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Consumer perception of bread quality
Appetite, 2009Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods.
Filip Van Bockstaele +2 more
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Improvement in the Nutritional Quality of Bread
1991To assess whether the dipeptide N-epsilon-(gamma-L-glutamyl)-L-lysine (glutamyl-lysine) can serve as a nutritional source of lysine, we compared the growth of mice fed (a) an amino acid diet in which lysine was replaced by six dietary levels of glutamyl-lysine; (b) wheat gluten diets fortified with lysine; (c) a wheat bread-based diet (10% protein ...
M, Friedman, P A, Finot
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Quality of bread supplemented with mushroom mycelia
Food Chemistry, 2013Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus were used to substitute 5% of wheat flour to make bread. Bread quality, including specific volume, colour property, equivalent umami concentration (EUC), texture profile analysis, sensory evaluation and functional components, was analysed.
Enkhjargal, Ulziijargal +4 more
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2001
Bread has a high energy value, just as does the flour from which it is made.1 It is also a carrier for some other non-caloric nutritional elements that are completely indispensable to proper nutrition. These nutritional elements vary according to the purity and the extraction rate of the flour.
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Bread has a high energy value, just as does the flour from which it is made.1 It is also a carrier for some other non-caloric nutritional elements that are completely indispensable to proper nutrition. These nutritional elements vary according to the purity and the extraction rate of the flour.
openaire +1 more source
1996
The acceptability of a food product (bread in particular) to a group of people is subject to a number of factors. These include, among others, the affect of climate and geographical location, consumer’s age, and level of income. Flat breads, in general, (except dry, crisp flat breads of northern Europe) are rolled or bent to hold various types of food.
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The acceptability of a food product (bread in particular) to a group of people is subject to a number of factors. These include, among others, the affect of climate and geographical location, consumer’s age, and level of income. Flat breads, in general, (except dry, crisp flat breads of northern Europe) are rolled or bent to hold various types of food.
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QUALITY OF SHIITAKE STIPE BREAD
Journal of Food Processing and Preservation, 2008Shiitake (Lentinula edodes [Berk.] Pegler) stipe was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and 5′-nucleotides in shiitake stipe bread were analyzed and compared with those of white bread ...
LI-YUN LIN +3 more
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Bioprocessing to improve oat bread quality: Dissertation
2012The health-promoting properties of whole grain oat have made it a desirable ingredient for use in breads. However, the absence of gluten-forming proteins and high fibre content pose technological challenges with respect to product texture. Fundamental understanding about the role of oat components on the structure formation of dough and bread is needed
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Lipids in bread making: Sources, interactions, and impact on bread quality
Journal of Cereal Science, 2011Lipids exhibit important functional properties in bread making, although they are present in lower levels than starch or protein. They originate from flour, in which they are endogenously present, or from added shortening and/or surfactants. This review discusses lipid sources and their interactions during the entire process of bread making from dough ...
Bram Pareyt +3 more
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Consumer Perception of Bread Quality
2008Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread in Belgium is declining during the last decades. This is due to factors such as changing eating patterns and a increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is
Gellynck, Xavier +9 more
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