Zobrazeno 1 - 10
of 2 764
pro vyhledávání: '"Whole wheat"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 172-178 (2024)
With a view to investigating the effect of wheat sprouting degree on the cooking quality, textural characteristics and sensory evaluation of dried whole wheat noodles, whole wheat flours with different degrees of wheat sprouting (bulging, revealing,
Externí odkaz:
https://doaj.org/article/7c2100fbdb0c44a2893870ffb2433c85
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 167-174 (2024)
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addi
Externí odkaz:
https://doaj.org/article/fce1be88734043a8a10d65e57c8b2a77
Publikováno v:
Shipin Kexue, Vol 45, Iss 5, Pp 24-30 (2024)
This study investigated the effects of adding ferulic acid (FA) on the structural and thermo-mechanical properties of whole wheat dough as well as the texture quality and pore distribution of steamed whole wheat bread. The weakening degree of gluten
Externí odkaz:
https://doaj.org/article/73fd72801e144d5f933f869263f1e0e9
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 2, Pp 46-54 (2024)
In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results
Externí odkaz:
https://doaj.org/article/96f6b300ed8c493abdeaaf8d46d6025b
Autor:
Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis, Anton N. Akulov, Natalya I. Rumyantseva
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 2, Pp 334-347 (2024)
Whole-wheat flour of purple wheat varieties contains anthocyanins and other phenolic compounds with high antioxidant activity, which makes it a potential raw material for functional foods. The content and composition of phenolic compounds in whole-wh
Externí odkaz:
https://doaj.org/article/d4365d4b1dc84fe8b557714b6c5d06a0
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
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 1, Pp 59-65 (2024)
Frozen dough is a good carrier for whole wheat food, which simplifies production operations, reduces processing difficulties, and steps up the industrial production of whole wheat food. This paper reviewed the effects of dietary fiber on the quality
Externí odkaz:
https://doaj.org/article/6d025bf1098e4f55805053c4d3c435ba
Autor:
Bhavnita Dhillon, Navdeep Singh Sodhi, Vinay Kumar Pandey, Shivangi Sharma, Pahulpreet Singh, Sarvesh Rustagi, Sehajdeep Singh, Asket Kaur
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100432- (2024)
Ready-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour.
Externí odkaz:
https://doaj.org/article/bdf94c1d940b4d1db688021e76b3092b
Publikováno v:
World Nutrition, Vol 15, Iss 2 (2024)
Background Diabetes is a metabolic disease that is common and growing rapidly. It is characterised by high blood sugar levels and related complications to vital organs such as the kidneys, heart, blood vessels, and eyes. The most common kind of diabe
Externí odkaz:
https://doaj.org/article/57ca2cb6a05c4d45b1bd536499893ab2