نتایج جستجو برای: cereal flours
تعداد نتایج: 10431 فیلتر نتایج به سال:
Rye is an important source of plant lignans in Finland. In the present crossover trial we wanted to study the effect of rye bread as part of the usual diet on serum and urine enterolactone (ENL) concentrations in healthy volunteers. Eighteen men aged 43 (sem 2.0) years and twenty-one women aged 43 (sem 1.6) years consumed wholemeal rye bread and white wheat bread in random order for 4 weeks. Th...
Rye (Secale cereale L.) is one of the most important bread grains in colder parts of Europe and its importance has been rising recently. The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre. Conversely, rye baking performance is not as good as required. The baking quality is mainly affected by the activity of amylases measured as Ha...
Introduction: Sleep is particularly important in children because it affects their physical and mental evolution. Sleep disorders are seen in 20% to 30% of children. Cereal is being distributed as one of the complementary foods at the pharmacies in Iran. This study is designed to study the sleep status of cereal-consuming infants in order to take a step forward in improving cereal prescribing. ...
The goal of this work was to investigate the use selected starter cultures obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two consortia were set up, containing yeast strain (either commercial Saccharomyces cerevisiae or maltose-negative Kazachstania unispora strain) two strains Lactic Acid Bacteria (LAB), belonging Weissella cibaria Ped...
Lots of investigation has been done in order to increase wheat yield per acre in Iran, but there is not enough study about quality of produced wheat. Bread quality in Iran has been deteriorated in recent years, mostly due to employing wheat flours of low quality. Thus the present study was conducted to find the chemical and rheological properties of four bread wheat cultivars (Omid, Rosshan, Go...
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید