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Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review [PDF]
Frontiers in Microbiology, 2022 Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these ...
Aiping Liu +10 more
doaj +2 more sources
Water in bakery production technology products with delayed bakery
Пищевые системы, 2021 In bakery water is used as a solvent for salt, sugar and other raw materials: for dough preparation, preparation of liquid yeast, starter cultures; goes for household needs cleaning of raw materials, equipment, premises, for heat engineering purposes ...
Ya. G. Verkhivker +2 more
doaj +3 more sources
Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management [PDF]
Food Chemistry: XThis review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases.
Hiba Naveed +11 more
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Gluten-Free Bread and Bakery Products Technology. [PDF]
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily
Šmídová Z, Rysová J.
europepmc +5 more sources
Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains [PDF]
Foods, 2020 Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient.
Tiziana Amoriello +4 more
doaj +2 more sources
Application of textured wheat flour in bakery technology [PDF]
BIO Web of Conferences, 2023 The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by
Martirosyan Vladimir +4 more
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Frontiers in Nutrition, 2022 Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems.
Dan Li +13 more
doaj +1 more source
Main trends of functional bakery products market development
Новые технологии, 2021 At present the problem of healthy nutrition is receiving more and more attention, therefore, functional foods that compensate for the deficiency of macro- and micronutrients, preserve and improve health, are becoming more in demand.
T. A. Shakhray +2 more
doaj +1 more source
Jurnal Manajemen Agribisnis dan Agroindustri, 2023 This research reveals the influence of consumer behavior in particular consumers at Conato Bakery regarding purchasing decisions namely by analyzing Influence Attribute Product Regarding Purchasing Decisions Conato Bakery Jember Bread Products.
Mia Twu Bella +2 more
doaj +1 more source
Algorithm for the development of enriched bakery products using food additives
Новые технологии, 2022 The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the ...
E. P. Viktorova +3 more
doaj +1 more source