The link between the intake of dietary fiber (DF) and health benefits has prompted the interest in fiberenriched foods such as fiber-enriched baked goods. A distinction is established between insoluble DF and soluble DF. Insoluble and soluble forms of DF have different compositions resulting in different of nutritional, physiological and technological properties. In this work, the effect of ins...

Rye (Secale cereale L.) is one of the most important bread grains in colder parts of Europe and its importance has been rising recently. The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre. Conversely, rye baking performance is not as good as required. The baking quality is mainly affected by the activity of amylases measured as Ha...

Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be ...

This study empirically examines the role of conventional and end-use wheat quality characteristics as well transportation costs on pricing U.S. hard red winter (HRWW) utilizing a hedonic price analysis framework, detailed characteristic data location matched data. We find evidence that multiple (milling baking) have statistically significant economically important effect HRWW. suggests that, al...

Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. Therefore, this thesis examined the partial replacement of wheat flour by cassava-maize flours in the Mozambican bread manufacturing context an...

The article deals with the issue of semantic discrepancies between lexical units Spanish language national variants on example field “Bread and baking” lexemes. relevance study is due to its focus needs current stage development comparative semantics, variantology intervariant dialectology, which provide for gradual coverage all supporting fields in communicative-pragmatic aspect. novelty seen ...

To date, there is a tendency to increase the pace of production in field ferrous metallurgy. The constant demand for steel products accompanied by an prices raw materials, including carbon reducing agents. In conditions domestic market Kazakhstan, great interest study and possibility using low-baking non-baking coal as material special coke used agent metallurgy, relevance expediency which also...