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Bacterial nanocellulose as a potential additive for wheat bread
(Elsevier, 2017-06)
Bacterial nanocellulose (BNC) is an emerging nanomaterial with a morphologic structure of a 3-D network and unique properties produced by several species of bacteria. The objective of the present work was to evaluate whether ...
Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking
(Wiley Blackwell Publishing, Inc, 2017-02)
Resistant starch can be used to reduce the availability of carbohydrates in baked products. In this study, the effect of type 4 resistant wheat starch (RS4) on wheat flour dough and breads was evaluated. Wheat flour was ...
Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
(Springer, 2015-07)
The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological ...
Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
(Elsevier, 2014-12-30)
Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC-J powder had higher prebiotic activity ...
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, ...