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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 ...
Desenvolvimento e avaliação de pão elaborado com fermento natural adicionado de farinha integral e farinha de ervilha
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2022-06-21)
The bakery sector observes a tendency from consumers for products with health characteristics, such as breads with natural fermentation and rich in fiber. Sourdough fermentation promotes improvements in texture and volume, ...
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 ...
Effect of Brea Gum on the characteristics of wheat bread at different storage times.
(Soc Brasileira Ciencia Tecnologia Alimentos, 2013-10)
The effect of Brea Gum (BG) addition on a basic bread formulation is described. The aim of the work was to study the effect of BG on the characteristics of wheat bread , analyzed in terms of variation in moisture, texture, ...
Baking quality of bread wheat cultivars damaged by nysius simulans
(Amer Assoc Cereal Chemists, 2017-07)
Wheat grain may be attacked by different insect species. Among them, some Heteroptera species (e.g. Aelia spp., Eurygaster spp.) reduce wheat breadmaking quality; others such as Nysius simulans commonly extract water and ...
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 ...
Interaction Between Xylanase, Glucose Oxidase And Ascorbic Acid On The Technological Quality Of Whole Wheat Bread
(Univ Federal Santa MariaSanta Maria, 2016)
Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
(Springer, 2018-11)
The objective of this work was to study changes in staling parameters of wheat bread formulated with different calcium salts (carbonate, citrate, or lactate) and inulin. The moisture content and texture of crumbs were ...