Results 71 to 80 of about 225,364 (308)
Food Chemistry International, EarlyView.Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
wiley +1 more source
The Effects of Topdressing Organic Nitrogen Hard Red Winter Wheat [PDF]
, 2010 The demand for local organic food is steadily increasing throughout Vermont and New England. Consumers are asking for bread baked with locally grown wheat; however bakers have been slow to incorporate local wheat flour because of the challenges ...
Cummings, Erica +5 more
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Food Chemistry International, EarlyView.This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase +3 more
wiley +1 more source
Arid Zone Journal of Engineering, Technology and Environment, 2022 Studies involving the use of composite flour for baked goods are unending for reasons such as high quest for functional foods, unsustainable wheat import and nutritional enhancement of baked goods.
G. I. Agbara, B. Babagana
doaj +2 more sources
Processing of Wheat to Bread Control of Quality and Safety in Organic Production Chains [PDF]
, 2005 This leaflet provides a practical overview for millers, bakers and others involved in production of flour and bread, on what can be done at these steps to improve the quality and safety of organically produced bread, in addition to certification and ...
Bergamo, Paolo +4 more
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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 +4 more
wiley +1 more source
Economic and health aspects of spelt production and processing in AP Vojvodina [PDF]
Ekonomija: teorija i praksa, 2020 The paper aims to determine the economic viability of the production of spelt and its products. The paper deals with the economic and health aspects of the production and processing of spelt in AP Vojvodina.
Novković Nebojša +5 more
doaj
Distinct Characteristics of Rye and Wheat Breads Impact on Their in Vitro Gastric Disintegration and in Vivo Glucose and Insulin Responses [PDF]
, 2016 Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined
Katina, Kati +3 more
core +2 more sources
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Technological quality of organic wheat in Europe [PDF]
, 2012 The demand for high quality organic bread wheat is increasing. The quality level of organic wheat harvested in EU is mainly dependant on variety, environmental conditions and agronomic practices.
Abecassis, J. +9 more
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