Investigation of the relationships between the alveograph parameters [PDF]
Scientific Reports, 2021 Alveograph analysis is an established method for flour characterisation, and several alveograph parameters have been introduced over the years. Typically, ten parameters are found for every analysis from the air pressure curve in the modern versions of ...
Anne-Sophie Schou Jødal +2 more
exaly +3 more sources
The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties [PDF]
Molecules, 2021 Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals.
Anne-Sophie Schou Jødal +4 more
doaj +2 more sources
Processing and Bread-Making Quality Profile of Spanish Spelt Wheat [PDF]
Foods, 2023 Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has ...
Ana Belén Huertas-García +5 more
doaj +2 more sources
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength [PDF]
Foods, 2023 Consumers within the EU are increasingly asking for natural and healthier food products, which are additive-free and environmentally friendly. The aim of this study was to assess the effects of Spirulina (Arthrospira sp.) in bread formulated with four ...
Israel Hernández-López +5 more
doaj +2 more sources
The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato) [PDF]
Foods, 2022 Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps forward need to be
Alessio Cappelli +2 more
doaj +2 more sources
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars [PDF]
FoodsTriticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may ...
Aliona Ghendov-Mosanu +9 more
doaj +2 more sources
Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver [PDF]
Foods, 2022 Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives.
Maria Franco +2 more
doaj +2 more sources
Rheological, Technological, and Nutritional Profile of Sustainable Crops: Bread Wheat Evolutionary Populations [PDF]
FoodsThe present research aimed to design innovative wheat cultivation systems that are less resource-intensive, promote biodiversity, and show greater resilience to both biotic and abiotic stress. It was focused on the cultivation and characterization of two
Chiara Natale +8 more
doaj +2 more sources
Agronomy, 2023 Recent research has investigated the plasticization of wheat flour as a non-food alternative application. In this work, we analyzed the performances of thermoplastic films obtained using flours of two bread wheat cultivars (Bologna and Bora) grown in ...
Paolo Benincasa +7 more
doaj +1 more source
Biology and Life Sciences Forum, 2021 Wheat flour quality varies largely, affecting the quality of the final baked products. In order to fulfil the consumer’s demand for bakery products with high quality and extended shelf-life, different types of improvers have been used in the bakery ...
Adriana Skendi +4 more
doaj +1 more source