Valorization of process wastes from soft-wheat processing industry through biofuel production.

A substantial amount of process waste is generated during the manufacture of soft-wheat products (SWPs), such as biscuits/cookies, crackers, wafers, and cakes. A small portion of waste is reused in specific biscuits, whereas the rest is usually discarded. This study aimed to investigate the suitability of this waste for the co-production of bioethanol and fatty acid methyl esters (FAMEs or biodiesel).

Effect of addition of wheat bran hydrolysate on bread properties.

Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making.

Comparison of wet and dried chickpea yeast in breadmaking.

Background: Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze-dried and spray-dried forms at 50, 100 and 150 g kg levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties.

Effects of different flour blends with varying protein content and quality on dough and crust properties of "etliekmek", a pizza-like traditional food of Turkey.

Etliekmek, which somewhat resembles pizza in terms of crust and toppings, is a widely consumed traditional food in Turkey. It consists of a sheeted dough topped with a mixture of minced meat and some vegetables. In this study, the effects on dough processing and crust properties of etliekmek of five flour blends with varying protein content and quality were investigated.