Heliyon
Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies.
Bhat NA, Wani IA, Hamdani AM
The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was ...
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Source: PubMed
J. Sci. Food Agric. 2020 Jan 17
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
Cardone G, D'Incecco P, Pagani MA, Marti A
Pre-harvest sprouting of wheat is viewed negatively because of the high level of enzymatic activity, which leads to a deterioration in the bread-makin ...
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Source: PubMed
Prev Nutr Food Sci
Influence of Whole Wheat Flour Substitution and Sugar Replacement with Natural Sweetener on Nutritional Composition and Glycaemic Properties of Multigrain Bread.
Olagunju AI
Prevalence of diabetes mellitus (DM) is rising globally and largely due to dietary lifestyle changes and urbanization. The concept of glycaemic index ...
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Source: PubMed
Food Chem
The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products.
Spaggiari M, Calani L, Folloni S, Ranieri R, Dall'Asta C, Galaverna G
Wheat (Triticum spp. L.) is an important source of nutrients and bioactive compounds with recognized beneficial effects. Wheat undergoes several proce ...
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Source: PubMed
Foods
Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition.
Carcea M, Turfani V, Narducci V, Melloni S, Galli V, Tullio V
Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier then refined flours. They can be obtained b ...
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Source: PubMed
