طراحی وب سایت

... the size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study ... the research, published in journal of food science, reports that the sensory properties of whole grain products are significantly influenced by the colour of wheat, the particle size of bran in the flour, and by the type of products made using the flours ... “this research also demonstrates that wheat colour influences the sensory properties and consumer acceptance of whole grain products,” they added ... study details duizer and her co-workers reported sensory differences in whole grain products made from red or white wheat with small or large bran particles sizes and different product moisture contents ... red wheat products were found to be more acceptable than the white wheat products

... the size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study ... the research, published in journal of food science, reports that the sensory properties of whole grain products are significantly influenced by the colour of wheat, the particle size of bran in the flour, and by the type of products made using the flours ... “this research also demonstrates that wheat colour influences the sensory properties and consumer acceptance of whole grain products,” they added ... study details duizer and her co-workers reported sensory differences in whole grain products made from red or white wheat with small or large bran particles sizes and different product moisture contents ... red wheat products were found to be more acceptable than the white wheat products

... acrylamide levels can be dramatically reduced by the addition of pea flour in wheat bran and wholegrain breads without any negative impact on colour and sensory properties, claims a new study ... the authors, in findings published in the international journal of food science and technology , found the reduction of acrylamide in white bread using pea flour ( p ... sativum ) was not significant but that the acrylamide level can be reduced by supplementation with 5 per cent pea flour in wheat bran and wholegrain breads ... objective the authors of this study said their aim was to investigate the effect of pea-originated asparaginase on acrylamide content, colour and sensory properties of white wheat, wheat bran and whole-grain wheat breads ... results the authors said that their study showed reduction of acrylamide in white wheat bread was not notable and, in fact, the addition of pea flour decreased its sensory attributes ... however, they determined that acrylamide levels can be reduced by 57 per cent and 68 per cent with the addition of 5 per cent pea flour in wheat bran and whole-grain wheat breads, respectively, without any negative impact on appearance, texture and flavour

... hie said the award recognised the technology’s unique ability to give 100 per cent rye bread an “appealing soft texture and mild taste similar to that of white wheat bread – as preferred by many of today’s consumers”

... a new white wheat concentrate brings brings taste and colour benefits, claims its producer, limagrain céréales ingrédients (lci), part of groupe limagrain, the eu’s largest seed breeder ... lci’s marketing manager for bakery, anne lionnet said: “absolutewheat is a true concentrate of the nutrients in wheat - including minerals, vitamins and fibre - and has a big plus in taste and colour ... sourced from white wheats, the ingredient is said to have an attractive light colour and a reduction in the bitterness that can be found with standard wheats ... breakfast cereals the ingredient is designed for use in the bakery market in bread, for precooked loaves or baguettes; for whole wheat crepes; for croissants; and for breadcrumbs ... produced without artificial additives or colours, the ingredient is produced from specially-selected white wheat varieties from the breeding programme of groupe limagrain offering full traceability

... bread baked with white rye flour leads to better insulin and blood sugar levels compared with wheat bread with rye bran, according to new research from lund university ... in meal tests the researchers also found that individuals who ate boiled rye kernels for breakfast were fuller and ate significantly less for lunch, more precisely 16 percent less in energy intake, compared with those who ate bread made from white wheat flour ... they also found that both bread and porridge made from white rye or wholegrain rye were more filling than white wheat bread

... they baked loaves with white wheat flour using a datem and three different generations of lipase enzymes of commercial quality, which have slightly different actions ... recipe and testing the researchers’ recipe included 1000g of white wheat flour, 20g salt6, 650g water

... optimising the sourdough process by fermenting bran with yeast and lactic acid bacteria can produce mildly sour wheat bread with improved flavour, texture and nutritional value, say food researchers in finland ... concluding a seven year research project, kati katina, a scientist at the technical research centre of finland (vtt biotechnology), demonstrated that lactic acid bacteria fermented sourdough can produce high-fibre wheat bread with a longer shelf life, as well as improving the microbiological safety of the bread ... but in wheat baking the use of sourdough is less common, and more challenging, because the mild flavour of most wheat breads does not tolerate strong acidity - typical for traditional sourdough breads ... the best results for volume and softness during storage were obtained with mildly acidic sourdough - made with white wheat flour and fermented for 12-14 hours (lactic acid bacteria fermented sourdough) or for 6-8 hours (yeasted sourdough) ... in addition, the scientists report that the production of high-fibre wheat bread with 'excellent volume and shelf life' is possible by fermenting bran with yeast and lactic acid bacteria ... the use of the combination process was close to preventing the hardening of the bread during storage and provided volume as good as in white wheat bread, vtt reports

... the discovery was made as part of an ongoing effort to develop new, value-added uses for corn, soybeans, wheat and other crops ... preparing dough formulations containing five different ratios of defatted soy flour, whole and white-wheat flour, different amounts of ascorbic acid, sugar, salt, milk, water and vegetable shortening were added to the doughs ... results showed that the three ingredients used also produced loaves containing 30-40 per cent soy flour with 112-127 grams of protein, compared to 65 grams for all-wheat bread