Papers mentioning flour or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Broken rice is a by-product of rice milling and has not been widely utilized. The study investigated the effects of broken rice flour (BRF) on wheat flour (WF), with a focus on its... Read full abstract on PubMed →
Oats are healthy and suitable for versatile food applications, yet seldomly studied as pure cultivars. Due to their high content of unsaturated lipids and required dehulling and ki... Read full abstract on PubMed →
In the field of dough products, interactions between various components in wheat flour are used to regulate product quality. Interaction between protein, starch, and lipid in flour... Read full abstract on PubMed →
Sweet flour sauce is a traditional fermented condiment in China, known for its distinct sweet and savory flavor profile. During the fermentation process, the dominant bacterial gen... Read full abstract on PubMed →
This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its ch... Read full abstract on PubMed →
Solid-state fermentation reportedly improves the nutritional and sensory properties of legumes and pseudocereals. This study examined changes in the volatile profile using HS-SPME-... Read full abstract on PubMed →
In order to improve the structure and cooking quality of extruded whole buckwheat noodles (EWBN), maltodextrin (MD), the homologous substances of starch, was added to buckwheat flo... Read full abstract on PubMed →
Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat alternatives with a fibrous texture. Despite its importance for consume... Read full abstract on PubMed →
This article analyses how gluten was discussed by chemists in the nineteenth century in Great Britain and France as a proxy for both nutritive and baking quality. It examines the r... Read full abstract on PubMed →
Abstract BACKGROUND Low adoption of maize varieties bred to address the nutritional needs of the growing African population limits their impact. Aroma is essential in consumer pref... Read full abstract on PubMed →
Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-S... Read full abstract on PubMed →
Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant pro... Read full abstract on PubMed →
The cadmium (Cd) and lead (Pb) content in both white and wholemeal flour milled from 110 leading rice cultivars was assessed. The white flour Cd content ranged from <0.0025 to 0.25... Read full abstract on PubMed →
Enzymatic and microbial conversion of flour components during bread making determines bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are inter... Read full abstract on PubMed →
, respectively. For babassu, α-glucosidase inhibition peaked after 8 h of fermentation (40.26%) and remained high after 12 h (35.87%). Fermentation enhanced the emulsifying capacit... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
The objective of this study was the develop of fortified cookies enriched with oats flour and bitter gourd powder and monitoring the effects of these enrichments on the physicochem... Read full abstract on PubMed →
ATCC 25922 improved after fermentation, while the antioxidant capacity was enhanced post-digestion. In addition, the highest phenolic content (612 mg GAE/100 g) and antioxidant cap... Read full abstract on PubMed →
at 90 days). Color differences (ΔE ≈ 2.5) were perceptible but did not compromise consumer acceptance. Flash profile sensory analysis found no significant differences in sensory at... Read full abstract on PubMed →
and food security. The ancient process of fermentation and subsequent fermented foods have provided vital staples for mankind throughout history. It has evolved over the years with... 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.