Results 101 to 110 of about 6,773,207 (292)
Food Biomacromolecules, EarlyView.Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya +3 more
wiley +1 more source
Puri: A Sense of Bread is an anthropological journey into the bread-making culture of Georgia, that looks at it's simplest and oldest type of bread – puri – through the stories and techniques of its makers, as well as connection to the land, history and ...
Korolkova, Maria
core +4 more sources
Journal of Agriculture and Food ResearchThis study investigated the effects of phenolic compounds (0.5 %–1.5 %) extracted from sumac sorghum bran (SBE), grape seed (GSE), green tea (GTE) on the quality of reduced-salt bread (0.8 % salt).
Jinrong Wang +3 more
doaj +1 more source
Bread Wastage in Iran during 2001-2021: A Systematic Review
Payesh, 2021 Objective (s): Bread as a staple food, especially wheat bread is a main source of energy consumption in large number of population in the globe as well as Iran. Some researches stated that the amount of bread wastage is about 30% in Iran. there isn’t any
Ramesh Allipour Birgani +3 more
doaj
Food Biomacromolecules, EarlyView.Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran +4 more
wiley +1 more source
Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices
Food Biomacromolecules, EarlyView.Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran +3 more
wiley +1 more source
Quality of bread with hops [PDF]
Journal International Academy of Refrigeration, 2017 A.A. Derkanosova, A.A. Orinicheva
openaire +1 more source
Effects of increasing sourness of bread dough on bread quality
, 2010 Preconditions for production of good quality bread are adequate mixing, longer fermentation, optimal dough consistency and a sourdough starter. Returning to traditional production of a natural and good quality bakery product of a desired and standardized quality, application of sourdough starter in bread production becomes increasingly important ...
Semić, A. +5 more
openaire +1 more source
Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
wiley +1 more source
Future Postharvest and Food, EarlyView.Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye +10 more
wiley +1 more source