Results 101 to 110 of about 37,744 (254)
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, EarlyView.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Food and Bioprocess Technology, 2022 Okra (Abelmoschus esculentus) has interesting nutritional and technological properties and is naturally gluten-free (GF). This study investigated the physicochemical properties of okra powder obtained by a low-temperature drying process and its impact on
Deborah Tufaro, A. Bassoli, C. Cappa
semanticscholar +1 more source
, 2023 Introduction: The consumption of gluten-free foods has continued to increase in recent years. Given their higher intake amongst individuals both with or without a medically diagnosed gluten allergy or sensitivity, it is important to understand how the ...
Tjhin A. (16051052) +5 more
core +1 more source
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics
European Food Research and Technology, 2022 Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages.
R. Beltrão Martins +5 more
semanticscholar +1 more source
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 +3 more
wiley +1 more source
International Journal of Food Sciences and Nutrition, 2022 Despite the importance of breads through the history, the wide range of options might lead to a choice dilemma from health-conscious consumers when purchasing bread. In this study, commercial white, wholegrain and multigrain regular breads, sold in Europe, were collected, and classified into gluten-free and gluten-containing categories. For gluten-free-
Fatma Boukid, Cristina M. Rosell
openaire +4 more sources
European Food Research and Technology, 2022 Due to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to overcome this issue is to combine certain functional ingredients and additives, to partially ...
E. Waziiroh +4 more
semanticscholar +1 more source
Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source
Effects of Tamarind Seed Polysaccharides on Pasting and Rheological Characteristics and Bread-Making Quality of Gluten-Free Potato Starch [PDF]
Shipin KexueIn this study, different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharides (TSP) were added to endow potato starch (PS) bread with gluten-like properties in order to improve the processing performance and
SUN Yujia, LI Diming, LIU Yantao, LI Pengfei, SUN Fusheng, ZHANG Yan, YANG Nan
doaj +1 more source
Quality evaluation study on the gluten-free rice
, 2019 微細構造解析，官能評価，成分分析，MRI 解析により３種のグルテン不使用米粉パンA，B，C を比較した．A は米粉，水，イースト，砂糖，食塩，油脂を原料とし，B はさらに増粘多糖類とトレハロースを含む．またC は，増粘多糖類を含まないが，たまご，乳類，トレハロースを含む．テクスチャー用語体系を利用した多肢選択法とコレスポンデンス分析による，「パンをさわった感じ」の官能評価（N=10）から，「食パンらしさ」には，” 硬くて乾燥vs 柔らかくてしっとり” と，“ 粗さvs きめ細かさ ...
早川, 文代 +11 more
core +1 more source