Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake
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DOI: 10.1007/s11130-018-0653-6
Abstract: Bakery formulations limiting glucose availability for uptake without compromising product quality are required. Herein, bread formulations containing whole flour from Amaranthus hypochondriacus (AB), Chenopodium quinoa (QB), Salvia hispanica L (ChB) or wheat (WWB) were compared… read more here.
Keywords: bread formulations; whole flour; glucose release; american crops ... See more keywords
Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.04.078
Abstract: Abstract The objectives of this study were to investigate quality changes in whole flour of immature wheat (WFIW) stored during 24 wk at different temperatures (0, 25, 35 or 45 °C) and to develop Arrhenius models to predict… read more here.
Keywords: flour immature; consumer acceptance; quality; whole flour ... See more keywords