Cargando…

Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility

Bread is one of the staple foods of many countries, and its enrichment with bioactive compounds is trending. This phenomenon is focused on breads with a good nutritional profile, such as wholemeal rye bread (WRB), in which enrichment with plant sterols (PSs) is allowed in accordance with European re...

Descripción completa

Detalles Bibliográficos
Autores principales:	Makran, Mussa, Cilla, Antonio, Haros, Claudia Monika, Garcia-Llatas, Guadalupe
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818445/ https://www.ncbi.nlm.nih.gov/pubmed/36613309 http://dx.doi.org/10.3390/foods12010093

Ejemplares similares

Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism
por: Faubel, Nerea, et al.
Publicado: (2022)

Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread
por: Kołodziejczyk, Piotr, et al.
Publicado: (2019)

The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread
por: Klupsaite, Dovile, et al.
Publicado: (2023)

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour
por: Stępniewska, Sylwia, et al.
Publicado: (2019)

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety
por: Litwinek, Dorota, et al.
Publicado: (2022)

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour
por: Boreczek, Jakub, et al.
Publicado: (2020)

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

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

In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough
por: Fois, Simonetta, et al.
Publicado: (2021)

Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
por: Song, Xiao, et al.
Publicado: (2018)

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms
por: Lappi, Jenni, et al.
Publicado: (2014)

Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
por: Guiotto, Estefanía Nancy, et al.
Publicado: (2020)

A Mixture of Dietary Plant Sterols at Nutritional Relevant Serum Concentration Inhibits Extrinsic Pathway of Eryptosis Induced by Cigarette Smoke Extract
por: Restivo, Ignazio, et al.
Publicado: (2023)

Influence of Galactooligosaccharides on the Positive Effect of Plant Sterol-Enriched Beverages on Cardiovascular Risk and Sterol Colon Metabolism
por: Blanco-Morales, Virginia, et al.
Publicado: (2022)

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)

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread
por: Miranda-Ramos, Karla, et al.
Publicado: (2020)

Rye Bread with an Admixture of Malt as Food for Horses
Publicado: (1896)

Hypolipidemic and Hypoglycaemic Effect of Wholemeal Bread with Amaranth (Amaranthus dubius Mart. ex Thell.) on Sprague Dawley Rats †
por: Sánchez-Urdaneta, Adriana Beatriz, et al.
Publicado: (2020)

Randomised clinical trial: low‐FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome
por: Laatikainen, R., et al.
Publicado: (2016)

Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling
por: Ahmed, Imen Bel Hadj, et al.
Publicado: (2020)

β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads
por: Bockwoldt, Julia A., et al.
Publicado: (2021)

Metabolic profiling of sourdough fermented wheat and rye bread
por: Koistinen, Ville M., et al.
Publicado: (2018)

Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread
por: Wojciechowicz-Budzisz, Agata, et al.
Publicado: (2023)

Enrichment of Wheat Bread with Platycodon grandiflorus Root (PGR) Flour: Rheological Properties and Microstructure of Dough and Physicochemical Characterization of Bread
por: Liu, Yuanyuan, et al.
Publicado: (2023)

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits
por: Estivi, Lorenzo, et al.
Publicado: (2022)

In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment
por: Tsai, Po-Ching, et al.
Publicado: (2021)

Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
por: Ikram, Ali, et al.
Publicado: (2021)

The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre
por: Rojas-Bonzi, Patricia, et al.
Publicado: (2020)

Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread
por: Cao, Hongwei, et al.
Publicado: (2022)

Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder
por: Syu, Pei-Ci, et al.
Publicado: (2023)

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
por: Korus, Jarosław, et al.
Publicado: (2021)

Acceptability of alginate enriched bread and its effect on fat digestion in humans
por: Houghton, David, et al.
Publicado: (2019)

An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads
por: Zielińska, Danuta, et al.
Publicado: (2022)

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran
por: Liu, Wenjun, et al.
Publicado: (2023)

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation
por: Laatikainen, Reijo, et al.
Publicado: (2019)

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours
por: Badia-Olmos, Celia, et al.
Publicado: (2023)

Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread
por: Sandvik, Pernilla, et al.
Publicado: (2014)

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
por: Pontonio, Erica, et al.
Publicado: (2021)

Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers
por: Lin, Shang, et al.
Publicado: (2023)

Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread
por: Chusak, Charoonsri, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_lojgs00ikt9rgeiaquejuiddb7