Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

LWT ◽  
2017 ◽  
Vol 79 ◽  
pp. 342-348 ◽  
Author(s):  
Jingming Ning ◽  
Gary G. Hou ◽  
Jingjng Sun ◽  
Xiaochun Wan ◽  
Arnaud Dubat
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pan Bread ◽  
Green Tea Powder

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

2016 ◽  
Vol 71 ◽  
pp. 145-152 ◽  
Author(s):  
Ting Liu ◽  
Gary G. Hou ◽  
Bon Lee ◽  
Len Marquart ◽  
Arnaud Dubat
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat

White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs

2019 ◽  
Vol 53 (4) ◽  
pp. 103-111
Author(s):  
Jung Hyun Gi ◽  
◽  
Joung Yong Myeon ◽  
No Il Hong ◽  
Choi Jine Shang
Keyword(s):  
Triticum Aestivum ◽  
Wheat Flour ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pan Bread ◽  
Dough Characteristics

scholarly journals Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

2015 ◽  
Vol 7 (1) ◽  
pp. 309-315 ◽  
Author(s):  
Swati Kapoor ◽  
Pushpinder Singh Ranote ◽  
Savita Sharma
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Phenolic Content ◽  
Qualitative Evaluation ◽  
Total Phenolic ◽  
Syzygium Cumini ◽  
Whole Wheat Flour ◽  
Crude Fiber Content ◽  
Whole Wheat ◽  
Quality Aspects

Enriched chapattis prepared by supplementing whole wheat flour with Jamun (Syzygium cumini L.) pulp at 5, 10 and 15% were assessed for antioxidant activity and quality. Jamun pulp supplementation enhanced the bioactive composition of chapatti in terms of increased anthocyanins, total phenols and antioxidant activity. Total phenolic content and antioxidant activity increased 99.73% and 44.38%, respectively after incorporation of Jamun pulp (15%) to whole wheat flour Indian chapatti. Anthocyanins were not observed in control chapatti and in Jamunsupplemented chapatti the range was 1.41-2.64 mg/100g content for 5-15% supplementation level. Qualitative evaluation revealed non-sticky behavior of dough supplemented with Jamun at 5 and 10% level and slight stickiness at 15% level. Chapattis exhibited full puffing at all supplementation levels. Sensory scores were highest for 10% Jamun supplemented chapatti. Crude fiber content improved significantly (13.77% increase) in chapattis on supplementation of Jamun pulp. The study concluded that supplementation of wheat flour with Jamun pulp improved nutritional and antioxidant status of chapatti.

Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution

LWT ◽  
2017 ◽  
Vol 77 ◽  
pp. 1-7 ◽  
Author(s):  
Ting Liu ◽  
Gary G. Hou ◽  
Marie Cardin ◽  
Len Marquart ◽  
Arnaud Dubat
Keyword(s):  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat
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