Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12118
Abstract: BACKGROUND Quinoa is a good gluten-free resource for food processing especially bread making which can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affected quinoa bread quality.… read more here.
Keywords: quality; spi substitution; gluten free; free bread ... See more keywords
Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.102968
Abstract: Abstract In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and… read more here.
Keywords: steamed bread; rheological properties; bread quality; properties mixed ... See more keywords
Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2018.01.015
Abstract: Abstract A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from… read more here.
Keywords: gluten free; psyllium water; improve bread; bread quality ... See more keywords
Wheat bread quality attributes using jet milling flour fractions
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.02.065
Abstract: Abstract The potential use of an ultrafine flour fraction obtained by jet milling pulverization of a commercial white wheat flour in breadmaking was explored in this study. Three bread formulations were made by mixing the… read more here.
Keywords: flour; quality attributes; wheat bread; bread quality ... See more keywords
Guar gum fortified white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight
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DOI: 10.1016/j.lwt.2021.112354
Abstract: Abstract Guar galactomannans effectively reduce post-prandial glycaemic responses and can be used to improve the health impact of white bread. Here we compare the impact of four guars containing galactomannans with varying weight-average molecular weight… read more here.
Keywords: guar gum; guar; bread quality; galactomannan ... See more keywords
IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR
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DOI: 10.1556/066.2020.49.2.6
Abstract: The breadmaking quality of bug-damaged wheat flours with high protease activity (HPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SD1) and L. sanfrancissensis (SD2)) and… read more here.
Keywords: quality; damaged wheat; bread quality; wheat flours ... See more keywords
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.934602
Abstract: Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in… read more here.
Keywords: gluten free; rheology; free bread; bread quality ... See more keywords