Zobrazeno 1 - 10
of 291
pro vyhledávání: '"Flat bread"'
Publikováno v:
Journal of Functional Foods, Vol 123, Iss , Pp 106607- (2024)
Legume-based sourdough is gaining momentum. This study aimed to compare the effectiveness of type I sourdough prepared with durum wheat semolina (S1), pea flour (S2) or 50:50 semolina/pea flour (S3) in improving the nutritional quality, antioxidant c
Externí odkaz:
https://doaj.org/article/26e2e23a0ee04d33a9e2b31189471faf
Autor:
Mehak Katyal, Sheetal Thakur, Narpinder Singh, Bhupinder Singh Khatkar, Sonia Kumari Shishodia
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100736- (2024)
Chapattis have been a global dietary staple since ancient times serving as a primary source of carbohydrates, proteins, dietary fiber and minerals. The escalating prevalence of health challenges such as diabetes, cardiovascular diseases etc. driven b
Externí odkaz:
https://doaj.org/article/537d0da202854e428eedabda9e877c66
Akademický článek
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Autor:
Navjot Kaur, Ramesh Kumar, Alla Singh, D. Shobha, Abhijit Kumar Das, Dharampaul Chaudhary, Yashmeet Kaur, Pardeep Kumar, Priti Sharma, Baljit Singh
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, th
Externí odkaz:
https://doaj.org/article/5fe54676c05b4387a20612726f49ba5b
Autor:
Hatice Pekmez
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 2, Pp 209-213 (2019)
Gaziantep pita, one of the regional flat breads in Turkey, had the geographical sign registration certificate in 2017. Gaziantep pita quality is directly related to flour properties. In present study, physico-chemical and flourgraph properties of bre
Externí odkaz:
https://doaj.org/article/77ab57c39ff648969f00133d528e8938
Publikováno v:
Foods, Vol 11, Iss 17, p 2679 (2022)
Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia,
Externí odkaz:
https://doaj.org/article/d582377d765b461a8166f36a28870f5f
Autor:
Antonella Pasqualone, Francesca Vurro, Carmine Summo, Mokhtar H. Abd-El-Khalek, Haneen H. Al-Dmoor, Tomislava Grgic, Maria Ruiz, Christopher Magro, Christodoulos Deligeorgakis, Cynthia Helou, Patricia Le-Bail
Publikováno v:
Foods, Vol 11, Iss 15, p 2326 (2022)
An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Proje
Externí odkaz:
https://doaj.org/article/e1c3feff53ec4d0cac27f30b2f66a7e4
Publikováno v:
Legume Science, Vol 3, Iss 2, Pp n/a-n/a (2021)
Abstract The present study investigated the impact of barley flour substitution (10%–40%) on chickpea flour‐based flat bread (CFB). The crude fiber content significantly increased on addition of barley flour, whereas a significant decline was obs
Externí odkaz:
https://doaj.org/article/6de2cca1036348639327a5b13a86f378
Akademický článek
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Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 2, Pp 103-108 (2018)
Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a na
Externí odkaz:
https://doaj.org/article/ca92ee1258e243f6a16d75b05324f8f3