microscopic, structural features, and molecular features methods. All these methods are effective and can be used according to the facilities and conditions of the producers.