A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour
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DOI: 10.1002/cche.10768
Abstract: High β‐glucan hull‐less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from bread wheat flour.Increasing levels of whole barley flour supplementation resulted in… read more here.
Keywords: hull less; high glucan; barley flour; less barley ... See more keywords
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.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
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.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
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
Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment
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DOI: 10.1007/s00217-023-04454-z
Abstract: Pumpkin seed protein concentrate, a promising raw material with high biological value, holds potential for incorporation into bread technology. Protein structural changes occur during the bread-making process. This study aimed to investigate how pumpkin seed… read more here.
Keywords: seed protein; seed; bread; protein concentrate ... See more keywords
Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread
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DOI: 10.1007/s00217-024-04498-9
Abstract: Bread can be a major contributor to sodium intake, but sodium chloride reduction poses difficulties since it influences the functional properties of dough and flavor of bread. This study evaluated dough and bread properties in… read more here.
Keywords: dough bread; salt; bread fermented; bread ... See more keywords
Bread, wholegrain consumption and weight change from middle to late adulthood: a prospective cohort study
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DOI: 10.1007/s00394-025-03724-8
Abstract: Bread is a global staple with large variations in carbohydrate quality. The role of bread for weight regulation has been controversial and few studies have investigated associations of bread consumption with long-term weight changes. Therefore,… read more here.
Keywords: consumption; bread; weight; study ... 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