Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
نویسندگان
چکیده
منابع مشابه
Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples
The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test...
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barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. investigations show that hull-less barley has more β-glucan than hulled barley. in this study the physical and chemical properties of hull-less barley (ehds 18), wheat (zarrin) varitiese, barley flour, and ...
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Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and ferm...
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Salicornia is a valuable halophyte annual plant in the most species. This salinity tolerance plant that grows in salt water marshes are found all over the world. Since salinity is a major stress factor, Salicornia is a priceless edible vegetable, considered to be a favourable resource for cultivation in arid and semiarid coastal zones. However, the important thing is ...
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Deficiencies of micronutrients such as iron, zinc, and vitamin A (“hidden hunger”) afflict over three billion people. Currently there is an increasing preference among consumers for foods that contain not only traditional nutrients but also provide other compounds that are beneficial to health and well-being. Food systems that feed the world must be changed in ways that will insure that balance...
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ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2017
ISSN: 0146-9428,1745-4557
DOI: 10.1155/2017/9536716