Food Structure Modulation of Antioxidant Bioaccessibility and Gut Epithelial Protection: The Case of Bread and Pasta Made With Pigmented Wheat. [PDF]
Food Sci NutrPigmented wheat was processed into pasta and bread and subjected to in vitro digestion. The resulting bioaccessible fractions were characterized for antioxidant capacity and used to treat Caco‐2 epithelial monolayers under inflammatory conditions. Compared with control wheat, pigmented pasta retained higher antioxidant activity and improved intestinal ...
Feliziani G +6 more
europepmc +2 more sources
Effect of Antioxidants on Farinograph and Amylograph Characteristics of Wheat Flour [PDF]
International Journal of Food Properties, 2004 Abstract Functionality of synthetic and natural antioxidants on dough rheology for preparation of bread and cookies was studied. Four antioxidants viz. butylated hydroxytoluene, dl-alpha-tocopherolacetate, malic acid and soy lecithin were added on shortening weight basis, with BHT and dl-alpha-tocopherolacetate added at levels of 200, 400, 600, and 800
Baninder Singh Sroan, Amarjeet Kaur
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Technological properties and acceptability of spaghetti supplemented with orange peels powder or barley flour [PDF]
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2016 The quality attributes of spaghetti that produced from semolina and spaghetti with different levels of barley flour or orange peels powder as a dietary fiber sources were studied.
Mahmoud S. Hassan Hassan +2 more
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Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production [PDF]
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2017 The aim of the present investigation was to formulate a pasta product with increased levels of protein and nutritive value by adding quinoa flour to traditional durum wheat semolina.
Mona Mostafa
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RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER [PDF]
مجلة دراسات و بحوث التربیة النوعیة, 2016 The present study aims to investigate the effect of partial replacement of wheat flour by different levels of papaya (carica papaya L.) powder (20 and 30%) on rheological, nutritional, microbiological and baking characteristics of pan bread.
Madiha M. Abd El-Hay +2 more
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Improving the rheological properties of 18% wheat flour as affected by transglutaminase enzyme [PDF]
Journal of Food and Bioprocess Engineering, 2020 Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread.
Rahim Rahebi Bardi +2 more
doaj
The Effect of Native and Acetylated Wheat Starches on Reological Properties of Dough and Quality of Barbari Bread [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2016 The main aim of this study was to determine the effects of acetylated wheat starch (AWS) addition in different levels on the properties of dough and bread.
Mohammad Hossein Azizi +2 more
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Effect of the dough mixing process on the quality of wheat and buckwheat proteins
Czech Journal of Food Sciences, 2017 The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking.
Marcela Sluková +4 more
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Foods, 2021 The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality.
Yuching Huang +5 more
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STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING [PDF]
Journal of Food and Dairy Sciences, 2007 The effect of malt flour and α-amylase on wheat flour pan bread was studies. Wheat flour 72% extraction was mixed with 2,4 % and 6% malt flower and 40,60 and 80 ppm α-amylase to study the effect of there addition on dough quality and quality of pan bread
doaj +1 more source