Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2023-11-23 DOI:10.1080/87559129.2023.2279613

Anashwar Valsalan, Filiz Koksel, Cristina M. Rosell, Maneka Malalgoda

引用次数: 0

Abstract

Greater consumer demand for sustainable, nutrient-dense grains has inreased research emphasis on underutilized wheat species, such as ancient grains. However, these wheat species have different phy...

查看原文本刊更多论文

增加古代谷物在烘焙中的应用的配料技术和工艺改进

消费者对可持续的、营养丰富的谷物的需求增加，使研究更加重视未充分利用的小麦品种，如古代谷物。然而，这些小麦品种具有不同的生理特征。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists