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Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Amira Oufighou +9 more
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Addiction, Volume 121, Issue 6, Page 1398-1407, June 2026.Abstract Aims Industry arguments against public health policies that reduce the consumption of unhealthy commodities often include the assertion that the policy will harm the economy by reducing production and costing jobs. However, this argument does not consider that consumers may spend money previously used for unhealthy commodity consumption on ...
Damon Morris +4 more
wiley +1 more source
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Organization of bakery products production
2023The textbook provides basic information about the classification of bakery products, their nutritional value. The characteristics of raw materials, their preparation for production are considered, the processes occurring during storage, their role in the preparation of dough are described. Modern methods of dough preparation, including accelerated ones,
Evgeniya Postnikova, A. Bogdanov
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Semicarbazide in Canadian bakery products
Food Additives and Contaminants, 2006Levels of semicarbazide were determined by liquid chromatography-tandem mass spectrometry using isotope dilution ((13)C(15)N(2)-semicarbazide) methodology, and they were measured, after hydrolysis in 0.125 M hydrochloric acid and derivatization with 2-nitrobenzaldehyde, as a sum of free and bound semicarbazide.
A, Becalski +3 more
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Antioxidants in Bakery Products: A Review
Critical Reviews in Food Science and Nutrition, 2008Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were
B, Nanditha, P, Prabhasankar
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Triticale flour in bakery and rusk products
Food Science and Technology International, 2021This paper researches the properties of two triticale varieties and three selection lines developed in Bashkortostan. The organoleptic indicators were typical of a standard grain; all the samples had a high protein content level. Gluten weight ratio matched the grain genotype. The falling number of the studied samples was low.
Svetlana Leonova +5 more
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Thermal and Physical Properties of Bakery Products
Critical Reviews in Food Science and Nutrition, 2001This article reviews the measurement techniques, prediction models, and data on thermo-physical properties of bakery products: specific heat, thermal conductivity, thermal diffusivity, and density. Over the last decade, investigation has focused more on thermo-physical properties of nonbread bakery products.
O D, Baik +3 more
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Digestibility of Dried Bakery Product by Sheep
Journal of Animal Science, 1980The digestibility of a commercial dried bakery product was determined with sheep. The product was fed at 20 or 40% of the diet; the rest of the diet was composed of alfalfa hay, dried beet pulp and rolled barley. Digestibility of all constituents increased (P < 05) when either 20 or 40% dried bakery product was fed. Calculated coefficients (computed by
K A, Champe, D C, Church
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