Cargando…

Evaluation of Vitamin D(3) and D(2) Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this stu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tabibian, Mehrnaz, Torbati, Mohammadali, Afshar Mogaddam, Mohammad Reza, Mirlohi, Maryam, Sadeghi, Malihe, Mohtadinia, Javad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Tabriz University of Medical Sciences 2017
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5527247/ https://www.ncbi.nlm.nih.gov/pubmed/28761835 http://dx.doi.org/10.15171/apb.2017.038

Ejemplares similares

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
por: AbuDujayn, Abdulmajeed A., et al.
Publicado: (2022)

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours
por: Bakare, Adegoke H., et al.
Publicado: (2015)

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread
por: Yu, Liwei, et al.
Publicado: (2021)

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
por: Kotsiou, Kali, et al.
Publicado: (2021)

Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality
por: Zhang, Yingjun, et al.
Publicado: (2018)

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
por: Alamri, Mohamed Saleh, et al.
Publicado: (2022)

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods
por: Xie, Xinyuan, et al.
Publicado: (2022)

Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation
por: Aslankoohi, Elham, et al.
Publicado: (2015)

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
por: Zhang, Min, et al.
Publicado: (2022)

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread
por: Li, Qing-Ming, et al.
Publicado: (2020)

Baking Bread in a Steam Oven
Publicado: (1913)

Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies
por: Mohamed, Abdellatif A., et al.
Publicado: (2022)

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence
por: Pico, Joana, et al.
Publicado: (2020)

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
por: Musatti, Alida, et al.
Publicado: (2020)

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
por: Choi, Induck, et al.
Publicado: (2012)

Strain-dependent assessment of dough’s polymer structure and functionality during the baking process
por: Alpers, Thekla, et al.
Publicado: (2023)

Fermenting Bread Dough as a Cheap, Effective, Nontoxic, and Generic Attractant for Pest Snails and Slugs
por: Veasey, Robin, et al.
Publicado: (2021)

History and Domestication of Saccharomyces cerevisiae in Bread Baking
por: Lahue, Caitlin, et al.
Publicado: (2020)

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors
por: Chikpah, Solomon Kofi, et al.
Publicado: (2023)

Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread
por: Omedi, Jacob Ojobi, et al.
Publicado: (2021)

Greek Landrace Flours Characteristics and Quality of Dough and Bread
por: Skendi, Adriana, et al.
Publicado: (2023)

Stability of Vitamin D(3) in fortified yoghurt and yoghurt drink (Doogh)
por: Jafari, Tina, et al.
Publicado: (2016)

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
por: Astiz, Valentina, et al.
Publicado: (2022)

Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread
por: Wang, Huisong, et al.
Publicado: (2019)

Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders
por: Adamek, Martin, et al.
Publicado: (2020)

Phase separation affects the rheological properties of starch dough fortified with fish actomyosin
por: Mi, Geng, et al.
Publicado: (2021)

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes
por: Shang, Jiacui, et al.
Publicado: (2023)

ATR-FTIR Spectroscopy Combined with Multivariate Analysis Successfully Discriminates Raw Doughs and Baked 3D-Printed Snacks Enriched with Edible Insect Powder
por: García-Gutiérrez, Nerea, et al.
Publicado: (2021)

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
por: Ma, Yanrong, et al.
Publicado: (2022)

Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time
por: Covino, Clelia, et al.
Publicado: (2023)

Dose the only information on Vitamin D(3) content of fish oil and fish liver oil in the Iranian scientific resource corroborate the respective international data?
por: Sadeghi, Malihe, et al.
Publicado: (2014)

Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product
por: Cabello-Olmo, Miriam, et al.
Publicado: (2023)

Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality
por: Tian, Boyu, et al.
Publicado: (2021)

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus)
por: Kęska, Paulina, et al.
Publicado: (2023)

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread
por: Erukainure, Ochuko L., et al.
Publicado: (2016)

New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough
por: Navrot, Nicolas, et al.
Publicado: (2018)

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
por: Iuga, Mădălina, et al.
Publicado: (2020)

Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality
por: Shi, Kexin, et al.
Publicado: (2020)

The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
por: Jødal, Anne-Sophie Schou, et al.
Publicado: (2021)

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality
por: Atudorei, Denisa, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_d33cvstip608bgf9m99ubkn07g