Results 31 to 40 of about 1,794 (177)

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

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, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Effect of flour heating on dough rheology

LWT - Food Science and Technology, 2004
Heating soft wheat flour at 80°C for 15 min has already been shown to improve its bread-making potential. In this study, flour was fractionated to determine the specific effect of heating on its constituents (gluten, starch, lipid, water-soluble). While gluten was easier to extract and its texture was slacker after heating, it significantly increased ...
P. Gélinas, C.M. McKinnon
openaire   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +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

Non-Linear Rheological Properties of Soft Wheat Flour Dough at Different Stages of Farinograph Mixing

Applied Rheology, 2016
During mixing of wheat flour doughs, the distribution of the gluten network changes as a result of continuously applied large deformations. Especially gliadin, changes its distribution in the whole network during mixing.
Yazar Gamze, Duvarci Ozlem, Tavman Sebnem, Kokini Jozef L.   +3 more
doaj   +1 more source

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

Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties

Applied Sciences, 2019
As the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially.
Carla Graça, Anabela Raymundo, Isabel Sousa   +2 more
doaj   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers

Applied Sciences
A new flour blend (F) composed of selected milling and leaving passages with a high content of non-starch polysaccharides underwent thermal (T), hydrothermal (H) or hybrid processing and was used along with cellulase (C) and cellulase-xylanase complex ...
Piotr Lewko, Agnieszka Wójtowicz, Marek Gancarz   +2 more
doaj   +1 more source