2 documents found, page 1 of 1
The improved quality of gluten-free bread due to the use of flaxseed oil cake: ...
Oliveira, Daniela; Starowicz, Małgorzata; Ostaszyk, Anita; Łopusiewicz, Łukasz; Ferreira, Isabel M. P. L. V. O.; Pinto, Edgar; Krupa-Kozak, UrszulaThe development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 3...
Defining whole grain sorghum flour and water levels to improve sensory and nutr...
Centeno, Ana Carolina L.; Aguiar, Etiene; Santos, Fernanda; Queiroz, Valéria; Conti-Silva, Ana [UNESP]; Krupa-Kozak, Urszula; Capriles, VanessaMade available in DSpace on 2022-04-29T08:32:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-09-01; Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to...