Now showing items 1-10 of 24
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 ...
Flax and wattle seed powders enhance volume and softness of gluten-free bread
(SAGE Publications with Consejo Superior de Investigaciones Científicas (CSIC), 2019-01-01)
Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to ...
Composition of legume soaking water and emulsifying properties in gluten-free bread
Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of ...
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).
Okara flours from chickpea and soy are thickeners: Increased dough viscosity and moisture content in gluten-free bread
(Wiley on behalf of the Institute of Food Science and Technology, 2019-08-06)
The by-product of plant-based beverages, okara, can be dried in a nutritious flour, but it generates dense bakery products due to high water absorption. Gluten-free bread often tastes dry, so the objective of this work was ...
Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented
A novel plant-based beverage made with garbanzo chickpeas was developed. Compared to soymilk, the chickpea beverage contained lower amounts of protein (1.21 vs. 2.09 g/100 g), fat (0.34 vs. 0.74 g/100 g) and sugar (0.24 ...
Phytochemical content and emulsifying ability of pulses cooking water
(Springer Nature, 2018-09)
Pulses cooking water (PCW) have been shown to exert foaming and gelling abilities and, in the case of garbanzo chickpeas and split yellow peas, high acceptability when used as egg replacers in meringues. Further understanding ...
Sensory and textural characterization of composite wheat-cassava bread as a function of lipase dose and storage time
(Springer Nature, 2020-01)
In this study, lipase Lipopan® Xtra BG (Lipopan) was tested at different doses, measuring its effect on sensory and textural quality of a composite wheat-cassava bread across a 7-day storage. Lipopan addition at all doses ...
Addition of enzymes to improve sensory quality of composite wheat-cassava bread
(Springer Berlin Heidelberg, 2016-08)
Composite wheat-cassava (WC) bread was recently proposed as a sustainable alternative to wheat bread. Nonetheless, using >20% cassava flour on flour basis in bread baking has consistently been proven to impair the sensory ...
Cooking water of yellow soybeans as emulsifier in gluten-free crackers
Pulse cooking water has been shown to possess several functionalities but no knowledge has been developed on commonly consumed legumes such as soybeans. This study determined composition, functionality and food applications ...