Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties.

Gao, Yuan; Liu, Tingting; Su, Caihong; Li, Qi; Yu, Xiuzhu

Gao, Yuan; Liu, Tingting; Su, Caihong; Li, Qi; Yu, Xiuzhu.

Afiliación

Gao Y; College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
Liu T; Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
Su C; College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
Li Q; College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.
Yu X; Engineering Research Center of Grain and Oil Functionalized Processing, Universities of Shaanxi Province, 22 Xinong Road Yangling, 712100 Shaanxi, PR China.

Food Chem X ; 13: 100267, 2022 Mar 30.

Article en En | MEDLINE | ID: mdl-35498965

Palabras clave

ABTS+â¢, ABTS+â¢radical scavenging assay; CSB, Chinese steamed bread; DAA, delicious amino acids; DFF, defatted flaxseed flour; DPPHâ¢, DPPHâ¢ radical scavenging assay; EAA, essential amino acids; FF, flaxseed flour; FK, flaxseed kernel; FP, flaxseed peel; FRAP, FRAP assay; Flavonoid; Flavor amino acids; NEAA, non-essential amino acids; Novel Chinese steamed bread; PUFA, polyunsaturated fatty acid; Phenolic; RDS, rapid digestible starch; RS, Resistant starch; Resistant starch; SDS, slowly digestible starch; TFC, total flavonoids content; TPC, total phenolic content; USFA, unsaturated fatty acids

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2022 Tipo del documento: Article Pais de publicación: Países Bajos

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