Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour
作者： Michał Świeca , Dariusz Dziki , Urszula Gawlik-Dziki , None
DOI: 10.1016/J.FOODCHEM.2017.02.052
关键词: Wheat flour 、 Wheat bread 、 Nutraceutical 、 Starch 、 Total protein 、 Chemistry 、 Resistant starch 、 Nutritional quality 、 Food science
摘要: … kDa was also determined in sprouted flour. Main qualitative … wheat flours showed that these products are excellent sources of RS. The highest in vitro starch digestibility was determined …
elsevier.com
sci-hub.se 参考文章(32)
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki, Marcin Luty, Jarosław Czyż, Effect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta. Food Chemistry. ,vol. 190, pp. 419- 428 ,(2016) , 10.1016/J.FOODCHEM.2015.05.110
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki, Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta Food Chemistry. ,vol. 194, pp. 637- 642 ,(2016) , 10.1016/J.FOODCHEM.2015.08.086
Flour and breads and their fortification in health and disease prevention Flour and breads and their fortification in health and disease prevention.. ,(2011) , 10.1016/C2009-0-30556-5
Michał Świeca, Dariusz Dziki, Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation International Journal of Food Science and Technology. ,vol. 50, pp. 2135- 2142 ,(2015) , 10.1111/IJFS.12881
Michał Świeca, Barbara Baraniak, Influence of elicitation with H₂O₂ on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts. Journal of the Science of Food and Agriculture. ,vol. 94, pp. 489- 496 ,(2014) , 10.1002/JSFA.6274
Michał Świeca, Urszula Gawlik-Dziki, Dariusz Dziki, Barbara Baraniak, Jarosław Czyż, The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin. Food Chemistry. ,vol. 141, pp. 451- 458 ,(2013) , 10.1016/J.FOODCHEM.2013.03.048
Shfali Dhingra, Sudesh Jood, Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour Food Chemistry. ,vol. 77, pp. 479- 488 ,(2002) , 10.1016/S0308-8146(01)00387-9
Pham Van Hung, Tomoko Maeda, Syota Yamamoto, Naofumi Morita, Effects of germination on nutritional composition of waxy wheat Journal of the Science of Food and Agriculture. ,vol. 92, pp. 667- 672 ,(2012) , 10.1002/JSFA.4628
Gabriella Pasini, Barbara Simonato, Matteo Giannattasio, Angelo D. B. Peruffo, Andrea Curioni, Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study. Journal of Agricultural and Food Chemistry. ,vol. 49, pp. 2254- 2261 ,(2001) , 10.1021/JF0014260
Liangli Yu, Scott Haley, Jonathan Perret, Mary Harris, Antioxidant properties of hard winter wheat extracts Food Chemistry. ,vol. 78, pp. 457- 461 ,(2002) , 10.1016/S0308-8146(02)00156-5