Cargando…

Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits

Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quali...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ma, Yanrong, Wu, Daying, Guo, Lei, Yao, Youhua, Yao, Xiaohua, Wang, Zhonghua, Wu, Kunlun, Cao, Xinyou, Gao, Xin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043647/ https://www.ncbi.nlm.nih.gov/pubmed/35495943 http://dx.doi.org/10.3389/fnut.2022.846808

Ejemplares similares

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

Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit
por: Liu, Liang, et al.
Publicado: (2022)

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread
por: Wu, Daying, et al.
Publicado: (2022)

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products
por: Biao, Yuan, et al.
Publicado: (2019)

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

The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)
por: Cappelli, Alessio, et al.
Publicado: (2022)

Textural and sensory characteristics of sugar‐free biscuit formulated with quinoa flour, isomalt, and maltodextrin
por: Nadian, Narges, et al.
Publicado: (2021)

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties
por: Xie, Xinyuan, et al.
Publicado: (2022)

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
por: Zieliński, Henryk, et al.
Publicado: (2020)

Study on quality characteristics of cassava flour and cassava flour short biscuits
por: Lu, Haiqin, et al.
Publicado: (2019)

The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits
por: Molina, M. Teresa, 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)

Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour
por: Ullah, Fahim, et al.
Publicado: (2016)

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
por: Cannas, Michela, et al.
Publicado: (2020)

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

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)

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)

CRISPY-BRED and CRISPY-BRIP: efficient bacteriophage engineering
por: Wetzel, Katherine S., et al.
Publicado: (2021)

The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction
por: Dong, Lu, et al.
Publicado: (2022)

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
por: Farzana, Tasnim, et al.
Publicado: (2015)

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)

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

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies
por: Nakov, Gjore, et al.
Publicado: (2022)

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality
por: Atudorei, Denisa, et al.
Publicado: (2022)

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

The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin
por: Ansari, Fereshteh, et al.
Publicado: (2022)

Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies
por: Arufe, Santiago, et al.
Publicado: (2019)

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

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
por: Zhang, Sheng, et al.
Publicado: (2021)

Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application
por: Xue, Cheng, et al.
Publicado: (2019)

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)

Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour
por: Melese, Abebe Desalegn, et al.
Publicado: (2022)

Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough
por: Han, Jiahui, et al.
Publicado: (2022)

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

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems
por: Roze, Mathilde, et al.
Publicado: (2023)

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions
por: Kampa, Jansuda, et al.
Publicado: (2023)

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

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
por: Atudorei, Denisa, et al.
Publicado: (2021)

Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles
por: Ning, Xin, et al.
Publicado: (2022)

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread
por: Czubaszek, Anna, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_nrk0dsrm45uuus45obae2lhk2i