Cargando…

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour

Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles...

Descripción completa

Detalles Bibliográficos
Autores principales:	Gil, José Vicente, Esteban-Muñoz, Adelaida, Fernández-Espinar, María Teresa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8773021/ https://www.ncbi.nlm.nih.gov/pubmed/35052536 http://dx.doi.org/10.3390/antiox11010033

Ejemplares similares

Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics
por: Mu, Jianlou, et al.
Publicado: (2023)

The effect of Quinoa flour and enzymes on the quality of gluten‐free bread
por: Azizi, Saadat, et al.
Publicado: (2020)

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread
por: Coţovanu, Ionica, et al.
Publicado: (2023)

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
por: El-Sohaimy, S. A., et al.
Publicado: (2019)

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses
por: Coţovanu, Ionica, et al.
Publicado: (2023)

Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa
por: Ballester-Sánchez, Jaime, et al.
Publicado: (2019)

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
por: Yu, Lilei, et al.
Publicado: (2013)

Element Content in Different Wheat Flours and Bread Varieties
por: Fernández-Canto, María Nerea, et al.
Publicado: (2022)

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread
por: Cizeikiene, Dalia, et al.
Publicado: (2021)

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production
por: Coţovanu, Ionica, et al.
Publicado: (2021)

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
por: Gałkowska, Dorota, et al.
Publicado: (2021)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
por: Moreno-Araiza, Oscar, et al.
Publicado: (2023)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients
por: Ciudad-Mulero, María, et al.
Publicado: (2020)

The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
por: Almoraie, Noha M.
Publicado: (2019)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread
por: Naumenko, Natalia, et al.
Publicado: (2022)

Effects of potato and sweet potato flour addition on properties of wheat flour and dough, and bread quality
por: Meng, Hongwei, et al.
Publicado: (2022)

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
por: Liu, Tingting, et al.
Publicado: (2020)

Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread
por: Eleazu, Chinedum, et al.
Publicado: (2014)

The impact of quinoa flour on some properties of ayran
por: Akkoyun, Yüsra, et al.
Publicado: (2020)

Fine Flour Bread
Publicado: (1875)

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

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

Sustainable plant-based ingredients as wheat flour substitutes in bread making
por: Wang, Yaqin, et al.
Publicado: (2022)

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
por: Hernández-López, Israel, et al.
Publicado: (2023)

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread
por: Zafar, Tasleem A., et al.
Publicado: (2020)

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
por: Coțovanu, Ionica, et al.
Publicado: (2022)

A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread
por: Ayo-Omogie, Helen Nwakego, et al.
Publicado: (2023)

Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta
por: Torres, Olga L., et al.
Publicado: (2021)

Changes in bio‐accessibility, polyphenol profile and antioxidants of quinoa and djulis sprouts during in vitro simulated gastrointestinal digestion
por: Zhang, Qinping, et al.
Publicado: (2020)

Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread
por: Miranda-Ramos, Karla Carmen, et al.
Publicado: (2020)

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)

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads
por: Molfetta, Mariagrazia, et al.
Publicado: (2021)

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality
por: Guardianelli, Luciano M., et al.
Publicado: (2023)

Quality assessment and consumer acceptability of bread from wheat and fermented banana flour
por: Adebayo‐Oyetoro, Abiodun Omowonuola, et al.
Publicado: (2015)

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
por: Urien, Charlotte, et al.
Publicado: (2019)

Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread
por: Nasir, Sahreen, et al.
Publicado: (2020)

Quality Evaluation of Bread Prepared from Wheat–Chufa Tuber Composite Flour
por: Özcan, Mehmet Musa
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_htu98l2vicosog3iak03mps97u