Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 16 of 16 for “"Wheat bread"”.
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The Nonenzymatic Browning Reaction of Whole Wheat Bread
… white rats were fed diets composed of whole wheat bread which was made with one of the three sweeteners studied and added before or after baking and adequate vitamins and minerals for the animals' needs. The rats were divided into six groups, designated A through F. Groups A, C, and E were …
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Improving the quality of non-wheat bread made from maize using sourdough fermentation
Due to the high cost of wheat importation in countries where the climatic conditions do not favour its cultivation, alternative sources of bread baking flour are required. Maize is a suitable alternative because it is by far the most important crop produced in Africa. However, it lacks gluten, the …
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The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae
… fermentation of dough is an important process in bread making and one of the oldest biochemical processes in the world. Surprisingly, our knowledge about the dough fermentation step in correlation to product quality parameters is scarce. A literature review revealed that yeast fermentation can be …
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Acceptance of bread with partial replacement of wheat bread flour by potato products in selected regions of the USSR and USA
… was to incorporate a potato product into bread as a partial replacement for wheat flour and to describe a collaborative process for the development of bread products in three Soviet communities. Six potato flake breads and six cooked-mashed potato breads, with and without added gluten, …
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Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains
… intake level. Cereal products, and in particular bread, are a major source of salt in the Western diet. Therefore, any reduction in the level of salt in bread could have a major impact on global health. However, salt is a critical ingredient in bread production, and its reduction can have a …
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Glycaemic Response in Relation to Gastric Emptying and Satiety in Health and Disease
… blood glucose lowering mechanism. Whole-kernel wheat bread served with vinegar leads to higher satiety than wholemeal wheat bread with vinegar, or white wheat bread with or without vinegar in healthy subjects. This may be explained by increased antral distension caused by intact cereal kernels, …
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Translating plant protein benefits to consumer products: physicochemical, technological and nutritional aspects of utilising plant protein ingredients for cereal food applications
… extraction. Cereal-based staple foods, like bread and pasta, represent promising matrices for the incorporation of plant-based HPIs (e.g. partial replacement of wheat flour or wheat semolina) and offer the opportunity to provide plant-based protein-foods in convenient formats with high …
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Digestible indispensable amino acid scores for food proteins
… isolate (SPI), soy flour, and whole grain wheat. The PDCAAS-like values were calculated using the STTD of CP to estimate amino acid digestibility and values for DIAAS were calculated from values for SID of amino acids. Results indicated that values for SID of most indispensable amino acids …
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Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
… value, staling rate and shelf life of wheat and gluten-free breads. These quality improvements are associated with the formation of organic acids, exopolysaccharides (EPS), aroma or antifungal compounds. Initially, the suitability of two lactic acid bacteria strains to serve as …
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Plants and Fossils: Household Fuel Consumption in Hampshire and the West Riding of Yorkshire 1750-1830
… expensive for most households. Purchased wheat bread increasingly became the staple food in that region. Meanwhile, coal was very cheap where it was mined and fuelled industrial expansion on the Yorkshire coalfield. Population growth was higher in this manufacturing region and residents …
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BIOBASED APPROACHES AT MODULATING THE INTERACTION BETWEEN LEGUMES BIOPOLYMERS AND BIOACTIVES: A PERSPECTIVE FOR THE PRODUCTION OF BAKED GOODS
… healthy foods, legumes, pseudocereals like buckwheat, and cereals like sorghum, have gained popularity as a potential component of functional foods. These crops are characterized by well-balanced nutritional profile, made by proteins, carbohydrates, resistant starch, and bioactive compounds, and …
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Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting
Wheat bread is a staple food product that is not easily accessible to many people in sub-Saharan Africa as it is relatively expensive. This is due to the regions climatic conditions which are not generally suitable for wheat cultivation. Hence, most wheat has to be imported. Maize is potentially a …
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Technologies for improving the quality of bread doughs made with barley spent grain and sorghum
Expenditure on wheat importation in sub-Saharan African countries is increasing greatly arising from the region’s rapidly expanding human population, urbanisation, and unfavourable conditions for wheat cultivation. Adoption of composite flours is encouraged to reduce wheat importation and promote …
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Development and optimisation of food products low in FODMAPs: an investigation of dietary fibres in low FODMAP products and the reduction of FODMAPs via bio-technological processes
… for IBS-patients, based on substituting wheat flour with wheat starch and gluten. The application of two insoluble (bamboo fibre and cellulose) and two soluble-viscous DFs (psyllium and guar gum) was tested in bread and pasta. Two different concentrations of these DFs (3 g/ 100g and 6 …
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Functional application of lactic acid bacteria exopolysaccharide in complex food systems
… for low protein in biscuit and wholemeal wheat flour. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) …
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SIMPLIFIED TRAIT AND GENE DISCOVERY FOR DROUGHT RESILIENCE IN WHEAT USING EINKORN WHEAT
Bread wheat (Triticum aestivum L.) supplies approximately 20% of global caloric intake, yet its production is increasingly threatened by climate-driven biotic and abiotic stresses, particularly drought. Genetic improvement remains the most sustainable strategy for enhancing stress resilience and …