36 research outputs found
Combined effects of added beta glucan and black tea in breads on starch functionality
Get PDFBread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, ßG; beta glucan plus black tea, ßGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined their starch characteristics. There was no significant difference in starch hydrolysis between BT and WF but ßGBT reduced early (10min) starch hydrolysis compared with ßG. The starch granules in ßG and ßGBT were elliptical and closely packed together. These results suggest that the addition of beta glucan and black tea to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis
Functional analysis of unfermented and fermented citrus peels and physical properties of citrus peel-added doughs for bread making
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Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread
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Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage
No full textDurum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses
No full textApplication of the Kinetic Triplets and Geometrical Characteristics of Thermal Analysis Curves in Identifying the Main Bioactive Compounds (BC) that Govern the Thermal and Thermo-Oxidative Degradation Mechanism of Aronia melanocarpa (Black Chokeberry)
No full textMicrostructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions
No full textRheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue
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