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Showing 1 to 2 of 2 for “"sunflower flour"”.
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Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour
… that occur when soft pretzels are baked using sunflower flour (SFF) in aqueous alkali environment are chlorogenic acid (CGA)-quinone induced greening and Maillard browning. This study aimed to determine how CGA content in two different SFFs containing 45% and 55% protein (Heliaflor<sup>®</sup> …
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Thiol Dough Conditioners Impact on the Formation of Advanced Glycation End-products in Bagels Containing Sunflower Seed Flour
… with fluorescent AGEs in bagels containing 0-20% sunflower flour (SFF) and 0-90 ppm L-cysteine (Cys) or Glutathione (GSH). No significant differences were observed in the moisture and lipid content for the bagel crust and crumb. Carbohydrate content decreased, while protein and ash content …