Cargando…

Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product

A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels (5, 7.5 and 10 g/100 g). No study had evaluated th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Canale, Michele, Spina, Alfio, Summo, Carmine, Strano, Maria Concetta, Bizzini, Michele, Allegra, Maria, Sanfilippo, Rosalia, Amenta, Margherita, Pasqualone, Antonella
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9784014/ https://www.ncbi.nlm.nih.gov/pubmed/36559521 http://dx.doi.org/10.3390/plants11243409

Ejemplares similares

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage
por: Canale, Michele, et al.
Publicado: (2023)

Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage
por: Sanfilippo, Rosalia, et al.
Publicado: (2023)

Sicilian Rivet Wheat Landraces: Grain Characteristics and Technological Quality of Flour and Bread
por: Spina, Alfio, et al.
Publicado: (2023)

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour
por: Ficco, Donatella Bianca Maria, et al.
Publicado: (2023)

Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits
por: Vurro, Francesca, et al.
Publicado: (2022)

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection
por: Summo, Carmine, et al.
Publicado: (2019)

Effect of acorn flour on the physico-chemical and sensory properties of biscuits
por: Pasqualone, Antonella, et al.
Publicado: (2019)

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks
por: Costantini, Michela, et al.
Publicado: (2021)

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
por: Pasqualone, Antonella, et al.
Publicado: (2021)

Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk
por: Faccia, Michele, et al.
Publicado: (2021)

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta
por: Costantini, Michela, et al.
Publicado: (2021)

The Large and Diverse Family of Mediterranean Flat Breads: A Database
por: Pasqualone, Antonella, et al.
Publicado: (2022)

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts
por: Paradiso, Vito Michele, et al.
Publicado: (2016)

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality
por: Pasqualone, Antonella, et al.
Publicado: (2022)

Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
por: Arena, Elena, et al.
Publicado: (2020)

Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
por: Vacca, Mirco, et al.
Publicado: (2023)

Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel
por: Mefleh, Marina, et al.
Publicado: (2022)

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters
por: Mefleh, Marina, et al.
Publicado: (2022)

Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)
por: De Angelis, Davide, et al.
Publicado: (2020)

Use of Legumes in Extrusion Cooking: A Review
por: Pasqualone, Antonella, et al.
Publicado: (2020)

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties
por: Vurro, Francesca, et al.
Publicado: (2022)

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content
por: Summo, Carmine, et al.
Publicado: (2020)

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
por: Pasqualone, Antonella, et al.
Publicado: (2020)

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages
por: Difonzo, Graziana, et al.
Publicado: (2022)

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks
por: de Gennaro, Giuditta, et al.
Publicado: (2022)

Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas
por: Summo, Carmine, et al.
Publicado: (2019)

Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties
por: Piscopo, Amalia, et al.
Publicado: (2022)

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
por: De Angelis, Davide, et al.
Publicado: (2023)

Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta
por: Difonzo, Graziana, et al.
Publicado: (2022)

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract
por: Difonzo, Graziana, et al.
Publicado: (2019)

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
por: Pasqualone, Antonella, et al.
Publicado: (2019)

Effect of Mineral and Organic Fertilization on desi and kabuli Chickpea (Cicer arietinum L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity
por: Pasqualone, Antonella, et al.
Publicado: (2021)

Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies
por: Squeo, Giacomo, et al.
Publicado: (2023)

Supercritical CO(2) Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods
por: Difonzo, Graziana, et al.
Publicado: (2021)

Genetic and Morpho-Agronomic Characterization of Sicilian Tetraploid Wheat Germplasm
por: Sicilia, Angelo, et al.
Publicado: (2022)

Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse
por: De Angelis, Davide, et al.
Publicado: (2021)

Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
por: Pasqualone, Antonella, et al.
Publicado: (2021)

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread
por: Pasqualone, Antonella, et al.
Publicado: (2023)

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake
por: Squeo, Giacomo, et al.
Publicado: (2023)

Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production
por: Cacace, Claudio, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_kq5joh435mjsmd1ldl365osvua