Technological methods for reducing the content of fructan in rye bread
Sign Up to like & getrecommendations! Published in 2020 at "European Food Research and Technology"
DOI: 10.1007/s00217-020-03537-5
Abstract: The irritable bowel syndrome (IBS) is a functional disorder of the gastrointestinal tract that may afflict even 12% of the European population. One of the ways to counteract IBS-related ailments is to implement a diet… read more here.
Keywords: methods reducing; reducing content; technological methods; content fructan ... See more keywords
Improving rye bread antioxidant capacity by bread-making methodology: Contribution of phosphate-buffered saline- and methanol-soluble phenolic phytochemicals with different molecular profiles
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2021.103262
Abstract: Abstract Bread antioxidant properties may be considerably modified in the bread-making process. To indicate the bread-making methods that may boost its antioxidant properties, five bread types were produced by straight dough and sourdough methods from… read more here.
Keywords: methodology; bread making; capacity; rye bread ... See more keywords
Effect of low-FODMAP diet in Finnish IBS patients. Results from non-controlled 12-week intervention study
Sign Up to like & getrecommendations! Published in 2020 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665120003535
Abstract: Abstract Introduction Low FODMAP diet is shown to alleviate symptoms of irritable bowel syndrome in many populations. Until today, no holistic FODMAP diet studies have been published among Finnish IBS patients. Materials and Methods This… read more here.
Keywords: low fodmap; fodmap; week; fodmap diet ... See more keywords
Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c04024
Abstract: Bioaccessibility of plant sterols (PS) in an enriched wholemeal rye bread was evaluated, for the first time, using the INFOGEST protocol without gastric lipase (GL) and cholesterol esterase (CE), with GL or GL + CE.… read more here.
Keywords: wholemeal rye; bioaccessibility; oral phase; rye bread ... See more keywords
Metabolic profiling of sourdough fermented wheat and rye bread
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DOI: 10.1038/s41598-018-24149-w
Abstract: Sourdough fermentation by lactic acid bacteria is commonly used in bread baking, affecting several attributes of the final product. We analyzed whole-grain wheat and rye breads and doughs prepared with baker’s yeast or a sourdough… read more here.
Keywords: metabolic profiling; wheat; rye bread; wheat rye ... See more keywords
Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010093
Abstract: Bread is one of the staple foods of many countries, and its enrichment with bioactive compounds is trending. This phenomenon is focused on breads with a good nutritional profile, such as wholemeal rye bread (WRB),… read more here.
Keywords: wholemeal rye; rye bread; starch; nutritional profile ... See more keywords