Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a...

書誌詳細
主要な著者:	Marianna Raczyk, Bartosz Kruszewski, Dorota Michałowska
フォーマット:	論文
言語:	English
出版事項:	MDPI AG 2021-07-01
シリーズ:	Molecules
主題:	coconut flour chestnut flour dietary fibre protein wheat bread texture
オンライン･アクセス:	https://www.mdpi.com/1420-3049/26/15/4641

類似資料

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
著者:: Marie Hruškova, 等
出版事項: (2019-04-01)

The Influence of Chestnut Flour on the Quality of Gluten-Free Bread
著者:: Katarzyna Marciniak-Lukasiak, 等
出版事項: (2022-08-01)

Effect of substitution ratio of wheat flour with coconut dregs and avocado seed flour as gluten-free flour on the chemical characteristics of white bread
著者:: Delsi Anjarwati, 等
出版事項: (2023-12-01)

Development of Indian Breakfast Foods with Coconut Flour
著者:: Lalitha Ramaswamy
出版事項: (2011-10-01)

A Review of the Use of Chestnut in Traditional and Innovative Food Products
著者:: Raquel P. F. Guiné, 等
出版事項: (2023-03-01)

Effects of Malt Flour and Ascorbic Acid Additions on Bread Baking Quality
著者:: CHANG Liu, 等
出版事項: (2021-01-01)

Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours
著者:: Anu Bala, 等
出版事項: (2015-12-01)

Microbiota Properties and Texture of Rice Flour Bread with Pineapple Starter
著者:: Icca Ratna Danila, 等
出版事項: (2023-08-01)

Bread quality characteristics as influenced by the addition of tomato seed flour
著者:: Silvia MIRONEASA, 等
出版事項: (2016-11-01)

BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS
著者:: S. Mykolenko, 等
出版事項: (2020-12-01)

Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough
著者:: LI Ming, 等
出版事項: (2023-06-01)

The Physical and Functional Properties of Partially Defatted Coconut Testa Flour
著者:: S. S. K. Marasinghe, 等
出版事項: (2021-05-01)

Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour
著者:: Adriana PĂUCEAN, 等
出版事項: (2018-05-01)

The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers
著者:: Vahideh Salarkarimi, 等
出版事項: (2019-04-01)

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT
著者:: E. Moawad, 等
出版事項: (2018-02-01)

Textural properties of bread formulations based on buckwheat and rye flour
著者:: Petra Dvořáková, 等
出版事項: (2012-01-01)

Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications
著者:: María Purificación González, 等
出版事項: (2025-03-01)

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties
著者:: H. Karpyk, 等
出版事項: (2024-04-01)

Improving the technology of gluten-free bread from composite flour mixtures
著者:: A. I. Soloveva, 等
出版事項: (2024-07-01)

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements
著者:: Saeed Hamid Saeed Omer, 等
出版事項: (2023-11-01)

The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality
著者:: Koneva S., 等
出版事項: (2019-06-01)

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY
著者:: H. El-Taib, 等
出版事項: (2018-10-01)

Research Progress on the Effects of Main Components in Flour on the Quality of Steamed Bread
著者:: WANG Xin-yu, 等
出版事項: (2021-03-01)

Properties of Flour used in Flat Bread (Gaziantep pita) Production
著者:: Hatice Pekmez
出版事項: (2019-02-01)

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum
著者:: Regine Schoenlechner, 等
出版事項: (2023-08-01)

Development of Gluten Free Cookies From Rice And Coconut Flour Blends
著者:: Adriana PAUCEAN, 等
出版事項: (2016-11-01)

Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes
著者:: Lauren Hopkin, 等
出版事項: (2022-03-01)

Response surface analysis and process optimization of non-cereal (elephant foot yam, taro and water chestnut) snacks
著者:: Anuj Saklani, 等
出版事項: (2021-10-01)

Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour
著者:: Ionica Coţovanu, 等
出版事項: (2022-01-01)

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread
著者:: Korus Jarosław, 等
出版事項: (2022-12-01)

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread
著者:: Anna Czubaszek, 等
出版事項: (2022-03-01)

Correlations between chemical and certain rheological quality parameters of wheat flour and bread
著者:: Nataša Lakić-Karalić, 等
出版事項: (2021-12-01)

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour
著者:: Shuangqi Tian, 等
出版事項: (2022-11-01)

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
著者:: Denisa Atudorei, 等
出版事項: (2022-04-01)

An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes
著者:: Ionica Coţovanu, 等
出版事項: (2022-09-01)

Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread
著者:: Fahrunnisa Adzqia, 等
出版事項: (2023-11-01)

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa
著者:: Sikora Fryderyk, 等
出版事項: (2022-06-01)

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
著者:: Lilei Yu, 等
出版事項: (2013-11-01)

Study of the possible use of flour obtained from wheat grain sprouted after radiation treatment in bread baking
著者:: R. T. Timakova, 等
出版事項: (2024-12-01)

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
著者:: Denisa Atudorei, 等
出版事項: (2021-07-01)