Results 11 to 20 of about 213,344 (344)

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Foods, 2021
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g.
Roberta Tolve, B. Simonato, Giada Rainero, Federico Bianchi, C. Rizzi, Mariasole Cervini, G. Giuberti   +6 more
semanticscholar   +1 more source

Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread

Food Technology Research Journal, 2023
In the present investigation, partial replacement of wheat flour (WF) with tiger nut tubers flour (TNTF) at extents of 10%, 20%, 30% and 40% were carried out to examine the chemical comprise and physical attributes of the product. The partial replacement
Gamal, S. El-Hadidy
doaj   +1 more source

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

Foods, 2022
The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%.
Loredana Plustea, M. Negrea, Ileana Cocan, I. Radulov, C. Tulcan, A. Berbecea, I. Popescu, Diana Obiștioiu, I. Hotea, G. Suster, A. Boeriu, E. Alexa   +11 more
semanticscholar   +1 more source

Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture

International Journal of Technology, 2023
The article examined the ways of using highly effective technologies for the development of whole-wheat flour bread. Ion-ozone cavitation technology is used, which allows time reduction for dough making and bread baking.
Auyelbek Iztayev, Sholpan Tursunbayeva, Saule Zhiyenbayeva, Galiya Iskakova, Ainur Matibayeva, Raushan Izteliyeva, Madina Yakiyayeva   +6 more
doaj   +1 more source

Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein

Foods, 2022
The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet.
Ampaka Mafu, Sunantha Ketnawa, S. Phongthai, R. Schönlechner, S. Rawdkuen   +4 more
semanticscholar   +1 more source

An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes

BIO Web of Conferences, 2021
The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented.
Artamonova Maiia, Shmatchenko Natalia, Gavrysh Tetyana, Pikh Liudmyla   +3 more
doaj   +1 more source

Bee Bread as a Promising Source of Bioactive Molecules and Functional Properties: An Up-To-Date Review

Antibiotics, 2022
Bee bread is a natural product obtained from the fermentation of bee pollen mixed with bee saliva and flower nectar inside the honeycomb cells of a hive.
Meryem Bakour, Hassan Laaroussi, Driss Ousaaid, Asmae El Ghouizi, I. Es-safi, Hamza Mechchate, B. Lyoussi   +6 more
semanticscholar   +1 more source

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

, 2021
Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant ...
Alessio Cappelli, E. Cini
semanticscholar   +1 more source

Adding Mealworm (Tenebrio molitor L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product

Molecules, 2022
Entomophagy, that is, the consumption of insects, is gaining more and more popularity. The research carried out so far on the use of edible insects in the food industry has shown that they are a valuable source of protein, and do not significantly affect
M. Gantner, K. Król, A. Piotrowska, B. Sionek, A. Sadowska, Klaudia Kulik, Mateusz Wiącek   +6 more
semanticscholar   +1 more source

Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: a qualitative study

Food & Nutrition Research, 2022
Background: Bread is an important source of dietary fibre. However, an increasing number of individuals exclude bread from their habitual diet for various reasons.
Lisa Garnweidner-Holme, Marit Hallquist, Solveig Ivara Watters, Mia Gjøvik, Marius Pihl Frederiksen, Stephanie Jonassen, Ina Ravnanger, Christine Henriksen, Mari C.W. Myhrstad, Vibeke H. Telle-Hansen   +9 more
doaj   +1 more source