Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102666
Abstract: Abstract Bread wheat flour presents specific nutrient deficiencies, such as some essential amino acids and this drawback could be tackled by adding ingredients that contain them in high amounts. Therefore, this study aims at developing… read more here.
Keywords: fly prepupae; soldier fly; black soldier; wheat flour ... See more keywords
Fat replacers in baked products: their impact on rheological properties and final product quality.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2048353
Abstract: Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through… read more here.
Keywords: quality; baked products; bakery fats; product quality ... See more keywords
Characterizing Ingredients in Baked Products Sold in the U.S.
Sign Up to like & getrecommendations! Published in 2020 at "Current Developments in Nutrition"
DOI: 10.1093/cdn/nzaa052_002
Abstract: To develop a dataset of top ingredients used in baked products and to examine the scope of use of emulsifiers, leavening agents and sweeteners (nutritive and non-nutritive) in baked products. We identified top-selling baked products… read more here.
Keywords: ingredients baked; use; characterizing ingredients; ingredient lists ... See more keywords
Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Food Science"
DOI: 10.1155/2023/6860806
Abstract: Consumption of avocado (Persea americana Mill.) has increased worldwide in recent years. The avocado pulp is used, but the peel and seed are discarded as waste. Studies have shown that the seeds are rich in… read more here.
Keywords: avocado seed; seed powder; baked products; model beverages ... See more keywords
Microalgae based innovative animal fat and proteins replacers for application in functional baked products
Sign Up to like & getrecommendations! Published in 2018 at "Open Agriculture"
DOI: 10.1515/opag-2018-0047
Abstract: Abstract Animal fat and proteins, such as milk butter and eggs, are the main ingredients of baked products, and are frequently blamed for food allergies, obesity, cancer and type II diabetes. Therefore, there is an… read more here.
Keywords: protein; fat proteins; baked products; microalgae based ... See more keywords