Abstract Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or from other, non-wheat grains instead refined are often constrained with lack their techno-functionality, despite associated beneficial effect on consumers' health and well-being. Most available studies investigating possibilities improve technological sensory quality ...

Cereal Chem. 70(l):77-80 Soft white wheat flours from varied growing conditions were analyzed However, when the correction for protein content was not taken into for selected variables of gluten and components of flour lipid to identify account, total protein was shown to be negatively correlated with cookie those that are associated with baking quality as measured by cookie diameter. Among the...

We baked low-calorie bread by mixing charred cellulose granules with wheat flour, using the charred cellulose granules to eliminate toxic xanthene food dyes contained in processed foods from the alimentary canal. The size of the charred cellulose granules played an important role in determining good breadmaking properties in respect of the bread height (mm) and specific volume (SV, cm3/g). Char...

Combinations of proline and glutamine significantly increased the functional properties of soft wheatthat were unseen when added individually. To hard wheat, proline contributed more positively than glutamine onmost dough and bread properties, which is different from the observations with soft wheat. Addition of glutamine tohard wheat increased the amount of gluten and glutenin afte...