Results 1 to 10 of about 213,344 (344)
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Foods, 2021 Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free ...
Camilly Fratelli +5 more
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Production and Quality Evaluation of Cupcakes Enriched with Prebiotics [PDF]
Food Technology Research Journal, 2023 This study aimed to assess the physicochemical and sensory properties of cupcakes enriched with sugar beet pulp powder and potato peel powder. Potato peels had the highest protein (12.20%) and fat (2.25%), followed by wheat flour at 11.73 and 1.08% and ...
Hanan, A. Hussien +2 more
doaj +1 more source
Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder [PDF]
Food Technology Research Journal, 2023 The increasing interest in improving the nutritional value of gluten-free products has prompted extensive exploration of various ingredients to create functional and valuable options in this field. This paper aims to study the suitability of using quinoa
Hanan, A. Hussien +1 more
doaj +1 more source
Evolution and origin of bread wheat
The Plant Cell, 2022 Bread wheat (Triticum aestivum, genome BBAADD) is a young hexaploid species formed only 8,500–9,000 years ago through hybridization between a domesticated free-threshing tetraploid progenitor, genome BBAA, and Aegilops tauschii, the diploid donor of the ...
A. Levy, M. Feldman
semanticscholar +1 more source
Food Technology Research Journal, 2023 Healthy food became a modern necessity for what it represents of the utmost importance in human life due to the progress and speed of lifestyle. The present study relied on preparing healthy breakfast flakes in three blends.
Shereen, L. Nassef +2 more
doaj +1 more source
Gluten-Free Bread and Bakery Products Technology
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 ...
Z. Šmídová, J. Rysová
semanticscholar +1 more source
Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread [PDF]
E3S Web of Conferences, 2021 Recycling of substandard bread, technological waste and bread from the distribution network is a promising way of waste management and raw materials saving.
Savkina Olesya +5 more
doaj +1 more source
Population genomic analysis of Aegilops tauschii identifies targets for bread wheat improvement
Nature Biotechnology, 2021 Aegilops tauschii , the diploid wild progenitor of the D subgenome of bread wheat, is a reservoir of genetic diversity for improving bread wheat performance and environmental resilience. Here we sequenced 242 Ae.
K. Gaurav +77 more
semanticscholar +1 more source
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies
Foods, 2022 Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers.
Mizanur Rahman +12 more
semanticscholar +1 more source
Sustainable plant-based ingredients as wheat flour substitutes in bread making
npj Science of Food, 2022 Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation.
Yaqin Wang, Ching‐Sung Jian
semanticscholar +1 more source