Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads

Autor: Sozer, Nesli, Melama, Leena, Silbir, Selim, Rizzello, Carlo G., Flander, Laura, Poutanen, Kaisa

Publikováno v: Sözer, N, Melama, L, Silbir, S, Rizzello, C G, Flander, L & Poutanen, K 2019, ' Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads ', Foods, vol. 8, no. 10, E431 . https://doi.org/10.3390/foods8100431
Foods
Foods, Vol 8, Iss 10, p 431 (2019)
Volume 8
Issue 10

Flander, Laura/0000-0002-7289-3931; Silbir, Selim/0000-0003-4203-6880
WOS: 000494272000006
PubMed: 31546650
Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boos

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https://cris.vtt.fi/en/publications/84893277-96ba-4b07-bfb9-4e286ba193f4

Bioprocessing to improve oat bread quality:Dissertation

Autor: Flander, Laura

Publikováno v: Flander, L 2012, ' Bioprocessing to improve oat bread quality : Dissertation ', Doctor Degree, University of Helsinki, Espoo . < https://publications.vtt.fi/pdf/science/2012/S8.pdf >

The health-promoting properties of whole grain oat have made it a desirable ingredient for use in breads. However, the absence of gluten-forming proteins and high fibre content pose technological challenges with respect to product texture. Fundamenta

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https://cris.vtt.fi/en/publications/35aace3d-983b-4b84-9f14-8c83847ddda2

Engineering taste and health:Cereal fermentation

Autor: Poutanen, Kaisa, Flander, Laura, Katina, Kati

Publikováno v: Poutanen, K, Flander, L & Katina, K 2010, ' Engineering taste and health : Cereal fermentation ', Food Engineering & Ingredients, vol. 35, no. 2, pp. 40-42 . < http://www.fei-online.com/index.php?id=2849 >

Cereal fermentation using sourdough starter cultures (i.e. containing Lactobacilli and yeasts) is an ancient technology that has been harnessed in modern food processes to improve the flavour, structure and stability of cereal foods. The technique al

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=355e65625b88::59e234a90687aaf370713590ecdce0b0
https://cris.vtt.fi/en/publications/e2328d70-1e62-49fa-9a10-c94061fd1bcc

Enzyme-aided sourdough fermentation induces structural modifications of bran and enhances its bioactivity

Autor: Katina, Kati, Selinheimo, Emilia, Flander, Laura, Mateo Anson, Nuria, Havenaar, Rob, Poutanen, Kaisa

Publikováno v: Katina, K, Selinheimo, E, Flander, L, Mateo Anson, N, Havenaar, R & Poutanen, K 2009, ' Enzyme-aided sourdough fermentation induces structural modifications of bran and enhances its bioactivity ', Paper presented at 4th International Symposium on Sourdough, Freising, Germany, 14/10/09-17/10/09 .

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https://cris.vtt.fi/en/publications/684f24d8-86bd-4ee0-9739-dbdcb73a17fb

Linseed press cake flour as a source of lignans in bakery products

Autor: Flander, Laura, Myllärinen, Päivi, Aura, Anna-Marja, Penalvo, J.-L., Adlercreutz, H., Poutanen, Kaisa

Publikováno v: Flander, L, Myllärinen, P, Aura, A-M, Penalvo, J-L, Adlercreutz, H & Poutanen, K 2006, Linseed press cake flour as a source of lignans in bakery products . in K Ahlgren (ed.), Dietary Fibre 2006 : Multifunctional Complex of Components . University of Helsinki, Dietary Fibre 2006, Helsinki, Finland, 12/06/06 .

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=355e65625b88::79f51969720269b45ad6e1048f8f2b5b
https://cris.vtt.fi/en/publications/921b15b4-5d3d-4c7e-8cd6-ff5fd48e9eb9