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Comparison of quality attributes of refined and whole wheat extruded pasta
(Elsevier Science, 2018-03)
This work aimed at developing pasta with different types of flour to evaluate how different raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from two cultivars: Klein Guerrero and ...
Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance
(Wiley Blackwell Publishing, Inc, 2021-10)
Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole-wheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled ...
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo
(Academic Press Ltd - Elsevier Science Ltd, 2020-05)
Arabinoxylans (AX) are part of dietary fiber. They are currently under study due to their potential prebiotic effect. Wheat whole grain flours contain all the grain layers and, therefore, present a higher arabinoxylan ...
Partial substitution of wheat (Triticum aestivum) for arracacha (Arracacia xanthorrhiza B.) in making breadSustitución parcial de trigo (Triticum aestivum) por zanahoria blanca (Arracacia xanthorrhiza B.) en la elaboración de pan
(USFQ PRESS, departamento editorial de la Universidad San Francisco de Quito USFQ, 2013)
In vitro dialyzability of essential minerals from white and whole grain pasta
(Elsevier, 2018-11)
The aim of the present investigation was to study the in vitro mineral dialyzability of pasta made with white and whole-grain flours obtained from two genotypes (Klein Guerrero and Baguette Premium 11) with different mineral ...
Fumonisin occurrence in wheat-based products from Argentina
(Taylor & Francis Ltd, 2018-09)
Wheat is the most consumed cereal in Argentina by human population. Since fumonisins occurrence in wheat grains and wheat-based products have been reported worldwide, a survey was conducted in order to determine fumonisin ...
Optimization of additive combination for improved soy-wheat bread quality
(Springer, 2010-06)
The protein content of ordinary white bread ranges from 8% to 9%. Specialty breads can be made with 13–16% protein by including soy protein. However, incorporating high levels of soy protein depresses loaf volume, gives ...
Multigrain bread processing with extruded floursElaboración de pan multigrano con harinas precocidas por extrusión
(Laboratorio Tecnológico del Uruguay - LATU, 2014)
High-Amylose resistant starch as a functional ingredient in breads: a technological and microstructural approach
(Springer, 2018-12)
Resistant starches (RS) are important functional fibers with high potential for the development of healthy foods. The technological, nutritional, and commercial possibilities of introducing type 2 RS in white breads were ...