Cargando…

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic...

Descripción completa

Detalles Bibliográficos
Autores principales:	Astiz, Valentina, Guardianelli, Luciano Martín, Salinas, María Victoria, Brites, Carla, Puppo, María Cecilia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818581/ https://www.ncbi.nlm.nih.gov/pubmed/36613386 http://dx.doi.org/10.3390/foods12010170

Ejemplares similares

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)

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality
por: Carboni, Angela Daniela, et al.
Publicado: (2022)

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)

Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours
por: Guardianelli, Luciano Martín, et al.
Publicado: (2022)

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)

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)

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)

Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread
por: Hu, Han, et al.
Publicado: (2022)

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

Effects of orange peel powder on rheological properties of wheat dough and bread aging
por: Han, Lihong, 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)

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

Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread
por: Sang, Shangyuan, et al.
Publicado: (2022)

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

Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties
por: Yang, Lianzhan, et al.
Publicado: (2022)

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

The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat
por: Salmanowicz, Bolesław P., et al.
Publicado: (2012)

A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance
por: Renzetti, Stefano, et al.
Publicado: (2021)

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread
por: Pirkola, Laura, et al.
Publicado: (2023)

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
por: Sun, Huaxing, et al.
Publicado: (2019)

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

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)

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity
por: Onyango, Calvin, et al.
Publicado: (2022)

Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics
por: Coţovanu, Ionica, et al.
Publicado: (2022)

Wheat and Bread
Publicado: (1872)

The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough
por: Gil-Humanes, Javier, et al.
Publicado: (2012)

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts
por: Pycia, Karolina, et al.
Publicado: (2020)

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)

The Effects of Beta-Glucan Rich Oat Bread on Serum Nitric Oxide and Vascular Endothelial Function in Patients with Hypercholesterolemia
por: Tabesh, Faezeh, et al.
Publicado: (2014)

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)

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
por: Coțovanu, Ionica, et al.
Publicado: (2021)

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

Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread
por: Avarzed, Enkhtungalag, et al.
Publicado: (2023)

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

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)

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
por: Chochkov, Rosen, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_dc1jokmjt69f2shorpnkk789av