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Enrichment of the fatty acids profile of breads replaced with functional flours blends
(eSAT Publishing House, 2016-09)
Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and ...
Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
(Wiley Blackwell Publishing, Inc, 2014-05)
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry ...
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 ...
Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full‐fat sweet lupin flour (Lupinus albus cv. Multolupa)
(1988)
‘Marraqueta’ and ‘Hallulla’ breads, widely consumed in Chile, were enriched with 6, 9 and 12% full‐fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics ...
Wheat bread enriched with organic calcium salts and inulin: A bread quality study
(Association of Food Scientists and Technologists of India, 2016-01)
The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca3CI2) or lactate (CaLA2) and inulin (In), also to optimize bread formulation. Fermentation time (tf), specific ...
Kinetic study of staling in breads with high-amylose resistant starch
(Elsevier, 2020-09)
High-amylose resistant starch breads were long-stored (11 days) at 20 °C for kinetic analysis of different aspectsof the staling process. Bread products were formulated on a French-bread recipe basis and replacing wheat ...
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 ...
Equipos y utensilios
(Servicio Nacional de Aprendizaje (SENA), 2014)
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics
(MDPI, 2021-07)
The demand for gluten-free breads has increased in the last years, but important qualityand nutritional challenges remain unsolved. This research evaluated the addition of quinoa in wholequinoa grain flour, germinated ...