Sprouted wheat as an alternative to conventional flour improvers in bread-making
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چکیده
منابع مشابه
Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
OBJECTIVE We compared the effects of different kinds of bread fermentation on mineral bioavailability. METHODS Wistar rats were fed one of the following experimental diets for 21 d: control, reconstituted whole wheat flour (white flour plus bran), yeast bread, and sourdough bread. The apparent mineral absorption and intestinal fermentation were measured in each animal. RESULTS Phytate conte...
متن کاملEffect of the bread making process on wheat flour contaminated by deoxynivalenol and exposure estimate
0956-7135/$ see front matter 2009 Elsevier Ltd. A doi:10.1016/j.foodcont.2009.07.012 * Corresponding author. Address: Fundación Inves Benedicta de la Cruz, M. Dorronzoro 141, B6700FTA Lu Tel./fax: +54 2323 425946. E-mail addresses: [email protected], a The aim of this work was to identify the occurrence of deoxynivalenol (DON) and ochratoxin A (OTA) in flour; to estimate the reducti...
متن کاملDevelopment and Characterization of Wheat Bread with Lupin Flour
The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...
متن کاملThe Effect of Proteolytic Activity on the Technological Value of Wheat Flour from Pre-harvest Sprouted Grain
Investigations were conducted on the level of the overall proteolytic activity in flour fractions as well as fine and bruise bran, obtained from four varieties of wheat (‘Zyta’, ‘Pegassus’, ‘Sukces’, ‘Tonacja’), subjected to pre-harvest sprouting. Moreover, an analysis was conducted on the effect of pre-harvest sprouting on the functional properties of flour, determining the physical properties...
متن کاملLong-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.
In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown...
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ژورنال
عنوان ژورنال: LWT
سال: 2017
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2017.02.028