Papers mentioning bread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The metabolic pathways of lactic acid bacteria that influence bread quality are coupled to the central carbon flux by the availability of cofactors influencing the cellular and env... Read full abstract on PubMed →
An introduction to the evolutionary history of wheat is followed by a description of the origin and distribution of the modern hexaploid wheat varieties in Europe. Next, the influe... Read full abstract on PubMed →
Raisin syrup sourdough is a popular traditional leavening method in Japan, yet its specific impact on bread aroma evolution and shelf life stability remains scientifically underexp... Read full abstract on PubMed →
INTRODUCTION: ) and their combination and evaluate the sensory and nutritional characteristics of newly fortified bread with polyherbal formulation (PHF). METHODOLOGY: Male Wistar... Read full abstract on PubMed →
values between 0.32 and 0.52 mg/mL. Film with component weight ratio LDPE/EVA/OMtC equal to 80/10/10 also demonstrated enhanced barrier properties and significantly inhibited funga... Read full abstract on PubMed →
, particularly at 30%, enhances the nutritional profile and antioxidant properties of bread while maintaining sensory characteristics close to those of traditional bread. This rese... Read full abstract on PubMed →
. These results suggested that one of the esterase-encoding genes considered could be implicated in the ethyl acetate and/or ethyl lactate biosynthesis. Overall, the ester biosynth... Read full abstract on PubMed →
protein digestibility (IVPD, 81.14 %), a reduced predicted glycemic index (pGI, 84.78 %), and strong angiotensin-converting enzyme (ACE) inhibitory activity (73 %). The rheological... Read full abstract on PubMed →
Willd.) is a traditional Mediterranean-West Asian legume, mainly used as livestock feed because of its toxic non-proteinogenic amino acid, canavanine. However, historical sources s... Read full abstract on PubMed →
E-106 demonstrated superior properties for bread characteristics in comparison to other strains as a type II sourdough starter. In summary, improved aroma profile and decreased Mai... Read full abstract on PubMed →
Gluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, a... Read full abstract on PubMed →
significantly raised the protein and fat levels in bread. The inclusion of larvae enriched the bread with essential amino acids, enhancing the nutritional value of the bread signif... Read full abstract on PubMed →
CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates... Read full abstract on PubMed →
< 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The resul... Read full abstract on PubMed →
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic con... Read full abstract on PubMed →
Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive mole... Read full abstract on PubMed →
) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for... Read full abstract on PubMed →
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritiona... Read full abstract on PubMed →
) ranged between 0.994 and 0.999. The obtained mean recoveries were 92-106% with the relative standard deviations (RSDs) in the range of 3-7% with an acceptable precision (RSD < 20... Read full abstract on PubMed →
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.