Dietary Breads and Impact on Postprandial Parameters

Mesçi, Banu; Kılıç, Damla Çoksert; Oğuz, Aytekin

doi:10.1016/b978-0-12-380886-8.10039-x

Cited by 3 publications

(1 citation statement)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…1 Ciddi akut HAÖ atağında sıvının ekstravasküler alanda sekestre olmasıyla hipotansiyon gelişebilmektedir. 8 HAÖ tablosu gelişen hastalarda, olgumuzda da olduğu gibi, %75 oranında aile öyküsü bulunmaktadır. 9 Bu nedenle detaylı anamnez çok önemlidir.…”

Section: Olgu Sunumuunclassified

Anesthesia Management in a Child with Hereditery Angioedema

Yılmaz¹,

Güngör²,

Yalçin³

et al. 2017

Turkiye Klinikleri J Anest Reanim

View full text Add to dashboard Cite

Section: Olgu Sunumuunclassified

Anesthesia Management in a Child with Hereditery Angioedema

Yılmaz¹,

Güngör²,

Yalçin³

et al. 2017

Turkiye Klinikleri J Anest Reanim

View full text Add to dashboard Cite

White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural

Lemos,

Borba,

Cerqueira

et al. 2024

Food Chemistry

View full text Add to dashboard Cite

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

Pojić

Hadnađev

et al. 2015

Journal of Food Quality

View full text Add to dashboard Cite

Hemp seed cake remaining after oil pressing was processed in the laboratory conditions to obtain hemp flour that influence the rheological properties of wheat dough, and the quality of bread was studied. The obtained hemp flour was mixed with wheat flour at different hemp/wheat flour ratios (0/100, 5/95, 10/90 and 20/80). The obtained results indicated that hemp flour affected water absorption and dough development time, and consequently bread volume, color and structural and textural properties of bread crumb regardless of the level of substitution. However, the presence of hemp flour in formulation, as being nongluten flour, did not necessarily distort all rheological properties. In this context, dough stability and dough strength were not significantly affected by the addition of hemp flour up to 10%, whereas substitution level of 20% resulted in the decrease (P < 0.05) of these parameters. Bread supplemented with hemp flour had higher nutritional value and provided elevated intake of important nutrients such as proteins and macro-and microelements, especially iron. PRACTICAL APPLICATIONSRecent scientific research indicated that hemp seed is a source of valuable nutrients, so it is recognized as one of nature's perfect balanced foods. In order to fulfill the requirements of sustainable food processing, the reutilization of food waste is a common issue especially due to the fact that food waste is rich in proteins, dietary fibers, antioxidants, colorants and other nutrients. In that sense, oilseed meals that remain after oil cold pressing have been recognized as one of the most valuable sources of proteins. One of the promising but not widely investigated cold-pressed seed meals is that which remains after cold pressing of hemp seeds known as hemp flour. Obtained results showed that the breads supplemented with hemp flour had higher nutritional value providing elevated intake of important nutrients such as proteins and macro-and microelements, especially iron, while reducing the metabolizable energy from carbohydrates.

show abstract

Dietary Breads and Impact on Postprandial Parameters

Cited by 3 publications

References 28 publications

Anesthesia Management in a Child with Hereditery Angioedema

Anesthesia Management in a Child with Hereditery Angioedema

White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural

Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

Contact Info

Product

Resources

About