This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity ...

Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process ...

Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from ...

The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat ...

Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour ...

As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole ...

Although ancient grains could represent an abundant source of protein, fibre and macro- and micro-elements, few studies are available on the characteristics of ancient wheat sourdough and it suitability for breadmaking. ...

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, ...

Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. ...

The effect of isolation technique and sodium chloride level (0, 50, 300 mM, at pH 7.0) on gelation of hemp protein isolates was investigated. The aqueous dispersions (30% w/w) prepared from micelle (salt extracted) protein ...