Papers mentioning oat 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.
This study investigated the effects of different formulations on the technological and sensory properties of bread. The bread formulation included 9 variations of sourdough treatme... Read full abstract on PubMed →
This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method f... Read full abstract on PubMed →
Moringa oleifera leaves have high nutrient valor, physicochemical, and nutraceutical properties and can be used as ingredients to develop wheat-free enrich. The aim was to evaluate... Read full abstract on PubMed →
Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades. However, little is reported ab... Read full abstract on PubMed →
Fermentation of dietary fiber by gut microbes produces short-chain fatty acids (SCFA), but fermentation outcomes are affected by dietary fiber source and microbiota composition. Th... Read full abstract on PubMed →
In this study, the physico-chemical properties, polyphenol and fatty acid profiles and sensory evaluations of breads made from wheat flour and coriander seed powder mixtures were i... Read full abstract on PubMed →
Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an e... Read full abstract on PubMed →
This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grain sources of β-glucans, on glycaemia and appetite by comparison with white bread... Read full abstract on PubMed →
The consumption of plant sprouts as part of human day-to-day diets is gradually increasing, and their health benefit is attracting interest across multiple disciplines. The purpose... Read full abstract on PubMed →
In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, name... Read full abstract on PubMed →
This study addressed determinations of the glycaemic index (GI), antioxidant capacity (AC), and phenolics content (TPC) of oat, buckwheat, and mixed oat/buckwheat breads. The bioac... Read full abstract on PubMed →
Bread is mainly made from wheat but also from other cereals such as rye and oats. We here report on the role of dough liquor (DL) proteins and lipids in determining the stability o... Read full abstract on PubMed →
The food experience is multisensory and multisensory external stimuli may affect food choice and emotions. The objective of this study was to evaluate the effect of a multisensory... Read full abstract on PubMed →
Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. G... Read full abstract on PubMed →
INTRODUCTION: Oats are high in soluble fibers and effective in reducing the risk of cardiovascular diseases (CVD). We assessed the effects of beta-glucan from oat bran on serum nit... Read full abstract on PubMed →
Dietary fibre has a beneficial effect on metabolic syndrome, e.g. by influencing the absorption of glucose. The source and structure of fibre affect the glucose response. In this s... Read full abstract on PubMed →
The assortment and quality of bakery products designed for celiac patients may be improved by designing whole grain ingredients with low residual prolamin contents. The main object... Read full abstract on PubMed →
The effects of Trametes hirsuta laccase and Pentopan Mono BG xylanase and their combination on oat, wheat, and mixed oat-wheat doughs and the corresponding breads were investigated... Read full abstract on PubMed →
Recent findings suggest that Western diets based on highly palatable foods are likely to be much less satiating than more traditional diets or those typical of less developed count... Read full abstract on PubMed →
BACKGROUND: Starch gelatinization and aging play critical roles in the processing of starch-based food products, which are responsible for quality changes and freshness retention d... 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.