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Par-baked Bread Technology: Formulation And Process Studies To Improve Quality
(TAYLOR & FRANCIS INCPHILADELPHIA, 2016)
A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility
(Association of Food Scientists and Technologists of India, 2017-01)
The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble ...
Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit
(Association of Food Scientists and Technologists of India, 2019-08)
Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation. ...
Effects on bread and oil quality after functionalization with microencapsulated chia oil
(John Wiley & Sons Ltd, 2018-10)
BACKGROUND: Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In ...
Resistant starch: effect on rheology, quality, and staling rate of white wheat bread
(2018-01-01)
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, ...
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin
(2021-01-01)
The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused ...
Fiber Enriched Breads: Technological Quality and Health Benefits
(Nova Science Publishers, 2017)
Dietary fiber encompasses non starch polysaccharides from different sources and has an important effect on health. The intake of the recommended daily value (25-30g) is related to the intestinal transit regulation, the ...
Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a "panettone-like" bread. Applicability of part-baking technology
(Elsevier Science, 2018-03)
Mesquite flour is obtained by grinding the pods of Prosopis spp., a leguminous tree widely distributed in several American countries. This flour contains valuable nutritional and functional components (minerals, fiber) ...