food groups were included in this study, namely (i) fermented cereals and grains products (bread/rolls/buns and crackers); (ii) legumes (fermented soy products); (iii) preserved/dried vegetables; (iv) meat products (fermented [...] cfs.gov.hk 為評估市民從膳食攝入氨基甲酸乙酯的情況,這...
Dietary intake in the Multiple Risk Factor Intervention Trial (MRFIT): Nutrient and food group changes over 6 years poultry, skim and low-fat milk, polyunsaturated margarines and oils, fruits, and low-fat breads and cereals and reducing the consumption of egg yolks. ... DD Gorder,TA ...
To achieve this goal, several ingredients including other cereals, pseudocereals, protein isolates/concentrates, and legume flours have been tested in wheat bread formulations at varying levels of wheat flour substitution (Bilgiçli & İbanoğlu, 2015; Boukid et al., 2019; Kotsiou et al.,...
Special types of breads and baked goods - production and quality, part 1: Special types of bread and baked goods with nonbread cereals S Bojat,Vukobratovic, R. - 《Zito Hleb》 被引量: 0发表: 1999年 METHOD OF BREAD AND BAKED GOODS PRODUCTION FIELD: food industry. SUBSTANCE: after ...
Grinding of cereals and addition of water results in the formation of a dough which, after some time, will turn into a sourdough characterized by acid taste, aroma and increased volume due to gas formation. This fermentation event may have been one of the first microbial processes employed by...
“balloons”. Thus, the dough rises as the fermentation proceeds. On the other hand, hydration of flour from gluten-free cereals, such as rice, results in a runny “batter” rather than viscoelastic “dough” as their proteins do not possess the network-forming properties typically found in ...
Even though whole cereals contain relevant levels of phenolic compounds, most of the bread consumed worldwide is produced with refined flours, which contain low levels of these bioactive compounds (Adom, Sorrells, & Liu, 2005). Thus, differently from coffee melanoidins, one should not expect ...
Today, a large concentration of heavy metals in the cultivated soils of this region and their uptake in cereals, especially wheat, have become a serious human health risk [17]. Therefore, it is necessary to study the risk of exposure to different metals by consuming bread produced in Isfahan...
In , high levels of a toxic and carcinogenic substance called acrylamid was unenpectedly discovered for the first time in some heat-processed foods be national institute of nutrition in Sweden. Formation of acrylamid is possible when cereals, potatoes and other starchy foods made of plants, ...
food groups were included in this study, namely (i) fermented cerealsandgrains products(bread/rolls/bunsandcrackers); (ii) legumes (fermented soy products); (iii) preserved/dried vegetables; (iv) meat products (fermented [...] cfs.gov.hk ...