Allergic reactions to lupin have increased in parallel with the growing use of lupin flour by food manufacturers. We studied a patient with recurrent anaphylaxis to manufactured foods and a history of rhinitis-asthma related to lupin inhalation and legume tolerance. Skin prick tests with airborne and food allergens, specific immunoglobulin (Ig) E determinations, and an inhalation exposure test ...

the influence of 0-27 g/100g of full-fat soy flour (ffsf), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°c. this enrichment resulted in significant differences in mechanical strength and cutting parameter. based on the mixture surfac...

Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...

BACKGROUND Traditional soy-fermented foods, such as miso, douche, natto, and tempeh have been widely used as a dietary supplement in Asian countries, and numerous reports on their phenolics and antioxidant activities have been published. Soy germ contains 10-fold higher phenolics than whole soybean, hence using soy germ as fermentation substrate will be more efficient than whole soybean. RESU...

Consumption of unrefined whole flour is thought to affect mineral bioavailability because it contains high levels of fibre and phytic acid. The present experiment was designed to study the absorption of minerals from diets based on wholewheat flour and white wheat flour in rats. Two groups of male Wistar rats were fed on the diets for 3 weeks and absorption and tissue retention of minerals were...

In recent years, with the awareness of people, interest in natural and functional foods has increased. Sourdough is a dough piece which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic acetic bacteria from air ingredients used (flour, water, etc.) are active. sourdough fermentation, yeast acid work together to form flora. It been proven by studies that breads prep...

Cereal Chem. 67(l):10-13 The performance of a soy polysaccharide blend in soft wheat products regarding volume, color, and crumb grain. Japanese udon noodles enwas evaluated; AACC soft white wheat bran was used as a reference riched with 8% soy polysaccharides were slightly yellowish and not gritty, fiber source. In Chinese steamed breadmaking, up to 10% soy polywhereas 8% bran imparted a brown...

Extruded meat substitutes, due to their high protein content, meat-like texture and processing compatibility, are very popular as the main ingredient of plant-based burger patties. The extrusion proteins can be performed by two technologies: moisture extrudates (HME) low texturized vegetable (TVP). largest difference between technologies relates content prevailing inside barrel. processes also ...

Plant protein concentrates are used to enhance the nutritional quality of bread and respond demand consumers with respect increased intake. In present study, samples were produced using pea concentrate (PP) soy (SP) substituting wheat flour by 5%, 10%, 15%. The levels between 1.2- 1.7-fold 1.1- 1.3-fold higher than control bread. incorporation 10% 15% PP allowed for achievement a “high protein”...