ArticleFoods (Basel, Switzerland)2022
Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties.Journal of food science · 2026Article
- The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production.Foods (Basel, Switzerland) · 2025Article
- Lipolysis and Sterol Stability and Bioaccessibility of Wholemeal Rye Bread Enriched with Plant Sterols Subjected to Adult and Elderly Digestion Conditions.Journal of agricultural and food chemistry · 2024Article
- Human Oral Phase Coupled withJournal of agricultural and food chemistry · 2024Article
- Effect of addition of wheat bran hydrolysate on bread properties.Journal of food science · 2024Article
- Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Bread is one of the staple foods of many countries, and its enrichment with bioactive compounds is trending. This phenomenon is focused on breads with a good nutritional profile, such as wholemeal rye bread (WRB), in which enrichment with plant sterols (PSs) is allowed in accordance with European regulations. The objective of the present study was to optimize the production of a WRB enriched with PS (PS-WRB) and to evaluate the proximate composition and starch digestibility as an indicator of nutritional quality. The rheological analysis showed that the bread dough presents satisfactory farinographic properties (dough development time 6 min; stability 4 min; degree of softening 100 Brabender units) but high water absorption (67%). The PS-WRB is high in dietary fiber and low in protein (20.4 and 7.7%
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Registered trials
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