منابع مشابه
Effect of Buckwheat Flour on Microelements and Proteins Contents in Gluten-Free Bread
Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci., 29: 103–108. Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitam...
متن کاملThe case for fortified flour.
In presenting the case for fortified flour I have purposely tried to avoid argument and to deal with established facts. I must, however, recall the strong preference of the public for white bread as against even the slightly darker bread made from 80% extraction flour. I can, of course, give, and on other occasions have given, proof of it, but I am assuming that it is accepted by this Society, ...
متن کاملFlour and Bread Quality of Spring Spelt
The article contains results of the flour and bread quality assessment from the grains of spring spelt, also called as an ancient wheat. Spelt was cultivated on heavy and medium soils observing principles of organic farming. Based on flour and bread laboratory studies, as well as laboratory baking, the technological usefulness of studied flour has been determined. These results were referred to...
متن کاملQuality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram (Dolichus uniflorus) flour
Horse gram was germinated at 90% RH at 25°C for 72 h after 24 h soaking and then grinded to pass through 150 μm mesh size screens. The germination of horse gram result in increased protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour whereas fat, ash, carbohydrate, iron, calcium, tannin, phytate, and oxalate were reduced due to germination. Bread was prepared b...
متن کاملMurine Model of Buckwheat Allergy by Intragastric Sensitization with Fresh Buckwheat Flour Extract
Food allergies affect about 4% of the Korean population, and buckwheat allergy is one of the most severe food allergies in Korea. The purpose of the present study was to develop a murine model of IgE-mediated buckwheat hypersensitivity induced by intragastric sensitization. Young female C3H/HeJ mice were sensitized and challenged intragastricly with fresh buckwheat flour (1, 5, 25 mg/dose of pr...
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ژورنال
عنوان ژورنال: Bangladesh Journal of Scientific and Industrial Research
سال: 2019
ISSN: 2224-7157,0304-9809
DOI: 10.3329/bjsir.v54i4.44569