Results 11 to 20 of about 10,935 (195)
Foods, 2021 Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and ...
Mariagrazia Molfetta +2 more
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Biology, 2020 The growing need for Lactobacillus bacteria usage in industry and the expending probiotic market led to a search for new cost-efficient fermentation media from which a high yield of these bacteria could be obtained. The following study aimed to elaborate
Katarzyna Śliżewska +1 more
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Cogent Food & Agriculture, 2023 The present work aims to evaluate the influence of varieties and malting conditions on the liquefying and sweetening capacities of germinated flours of two new maize varieties (Atp-Y and Coca-sr).
Stephano Tambo Tene +8 more
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In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours
Brazilian Archives of Biology and Technology, 2021 Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and ...
Camila Sztoltz Piroski +4 more
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Foods, 2017 Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies.
Marta Mesías, Francisco J. Morales
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Basic Thermal Parameters of Selected Foods and Food Raw Materials
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017 In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials.
Monika Božiková +4 more
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Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs
Foods, 2021 One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained ...
Juan Fernández-Peláez +3 more
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Formation of acrylamide during baking of shortcrust cookies derived from various flours
Czech Journal of Food Sciences, 2012 Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like ...
Karolina Miśkiewicz +2 more
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Foods, 2022 Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet
Masala Mudau +2 more
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Acta Agriculturae Slovenica, 2014 The current study has been conceived to draw attention to the factors that should be avoided in the production of cereal grains (such as high doses of nitrogen) by analysing differences in cereal grain contamination with mycotoxins DON (deoxynivalenol ...
Lena TAJNŠEK +2 more
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