Results 71 to 80 of about 4,855 (121)

Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior. [PDF]

Food Chem X
Bilal M, Wu Y, Wang G, Liu G, Yar MS, Li D, Xie C, Yang R, Jiang D, Wang P.   +9 more
europepmc   +1 more source

Genome-Wide Association Analysis and Candidate Gene Prediction of Wheat Wet Gluten Content. [PDF]

Int J Mol Sci
Liu C, Zeng L, Wang C, Jia L, Li W, Dai Z, Qin M, Hou J, Lei Z, Zhou Z.   +9 more
europepmc   +1 more source

Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]

Int J Food Sci
Raj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc   +1 more source

Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun. [PDF]

Food Chem X
Wang G, Yuan Y, Chen F, Huang H, Luo F, Duan R, Zhou Q, Luo J, Luo P, Liu L.   +9 more
europepmc   +1 more source

Effect of whole grain pancakes on postprandial cardiometabolic risk factors in healthy subjects: A randomized crossover trial. [PDF]

Asia Pac J Clin Nutr
Ma Q, Sun T, Liu Z, Li D, Hu X.
europepmc   +1 more source

Milling and Differential Sieving to Impact Buckwheat (<i>Fagopyrum esculentum</i>) Flour Techno-Functional Properties and Steamed Buckwheat Cake Quality. [PDF]

Foods
Niu C, Sarıkaya S, Ren M, Feng J, Ye F.
europepmc   +1 more source

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]

Foods
Atudorei O, Atudorei D, Codină GG.
europepmc   +1 more source

Upcycling of Beer Processing Residues: Insights for Microbreweries Sustainability. [PDF]

ACS Omega
Couto GH, Bortolini DG, Hernandes EE, Hashimoto EH, Boettcher DL, Rodrigues SÁ, Alves da Cunha MA, Pagnoncelli MGB.   +7 more
europepmc   +1 more source

Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response. [PDF]

Foods
Mıdık F, Ozkan K, Karataylioglu L, Ozer C, P Shamanin V, V Pototskaya I, Morgounov AI, Sagdic O, Koksel H.   +8 more
europepmc   +1 more source

The aggregation characteristics of gluten proteins in whole wheat steamed buns at different thermal treatment temperature: An insight from dietary fiber. [PDF]

Food Chem X
Zhang S, Li H, Nie Y, Yang L, Zhu D.
europepmc   +1 more source