Lutein fortification of wheat bread with marigold powder: Impact on rheology, water dynamics, and structure.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12621
Abstract: BACKGROUND Demands for foods conducive to eye health have been on the increase in the global healthcare sector. Marigold powder as a major source of lutein was utilized to produce lutein-fortified breads for ocular health.… read more here.
Keywords: rheology; rheology water; wheat bread; marigold powder ... See more keywords
Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2894-2
Abstract: A low glycaemic index (GI) in bakery products can be associated with a decrease of cardiovascular disease and a protective role against the development and management of non-insulin-dependent diabetes. In this study, the impact of… read more here.
Keywords: saccharomyces cerevisiae; different strains; white wheat; wheat bread ... See more keywords
Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3061-x
Abstract: AbstractIn this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles.… read more here.
Keywords: index; fatty acids; fiber sources; wheat bread ... See more keywords
Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.07.068
Abstract: Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1-5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show that supplementation with 5% of FH increased (compared to control) phenolics content… read more here.
Keywords: flaxseed hulls; functional characteristics; wheat bread; antioxidant nutritional ... See more keywords
Identification of inhibitors of pinellic acid generation in whole wheat bread.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129291
Abstract: Bitterness is a common aversive flavor attribute of foods associated with low consumer acceptance. Untargeted LC-MS flavoromic profiling was utilized to identify endogenous compounds that influence the generation of the bitter compound 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic… read more here.
Keywords: wheat; identification inhibitors; generation; wheat bread ... 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
Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread
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DOI: 10.1094/cchem-05-17-0116-r
Abstract: Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift toward consumption of whole wheat bread. There has been… read more here.
Keywords: wheat; wheat bread; whole wheat; digestibility ... See more keywords
The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of food science"
DOI: 10.1111/1750-3841.14176
Abstract: The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded… read more here.
Keywords: scalded flour; quality; plants belonging; wheat ... See more keywords
Evaluation of immunore activity of wheat bread made from fermented wheat flour
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/137/2011-cjfs
Abstract: Leszczynska J., Diowksz A., Łącka A., Wolska K., Bartos A. (2012): Evaluation of immunoreactivity of wheat bread made from fermented wheat flour. Czech J. Food Sci., 30: 336–342. Combined culture of lactic acid bacteria (Lactobacillus… read more here.
Keywords: wheat flour; wheat; wheat bread; immunoreactivity ... See more keywords
Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread
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DOI: 10.3390/foods10030635
Abstract: In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T =… read more here.
Keywords: sourdough wheat; wheat; yeast leavened; wheat bread ... See more keywords
Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality
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DOI: 10.3390/foods11233786
Abstract: Supplementation of food products with mushroom powder increases their health-promoting value, but at the same time affects technological quality, which often play a key role for consumers. The aim of the research was to determine… read more here.
Keywords: effect; quality; technological quality; powder ... See more keywords