Partially germinated ingredients for naturally healthy and tasty products

Cereal Foods World

Volumn 58, Issue 2, 2013, Pages 55-59

  Bellaio, S ^a   Kappeler, S ^a   Zamprogna Rosenfeld, E ^a   Jacobs, M ^b  

^a Buhler AG   (Switzerland)

^b Bühler GmbH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84877247729     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-58-2-0055     Document Type: Article

References (6)

1. Bellaio, S., Zamprogna Rosenfeld, E., Mane, D., and Jacobs, M. Novel process based on partial germination to enhance milling yield and nutritional properties of pulses. Cereal Foods World 56(Suppl.):A30, 2011.
2. Hefni, M., and Witthöft, C. M. Increasing the folate content in Egyptian baladi bread using germinated wheat flour. LWT Food Sci Technol. 44:706, 2011.
3. Kadam, S. S., and Salunkhe, D. K. Handbook of World Food Legumes: Nutritional Chemistry, Processing Technology, and Utilization. CRC Press, Boca Raton, FL, 1989.
4. Omary, M. B., Fong, C., Rothschild, J., and Finney, P. Effects of germination on the nutritional profile of gluten-free cereals and pseudocereals: A review. Cereal Chem. 89:1, 2012.
5. Rakeyeva, T. Biologically activated grain in wheat bread technology. Ph.D. thesis. Latvia University of Agriculture, Jelgava, Latvia, 2006.
6. Zamprogna Rosenfeld, E., Bellaio, S., Mane, D., and Jacobs, M. A new family of healthy, safe, and convenient food products based on partial germination of pulses. Cereal Foods World 56(Suppl.):A71, 2011.