Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical ...
All ensiling materials showed low LAB counts (ranging from 103 to 104) but high counts of aerobic bacteria (108) and yeast (106 to 108). The coliform bacteria were found only in FS (107). The molds were below detection level (< 102). The DM content of FS was 25.97%, whereas ...
摘要: PROBLEM TO BE SOLVED: To obtain kneaded dough for wheat flour food products, suitable for bread, or the like, free from food modifier, excellent in palatability, and elasticity by adding and kneading electrolyzed water as kneading water to raw materials mainly composing of wheat flour....
Impossible Foodsalready adds a plant haeme proteincalled soy leghaemoglobinto its burgers to give them a more meat-like look and taste. Leghaemoglobin is naturally found in the roots of soya plants, but to obtain enough, Impossible Foods manufactures it in genetically modified yeast. A...
Adding acid to mushroom, warm water and sugar; allowing to stand for 1 or 2 days; adding yeast or; stirring to add oxygen and release accumulated heat; racking off lees into a secondary fermentor for anaerobic fermentation when the specific gravity reading reaches 1.01-1; anaerobically ...
The aim of the study was to evaluate the effect that adding modified buckwheat sprouts (Fagopyrum esculentum Moench) to an atherogenic (high-fat) diet has on the morphology and digestibility parameters of rats. Buckwheat seeds were modified by adding the probiotic strain of the yeast Saccharomyces...
[0016] The present invention provides a functional food or a nutritional supplement containing high levels of reduced, methylated active folates, particularly 5-MTHF, in an edible mushroom or its mycelia. In one aspect, the invention comprises manipulating the growth environment used to cultivate edi...
Bread has been part of the human diet for thousands of years and it remains the most regularly consumed food in the world, due to its convenience, portability, nutrition, and taste [1,2]. Bread is an important staple food with a traditional composition, and thus a given nutritional quality...
The yellow mealworm (Tenebrio molitor) has gained attention in recent years owing to its nutritional composition, accessibility, and legal approval, according to Regulation (EU) 2015/2283 [3]. Numerous studies have investigated the use of mealworm flour in foods such as biscuits [4], breads [5...
Belancic, A.; Gunata, Z.; Vallier, M.; Agosin, E.β-Glucosidase from the Grape Native YeastDebaryomyces vanrijiae: Purification, Characterization, and its Effect on Monoterpene Content of a Muscat Grape Juice.J. Agric. Food Chem.2003,51, 1453–1459. [Google Scholar] [CrossRef] ...