Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers
S Longoria-García, MA Cruz-Hernández… - Journal of food science …, 2018 - Springer
Several health benefits have been associated to probiotics and prebiotics, most of these are
involved in the regulation of the host's gut microbiome. Their incorporation to diverse food …
involved in the regulation of the host's gut microbiome. Their incorporation to diverse food …
Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour
C Hoye, Jr, CF Ross - Journal of Food Science, 2011 - Wiley Online Library
Grape seed flour (GSF) from grape pomace, a waste product generated during winemaking,
was explored for use in bread production due to its potential health benefits. This study …
was explored for use in bread production due to its potential health benefits. This study …
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
M De Angelis, N Damiano, CG Rizzello… - … Food Research and …, 2009 - Springer
Three Lactobacillus strains were selected and used together as sourdough starter.
Sourdough performances were evaluated for 30 days. Three breads were manufactured …
Sourdough performances were evaluated for 30 days. Three breads were manufactured …
Impact of dairy ingredients on wheat flour dough rheology and bread properties
The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous
considering their functional properties and the positive effects on consumers' health. The …
considering their functional properties and the positive effects on consumers' health. The …
Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making
New types of bread were produced employing baker's yeast, kefir or Lactobacillus casei
immobilized on brewer's spent grains. Bread was produced either by the straight-dough or …
immobilized on brewer's spent grains. Bread was produced either by the straight-dough or …
Physicochemical interactions of polydextrose for sucrose replacement in pound cake
The effect of sucrose on the physical properties of pound cake and batter with a total
replacement by polydextrose was studied. The aim of this work was to replace sucrose in …
replacement by polydextrose was studied. The aim of this work was to replace sucrose in …
Image analysis of structural changes in dough during baking
A Pérez-Nieto, JJ Chanona-Perez… - LWT-Food Science and …, 2010 - Elsevier
The bakery market is developing new technologies based on dough partial baking and the
study of the changes that dough undergoes through the whole baking process could help in …
study of the changes that dough undergoes through the whole baking process could help in …
Evaluation of image analysis tools for characterization of sweet bread crumb structure
RR Farrera-Rebollo, MP Salgado-Cruz… - Food and Bioprocess …, 2012 - Springer
Many approaches to evaluate bread crumb features by applying free or at least not too
expensive image analysis (IA) software have been published; however, the described …
expensive image analysis (IA) software have been published; however, the described …
Bolo de" chocolate" produzido com pó de cupuaçu e kefir
MS Esteller, O Zancanaro Júnior… - Revista Brasileira de …, 2006 - SciELO Brasil
Nos últimos anos vem ocorrendo a valorização dos recursos e produtos naturais. Cresce
em todo o mundo a preocupação com a conservação do meio ambiente e a valorização dos …
em todo o mundo a preocupação com a conservação do meio ambiente e a valorização dos …
Examination of freshness degradation of sourdough bread made with kefir through monitoring the aroma volatile composition during storage
The aroma volatile compositions of sourdough breads containing kefir grains were
monitored by SPME GC–MS analysis during a 5-day storage. Breads were made with (A) …
monitored by SPME GC–MS analysis during a 5-day storage. Breads were made with (A) …