DOCSLIB.ORG

Research Article DEVELOPMENT of COMPOSITE FLOUR BREAD and ITS EFFECT on PHYSICAL, SENSORY and NUTRITIONAL CHARACTERISTICS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Research Article DEVELOPMENT of COMPOSITE FLOUR BREAD and ITS EFFECT on PHYSICAL, SENSORY and NUTRITIONAL CHARACTERISTICS International Journal of Agriculture Sciences ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 8, Issue 57, 2016, pp.-3110-3114. Available online at http://www.bioinfopublication.org/jouarchive.php?opt=&jouid=BPJ0000217 Research Article DEVELOPMENT OF COMPOSITE FLOUR BREAD AND ITS EFFECT ON PHYSICAL, SENSORY AND NUTRITIONAL CHARACTERISTICS DHANIMSETTI SANKARARAO1*, KOTHAKOTA ANJINEYULU2, RANASALVA N.2, BODHANKAR H. B.3 AND CHAVAN P. D.3 1Vasantrao Naik Marathwada Agricultural University, Krishinagar, Parbhani, 431402, Maharashtra 2Kelappaji College of Agricultural Engineering and Technology, Kerala Agricultural University, Thavanur, Kerala, 679473 3College of Food Technology, Naigaon, Vasantrao Naik Marathwada Agricultural University, Krishinagar, Parbhani, 431402, Maharashtra *Corresponding Author: [email protected] Received: September 01, 2016; Revised: November 12, 2016; Accepted: November 13, 2016; Published: November 24, 2016 Abstract- The composite flour bread would be a healthy alternative for wheat flour bread. This study was conducted with a view of producing fortified wheat flour bread to increase the nutritive value of wheat flour bread. The soya bean, ragi and flax seed flour were composited with different fortification levels. The whole wheat flour was fortified with 15, 20 and 30% with equal ratios of all the three flours. The fortified bread was evaluated for its nutritional, sensory, physical characteristics with control bread prepared from wheat flour. The bread characteristics like loaf expansion, specific volume, crust colour and crumb firmness showed bread fortified with 15% composite flour was comparable with control bread. The sensory analysis again revealed that bread fortified with 15% of soya bean, ragi and flax seed flour was as good as control bread. Keywords- Fortified bread, Soyabean, Flax seed, Ragiflour. Citation: Dhanimsetti Sankararao, et al., (2016) Development of Composite Flour Bread and its Effect on Physical, Sensory and Nutritional Characteristics. International Journal of Agriculture Sciences, ISSN: 0975-3710 & E-ISSN: 0975-9107, Volume 8, Issue 57, pp.-3110-3114. Copyright: Copyright©2016 Dhanimsetti Sankararao, et al., This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. Academic Editor / Reviewer: Introduction increased shelf life. Bread is a staple food prepared by cooking dough of flour and water and often Finger millet (Eleusinecoracana) also known, as ‘ragi’ is popular millet in India, additional ingredients. Bread being a FMCG (Fast Moving Consumer Good), need consumed without dehulling. It is the principal food grain of the rural population to have consumer acceptability for better marketing. Scientifically Bread is “soft belonging to low-income groups in the Southern region. At present finger millet is and, like many other foodstuffs, is comprised, at a macroscopic level, of two usually used for preparation of flour, pudding, porridge and roti [4,5]. Ragi is phases- a fluid (air) and a solid (cell wall material)” [1,2].The commonly used flour considered to be ideal food for diabetic individuals due to its low sugar content for the bread preparation is wheat flour due to its high gluten content which makes and slow release of glucose/sugar in the body [6,7]. Ragi products are consumed the bread to expand and gives good acceptable texture for bread. An increased in various states of the southern region. It is used to make flat breads (named consumer demand for healthy bread has led to considerable efforts to develop bhakari), dosa and rotis. Ragi grain is malted too and mixed with milk, water or breads that combine health benefits with good sensory properties. Fortified food yogurt and used at breakfast time. The sprouted ragi is used to make baby food. It the term given to those food with enriched nutrition than in commonly available. is also useful for elderly people as it is easy to digest. It contains high fiber, Fortification of bread with other healthy flour increases the nutritive value also proteins, calcium, B complex vitamins and also vitamin E. It is rich in minerals and consumer acceptability. The common white bread contains only wheat so people helps in lowering cholesterol [3] getting only one specific nutrient, grains are a part of human diet for about 10,000 Flaxseed (Linumusitatissiumum) also known as linseed, is thought to be one of years. Grains are the most important food source of Indian population, due to this the world’s oldest cultivated crops with evidence of cultivation dating back carbohydrate consumption constitutes approx. 60-70% of total food intake. thousands of years. Typically, flaxseed contains 42 to 46 percent fat, 28 percent Varieties of grains are available in India, and different grains form staple diets of dietary fiber, 21 percent protein, 4 percent ash, and 6 percent carbohydrates. people in different part of the country. Whole grains are now recognized as an Flaxseed fat has a very healthy fatty-acid profile, with low levels of saturated fat, important source of fiber and other nutrients like trace minerals and vitamins [3]. moderate levels of monounsaturated fat and high concentrations of Soybeans have been widely recognized for their health benefits for some time, polyunsaturated fatty acids (PUFAs). while other functional foods such as flaxseed have only more recently come under Fortified foods come into the spot light for this reason. Consumption patterns of investigation for their potential health benefits. Soybeans contain 30 to 45% Indians change as new health information about certain foods becomes available. protein with a good source of all indispensable amino acids .The protein content of Fortified foods have a positive effect on health when consumed on a regular basis soybean is about 2 times of other pulses, 4 times of wheat, 6 times of rice grain, 4 as part of a varied diet.The present study was therefore undertaken with the times of egg and 12 times of milk. Soybean has 3% lecithin, which is helpful for intention to formulate and develop functional bread with soy flour, flaxseed flour, brain development.The use of small amounts of soy flour in bread increases water ragi flour. The sensory, nutritional and physical properties were evaluated for the absorption and bread moisture, resulting in increased yield, decreased cost, and formulated bread. International Journal of Agriculture Sciences ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 8, Issue 57, 2016 || Bioinfo Publications || 3110 Development of Composite Flour Bread and its Effect on Physical, Sensory and Nutritional Characteristics Materials and Methods Crumb to crust ratio The present investigation was carried out in Soyabean, flaxseed, and ragi seeds It was determined by separating crust and crumb using sharp blade and weighing were procured from local market. Seeds were cleaned and ground in hammer mill each component as described by[10]. in laboratory. Sugar, maida, shortening, yeast, was procured from local market Parbhani. Moisture content Moisture content of fortified bread was found by weighing 5g sample accurately Table-1 Process parameters for fortified bread and subjecting it at 105°C temperature for 4-6 hrs. Oven dried samples were Independent variables Dependent variables cooled in desiccators and weighed. The resultant loss in weight was calculated as Percentage of soybean, ragi Physical characteristics of bread percent moisture content. [11]. and flax seed flour with wheat -Loaf volume, Specific Volume, flour (15, 20 and 25%). All the Crust Colour, Crumb firmness three flours are mixed in Nutritional composition of bread Crude Fat equal proportion. -Moisture, Crudeprotein, Crude fat, Crude fat was determined by taking 5 g bread sample in thimble and defatted with Crude fibre, Carbohydrate and Ash n-hexane (boiling point 68-720C) in soxhlet apparatus for 8hrs. The resultant T0 – Control content extract was evaporated and crude fat content was calculated as per [11]. T1 – 15% Fortified flour Sensory quality attributes - T2 – 20% Fortified flour Colour and appearance, Texture T3 – 25% Fortified flour and grain, Flavour, Crispiness, Crude protein Taste and Overall acceptability Protein was estimated by Microkjaldhel method using 0.5g of moisture free defatted bread by digesting with concentrated sulphuric acid at 130-140˚C. Then it Formulation and preparation of bread was distilled with 40 per cent sodium hydroxide and liberated ammonia was The breads were prepared in the Bakery pilot Plant of the College of Food trapped in 4 per cent boric acid, using mixed indicator (methyl red : Bromo-ceresol Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, using green 1: 5). It was then titrated with 0.1N hydrochloric acid; the percentage straight dough method [8]. The common procedure used for preparation of bread nitrogen was estimated. The protein percent was calculated by multiplying percent is outlined and mentioned in [Fig-1]. The process parameters taken into concern nitrogen with 6.25 [11]. for the dependent and independent variables of the bread are presented in the [Table-1]. Crude Fiber Sieving and Mixing of ingredients along with Soyabean, Ragi, and Flaxseed flour Crude fibre was determined according to [11]. 2 g fat free bread residue was taken with 1% improver and digested with 200 ml boiling sulphuric acid for 30 min. Then it was filtered and washed with hot water or potassium sulphate solution. The residue was returned to digestion flask by washing with hot water, 200 ml boiling sodium hydroxide was added and boiled for 30 min and filtered. The residue was transferred into crucible and washed with 15 ml alcohol and kept for drying at 110°C for 2 hrs. The crucible was cooled in desiccators and weighed. The crucible was ignited in the furnace at 550°C for 30 min. then cooled and weighed. The loss in weight represented the crude fibre. Total ash Total ash was determined according [11]. Sample (5g) was weighed into a crucible and burnt completely at low flame till all the material became smokeless.
Load more

Recommended publications
  • Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread
    cess Pro ing d & o o T F e c f h o Malik et al., J Food Process Technol 2015, 7:1 n l o a l n o r Journal of Food g u y DOI: 10.4172/2157-7110.1000544 o J Processing & Technology ISSN: 2157-7110 Research Article Open Access Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread Hafiya Malik1, Gulzar Ahmad Nayik2* and Dar BN1 1Department of Food Technology, Islamic University of Science and Technology, Awantipora Pulwama, Jammu & Kasmir, India 2Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India Abstract The main aim for the development of multigrain breads was to meet the increasing demand of healthy diet with reference to economy. The multigrain breads were developed by replacing wheat flour by 5.10, 15, 20 and 30% of oat, barley, maize and rice flours and 1% flax seeds were incorporated in bread making to increase its pharmaceutical value. A prominent change was observed in case of protein content by altering the substitution levels. Similarly fat, fibre and ash also vary by varying the flour ratios. The colour analysis showed certain change in L*, a* and b* values. More the fibre content was introduced in the samples, more the brown colour appeared. The texture profile analysis (hardness, springiness, chewiness & cohesiveness) increased by increasing the percentage of composite flours in the blends. Physical characteristics (bread volume, dough expansion and specific volume) increased by decreasing the percentage of blends in the bread samples and vice versa. Keywords: Multigrain; Composite flours; Proximate analysis; risk of cancer [5].
    [Show full text]
  • NEW PRODUCTS NEW PRODUCTS Wide and High-Quality Range of Deep Frozen Bakery Products
    NEW PRODUCTS NEW PRODUCTS Wide and high-quality range of deep frozen bakery products. Made in Germany, par-baked, deep-frozen with sourdough. Baking instruction: Leave to defrost for 150-180 minutes. Then bake for approx. 14-15 minutes at 200°C/ 392°F. AMY'S KITCHEN Units UPC BURRITOS & WRAP per case Code B070 Bean & Rice Burrito - Non-Dairy 12/6.0 oz 0 42272 00007 0 B071 Bean & Cheese Burrito 12/6.0 oz 0 42272 00007 1 B072 Breakfast Burrito 12/6.0 oz 0 42272 00007 2 B073 Black Bean Vegetable Burrito 12/6.0 oz 0 42272 00007 3 B074 Burrito Especial 12/6.0 oz 0 42272 00007 4 B076 Southwestern Burrito 12/5.5 oz 0 42272 00007 6 B353 Bean & Cheese Gluten Free 12/6.0 oz 0 42272 00035 3 W260 Indian Samosa Wrap 12/5.5 oz 0 42272 00026 0 POT PIES PP020 Vegetable Pot Pie 12/7.5 oz 0 42272 00002 0 PP021 Broccoli Pot Pie 12/7.5 oz 0 42272 00002 1 BOWLS B160 Teriyaki Bowl 12/9.5 oz 0 42272 00016 0 B161 Brown Rice & Vegetables Bowl 12/10.0 oz 0 42272 00016 1 B162 Country Cheddar Bowl 12/9.5 oz 0 42272 00016 2 B163 Mexican Casserole Bowl 12/9.5 oz 0 42272 00016 3 B164 Brown Rice, Black-Eyed Peas & Veggies Bowl 12/9.0 oz 0 42272 00016 4 B165 Ravioli Bowl 12/9.5 oz 0 42272 00016 5 B166 Baked Ziti Bowl 12/9.5 oz 0 42272 00016 6 B176 Pesto Tortellini Bowl 12/9.5 oz 0 42272 00017 6 B811 Broccoli & Cheddar Bake 12/9.5oz 0 42272 00811 4 B805 3 Cheese Penne Marinara (Light & Lean) 12/8.0 oz 0 42272 00080 5 B129 Spinach Ravioli Bowl 12/9 oz 0 42272 00112 9 B056 3 Cheese & Kale Bake Bowl 12/9 oz 0 42272 00105 6 B1172 COUNTRY BREAKFAST BAKE 12/9.5 oz 0 42272 01172
    [Show full text]
  • Multigrain Bread Mix
    Multigrain bread Mix OUR SIGNATURE RECIPE FOR OUR SIGNATURE RECIPE FOR Multigrain Bread Multigrain Bread Mix A simple and flavorful bread full of the wholesome, hearty flavor of nine ancient grains: spelt, millet, rye, barley, Baking is about making something quinoa, amaranth, teff, buckwheat, sorghum, and chia. OUR SIGNATURE RECIPES special, and trusting that it’ll turn out every time. That’s why we craft YOU’LL NEED THIS BOX CONTAINS BREAD MIX AND YEAST PACKET. our mixes using tried-and-true, 2 tablespoons • vegetable oil 1 COMBINE mix, yeast, oil, honey or brown favorite recipes that we’ve perfected sugar, and water. Mix and knead until smooth, 2 tablespoons honey adding more water or flour as needed. over the years — it's what makes or brown sugar 2 • LET rise for 1 hour covered, then shape and place our mixes so good. 1 1/2 cups warm water in a lightly greased 9" x 5" loaf pan. 3 • COVER and let rise until crowned about 1" over rim Mix of pan, 30 minutes to 1 hour depending on warmth We’re bakers, too! Our 100% of kitchen. employee-owned company has Discover the nutty, delicious flavor of 4 • BAKE in a preheated 350°F oven for 35-40 minutes been an expert resource for (center will register 190°F on an instant-read spelt, millet, rye, barley, quinoa, amaranth, BAKES bakers everywhere for over 225 thermometer), tenting lightly with foil if browning teff, buckwheat, sorghum, and chia. 1 LOAF too quickly. years. We’re all about making your 5 • COOL completely on a rack.
    [Show full text]
  • Global Bread Survey 2018
    Global Bread Survey 2018 - White Bread, Wholemeal Bread, Flat Bread, Mixed Grain Bread Notes: Data per 100g and per portion was collected online and in store between July and December 2017. See WASH website for further information. Portion size as stated on pack Data sorted from highest to lowest for salt per 100g Colour coding according to DH Front of Pack Guidance: Green ≤0.3/100g, Amber >0.3 - ≤1.5g, Red >1.5g /100g, >1.8g/portion for salt NA = Data not available GF = Gluten Free Portion Size Sodium/100g Salt/portion Sodium/portion Country Product Name Brand/Manufacturer Bread Type Salt / 100g (g) (g) (mg) (g) (mg) Argentina Jumbo artesanal pan de molde multicereal con chia Jumbo Mixed Grain Bread 50.0 NA NA NA NA Argentina Pan multicereal sin sal agregada Natural bread Mixed Grain Bread 50.0 NA NA NA NA Belgium pain multigrains Beck Mixed Grain Bread NA NA NA NA NA Belgium pain multi-céréales Damhert Mixed Grain Bread NA NA NA NA NA Belgium Meerzaden brood Genius (Albert Heijn) Mixed Grain Bread 29.0 NA NA NA NA Belgium pain blanc pur froment Beck White Bread NA NA NA NA NA Belgium pain blanc GLUTEN FREE Damhert White Bread, GF NA NA NA NA NA Belgium pain gris pur froment Beck Wholemeal Bread NA NA NA NA NA Belgium pain tournesol Kelderman Wholemeal Bread NA NA NA NA NA Bulgaria Bread type "Tipov" for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Bulgaria Bread whole grain for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Canada Ancient Grain Bread - Loaf Loblaws Mixed Grain Bread NA NA NA NA NA Canada Bocata Ronda - 10 Pack Boulangerie
    [Show full text]
  • Formulation of Functional Multigrain Bread and Evaluation of Their Health Potential
    Int.J.Curr.Microbiol.App.Sci (2018) 7(7): 4120-4126 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 07 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.707.480 Formulation of Functional Multigrain Bread and Evaluation of their Health Potential Shakshi Sharma*, Nivedita Sharma, Ranjana Sharma and Shweta Handa Microbiology Research Laboratory, Department of Basic Sciences, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173230, HP, India *Corresponding author ABSTRACT K e yw or ds In the present investigation, an effort has been made to prepare functionally enriched Kodo millet, Wheat, Multigrain bread, multigrain bread. The multigrain grain bread was composed of wheat and germinated kodo Nutritional evaluation, Sensorial study millet seeds (multigrain flour) in different ratios (30:70, 40:60, 50:50, 60:40 and 70:30). Among these, 50:50 ratio was standardized for further studies. Two sets are formulated i.e. Article Info Control and Set A. The nutritional evaluation of this product when compared with the commercial wheat bread was found out to be very rich in proteins, fibers and antioxidants. Accepted: The sensorial study showed high acceptance of Set A compared to Control. Thus, proving 28 April 2018 it to be a better product for health conscious consumers. Available Online: 10 July 2018 Introduction of wheat flour particularly proteins, minerals, vitamins and dietary fibre (Hallen et al., Bread has been regarded for centuries as one 2004). One of the most important cultivated of the most popular and appealing food species includes Kodo millet (Paspalum product both because of its relative high scrobiculatum) which is grown primarily in nutritional value and its unique sensory India.
    [Show full text]
  • No Knead Multigrain Bread 2-4 Hour Regular Rise: Let Stand at Warm (74-75 Degrees F) Room Temperature
    No Knead Multigrain Bread 2-4 hour regular rise: Let stand at warm (74-75 degrees F) room temperature. 45 minute-2 hour accelerated rise: let stand in a turned off Ingredients: microwave along with 1 C of boiling hot water. 1 Jar Multigrain bread mix Scant 2 C ice water When the dough nears the plastic, remove it and continue the rise 1 ½ T vegetable oil until the dough extends ½ inch above the pan rim. First Rise: Remove the yeast packet and cornmeal-seed baggie Baking Preliminaries: 15 minutes before baking time, put oven from the jar. In a large bowl, thoroughly stir together the jar of mix racks on the lowest positions. Place a shallow baking dish (like a and 1 teaspoon yeast (measured from enclosed packet). Vigorously broiler pan) on the lowest rack and preheat to 450 degrees F. stir the ice water into the dry mix, a little at a time (you may not need it all) just until the dough comes together and all of the dry Baking: Reduce the heat to 425. Add a cup of water to the shallow ingredients are incorporated and well mixed. Add a little more water baking pan, being careful of splattering and steam; don’t refill if it if it’s not enough. Spread a little oil on the top of the dough and boils dry. Bake bread on the rack just above it for 35-45 minutes, or tightly cover with plastic wrap. Store in the fridge for anywhere from until the loaf is nicely browned. Cover the top with foil and continue 3-10 hours.
    [Show full text]
  • Development and Quality Assessment of Multigrain Bread Prepared by Using Wheat Flour, Buck Wheat Flour and Pearl Millet Flour
    The Pharma Innovation Journal 2017; 6(6): 40-43 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating 2017: 5.03 Development and quality assessment of multigrain TPI 2017; 6(6): 40-43 © 2017 TPI bread prepared by using wheat flour, buck wheat flour www.thepharmajournal.com Received: 08-04-2017 and pearl millet flour Accepted: 09-05-2017 Megha Agarwal Megha Agarwal, Shanker Suwan Singh and K Ashotosh M.Sc. Student, Warner College of Dairy Technology, SHUATS, Naini, Allahabad (UP), India Abstract Baking industry is currently seeking to expand its products range, but also to constitute a way of maintain Shanker Suwan Singh and improving people’s general health. Bakery products are manly prepared from wheat as its main Assistant Professor, Warner ingredient. Bread is widely consumed and is an ideal vehicle for functional delivery. The aim of prepared College of Dairy Technology, bread by this work was to develop buckwheat and pearl millet flour based multigrain bread. The use of SHUATS, Naini, Allahabad wheat flour, buck wheat flour and pearl millet flour blends as a source of high protein, fat and low gluten (UP), India content in production of multigrain bread was studied. The flour blends of wheat, buck wheat and pearl millet were composites at replacement levels of 85:15:5 (T1), 80:15:5 (T2), 75:20:5 (T3), % while the K Ashotosh wheat flour bread 100:00:00 (T0) served as control bread. Various texture profile analysis parameters M.Sc. (Food Tech) Student Warner College of Dairy were analyzed by two way ANOVA to obtained a predicted optimum result Prepared bread was Technology, SHUATS, Naini, subjected to chemical, microbial, sensory and rheological analysis to evaluate the suitability of breads Allahabad (UP), India were T3 protein (15.61%), fat (5.19%), ash (4.29%), moisture (32.18%) and carbohydrate (42.72%) as comparable to control without adversely affecting the sensory parameters.
    [Show full text]
  • Multigrain Bread
    Recipe Multigrain Bread Associated trend: Freshness The fragrance, appearance and crunchiness of products create the experience of freshness for consumers and will enhance their perception of quality. This crunchy multigrain bread combines the benefits of wholegrain with natural freshness and superior taste. It will delight your customers’ palates as it contains Softgrain: tender sprouts, wholegrains and seeds infused with sourdough. Taste Tomorrow is an independent study carried out for Puratos that offers in-depth insights into global and local consumer behaviour and trends related to bakery, pastry, patisserie and chocolate. Based on the results, we have identified nine key trends. Trend FRESHNESS INGREDIENTS WORKING METHOD 80% Strong flour Preparation Make up 20% Spelt flour To make the poolish Shape long with good pressure 60% Water +/- • Mix 1 kg of flour and 1 liter of and then roll in water and then in 2,2% Salt water at 15˚C and add 20 g of seeds. Then place on well floured 35% Softgrain Sprouted Rye * O-tentic Durum. couche. Make sure to give good 2% O-tentic Durum * • Leave for 15 hours at 5˚C. space between loaves as they can 40% O-tentic Poolish * • Leave out for 1 hour in bakery generate much heat and almost Q.S. Puravita Decor * before using. double in size. Mixing spiral Final fermentation 8 minutes 1st speed, 5 minutes 60 minutes at 28˚C, 80% R.H. 2nd speed – add grains last or overnight at 5˚C on floured 3 minutes. couche. Dough temperature Decoration before baking 25 - 26˚C. Cut in 3 times.
    [Show full text]
  • We Product Variety
    We DELIVER Product Variety Product Variety Good things for every taste People‘s tastes are as varied as the people themselves. What we like and what we do not like is often already determined during childhood, a formative time for our sense of taste. Our origin and the places in which we live have a major influence on our preferences. Increasingly, a healthy lifestyle and growing nutritional awareness are becoming selection criteria for what we like to eat. Trends and classics on the test-bench Each of our products has a long development story behind it. First of all we research, compare and experiment with different recipes. In the dialogue with our customers, we vary classic basic baking ingredients, incorporate nutrition trends or develop entirely new ideas. Only once we are entirely satisfied with the result is a new product accepted into our range. Enjoying a wide selection The baker knows best what his customers want. With our range of over 400 products, we have exactly the right product for every taste. A multitude of bakery improvers, sourdoughs, special premixes for bread, rolls, biscuits and fine baked goods, flavourings, fillings and bread spices are available to choose from, with many also in organic quality, produced from regional raw materials and with great care. Content Baking Improvers 04 - 05 Bread Improvers and Acidifiers 06 - 07 Premixes 08 - 10 Yeast Dough 11 Fillings 12 - 13 Confectionery – Pastry Products 14 - 16 Flavours 17 Decoration and Seeds 17 Spices 18 General 18 Organic 19 BAKINGBaking Improvers Baking Improvers XXL power ProdNo.: 1966 Direct Processing Improver for the production of wheat bread and rolls.
    [Show full text]
  • Multigrain Bread Ancient Grains Loblaws COR President's Choice
    Bread Brand Type Store Agency Comments President’s Choice – Ancient Grains Loblaws COR Multigrain Bread President’s Choice – Chia Loblaws COR Multigrain Bread President’s Choice – Quinoa and Flax Loblaws COR Multigrain Bread President’s Choice – Marble Rye Loblaws COR A L’Europeenne President’s Choice – Pumpernickel Rye Loblaws COR A L’Europeenne Rideau Bakery Pumpernickel Farm Boy Rideau Bakery Light Caraway Rye Farm Boy Rideau Bakery Round Light Rye Farm Boy Rideau Bakery Twisted Egg Farm Boy Rideau Bakery Stone Baked Twisted Egg Bread Farm Boy Rideau Bakery Dark Rye Farm Boy Rideau Bakery Cinnamon Raisin Farm Boy Rubschlager Marble Rye Loblaws COR Metro Rubschlager Flax Seeds Loblaws COR Metro Rubschlager Pumpernickel Loblaws COR Metro Rubschlager Bavarian Rye Loblaws COR Metro Stonemill Slow Crafted – Chia and Supergrains Loblaws KSA Honest Wellness Stonemill Slow Crafted – Sprouted 3 Grains Loblaws KSA Honest Wellness Stonemill Slow Crafted – Sprouted Flax Loblaws KSA Honest Wellness PC Blue Label Protein Bread Loblaws COR All But Gluten Cinnamon Raison Loaf Loblaws, Metro OU Gluten Free All But Gluten Italian Style - Artisan Style White Loblaws, Metro OU Gluten Free President’s Choice Rustic White Loaf Loblaws COR Gluten Free President’s Choice Multigrain Loaf Loblaws COR Gluten Free D’Italiano Garlic Baguette Loblaws COR Dairy, Frozen D’Italiano Thick Sliced Garlic Toast Loblaws COR Dairy, Frozen Glutino Gluten Free Loaf Loblaws Torah K Frozen, Gluten Free Little Northern Bakehouse Whole Grain Wide Slice Loblaws Kv Frozen, Gluten
    [Show full text]
  • Bread Mixes, Bases, Grain Toppings & Dough
    Rustic Country® BREAD MIXES, BASES, GRAIN TOPPINGS & DOUGH CONDITIONERS Artisan Bread Solutions for your bakery RUSTIC COUNTRY® ARTISAN GRAIN BREADS Bread Bases with the richness of grains added in the right blend for exceptional quality Customers are looking for signature breads to deliver on flavour and texture. Dawn can help you deliver quality artisan breads every time. Our new line of bread bases makes it easy to upscale your bread line with artisan grain breads that have a true crisp crust and soft inside texture that consumers want today. Our innovative infrared process eliminates the pre-soaking step which makes these bases convenient to use while the pre-gelatinization process retains grain moisture delivering great soft texture and taste. • Rustic Country® Purple Wheat Bread Base* • Rustic Country® Sprouted Grain Bread Base* • Rustic Country® Ancient Grain Bread Base* • Rustic Country® Mulitgrain Bread Base* RUSTIC COUNTRY® EUROPEAN STYLE BREADS CREATE THE BEST IN EUROPEAN STYLE BREADS MADE WITH HIGH QUALITY CANADIAN WHEAT Satisfy customers taste for European style breads made from highly demanded Canadian wheat with Dawn’s Rustic Country bread bases & mixes. These bread bases offer a wide range of cost effective signature products for creating authentic artisan quality breads. Nordic base for traditional German dark bread loafs to white breads like French baguettes, Italian rings & Ciabitta buns from Roma base. Dawn Rustic County breads can help you deliver signature breads that consumers are looking for today. • Rustic Country® Austrian Bread Base* • Rustic Country® Roma Bread Base* • Rustic Country® Sourdough Bread Base • Rustic Country® Nordic Bread Base* • Rustic Country® French / Italian Bread Mix * Contains no artificial colours, flavours or preservatives.
    [Show full text]
  • Everyday Life in Late Medieval England Everyday Life in Late Medieval England Kathleen E
    Reference: Everyday Life in Late Medieval England Everyday Life in Late Medieval England Kathleen E. Kennedy A reference chapter from The Open Access Companion to the Canterbury Tales (September 2017) Writing about daily life in Chaucer’s era can be accomplished using techniques, that is, methodology, developed by social historians. Social historians look for textual evidence in legal documents, such as wills and tax records, and for physical evidence, such as architecture and objects recovered during archaeological excavations. Sometimes, social historians take literature and art into account too. Historians take as much evidence as they can find and try to construct a likely scenario with it. We can never know everything perfectly about the past, so there is always a little bit of fiction in every piece of history writing. But historians keep trying to narrow the gap by finding more and more evidence and interpreting the evidence better and better over time. When it comes to daily life, historians are assisted by the fact that, in some respects, daily life has not changed very much. Most things in Chaucer’s everyday life still exist today. We still go to work, eat food, wear clothes, and some of us attend church. We still have families and friends and coworkers. However, a bit like science fiction, the way Chaucer went to work, the kind of clothes that he wore, and the food that he ate might be different than today. In fact, gaps in evidence and interpretation mean that there is a degree to which we cannot even know just how different things were.
    [Show full text]