Results 81 to 90 of about 95,556 (268)

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

PRODUCTION OF SAFE AND HEALTHY PRETZELS [PDF]

Egyptian Journal of Agricultural Sciences, 2020
Hoda Hafez, Ashgan Aly
doaj   +1 more source

LIVING ON BREAD. [PDF]

JAMA: The Journal of the American Medical Association, 1902
There are several forms of the uric acid free diet as I have elsewhere mentioned,1such as:1, that which consists of milk, cheese, potatoes and fruit, and contains no bread; 2, that which contains these things with more or less bread and breadstuffs, and 3, the form with which I am concerned to-day, in which bread and breadstuffs form the chief sources ...
openaire   +2 more sources

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

INCREASING THE NUTRITIONAL VALUE OF BISCUITS BY ADDING LOW COST NEUTRAL SOURCES OF HIGH PROTEIN AND MINERALS [PDF]

Egyptian Journal of Agricultural Sciences, 2014
O. Ragab, M. Abd El-Kader, M. Asael
doaj   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Chilling the waste: Analysing household bread-freezing behaviours and their effect on bread waste

Future Foods
Consumer bread storage practices significantly affect the shelf life of bread, which is one of the most wasted food items in households. Addressing consumer bread waste is crucial for reducing overall food waste at home.
Jayanath Ananda, David Pearson, Sarah Hughes   +2 more
doaj   +1 more source

Quality assessment and microbial stability of bread produced from inclusion of commercial fish/meat fillings in dough [PDF]

Acta Periodica Technologica
The study assessed the nutritional, organoleptic properties and storage shelf-life of bread produced with the inclusion of commercial fish/meat fillings in the dough. The bread was produced using straight dough method and 5 % of commercial processed fish/
Adekoyeni Oludare Olumuyiwa, Adegoke Adekola Felix, Jafiya Lami, Sunday Mercy Otsone, Salako Sikiru Gbolahan, Ayano Adeola Eniola   +5 more
doaj   +1 more source