Results 81 to 90 of about 72,319 (349)

Synergistic Modification of Steam Explosion Combined with Enzymatic Hydrolysis on Wheat Bran to Improve Dough Properties, Bread Quality, and In Vitro Digestibility

Foods
Wheat bran, as a major nutrient-rich agricultural by-product, is underutilized due to poor functional properties. This study investigated the synergistic effects of steam explosion (SE), enzymatic hydrolysis (EH), and SE combined with EH (SE-EH) on wheat
Xiaoxuan Li, Xiaomeng Guo, Jie Yu, Zixin Zhao, Xue Tian, Wenjie Sui, Jing Meng, Tao Wu, Min Zhang   +8 more
doaj   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Effects of Soy Oligopeptides on the Quality Characteristics of Wheat Dough and Bread

Shipin gongye ke-ji
To explore the potential application value of soy oligopeptides (SOP) in wheat bread, low-field nuclear magnetic resonance spectrometer, rheometer, scanning electron microscopy (SEM), and Fourier-transform infrared spectrometer (FTIR) were used to ...
Chunqing SHI, Sihai HAN, Yanbin WANG, Jingyu HE, Peiyan LI, Chonghui YUE, Zhouya BAI, Libo WANG, Denglin LUO   +8 more
doaj   +1 more source

Molecular characterization of HMW-GS 1Dx3t and 1Dx4t genes from Aegilops tauschii and their potential value for wheat quality improvement [PDF]

, 2012
Two x-type high molecular weight glutenin subunits (HMW-GS) in Aegilops tauschii, 1Dx3 t and 1Dx4 t were identified by SDS-PAGE and MALDI-TOF-MS. Their complete coding sequences were isolated by AS-PCR. 1Dx3 t and 1Dx4 t genes consist of 2535 bp and 2508
Wang, S.L., An, X.L., Dong, K., Xie, Z.Z., Appels, R., Gao, L.Y., Yan, Y.M., Pan, L.P., Wang, K., Zhang, Z., Ma, W.   +10 more
core  

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure

Foods
Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology.
Solja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, Kati Katina, Ndegwa H. Maina, Henrik Hansson, Annelie Moldin, Maud Langton   +7 more
doaj   +1 more source

Optimum composite flour, water and mixing time of dough for crispy snack containing fish-head protein hydrolysate [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2007
The properties of dough are responsible to the final quality of crispy snack. The effect of flour, water and mixing time on dough quality were evaluated.
Jitbunjerdkul, S., Kijroongrojana, K., Pasakawee, K.   +2 more
doaj  

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread

Foods
In this study, we evaluated the effect of onion peel extract (OPE), which is rich in phenolics and flavonoids, on the performance of high-gluten wheat flour and bread quality to meet consumer demand for functional bakery products.
Cuntang Wang, Yuqing Wang, Ning Wang, Jian Ren   +3 more
doaj   +1 more source

Synergistic effects of maize defoliation and common bean relay cropping in Western Ethiopia

JSFA reports, EarlyView.
Abstract Background Maize defoliation is practiced to enhance crop management by improving light penetration, nutrient allocation, controlling weeds, and providing supplementary feeds for livestock. A rapid decline in soil fertility and low crop yields associated with maize‐based monocropping has prompted the recent introduction of maize common bean ...
Alemayehu Dabesa, Feyera Takele, Zerihun Abebe   +2 more
wiley   +1 more source