Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads-Reference-Cited by-同舟云学术

Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

Published:2020-07 Issue: Volume:129 Page:109517
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Guardado-Félix Daniela,Lazo-Vélez Marco A.,Pérez-Carrillo Esther,Panata-Saquicili Diego Esteban,Serna-Saldívar Sergio O.

Funder

Nutriomics and Emerging Technologies Research Chair (EIC010) of Tecnologico de Monterrey

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Approved methods of analysis,2000

2. Official methods of analysis;AOAC;Official Method,2006

3. Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination;Baranzelli;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018

4. Differential responses to selenomethionine supplementation by sex and genotype in healthy adults;Combs;British Journal of Nutrition,2012

5. Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination;Dietrich Ferreira;LWT- Food Science and Technology,2019

Cited by 47 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues;Frontiers in Nutrition;2024-06-06

2. Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread;European Food Research and Technology;2024-04-30

3. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes;Foods;2024-04-18

4. Nutritional aspects of composite flours for baked and extruded products: A review;Cereal Chemistry;2024-02-15

5. Selenium biofortification of microgreens: Influence on phytochemicals, pigments and nutrients;Plant Physiology and Biochemistry;2024-01