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   Articles with "rye flour" as a keyword



Prediction of rye flour baking quality based on parameters of swelling curve

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recommendations! Published in 2017 at "European Food Research and Technology"

DOI: 10.1007/s00217-017-3014-z

Abstract: The objective of this work was to use the swelling curve test for the evaluation of the baking value of rye flours commonly used for bread production. Ten rye flours obtained from industrial mills were… read more here.

Keywords: rye flour; flour baking; baking quality; swelling curve ... See more keywords

Nutritional, Rheological, and Sensory Assessment of Functional Toast Bread Fortified With Rye Flour and Basil Seed Gum Powder

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recommendations! Published in 2025 at "International Journal of Food Science"

DOI: 10.1155/ijfo/8841214

Abstract: The growing demand for functional foods has led to the exploration of alternative ingredients to enhance the nutritional and sensory qualities of bread. This study investigates rye flour (RF) and basil seed gum powder (BSGP)… read more here.

Keywords: seed; bsgp; sensory; flour basil ... See more keywords

Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

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recommendations! Published in 2024 at "Applied Sciences"

DOI: 10.3390/app14072772

Abstract: This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced… read more here.

Keywords: quality; baking quality; rye flour; assessment baking ... See more keywords

The Impact of Oyster Mushrooms (Pleurotus ostreatus) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread

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recommendations! Published in 2025 at "Foods"

DOI: 10.3390/foods14020199

Abstract: This study aimed to evaluate the use of oyster mushroom (Pleurotus ostreatus) powder (OMP) for producing rye bread. The raw materials were low-extract rye flour and OMP, which were analyzed in terms of their nutritional… read more here.

Keywords: rye; omp; pleurotus ostreatus; rye flour ... See more keywords

Upcycling Calcium Carbonate as an Alternative Filler in Layered Wood Composite Technology

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recommendations! Published in 2025 at "Materials"

DOI: 10.3390/ma18020226

Abstract: Chicken eggshells are a useful waste that may be used somewhere rather than being placed in landfills. They are created in poultry hatcheries, the food sector (making pasta, cakes, and egg products), or our homes.… read more here.

Keywords: rye flour; calcium carbonate; filler; upcycling calcium ... See more keywords