Results 41 to 50 of about 33,248 (254)

Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch

Food Chemistry: X
Wheat serves as raw material for daqu and bread production, while starch fine structure and pasting properties differ poorly understood between zhiqu and bread wheat cultivars.
Zhenbing Ma, Yuanyuan Tian, Rong Xiong, Haibo Lan, Jia Zheng, Shunchuan Sun, Jian Su, Chenyang Wang, Yi Ma   +8 more
doaj   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Impact of Added Colored Wheat Bran on Bread Quality

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017
The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion).
Lenka Machálková, Marie Janečková, Luděk Hřivna, Yvona Dostálová, Joany Hernandez, Eva Mrkvicová, Tomáš Vyhnánek, Václav Trojan   +7 more
doaj   +1 more source

Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila, Maria Gabriela Bello Koblitz   +1 more
wiley   +1 more source

How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) [PDF]

Journal on Processing and Energy in Agriculture, 2019
The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity.
Živančev Dragan, Jocković Bojan, Mirosavljević Milan, Momčilović Vojislava, Mladenov Novica, Aćin Vladimir, Pribić Milana   +6 more
doaj   +1 more source

Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread

Shipin gongye ke-ji, 2023
Objective: In order to make whole wheat sourdough bread (WWSB) using Lactobacillus plantarum lyophilized powder fermentation, and to analyze its processing and storage characteristics.
Mengyang TIAN, Xia TIAN, Zhiwei WANG, Zhongkai ZHOU   +3 more
doaj   +1 more source

Monoclonal Antibodies; Detection Tools for Wheat Alpha‐Amylase Proteins

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Expression of alpha‐amylase proteins during germination or other physiological events may lower grain soundness and have a negative impact on end‐use quality. The objective of the current study was to validate two new monoclonal peptide antibodies for wheat alpha‐amylases and describe alpha‐amylase expression in ...
John H. Kelly, Dru Mattei, Andrew G. McCubbin, Camille M. Steber, Michael O. Pumphrey, Amber L. Hauvermale   +5 more
wiley   +1 more source

Fiber and microelements content in various types of wheat bread [PDF]

Journal of the Serbian Chemical Society
Various types of wheat bread are present in the Serbian market: white, brown, whole-wheat, wheat/rye, buckwheat/wheat, half-white and corn/ /wheat bread.
Redžepović-Đorđević Azra, Dodevska Margarita, Jovetić Milica, Ačanski Marijana   +3 more
doaj   +1 more source

Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread

Sovremennaya nauka i innovatsii, 2023
The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute to the intensification of the vital activity of yeast ...
O. Ya. Kolman, G. A. Gubanenko, T. N. Safronova, V. V. Kazina, E. V. Petrenko   +4 more
openaire   +2 more sources

Recent Progress of Biomass‐Derived Nitrogen‐Doped Carbon Materials as Electrocatalysts: Carbonization, Functionalization, and Applications

Carbon Energy, EarlyView.
Integrating renewable energy with electrochemical conversion and storage is crucial for sustainable energy solutions. Nitrogen‐doped biomass‐derived carbon materials have emerged as effective catalysts for key reactions such as ORR, HER, and CO2RR. This review explores their synthesis, functionalization, characterization, and catalytic applications ...
Shilong Fu, Haiping Yang, Wiebren de Jong, Ruud Kortlever   +3 more
wiley   +1 more source