Results 81 to 90 of about 49,741 (265)

Impact of Added Colored Wheat Bran on Bread Quality

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017
The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion).
Lenka Machálková, Marie Janečková, Luděk Hřivna, Yvona Dostálová, Joany Hernandez, Eva Mrkvicová, Tomáš Vyhnánek, Václav Trojan   +7 more
doaj   +1 more source

Fenugreek fibre in bread: Effects on dough development and bread quality

LWT - Food Science and Technology, 2016
The influences of fenugreek fibre on the hydration and viscoelastic properties of bread dough, as well as the quality of fortified bread were studied using low-field NMR relaxation, farinograph, and texture analyser. Results from farinograph revealed that the incorporation of fenugreek fibre delayed the dough development time and increased the dough ...
Ganhui Huang, Qingbin Guo, Cathy Wang, Huihuang H. Ding, Steve W. Cui   +4 more
openaire   +1 more source

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

Effect of bread dough mixing method on rye bread quality

Acta Periodica Technologica, 2014
The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method.
Đukić, Dragutin, Radović, Milorad, Mandić, Leka, Vesković-Moračanin, Slavica   +3 more
openaire   +3 more sources

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread

Liang you shipin ke-ji
To better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry.
JIA Shu-ying, GAO Kun, LIU Yan-xiang, SUN Jia-peng, TAN Bin   +4 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, Ali kianirad, Amirhossain Takian, hamed Pouraram   +3 more
doaj  

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Effects of phenolic compounds from sorghum bran, grape seed and green tea on dough rheology and bread quality in reduced-salt formulations

Journal of Agriculture and Food Research
This 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, Gengjun Chen, Yonghui Li, Zijian Wu   +3 more
doaj   +1 more source