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Wyświetlanie pozycji 1-7 z 7
Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
(MDPI, 2023-03-22)
The present study aimed to evaluate the effect of the extrusion process and particle size
on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological
properties), and bread (texture, ...
Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
(MDPI, 2021-03-04)
The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted
and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids
(catechin, naringenin, quercetin, rutin, ...
Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils
(MDPI, 2019-08-16)
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their
degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports
on the effects of the ...
Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
(Springer, 2019-10-03)
Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed the impact of wheat flour
replacement with raspberry and strawberry oilcakes on the proximate composition of bread, colour, ...
Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends
(MDPI, 2022-06-29)
Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of ω6/ω3 fatty acids, which is favorable from a nutritional point ...
Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics
(MDPI, 2021-09-06)
The growing human population renders challenges for the future supply of food products
with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits,
a popular sweet snack, by replacing ...
Functional constituents of plant-based foods boost immunity against acute and chronic disorders
(de Gruyter, 2022-09-08)
Plant-based foods are becoming an increasingly frequent topic of discussion, both scientific and social, due to the dissemination of information and exchange of experiences in the media. Plant-based diets are considered ...