Results 51 to 60 of about 432,454 (262)
Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread
Shipin gongye ke-jiIn order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO +4 more
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Fiber and microelements content in various types of wheat bread [PDF]
Journal of the Serbian Chemical SocietyVarious types of wheat bread are present in the Serbian market: white, brown, whole-wheat, wheat/rye, buckwheat/wheat, half-white and corn/ /wheat bread.
Redžepović-Đorđević Azra +3 more
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Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread
Sovremennaya nauka i innovatsii, 2023 The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute to the intensification of the vital activity of yeast ...
O. Ya. Kolman +4 more
openaire +2 more sources
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
International Journal of Food Science, 2013 Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity.
Maria Eduardo +3 more
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Genetical Research, 1976 SUMMARYEuploid and aneuploid plants ofTriticum aestivum, variety Chinese Spring were pollinated with, pollen ofHordeum bulbosum. Euhaploids and aneuhaploids of Chinese Spring were obtained from the crosses. Meiotic chromosome pairing was analysed in 25 different aneuhaploids and the results were compared with those obtained from euhaploids.
T. E. Miller, Victor Chapman
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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 +2 more
wiley +1 more source
45th International Bread Wheat Screening Nursery
, 2017 The International Bread Wheat Screening Nursery (IBWSN) is designed to rapidly assess a large number of advanced generation (F3-F7) lines of spring bread wheat under Mega-environment 1 (ME1) which represents diversity for a wide range of latitudes ...
Singh, Ravi +3 more
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Food Chemistry International, EarlyView.The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi +2 more
wiley +1 more source
WHEAT GERM BREAD QUALITY AND DOUGH RHEOLOGY AS INFLUENCED BY ADDED ENZYMES AND ASCORBIC ACID
Studia Universitatis Babes-Bolyai Chemia, 2016 Wheat germs are valuable bread making ingredients, but their addition in bread loaf negatively influences the bread quality by increasing the hardness and decreasing the volume.
Adriana PAUCEAN +2 more
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