Now showing items 1-10 of 10
Bovine milk fats and their replacers in baked goods: A review
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such ...
Erratum to: Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
In the original publication, all the figures and tables presented in the paper are inaccurate as they are derived from another experiment. The correct figures and tables are given here (Figs. 1, 2; Tables 1, 2, 3, 4, 5, 6).
Impact of functional vegetable ingredients on the technical and nutritional quality of pasta
(Taylor & Francis, 2021-03-29)
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients–cereals, pseudocereal, legumes and vegetables, ...
Incorporation of mushroom powder into bread dough—Effects on dough rheology and bread properties
(Wiley on behalf of AACC International, 2018-05)
Background and objectives: Mushroom powders from white button, shiitake, and porcini mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in dough and bread manufacture for nutritional ...
How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta
(Wiley on behalf of Institute of Food Science and Technology, 2016-11)
In this study, a partial substitution of durum wheat semolina with three different species of mushrooms (white button, shitake and porcini) was undertaken to increase the nutritional value of the pasta. The cooking properties ...
Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta
This study reports the effects of addition of mushroom powder on the nutritional properties, predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta. Addition of the mushroom powder enriched ...
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
© 2017 Elsevier LtdThe present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough. The mixing property of dough ...
Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
(Springer-Verlag Berlin Heidelberg, 2017-05)
The present study investigates the effects of incorporating buckwheat flour (BW) into Chinese steamed bread (CSB). Different levels (0, 5, 10, and 15 %) of BW were added into wheat flour. The physical quality of dough was ...
Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products
In this study, semolina extruded snack products were supplemented with white button mushroom (Agaricus bisporus), shiitake (Lentinula edodes) and porcini mushrooms (Boletus edulis). The functional properties of the products ...
Effect of wheat bran on dough rheology and final quality of Chinese steamed bread
(American Association of Cereal Chemists, 2017-05)
Wheat bran is a low-cost by-product abundantly produced by the wheat flour industry. As a staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat consumption. This study investigated the ...