Results 1 to 10 of about 1,151 (172)

Multi-Harvest Assessment of Physicochemical and Rheological Quality of Wheat Flours From Different Processors in Southern Brazil. [PDF]

J Food Sci
ABSTRACT This study evaluated the physicochemical and rheological characteristics of wheat flours sourced from different processors in southern Brazil, covering the harvest seasons from 2021 to 2025. Rheological analysis is essential for predicting dough behavior during processing and ensuring the quality of flours.
Centenaro A, Valduga E, Steffens C.
europepmc   +2 more sources

Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures [PDF]

Czech Journal of Food Sciences, 2009
Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour
Tomaž Požrl, Mirela Kopjar, Irena Kurent, Janez Hribar, Anja Janeš, Marjan Simčič   +5 more
doaj   +4 more sources

Evaluation of the Functional and Nutritional Properties of Alpha-Amylase-Modified Cassava Starch in Breadmaking [PDF]

Foods
Few strategies have been developed to mimic and control the supramolecular degradations induced by spontaneous fermentation in sour cassava starch, which are partly responsible for its characteristic expansion capacity in breadmaking, and their ...
Vanessa Abad-Quevedo, Fabiola Cornejo, Pedro Maldonado-Alvarado   +2 more
doaj   +2 more sources

Successful Strategy in Creating Low-FODMAP Wholegrain Bread—Simple and Global [PDF]

Foods
Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gastrointestinal disorders suffered by 40% of the general population ...
Aleksandra M. Torbica, Vesna Vujasinović, Uroš Miljić, Goran Radivojević, Bojana Filipčev, Milorad Miljić, Miloš Radosavljević   +6 more
doaj   +2 more sources

Chemical Fate of Ascorbic Acid in Wheat Flour Extract: Impact of Dissolved Molecular Oxygen (O₂), Metal Ions, Wheat Endogenous Enzymes and Glutathione (GSH) [PDF]

Molecules
Ascorbic acid (AH2) is a commonly used additive in food products. In wheat breadmaking, it is, for example, added to flour for its dough strengthening and bread volume-enhancing effects.
Alice S. Beghin, Sambhu Radhakrishnan, Nand Ooms, C. Vinod Chandran, Karel Duerinckx, Bram Pareyt, Kristof Brijs, Jan A. Delcour, Eric Breynaert   +8 more
doaj   +2 more sources

Improving End-Use Quality Through Introducing Cysteines Into the Central Repeat Domain of High-Molecular-Weight Glutenin Subunit 1Dx2 in Bread Wheat. [PDF]

Plant Biotechnol J
ABSTRACT In bread wheat (Triticum aestivum L.), cysteine (Cys) residues within the N‐ and C‐termini of high‐molecular‐weight glutenin subunits (HMW‐GSs) critically influence dough quality. However, the functional significance of Cys residue in their central repeat domain (CRD) remains unclear.
Wei B, Zhang L, Fan R, Zhang Q, Sun J, Yin C, Liu D, Liu X, Liu A, Jiao Y, Gao C, Jia X, Wang X, Zhang A, Cao X, Wang D, Zhang X.   +16 more
europepmc   +2 more sources

Separating Myths From Facts About Bread and Health. [PDF]

Nutr Bull
ABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Shewry PR, Lovegrove A, Joy EJM, Segovia de la Revilla L, Frost G, Brouns F.   +5 more
europepmc   +2 more sources

Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards [PDF]

Foods
Acorns (Quercus spp.) have a long history of use in human nutrition and represent an underutilized plant resource with considerable potential for sustainable food systems.
Petra Lončarić, Marko Jukić, Darko Velić, Jasmina Lukinac   +3 more
doaj   +2 more sources

Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility [PDF]

Current Research in Food Science
This study explored how sourdough affected wholemeal bread's starch digestibility by determining the impact of the sourdough starter culture and breadmaking process on bread characteristics and in vitro starch digestion kinetics.
Celine Verdonck, Eline Lambrechts, Ines Pradal, Luc De Vuyst, Fabienne Verté, Tom Hellemans, Franky Delannoy, Dorine Duijsens, Sarah Verkempinck, Tara Grauwet, Yamina De Bondt, Christophe M. Courtin   +11 more
doaj   +2 more sources

Exploring Calcium Alginate-Based Gels for Encapsulation of Lacticaseibacillus paracasei to Enhance Stability in Functional Breadmaking [PDF]

Gels
This study focuses on evaluating the efficiency of acid-tolerant Lacticaseibacillus paracasei bacteria encapsulated in an alginate-based gel matrix during repeated sourdough fermentation cycles, as well as their preservation during storage and throughout
Daiva Zadeike, Zydrune Gaizauskaite, Loreta Basinskiene, Renata Zvirdauskiene, Dalia Cizeikiene   +4 more
doaj   +2 more sources