Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.02.052
Abstract: Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content;… read more here.
Keywords: sprouted wheat; bread enriched; wheat flour; wheat ... See more keywords
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2021.100375
Abstract: Abstract Sprouted grains are being used as an ingredient in multiple food product developments because of their high nutritional value, interesting technological properties and sensory attributes. The germination conditions are decisive for ensuring sprouts quality… read more here.
Keywords: baking flours; sprouted wheat; wheat; sprouted grains ... See more keywords
Production and Evaluation of Nutritional Contents of Traditional Couscous from Sprouted Wheat Fortified with Glycine max (L.) merr (Soya Bean) and Cucurbita pepo (Pumpkin) Seeds
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Nutrition"
DOI: 10.22158/fsns.v4n2p1
Abstract: The study was carried to process, produce, and evaluate nutritional contents of traditional couscous from sprouted wheat (Triticum aestivum), fortified with Soya bean (Glycine max) and Pumpkin (Cucurbita pepo) seeds. The composite couscous blends were… read more here.
Keywords: couscous blends; sprouted wheat; pumpkin seeds; wheat ... See more keywords