Results 21 to 30 of about 213,344 (344)
Foods, 2021 This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads.
Hilal Demirkesen-Bicak +4 more
semanticscholar +1 more source
Foods, 2020 In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objective of
Larissa Alves de Castro +4 more
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Utilization of Germinated date seeds as a Source of Functional Ingredients in Biscuits [PDF]
Food Technology Research JournalIn order to increase the nutritional value of date seed and optimize the financial worth of these wastes, this study was conducted to assess the advantages of date seed (DSP) powder and germinated date seed powder (GDSP) by replacing them with wheat ...
Amira, M.A. Abd El-Salam +2 more
doaj +1 more source
The way of old bread recycling in the bread making [PDF]
E3S Web of Conferences, 2020 The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on
Savkina Olesia +5 more
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Applied Sciences, 2020 High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological ...
Alessio Cappelli, Noemi Oliva, E. Cini
semanticscholar +1 more source
Foods, 2021 Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties ...
A. Culețu +3 more
semanticscholar +1 more source
Recycling bread waste into chemical building blocks using a circular biorefining approach
Sustainable Energy & Fuels, 2021 Food waste is a global problem, causing significant environmental harm and resulting in substantial economic losses globally. Bread is the commonly wasted food item in the developed world and presents a severe problem for the majority of European nations.
Vivek Narisetty +7 more
semanticscholar +1 more source
Foods, 2023 Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities.
Xinyuan Xie +5 more
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Harčova Nauka ì Tehnologìâ, 2020 The paper focuses on how to improve the nutritional value of traditional low moisture bakery products from wheat flour by using flour from hemp oilcakes obtained by solvent extraction of oil.
N. Sokolova, K. Iorgacheva
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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
Molecules, 2021 Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed.
P. Kowalczewski +6 more
semanticscholar +1 more source