Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
S Ma, Z Wang, H Liu, L Li, X Zheng, X Tian… - Trends in Food Science …, 2022 - Elsevier
Background The emergence of chronic diseases has increased interest in foods with high
nutritional value and health benefits. In particular, high-fiber food is becoming more popular …
nutritional value and health benefits. In particular, high-fiber food is becoming more popular …
Understanding whole‐wheat flour and its effect in breads: A review
Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …
promoted for health benefits and reduced risk for disease and mortality, consumer …
Physical barrier effects of dietary fibers on lowering starch digestibility
H Zhang, S Sun, L Ai - Current Opinion in Food Science, 2022 - Elsevier
Highlights•Dietary fibers (DFs) act as physical barriers to play the function of lowering starch
digestibility.•Physical barrier effects of DF can be categorized as viscosity effects, physical …
digestibility.•Physical barrier effects of DF can be categorized as viscosity effects, physical …
Influence of particle size on the properties of rice flour and quality of gluten-free rice bread
W Qin, Z Lin, A Wang, Z Chen, Y He, L Wang, L Liu… - Lwt, 2021 - Elsevier
To investigate the influence of particle size on the quality of rice flour and rice bread, the rice
flour with similarly low damaged starch content (4 g/100g) with different particle sizes (> 200 …
flour with similarly low damaged starch content (4 g/100g) with different particle sizes (> 200 …
Advances on the valorisation and functionalization of by-products and wastes from cereal-based processing industry
Cereals have been one of the major food resources for human diets and animal feed for
thousands of years, and a large quantity of by-products is generated throughout the entire …
thousands of years, and a large quantity of by-products is generated throughout the entire …
[HTML][HTML] Sourdough bread quality: Facts and Factors
The term “sourdough” denotes a dough composed of flour and water, fermented through the
action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology …
action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology …
Impact of wheat bran micronization on dough properties and bread quality: Part II–Quality, antioxidant and nutritional properties of bread
To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant
and nutritional properties, bran with different particle sizes (coarse, D 50 of 362.3 μm; …
and nutritional properties, bran with different particle sizes (coarse, D 50 of 362.3 μm; …
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?
Inclusion of pulses flour in bread formulation has important nutritional effects but its
successful implementation is challenging and requires a good understanding of the effect of …
successful implementation is challenging and requires a good understanding of the effect of …
Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre
The present study aimed to better understand the metabolite release and rheological
characteristics of sponge cake after in vitro digestion and the effect of Eucheuma as a fibre …
characteristics of sponge cake after in vitro digestion and the effect of Eucheuma as a fibre …
The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill
S Luo, X Yan, Y Fu, M Pang, R Chen, Y Liu, J Chen… - Food Chemistry, 2021 - Elsevier
Our previous work reported that the brown rice flour prepared by low temperature impact mill
possessed excellent physicochemical properties. The performance of brown rice flour in …
possessed excellent physicochemical properties. The performance of brown rice flour in …