Results 211 to 220 of about 6,089,662 (290)

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, Volume 103, Issue 5, Page 754-766, September/October 2026.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics. [PDF]

Food Sci Nutr
Tiryaki G, Nakilcioğlu E.
europepmc   +1 more source

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, Volume 103, Issue 5, Page 767-777, September/October 2026.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi-Scale Effects, and Synergistic Technologies. [PDF]

Compr Rev Food Sci Food Saf
Meng K, Luo D, Bai Z, Yue C, Li P, Chen Y, Han S.   +6 more
europepmc   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, Volume 103, Issue 5, Page 778-789, September/October 2026.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality. [PDF]

Foods
Zhao J, Hou X, Li T, Al-Ansi W, Fan M, Li Y, Qian H, Wang L.   +7 more
europepmc   +1 more source

Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties

Cereal Chemistry, Volume 103, Issue 5, Page 830-838, September/October 2026.
ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim, Yu‐Ra Kang, A‐Reum Ryu, Hee‐Don Choi, Jong‐Tae Park, Ha Ram Kim, Jung Sun Hong   +6 more
wiley   +1 more source

Living with coeliac disease in unsupportive systems: a qualitative study of women's free-text narratives. [PDF]

Int J Nurs Stud Adv
Rodríguez-Almagro J, Romero-Blanco C, Hernández-Martínez A, Parra-Fernandez ML, Zafra MDO, Bermejo-Cantarero A.   +5 more
europepmc   +1 more source

Effects of Three Different Protein Extraction Methods on Common Buckwheat (Fagopyrum esculentum Moench) Protein Structure

Cereal Chemistry, Volume 103, Issue 5, Page 852-862, September/October 2026.
ABSTRACT Background and Objectives There is limited understanding of buckwheat protein functionality, and the effects of common protein extraction methods on its fundamental structure remain poorly defined. This study aimed to evaluate how different protein extraction methods impacted the fundamental protein structure.
Elizabeth Murray‐Nalbandian, Lauren Crisostomo, Brennan Smith, Steven Verver, Steven R. Saunders, Girish M. Ganjyal   +5 more
wiley   +1 more source

Sourdough-Yeast Co-Fermentation Preserves Frozen Raw Stuffed-Bun Quality. [PDF]

Foods
Zhou X, Zhang D, Xu S, Hu Y, Xu B, Li Z, Zou X.   +6 more
europepmc   +1 more source