Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods
X Zheng, Q Wang, L Li, C Liu, X Ma - Food Chemistry, 2024 - Elsevier
Germination is an environmentally friendly process with no use of additives, during which
only water spraying is done to activate endogenous enzymes for modification. Furthermore …
only water spraying is done to activate endogenous enzymes for modification. Furthermore …
Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains
C Yi, N Qiang, H Zhu, Q Xiao, Z Li - Food Research International, 2022 - Elsevier
Whole grains (WGs) contain a variety of bioactive components and have a proven role in the
control of chronic diseases. Worldwide dietary guidelines recommend increasing the intake …
control of chronic diseases. Worldwide dietary guidelines recommend increasing the intake …
[HTML][HTML] Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics
Micronized oat husk and Plantago ovata husk were used as dietary fiber sources in wheat
bread. The addition of 20% micronized oat husk improved dough yield but resulted in a …
bread. The addition of 20% micronized oat husk improved dough yield but resulted in a …
The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods
HO Elkatry, HS El-Beltagi, AR Ahmed… - Frontiers in …, 2023 - frontiersin.org
Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value
than the commercial Basmati rice varieties. The present study has investigated the feasibility …
than the commercial Basmati rice varieties. The present study has investigated the feasibility …
A review of extrusion-modified underutilized cereal flour: Chemical composition, functionality, and its modulation on starchy food quality
Q Wang, L Li, T Wang, X Zheng - Food Chemistry, 2022 - Elsevier
Compared with three major cereals, underutilized cereals (UCs) are those with less use but
having abundant bioactive components and better functionalities after proper processing. As …
having abundant bioactive components and better functionalities after proper processing. As …
Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their …
Natural sources of hydrocolloids may serve as healthier alternatives to modified
hydrocolloids as gluten replacement in gluten-free food products. In this study, the …
hydrocolloids as gluten replacement in gluten-free food products. In this study, the …
Development of protein rich pregelatinized whole grain cereal bar enriched with nontraditional ingredient: nutritional, phytochemical, textural, and sensory …
This study was aimed to use extrusion cooking as a pretreatment for non-conventional
seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour …
seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour …
Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form
D Atudorei, S Mironeasa, GG Codină - Foods, 2023 - mdpi.com
This study analyzes the possibility of using soybeans as an addition to the main ingredients
used to make bread, with the aim of improving its quality characteristics. To maximize the …
used to make bread, with the aim of improving its quality characteristics. To maximize the …
Effect on bread properties of partial substitution of wheat flour with oat flour and flour from oat grain germinated in the light or dark
X He, X Li, D Chen, S Huang… - International Journal of …, 2023 - Wiley Online Library
Native oat flour (NOF), light‐germinated oat flour (LOF), and dark‐germinated oat flour
(DOF) were used to replace a portion of wheat flour to make bread. Adding 10%(w/w) oat …
(DOF) were used to replace a portion of wheat flour to make bread. Adding 10%(w/w) oat …
Exploring starches from varied sorghum genotypes compared to commercial maize starch
TB dos Santos, R da Silva Freire Neto… - Journal of Food …, 2023 - Wiley Online Library
Sorghum has been lately attracted the attention for human consumption as a gluten‐free
cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red …
cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red …