Results 21 to 30 of about 4,855 (121)
Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing. [PDF]
J Sci Food AgricAbstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Li J, Candao BNU, Zhu F.
europepmc +2 more sources
The Impact of Macronutrient Ordering on Postprandial Glycaemic Control in Diabetes: A Systematic Review. [PDF]
Endocrinol Diabetes MetabConsuming carbohydrates last, after protein and vegetables, is associated with reduced postprandial glucose excursions in individuals with diabetes. This systematic review of six studies suggests macronutrient ordering may be a simple, effective strategy to improve glycaemic control.
McKenzie R +3 more
europepmc +2 more sources
Applicability of Waxy Wheat Variety for Improving the Quality of Noodle and Steamed Bread
International Journal of Nutrition and Food Sciences, 2021 Waxy wheat variety Jinuo116 is one novel type for its special starch properties bred by Crop Research Institute of SAAS (Shandong Academy of Agricultural Sciences) and released by Shandong Province.
L. Aifeng +14 more
semanticscholar +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
doaj +1 more source
Liang you shipin ke-jiWhole wheat steamed bread, as a crucial representative of whole grain foods, has garnered widespread attention due to its rich content of nutrients such as dietary fiber, vitamins, and minerals. However, the incorporation of bran and germ leads to issues
WANG Zhuo +4 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng +6 more
wiley +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
Effect of Whole Purple Potato Flour on Dough Properties and Quality of Steamed Bread
Journal of Food Research, 2019 WPPF was added into the wheat flour (WF) flour with different addition amount (0%~50%) to study the influence of whole purple potato flour (WPPF) on dough properties and quality of steamed bread.
Tianyu Zhang +5 more
semanticscholar +1 more source
Using art history to explore society's changing connections with agriculture
PLANTS, PEOPLE, PLANET, EarlyView.Food insecurity is a looming challenge that especially affects those least fortunate. Consumer food choices have a substantial impact on the sustainability of current food systems. Here, we use art as a lens through which to consider our contemporary and historical relationship to one of the world's most crucial crops, the potato, in the context of the
Edward F. Hill‐King +2 more
wiley +1 more source