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Livia Apostol, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea and Mona Elena Popa
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum w...
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Amandine André, Nadina Müller and Irene Chetschik
The current investigation was part of a collaborative research project aiming at finding innovative decontamination strategies to prevent food waste and reintroduce safe whole wheat grain into the food value chain.
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Agnieszka Makowska, Magdalena Zielinska-Dawidziak, Katarzyna Waszkowiak and Kamila Myszka
Wheat bread with the addition of fermented flax cake and lupine flour may be applied as a product for diabetic patients due to the high content of fiber, protein, and reduced content of starch.
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Ionica Cotovanu and Silvia Mironeasa
Particle size offers valuable information about the quality of amaranth flour, depending on milling fractions, and can be used to potentially predict the quality characteristics of new baked goods developed in the future.
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Orysia Izhevska
Pág. 15 - 23
For the purpose of enrichment by protein substances, balanced by amino acid composition, the feasibility of using flax meal in the recipe of bakery products, which are the basis of diets, including in restaurants, is substantiated.As a result of the stud...
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Gabriela Ziec, Halina Gambus, Marcin Lukasiewicz and Florian Gambus
The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and al...
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Olena Bilyk,Oksana Kochubei-Lytvynenko,Yulia Bondarenko,Tetyana Vasylchenko,Anastasiia Pukhliak
Pág. 62 - 70
The development of a complex bakery improver "Freshness CDP SUPER" (Ukraine) to slow down the staling of products developed for accelerated technologies is urgent. It contains nutritional supplements with GRAS status. Whey protein concentrate "CDP-UV-65"...
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Sreenivasula Reddy Boreddy, Jeyamkondan Subbiah
Pág. Page:85 - 94Abstract
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Artiona Laze, Valentina Arapi, Evelina Ceca, Kristi Gusho, Lato Pezo, Ferdi Brahushi, Desimir Kne?evic
Pág. 618 - 628
The purpose of this study was to evaluate the chemical parameters and amino acid content in 10 genotypes of soft Albanian wheat organically grown and collected during the summer seasons of 2014. The thin layer chromatography method was used for the ident...
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Maëlys Brochard, Paula Correia, Maria João Barroca and Raquel P. F. Guiné
This work aimed at developing fortified pastas incorporating chestnut flour (25?55%) and powdered pollen (5?20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carr...
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Angelika Bieniek and Krzysztof Buksa
Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the ...
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Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka and Urszula Gawlik-Dziki
Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat...
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Dario Donno, Michele Fabro, Maria Gabriella Mellano, Giovanni Gamba, Annachiara Fioccardi and Gabriele Loris Beccaro
In European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work...
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L. Morales, W. Foster
Pág. 39 - 49
To reducewheat producer price volatility a price band system was introduced in 1984, later extended to wheatflour market in 1993. This mechanism has affected the behaviour of both producers and millers. Thisstudy presents a time series seasonal econometr...
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Johannes van der Merwe,Philippus Cloete,Herman van Schalkwyk
AbstractThis article investigates the competitiveness of the South African wheat industry and compares it to its major trade partners. Since 1997, the wheat-to-bread value chain has been characterised by concentration of ownership and regulation. This le...
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Mekala Mounika, T. V. Hymavathi, Kuna Aparna, M. Sreedhar
Pág. Page:68 - 76Abstract
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Pavel Skrivan, Marcela Sluková, Lucie Jurkaninová and Ivan ?vec
Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat fl...
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Maik Barbosa Rodrighero, Eduardo Fávero Caires, Ricardo Barroso Lopes, Acácio Antônio Zielinski, Daniel Granato, Ivo Mottin Demiate
Pág. 175 - 181
Wheat is a major cereal crop cultivated worldwide that plays a strategic role in human nutrition. Differently from several other crops, wheat?s technological properties are essential for its commercialization and utilization. Its reserve protein, known a...
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Cristiane Vieira Helm, Dorivaldo da Silva Raupp, Álvaro Figueredo dos Santos
Pág. 171 - 177
The consumption of fibrous foods has been stimulated in recent years. While wheat and oat brans are still the conventional sources of fiber for human consumption, other new fibrous products have been developed ? at research level ? from waste or by-produ...
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Krzysztof Lachutta and Krzysztof Józef Jankowski
The present study was undertaken to determine the effect of different sowing strategies and spring nitrogen (N) fertilizer rates on the technological quality of winter wheat (Triticum aestivum L.) grain in terms of its milling quality, protein complex qu...
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