[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Smith et al., 2015 - Google Patents

Nutritional and sensory quality of bread containing different quantities of grape pomace from different grape cultivars

Smith et al., 2015

View PDF
Document ID
8403355424715582852
Author
Smith I
Yu J
Publication year
Publication venue
Ec Nutr

External Links

Snippet

Grape pomace (GP) is a wine making by-product rich in polyphenols and dietary fiber (DF). In this study GPs from four grape cultivars were used to replace 5-10% of flour in a white bread formula. The bread without GP was used as control. Reformulated dough was baked …
Continue reading at www.researchgate.net (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K8/00—Cosmetic or similar toilet preparations
    • A61K8/18—Cosmetic or similar toilet preparations characterised by the composition
    • A61K8/96—Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution of vegetable origin, e.g. plant extracts

Similar Documents

Publication Publication Date Title
Smith et al. Nutritional and sensory quality of bread containing different quantities of grape pomace from different grape cultivars
Mehta et al. Tomato processing byproduct valorization in bread and muffin: Improvement in physicochemical properties and shelf life stability
Ning et al. Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread
Hayta et al. Effect of Grape (V itis Vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti‐Radical Activity of Bread
Abdul Aziz et al. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties
Hsu et al. Qualities and antioxidant properties of bread as affected by the incorporation of yam flour in the formulation
Tarakci et al. Effects of adding cherry laurel (Laurocerasus officinalis) on some physicochemical and functional properties and sensorial quality of tarhana
Simanca-Sotelo et al. Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthus sonchifolius)
LEVENT Utilization of citrus albedo in tarhana production
Ingle et al. Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies.
Alshehry Utilization of beetroot as a natural antioxidant, pigment and antimicrobial in cupcake during the storage period
Ukom et al. Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage
Maman et al. Chemical composition and particle size of grape seed flour and their effects on the characteristics of cookies
Sciacca et al. Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
Şeker et al. Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace
Petković et al. Chemical, antioxidative, and sensory characteristics of wheat bread partially substituted with black chokeberry (Aronia melanocarpa L.) powder
Bakar et al. Development of high fiber rich antioxidant biscuits from purple and orange sweet potato peels
Antarkar et al. Physico-chemical and nutritional evaluation of cookies with different levels of Rosehip and Hibiscus powder substitution
Ray et al. Preparation of okra-incorporated dhokla and subsequent analysis of nutrition, antioxidant, color, moisture and sensory profile
Baigts-Allende et al. Use of Hibiscus sabdariffa by-Product to Enhance the Nutritional Quality of Pasta
Pathak et al. Formulation & analysis of papaya fortified biscuits
Matejová et al. By-products of plant processing and their possible application into innovative gluten-free foodstuffs.
Awad et al. Evaluation of physical and sensory characteristics of jam and cake processed using pumpkin (Cucurbita moschata)
Moreno-Álvarez et al. Making of bakery products using composite flours: Wheat and cactus pear (Opuntia boldinghii Britton et Rose) stems (cladodes)
Faiza et al. Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition