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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
(Association of Food Scientists and Technologists of India, 2021-04)
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...
Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
(Elsevier Science, 2020-10-25)
A gluten-free diet is usually lacking in dietary fibre and minerals present in the bran and germ of grains. The aim of this work was to study the effects of different extrusion processes of whole grain maize flours (to ...
In vitro digestion kinetics and bioaccessibility of starch in cereal food products
(Academic Press Ltd - Elsevier Science Ltd, 2017-09)
The study of starch digestion in cereal-based products is essential since the extent and rate of hydrolysis affects the glycemic index associated with several food-related diseases. Besides, a unique matrix is usually ...