Results 61 to 70 of about 56,935 (308)
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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, 2023 Wheat flour is one of the most important sources of nutrients, and it is widely consumed worldwide as a raw ingredient in bread and other pastries. High heavy metal concentrations in the consumed wheat products could induce higher health risks.
Muhammad Faruq Wahab, Dara Muhamed Jamil
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Cereal Chemistry, EarlyView.ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai +2 more
wiley +1 more source
FoodsHigh nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different.
Katarzyna Felisiak +5 more
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Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
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WHEAT FLOUR SUBSTITUTION USING SWEET POTATO OR CASSAVA IN SOME BREAD AND SNACK ITEMS
Annals of Tropical Research, 1981 Cassava and sweet potato flour were processed and used to substitute wheat flour from 20 to 100% level in some yeast breads (pan de sal and hot rolls); quick breads (paborita, cheese crackers and coconut cookies) and snack items (polvoron, gollorias and
LS Palomar +2 more
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INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR
Harčova Nauka ì Tehnologìâ, 2020 The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour.
A. Zaparenko +3 more
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A molecular toolbox for xanthophyll genes in wheat
, 2008 The biological accumulation of xanthophyll compounds responsible for differences in yellow colouration of the wheat endosperm is of considerable commercial interest for specific end use products.
Ryan, K. +8 more
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