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Food Chemistry, ISSN 0308-8146, 03/2016, Volume 194, pp. 758 - 769
Sesame coat is a valuable by-product. The study was carried out on sesame peels flour at different replacing levels of white wheat flour in five cookies dough... 
Biosurfactant | Dough | Sesame peels flour | Bacillus subtilis | Cookies | ANTIOXIDANT ACTIVITY | FOOD SCIENCE & TECHNOLOGY | FUNCTIONAL-PROPERTIES | SUGAR | FIBER | NUTRITION & DIETETICS | BISCUIT DOUGH | PRODUCTS | SEED | FAT | ENRICHMENT | BARLEY FLOUR | CHEMISTRY, APPLIED | Flour - analysis | Bacillus subtilis - chemistry | Sesamum - chemistry | Triticum - chemistry | Bread - analysis | Wheat
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2017, Volume 82, pp. 296 - 302
The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough on the properties of composite bread were investigated. Bread was... 
Faba bean | Wheat bread | Sourdough | WHITE | LENTIL | BAKING PROPERTIES | MANUFACTURE | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | PROTEOLYSIS | TEXTURE | CHICKPEA | FERMENTATION | FLOUR ADDITION | Legumes | Beans | Fermentation | Hardness | Mimosaceae | Bread | Analysis | Amino acids | Bacteria
Journal Article
Journal of Food Science, ISSN 0022-1147, 01/2019, Volume 84, Issue 1, pp. 147 - 153
Gluten‐free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain... 
celiac disease | malting | muffins | physical quality | quinoa | COST | FOOD SCIENCE & TECHNOLOGY | GERMINATION | RICE | FOOD | Quinoa | Muffins | Chemical properties | Flour | Formulations | Weight loss | Amino acids | Firmness | Starches | Food production | Body weight loss | Minerals | Texture | Smell | Proteins | Specific volume | Celiac disease | Flux density | Sensory evaluation | Olfaction | Sensory properties | Quality assessment | Added value | Autoimmune diseases | Gluten | Baking
Journal Article
European Food Research and Technology, ISSN 1438-2377, 8/2016, Volume 242, Issue 8, pp. 1245 - 1252
Composite wheat–cassava (WC) bread was recently proposed as a sustainable alternative to wheat bread. Nonetheless, using >20 % cassava flour on flour basis in... 
Biotechnology | Enzymes | Chemistry | Analytical Chemistry | Food Science | Forestry | Agriculture | Composite bread | Sensory | Wheat | Cassava | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | STARCH | FLOUR | DOUGH | MAIZE | Properties | Production processes | Bread | Studies | Sustainability | Analysis | Food science
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2014, Volume 60, Issue 1, pp. 105 - 113
Biscuits contain high amount of fat and sugar thus having high calorie but low nutrient density. Wheat bran is a good source of dietary fibre (DF) and protein... 
Biscuit | Particle size | Starch digestibility | Wheat bran | GLYCEMIC INDEX | BAKING | ENRICHED BISCUITS | QUALITY | FOOD SCIENCE & TECHNOLOGY | NUTRITIONAL PROPERTIES | SWEET BISCUITS | BREAD | SHORT-DOUGH BISCUITS | DIETARY FIBER | FLOUR | Hydrolysis | Mechanical properties | Hardness | Wheat | Analysis
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2019, Volume 278, pp. 476 - 481
Two kinds of pasta were produced: dry pasta and fresh pasta Four formulations were made for each type: control pasta made with 100% semolina and enriched pasta... 
Cicatellis | Maccheronccinis | Rapid Visco Analyser | Texture | Differential Scanning Calorimetry | QUALITY | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | NOODLES | SPAGHETTI | WHEAT | PEA | GELATINIZATION | NUTRITION & DIETETICS | FLOUR | CORN STARCH | CHEMISTRY, APPLIED | RICE | Viscosity | Flour - analysis | Temperature | Humans | Calorimetry, Differential Scanning | Visual Perception | Vicia faba - metabolism | Starch - analysis
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2017, Volume 227, pp. 237 - 244
In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50 °C or lyophilized as fat, resulting in healthier... 
Fat replacement | Extraction | Technological properties | Chia seed | REPLACER | QUALITY | FOOD SCIENCE & TECHNOLOGY | GEL | PHYSICOCHEMICAL PROPERTIES | FRACTION | WHEAT-FLOUR | NUTRITION & DIETETICS | GLUTEN | SALVIA-HISPANICA L | CHEMISTRY, APPLIED | WHOLE | Food Additives - analysis | Seeds - chemistry | Fats - analysis | Salvia - chemistry | Bread - analysis | Bakers and bakeries | Cake
Journal Article
Food Chemistry, ISSN 0308-8146, 2012, Volume 130, Issue 2, pp. 299 - 309
► Substitution of semolina for bran (0–30%) or pollard (0–60%) improved fibre and antioxidants in pasta. ► Pollard at 10% has minimal impact on pasta but... 
Antioxidants | Microscopy | Fibre | Pasta | Starch digestion | Durum | Functional food | ANTIOXIDANT ACTIVITY | BRAN | PROTEIN | DRYING TEMPERATURE | FOOD SCIENCE & TECHNOLOGY | EXTRACTION | IMPACT | NUTRITION & DIETETICS | COOKING QUALITY | STARCH | FLOUR | PASTA STRUCTURE | CHEMISTRY, APPLIED
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2018, Volume 53, Issue 1, pp. 129 - 136
Summary Dietary fibre intake can help to improve the health of the population. Cookies are one of the most consumed bakery products. The aim of this study was... 
Biscuits | colour | dietary fibre | rheology | cellulose | ENRICHED BISCUITS | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | SOLVENT RETENTION CAPACITIES | ANTIOXIDANT PROPERTIES | FUNCTIONAL-PROPERTIES | PRODUCTS | SHORT-DOUGH BISCUITS | DIETARY FIBER | FLOUR | Polydextrose | Cookies | Cellulose | Potatoes | Consistency | Dietary intake | Fibers | Diet | Inulin | Bakery products | Dough | Dietary fiber | Bamboo | Baking | Sugar | Elongation
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2009, Volume 49, Issue 2, pp. 190 - 201
The aim of this experimental work was to evaluate the effect of inulin addition on the rheological properties of common wheat doughs and bread quality. Three... 
Breadmaking quality | Wheat dough | Dietary fibre | Fructan | Rheology | Inulin | BAKING | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | GLUTEN-STARCH DOUGHS | FLOUR DOUGHS | OLIGOFRUCTOSE | ENRICHED PASTA | BREAD QUALITY | MOISTURE-CONTENT | MICROSTRUCTURE | Corticosteroids | Oligosaccharides | Analysis | Humidity
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2016, Volume 213, pp. 108 - 114
Journal Article
Journal of Food Quality, ISSN 0146-9428, 2017, Volume 2017, pp. 1 - 7
The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties... 
ANTIOXIDANT ACTIVITY | FIBER | PROTEIN | GLUTEN-FREE BREAD | FOOD SCIENCE & TECHNOLOGY | FLOUR | DOUGH | Mechanical properties | Amino acids | Seeds | Fatty acids | Free radicals | Cereals | Raw materials | Food science | Chromatography | Bread | Antioxidants | Proteins | Nutrition research | Wheat
Journal Article
Food Research International, ISSN 0963-9969, 10/2015, Volume 76, Issue 1, pp. 58 - 65
The grain legume Australian sweet lupin ( ; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread... 
Lupin | Protein quality | Wheat | γ-Conglutin | Bread | RISK-FACTORS | FOOD SCIENCE & TECHNOLOGY | 2-DIMENSIONAL ELECTROPHORESIS | FLOUR INCORPORATION | LIPOXYGENASE ACTIVITY | CAROTENOIDS | FOODS | AMINO-ACID SCORE | SEED GAMMA-CONGLUTIN | IMPACT | gamma-Conglutin | SENSORY PROPERTIES | Antioxidants | Legumes | Beans | Analysis | Glucose | Mimosaceae | Dextrose
Journal Article