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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 ...
Efecto de gluteninas de alto peso molecular de los genomas a y b sobre propiedades reológicas y volumen de pan en trigos harinerosEffect of different high molecular weight glutenin alleles of A and B genomes of bread wheat on rheological properties and bread volume of bread wheat
(Colegio de Postgraduadoshttp://www.colpos.mx/agrocien/Bimestral/2007/feb-mar/art-3.pdf, 2013)
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 ...
Fiber Enriched Breads: Technological Quality and Health Benefits
(Nova Science Publishers, 2017)
Dietary fiber encompasses non starch polysaccharides from different sources and has an important effect on health. The intake of the recommended daily value (25-30g) is related to the intestinal transit regulation, the ...
Emulsifiers: effects on quality of Fibre-Enriched wheat bread
(Springer, 2013-05)
Resistant starch (RS) is a nutritional ingredient commonly used in bread products as dietary fibre (DF). This ingredient presents similar physiological functions than those imparted by DF, promoting beneficial effects such ...
Garlic: A natural bread improver for wheat bread with a high level of resistant starch
(Wiley Blackwell Publishing, Inc, 2021-06)
The aim of this work was to evaluate the effects of resistant starch and garlic on the technological quality of wheat bread. Bread formulations with 20% of resistant starch (RS) and 3% of garlic (G) and with both ingredients ...