Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour

Autor: José Luis Navarro, Pedro Losano Richard, Malena Moiraghi, Mariela Bustos, Alberto Edel León, María Eugenia Steffolani

Publikováno v: Food Technology and Biotechnology, Vol 62, Iss 2, Pp 264-274 (2024)

Research background. Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of t

Externí odkaz: https://doaj.org/article/10ad9c164ce149f3a8dc6429c4c3a0e7

Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance

Autor: Alberto Edel León, Malena Moiraghi, María Eugenia Steffolani, Candela Paesani, Camila Biglione, José L. Navarro

Publikováno v: International Journal of Food Science & Technology. 57:249-257

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2df8a28644c896bf5428b50e6321b4bb
https://doi.org/10.1111/ijfs.15401

Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

Autor: Alberto Edel León, Fernanda Micaela Quiroga, María Eugenia Steffolani, José L. Navarro, Malena Moiraghi

Publikováno v: Food Technology and Biotechnology, Vol 58, Iss 3, Pp 325-336 (2020)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Repositorio Digital Universitario (UNC)
Universidad Nacional de Córdoba
instacron:UNC
Food Technology and Biotechnology

Research background. Wholewheat flour is a very good source of nutritional compoundsand functional ingredients for human diet. However, it causes negative effect on breadquality. Different milling techniques can be used to obtain wholewheat flour, mi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76739e0e31aa71bc146998c5012409df
https://hrcak.srce.hr/file/356917

Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality

Autor: Malena Moiraghi, Gabriela T. Pérez, L.S. Sciarini, Alberto E. León, Candela Paesani

Publikováno v: J Food Sci Technol

Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft wheat lines harvested in two co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::371b45abf7586cd80ad022acd7e66f1a
https://doi.org/10.1007/s13197-019-03954-9

Baking Quality of Bread Wheat Cultivars Damaged by Nysius simulans

Autor: Gabriel Galván, Franco Gil, Gabriela T. Pérez, Malena Moiraghi, L.S. Sciarini

Publikováno v: Cereal Chemistry Journal. 94:670-676

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 nutrients from soy plants. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ce6101d3914a3c40190f8cc4016cbbc
https://doi.org/10.1094/cchem-11-16-0272-r