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Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
(Elsevier Science, 2016-01)
Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high ...
Quality of wheat breads enriched with flour from germinated amaranth seeds
(Sage Publications Ltd, 2021-05-18)
Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific ...
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. ...
Technological performance and selection of lactic acid bacteria isolated from argentinian grains as starters for wheat sourdough
(Springer, 2021-01-24)
The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB ...
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
(Association of Food Scientists and Technologists of India, 2017-05)
The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the ...
Valorization of two agroindustrial wastes to produce alpha-amylase enzyme from Aspergillus oryzae by solid-state fermentation
(Pergamon-Elsevier Science Ltd, 2020-04)
The global amount of soybean and wheat produced is about 350 and 750 million metric tons every year, respectively. In consequence, huge amounts of waste are produced from them. The aim of this work was to employ two wastes ...
Screening of different agroindustrial by-products for industrial enzymes production by fermentation processes
(Wiley Blackwell Publishing, Inc, 2019-04)
Agroindustrial by-products are an abundant source of biocompounds that contain valuable nutrients, which are not exploited. In this work, lignocellulosic wastes (LW) were used in submerged fermentation (SmF) and solid-state ...
Optimization of the formulation of nutritional breads based on calcium carbonate and inulin
(Elsevier Science, 2015-01)
The purpose of this work was to optimize nutritional wheat bread formulation based on calcium carbonate and inulin (In); and to study dough fermentation properties and bread quality. During fermentation, time (tf) and dough ...
Beta-Glucan and Phenolic Compounds: Their Concentration and Behavior during in Vitro Gastrointestinal Digestion and Colonic Fermentation of Different Barley-Based Food Products
(American Chemical Society, 2018-08)
Among cereals, barley (Hordeum vulgare L.) is notable for its high content of bioactives such as β-glucan and phenolic compounds, but it is not used as widely in human nutrition as wheat. To compare the impact of food ...
Mesquite (Prosopis alba) Flour: Composition and Use in Breadmaking
(Nova Science Publishers, 2019)
Prosopis spp (mesquite) is a legume tree growing in semiarid zones of America, from the United States to Argentina. The fruit is a pod used in many ways: as cattle food, for preparing a typical fermented beverage (aloja), ...