Results 51 to 60 of about 33,248 (254)
Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread
Shipin gongye ke-jiIn order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO +4 more
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Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
International Journal of Food Science, 2013 Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity.
Maria Eduardo +3 more
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Genetical Research, 1976 SUMMARYEuploid and aneuploid plants ofTriticum aestivum, variety Chinese Spring were pollinated with, pollen ofHordeum bulbosum. Euhaploids and aneuhaploids of Chinese Spring were obtained from the crosses. Meiotic chromosome pairing was analysed in 25 different aneuhaploids and the results were compared with those obtained from euhaploids.
T. E. Miller, Victor Chapman
openaire +1 more source
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
WHEAT GERM BREAD QUALITY AND DOUGH RHEOLOGY AS INFLUENCED BY ADDED ENZYMES AND ASCORBIC ACID
Studia Universitatis Babes-Bolyai Chemia, 2016 Wheat germs are valuable bread making ingredients, but their addition in bread loaf negatively influences the bread quality by increasing the hardness and decreasing the volume.
Adriana PAUCEAN +2 more
doaj
Nutrition Journal, 2008 Background Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid (as vinegar) in the product or meal has been shown to lower the postprandial blood glucose and insulin response and to increase satiety.
Almér Lars-Olof +5 more
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Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread
Liang you shipin ke-ji, 2023 The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree.
GAO Kun +4 more
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Food Chemistry International, EarlyView.The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi +2 more
wiley +1 more source
Quality Analysis and Standardization Discussion of Whole Wheat Steamed Bread
Liang you shipin ke-jiTo better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry.
JIA Shu-ying +4 more
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