Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
Martinez, Mario Martinez||Gomez, Manuel
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
English[eng]
particle size||n/a||tempering||maize bread||pea||bakery products||antinutritional factors||nutrition knowledge||baking||chia||analytical quality||antioxidant capacity||protein enrichment||mucilage||cookie||bakery||cereals||sustainability||amylopectin||germination||functional foods||maize flour||sensory QDA||shortening||upcycled food by-products||pulses||processing||fermentation||sesame||glycemic response||sieve||flaxseed||Mixolab||bio-technological processing||?-amylase||TPA||high-amylose||baking activity||defatted sunflower seed flour||gluten-free||wheat–flaxseed composite||protein digestibility||bran||pseudocereals||legume fortification||digestion||flour refinement||consumer||milk lipids||bread||biscuits||air classification||faba bean||whole grains||retrogradation||intermediate wheatgrass||lentil||sunflower||chickpea||colour||protein content||sensory evaluation||valorisation||amylose||fat replacer||fortification||principal component analysis
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
English[eng]
particle size||n/a||tempering||maize bread||pea||bakery products||antinutritional factors||nutrition knowledge||baking||chia||analytical quality||antioxidant capacity||protein enrichment||mucilage||cookie||bakery||cereals||sustainability||amylopectin||germination||functional foods||maize flour||sensory QDA||shortening||upcycled food by-products||pulses||processing||fermentation||sesame||glycemic response||sieve||flaxseed||Mixolab||bio-technological processing||?-amylase||TPA||high-amylose||baking activity||defatted sunflower seed flour||gluten-free||wheat–flaxseed composite||protein digestibility||bran||pseudocereals||legume fortification||digestion||flour refinement||consumer||milk lipids||bread||biscuits||air classification||faba bean||whole grains||retrogradation||intermediate wheatgrass||lentil||sunflower||chickpea||colour||protein content||sensory evaluation||valorisation||amylose||fat replacer||fortification||principal component analysis