Technological and Nutritional Aspects of Bread Production: An overview of current status and future challenges
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons
for its high consumption is that the main raw material is wheat, a cereal that can adapt to a …
for its high consumption is that the main raw material is wheat, a cereal that can adapt to a …
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to
wheat flour bread. Type I sourdough containing legumes or wheat–legume flours were …
wheat flour bread. Type I sourdough containing legumes or wheat–legume flours were …
Variability in the chemical composition of triticale grain, flour and bread
A Fraś, K Gołębiewska, D Gołębiewski… - Journal of Cereal …, 2016 - Elsevier
During the last few decades triticale has become a commercial crop grown in a variety of
environmental conditions worldwide. Triticale, a hybrid cereal developed by crossing wheat …
environmental conditions worldwide. Triticale, a hybrid cereal developed by crossing wheat …
Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
The study aimed to determine the effect of pea protein powder on the pasting behavior and
physico-chemical properties including the composition of amino and fatty acids of gluten …
physico-chemical properties including the composition of amino and fatty acids of gluten …
Wheat and oat brans as sources of polyphenol compounds for development of antioxidant nutraceutical ingredients
AB Martín-Diana, MJ García-Casas… - Foods, 2021 - mdpi.com
Bran, a byproduct still mainly used for animal feed, is receiving increased attention as
potential ingredient for a healthier diet. The aim of this study was to characterize and …
potential ingredient for a healthier diet. The aim of this study was to characterize and …
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties
R Gaglio, M Barbera, L Tesoriere, A Osimani… - Innovative Food Science …, 2021 - Elsevier
Powdered mealworm (MW) and buffalo worm (BW) larvae were used to functionalize
sourdough Italian-style breads. Sourdough inoculum was started with Levilactobacillus …
sourdough Italian-style breads. Sourdough inoculum was started with Levilactobacillus …
Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus)
Addition of edible insects to food products may improve the nutritional status but can also
influence their techno-functional properties. This study investigates the impact of …
influence their techno-functional properties. This study investigates the impact of …
Effect of lentil and bean flours on rheological and baking properties of wheat dough
Z Kohajdová, J Karovičová, M Magala - Chemical Papers, 2013 - Springer
The potential of legume flours (lentil and bean) in bakery applications was investigated. The
study indicated that legume flours were characterised by high protein (27.30–27.35 mass%) …
study indicated that legume flours were characterised by high protein (27.30–27.35 mass%) …
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
Pistachio powder was added to flour or semolina to evaluate its contribution to increase the
amount of lysine in bread. Bread production was carried out by sourdough technology using …
amount of lysine in bread. Bread production was carried out by sourdough technology using …
Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta
Wheat flour fractioned by sieving into four different particle size fractions namely finer
fractions (< 75 and 75–118 μm), coarser fractions (118–150 and> 150 μm) were analyzed …
fractions (< 75 and 75–118 μm), coarser fractions (118–150 and> 150 μm) were analyzed …