Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole wheat) milled with 200, 500 and 1000 μm sieves. Cookies were elaborated using 100% bread flours and combinations of 50% of bread flour and wheat flour. The rheology of the doughs, the dimensions of the cookies, their texture and colour were evaluated. Bread flour doughs presented higher G’ (elastic modulus), G” (viscous modulus) values than the control, especially with increased particle size. Bread flour cookies had a smaller diameter and a harder texture than the control, but in the case of whole ...
Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of v...
Cookies and biscuits are products made from soft flours. Low content of protein (8 to 10% in the gra...
Inclusion of pulses flour in bread formulation has important nutritional effects but its successful ...
One of the innovation strategies of the bakery industry is the use of new ingredients capable of inc...
Producción CientíficaBread is wasted at different stages in the food value chain, mainly in industry...
Much research has been done to understand the contribution of different flour constituents to the co...
The objective of the present study was to analyse the influence of particle size distribution of mai...
The ever-increasing number of people with celiac disease or other health disorders associated with g...
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are...
The research study was conducted to obtain okara flour by freeze-drying which could be used as a fib...
Dietary fibre is a common and important ingredient of a new generation of healthy food products whic...
The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative fl...
Short-dough cookies are one of the most popular cereal-based products in the world, but usually they...
Processing strategies are necessary to improve the quality of baked old wholewheat flour products, s...
AbstractOver the past decade due to the changed climate in the Mediterranean region, technological q...
Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of v...
Cookies and biscuits are products made from soft flours. Low content of protein (8 to 10% in the gra...
Inclusion of pulses flour in bread formulation has important nutritional effects but its successful ...
One of the innovation strategies of the bakery industry is the use of new ingredients capable of inc...
Producción CientíficaBread is wasted at different stages in the food value chain, mainly in industry...
Much research has been done to understand the contribution of different flour constituents to the co...
The objective of the present study was to analyse the influence of particle size distribution of mai...
The ever-increasing number of people with celiac disease or other health disorders associated with g...
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are...
The research study was conducted to obtain okara flour by freeze-drying which could be used as a fib...
Dietary fibre is a common and important ingredient of a new generation of healthy food products whic...
The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative fl...
Short-dough cookies are one of the most popular cereal-based products in the world, but usually they...
Processing strategies are necessary to improve the quality of baked old wholewheat flour products, s...
AbstractOver the past decade due to the changed climate in the Mediterranean region, technological q...
Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of v...
Cookies and biscuits are products made from soft flours. Low content of protein (8 to 10% in the gra...
Inclusion of pulses flour in bread formulation has important nutritional effects but its successful ...