Stale bread waste recycling as ingredient for fresh oven-baked white bread: Effects on dough viscoelasticity, bread molecular organization, texture and starch digestibility.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12442
Abstract: BACKGROUND Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive for reincorporate food waste still useful and safe,… read more here.
Keywords: starch digestibility; white bread; starch; waste ... See more keywords
The effects of temperature on the crystalline properties and resistant starch during storage of white bread.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.140
Abstract: Resistant starch (RS) can form during storage of foods, thereby bestowing a variety of potential health benefits. The purpose of the current study has been to determine the influence of storage temperature and time on… read more here.
Keywords: storage; temperature; time; white bread ... See more keywords
White Bread and Whitewashing: Whiteness and Food in Marlene van Niekerk’s Triomf
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Literary Studies"
DOI: 10.1080/02564718.2020.1822600
Abstract: Summary Marlene van Niekerk’s Triomf, published in Afrikaans in the year of South Africa’s transition to democracy, and in English five years later, remains one of the most powerfully cogent deconstructions of whiteness and Afrikaner… read more here.
Keywords: van niekerk; white bread; niekerk triomf; marlene van ... See more keywords
Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13933
Abstract: The aroma compounds in four brands of white bread were characterized by aroma extraction dilution analysis, quantitation, aroma recombination, and omission tests. A total of 54 aroma compounds were detected. Among them, methional had the… read more here.
Keywords: aroma; aroma compounds; compounds white; white bread ... See more keywords
Black Bean Pasta Meals with Varying Protein Concentrations Reduce Postprandial Glycemia and Insulinemia Similarly Compared to White Bread Control in Adults
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11111652
Abstract: Postprandial glycemic and insulinemic effects of three black bean pastas were evaluated among eighteen normoglycemic adults (8 men, 10 women) in a randomized crossover trial. Black beans were milled into flour using a commercial Knife… read more here.
Keywords: black bean; pasta meals; white bread; bean pasta ... See more keywords
Effects of an Extract of the Brown Seaweed Ascophylum nodosum on Postprandial Glycaemic Control in Healthy Subjects: A Randomized Controlled Study
Sign Up to like & getrecommendations! Published in 2023 at "Marine Drugs"
DOI: 10.3390/md21060337
Abstract: The effects of the consumption of an extract of the brown seaweed Ascophyllum nodosum (BSW) on postprandial glucose and insulin responses to white bread were investigated in an acute, randomized, double-blind, three-arm, crossover, controlled trial… read more here.
Keywords: extract brown; control; white bread; effects extract ... See more keywords