Acid-Modified Wheat Flours
نویسندگان
چکیده
منابع مشابه
Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of Whole Wheat Toast Bread
ABSTRACT: Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...
متن کاملبررسی میزان اسید فیتیک در آرد، خمیر و نان سنگک و لواش ماشینی
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...
متن کاملبررسی میزان اسید فیتیک در آرد، خمیر و نان سنگک و لواش ماشینی
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...
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Triticale (X Triticosecale Wittmack) is an artificial hybrid of wheat (Triticum sp.) and rye (Secale sp.) first bred in laboratories during the late 19 century. In little more than a century, triticale has developed from a biological curiosity to a practical crop. Plant breeders have made efforts to overcome main problems of triticale: preharvest sprouting, susceptibility to diseases, sensitivi...
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BACKGROUND Tarhana is a fermented cereal product that is used for the preparation of one of the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker's yeast, salt, and various vegetables, spices and seasonings. It is obtained by mixing all ingredients in the recipe and afterwards the mixture is let to ferment at room temperature. Following fermentation tarhana...
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