Tritordeum Breads are well Tolerated with Preference over Gluten-Free Breads in Non-Celiac Wheat-Sensitive (NCWS) Patients and its Consumption Induce Changes in Gut Bacteria.
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DOI: 10.1002/jsfa.10982
Abstract: BACKGROUND The ingestion of wheat and other cereals are related to several gut disorders. The specific components responsible for NCWS may include gluten and other compounds. Tritordeum is a new cereal derived from crossing durum… read more here.
Keywords: gluten free; tritordeum; ncws patients; wheat ... See more keywords
Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy perspective. Preliminary results.
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DOI: 10.1002/jsfa.11491
Abstract: BACKGROUND Bread represents a significant share of food wastes worldwide, so the extension of bread shelf life, together with innovative systems of waste treatment, might decrease the emissions by waste biomass degradation, extensive transportation, and… read more here.
Keywords: molitor larvae; flaxseed cake; bread shelf; shelf life ... See more keywords
Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours.
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DOI: 10.1002/jsfa.12082
Abstract: BACKGROUND Chickpea is a rich source of proteins with well-balanced amino acids, dietary fibers, vitamins, minerals, and phytochemicals. In this study; immature, mature, germinated, fermented, and black chickpea flours at a 20% ratio were used… read more here.
Keywords: black chickpea; chickpea; germinated fermented; mature ... See more keywords
Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch.
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DOI: 10.1002/jsfa.12396
Abstract: BACKGROUND Adding resistant starch (RS) to bread formulations is a promising way of increasing fiber content of white bread. However, the partial replacement of wheat flour (WF) by RS can lead to a decrease in… read more here.
Keywords: quality; modified celluloses; bread; performance ... See more keywords
Effects on bread and oil quality after functionalization with microencapsulated chia oil.
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DOI: 10.1002/jsfa.9022
Abstract: BACKGROUND Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of… read more here.
Keywords: oil containing; quality; microencapsulated chia; chia oil ... See more keywords
A comparative study of gluten-free sprouts in the gluten-free bread-making process
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3185-2
Abstract: The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil,… read more here.
Keywords: functional properties; gluten free; quality parameters; bread ... See more keywords
Material and energy flow in different bread baking types
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DOI: 10.1007/s10668-020-01069-2
Abstract: Reducing energy consumption in industry, agriculture, and processing industries is important with regard to economical and environmental aspects. The purpose of the present study was to investigate the material and energy flow as well as… read more here.
Keywords: production; energy; energy flow; bread ... See more keywords
Photoacoustic Spectroscopy in the Characterization of Bread with Turmeric Addition
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DOI: 10.1007/s11947-020-02546-2
Abstract: In this research, we will apply photoacoustic spectroscopy and evaluate bread added with turmeric (Curcuma longa Linnaeus) at different concentrations in relation to wheat flour weight (0, 1.25, 2.5, 5, and 10%). The amplitude of… read more here.
Keywords: bread turmeric; addition; spectroscopy; bread ... See more keywords
Solid-state fermentation of stale bread by an edible fungus in a semi-continuous plug-flow bioreactor
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DOI: 10.1016/j.bej.2021.107959
Abstract: Abstract Stale bread, one of the major food wastes, holds great potential to produce new food products by solid-state fermentation using the edible filamentous fungus Neurospora intermedia. Yet, this process is limited to small-scale batch… read more here.
Keywords: fermentation; bread; flow bioreactor; plug flow ... See more keywords
Evolution of volatile compounds in gluten-free bread: From dough to crumb.
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DOI: 10.1016/j.foodchem.2017.01.098
Abstract: Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present… read more here.
Keywords: gluten free; evolution; evolution volatile; volatile compounds ... See more keywords
Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model
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DOI: 10.1016/j.foodchem.2017.01.130
Abstract: Highlights • Fe availability in three commercial bread baking process was compared.• The sourdough bread baking process fully degraded phytic acid, a main Fe chelator.• More Fe was released by simulated digestion from sourdough bread.•… read more here.
Keywords: iron bioavailability; sourdough bread; bioavailability different; bread ... See more keywords