Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality.

Krupa-Kozak, Urszula; Baczek, Natalia; Capriles, Vanessa D; Lopusiewicz, Lukasz

Krupa-Kozak, Urszula; Baczek, Natalia; Capriles, Vanessa D; Lopusiewicz, Lukasz.

Afiliação

Krupa-Kozak U; Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland.
Baczek N; Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland.
Capriles VD; Laboratory of Food Technology and Nutrition, Department of Biosciences, Institute of Health and Society, Federal University of São Paulo, Santos 11015-020, Brazil.
Lopusiewicz L; Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Street, 71-270 Szczecin, Poland.

Molecules ; 27(9)2022 Apr 21.

Article em En | MEDLINE | ID: mdl-35566041

Assuntos

Linho; Eliminação de Resíduos; Antioxidantes/farmacologia; Pão; Valor Nutritivo; Extratos Vegetais; Água

Palavras-chave

Linum usitatissimum L.; QDA; bioactive potential; bread quality; breadmaking; co-product revalorization; flaxseed oil; gluten-free products; post-production waste

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Eliminação de Resíduos / Linho Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Eliminação de Resíduos / Linho Idioma: En Ano de publicação: 2022 Tipo de documento: Article