Among various unique wheat products, bread is the most consumed product around the world due to its fast availability as compared to other traditional food commodities. The production of highly nutritious and superior quality bread is always a matter of concern because of its increasing industrial ...
Effect of conventional milling on the nutritional value and antioxidant capacity of wheat types common in Ethiopia and a recovery attempt with bran supplem... The effect of wheat flour refined milling on nutritional and antioxidant quality of hard and soft grown in Ethiopia was evaluated. Bread wa...
This information can help health professionals and policy-makers to give clear and targeted advice about the positive effects of bread in the human nutrition during consultations and information campaigns. 展开 关键词: Nutritional value Processing Consumer perception ...
Nutritional and sensory acceptability of wheat bread from fish flourLabeobarbus fish flourbreadnutritional and sensory acceptabilityProduct developmentProcessingSupplementationThere is a very high incidence of malnutrition in developing countries including Ethiopia. To tackle this problem development of high ...
SummaryPotato flour (PF) is a material that does not differ significantly from wheat flour (WF) with regards to its physical appearance and chemical composition. For that reason it may be used in bread making. In this study mixtures of wheat flour and potato flour were prepared containing PF...
Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional value could b
The objective of this study was to evaluate nutritional value and the microstructure of crumb of bread baked with three types of wheat flour with acetylated retrograded r.. 关键词: Dietary fiber energy value, Wheat bread resistant, Starch RS4, SEM DOI: 10.4172/2157-7110.1000450 年份: 2015 ...
Whole wheat bread has a high nutritional value.,站酷海洛,一站式正版视觉内容平台,站酷旗下品牌.授权内容包含正版商业图片、艺术插画、矢量、视频、音乐素材、字体等,已先后为阿里巴巴、京东、亚马逊、小米、联想、奥美、盛世长城、百度、360、招商银行、工商银行等数万
Quality and nutritional value of wheat bread with a preparation of oat proteins The aim of this study was to investigate possibilities and advisability of the use of oats insoluble protein preparation for the production of wheat bread,... D Pastuszka,H Gambu,Rafa Ziobro,... - 《Journal of ...
The present investigation was carried out to study the effect of different levels of LAB culture on nutritional quality of wheat bread. Bread was prepared using 70% whole and 30% refined wheat flour with different levels of LAB (equal proportion of Lactobacillus brevis and L. plantarum) culture...