Sourdough wheat bread enriched with grass pea and lupine seed flour: Physicochemical and sensory properties
G Cacak-Pietrzak, K Sujka, J Księżak, J Bojarszczuk… - Applied Sciences, 2023 - mdpi.com
Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly
nutritious and offer a wide range of health benefits. The objective of this research was to …
nutritious and offer a wide range of health benefits. The objective of this research was to …
[HTML][HTML] Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry—A Review
E Raczkowska, P Serek - Nutrients, 2024 - mdpi.com
Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most
commonly left behind after juice extraction. It is produced in large quantities: apple residues …
commonly left behind after juice extraction. It is produced in large quantities: apple residues …
[HTML][HTML] Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace
The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of
phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit …
phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit …
Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics
A Pecyna, M Krzywicka, A Blicharz-Kania, A Buczaj… - Applied Sciences, 2024 - mdpi.com
The purpose of this study was to determine the impact of the pomace drying methods (freeze-
drying and convection-drying) and their percentage (0–10%) on selected physicochemical …
drying and convection-drying) and their percentage (0–10%) on selected physicochemical …
Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products
M Karwacka, S Galus, M Janowicz - European Food Research and …, 2024 - Springer
The objective of the study was the development of nonconventional restructured freeze-
dried multicomponent snacks obtained with the addition of chokeberry pomace powder (CP) …
dried multicomponent snacks obtained with the addition of chokeberry pomace powder (CP) …
Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics
Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals
on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory …
on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory …
[HTML][HTML] Pea-Protein-Stabilized Emulsion as a High-Performance Cryoprotectant in Frozen Dough: Effects on the Storage Stability and Baking Performance
D Li, Y Shi, Z Ouyang, Y Teng, B Chen, Y Chen, Y Luo… - Foods, 2024 - mdpi.com
The use of oil-in-water (O/W) emulsion has drawn increasing attention in the baking industry.
Compared with some of the well-recognized functionalities, such as textural improvers and …
Compared with some of the well-recognized functionalities, such as textural improvers and …
[HTML][HTML] Novel Formulations of Sourdough Bread Based on Supplements Containing Chokeberry Juice Fermented by Potentially Probiotic L. paracasei SP5
The current study focused on sourdough breads produced with various supplements
consisting of freeze-dried black chokeberry juice,(i) unfermented and (ii) fermented by …
consisting of freeze-dried black chokeberry juice,(i) unfermented and (ii) fermented by …
[HTML][HTML] Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties
A Salamon, A Szafrańska, A Baryga, A Diowksz… - Applied Sciences, 2024 - mdpi.com
The decrease in bread consumption in the daily diet observed in recent years results from
the growing awareness of consumers and the desire to promote a healthy lifestyle. The …
the growing awareness of consumers and the desire to promote a healthy lifestyle. The …
[HTML][HTML] Ground Ivy (Glechoma hederacea L.) as an Innovative Additive for Enriching Wheat Bread: Study on Flour Fermentation Properties, Dough Rheological …
K Pycia, AM Pawłowska, Z Posadzka, J Kaszuba - Applied Sciences, 2024 - mdpi.com
The aim of the study was to assess the effect of water infusion of dried and crushed ground
ivy (GH) on the fermentation properties of wheat flour (WF), farinographic properties of flour …
ivy (GH) on the fermentation properties of wheat flour (WF), farinographic properties of flour …