Influence of composite flour constituents and extrusion temperature in the production of analog rice. [PDF]
Food Sci Nutr, 2021 Sumardiono S +5 more
europepmc +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (Carica papaya) Fruit Flour. [PDF]
Nutrients, 2022 Adeyanju AA, Bamidele OP.
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa +7 more
wiley +1 more source
Effect of natural fermentation on the functional properties of protein enriched composite flour.
, 1988 The functional properties of a naturally fermented composite flour made up of 30% edible defatted groundnut flour and 70% sorghum meal were compared with conventionally fermented sorghum meal.
Ahmed, A. R., Ramanatham, G.
core +1 more source
Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors. [PDF]
Discov Food, 2023 Chikpah SK +4 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç +4 more
wiley +1 more source
Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder. [PDF]
Int J Food Sci, 2022 Muldabekova BZ +5 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Alphitobius diaperinus, the lesser mealworm, is an edible insect considered safe for human consumption; however, its proteins show documented cross‐reactivity with crustacean and house dust mite (HDM) allergens, raising potential concerns for allergic populations.
Michelle M Epstein +8 more
wiley +1 more source
Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour. [PDF]
Heliyon, 2022 Melese AD, Keyata EO.
europepmc +1 more source