Oral processing of bread: Implications of designing healthier bread products. How Different Are Industrial, Artisanal and Homemade Soft Breads?. Bastien Maurice, Anne Saint-Eve, Aurélia Pernin, Pascal Leroy, Isabelle Souchon.Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu. Yamin Yu, Shuang Chen, Yao Nie, Yan Xu.Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread. Andrea Warburton, Patrick Silcock, Graham T.Journal of Food Composition and Analysis 2023, 119, 105260. Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste. Tulin Eker, Turgut Cabaroglu, Merve Darıcı, Serkan Selli.This article is cited by 15 publications. Crust markers were released more quickly than crumb markers, leading to different perception dynamics. The results revealed that the initial levels of crumb markers as well as crumb firmness affected the crumb markers release. Utilizing the three laboratory-produced breads, chewing behavior and aroma perception were measured via electromyography and the temporal dominance of sensations method, respectively. A statistical model was then used to examine the contributions of volatile compounds to target ion production (i.e., crumb or crust markers). Eight study participants consumed crumb-only and crumb-and-crust samples, and the resulting volatile release was measured in vivo using proton transfer reaction-mass spectrometry. French baguettes with different crumb structures were procured from a supermarket or local bakeries ( n = 6) or produced in the laboratory via par baking ( n = 3). With portobellos, which are juicier, bake the quiche 5 minutes extra.This study examined the effects of bread crumb and crust structure on volatile release and aroma perception during oral processing. Nutrition per serving: 451 calories (30 percent from fat), 14.9 grams fat (5.4 grams saturated, 5.7 grams monounsaturated), 280 milligrams cholesterol, 48.1 grams protein, 30.8 grams carbohydrates, 4.9 grams fiber, 2,000 milligrams sodium Press the ingredients under the eggs with a fork.īake about 25 minutes, until quiche is firm. Beat in the nutmeg, skim milk, cheese and salt and pepper. In a small bowl, beat eggs and whites with a fork. Place ham, mushrooms, onion and bell pepper in the pie plate. Gently roll and shake plate to distribute crumbs over sides and bottom. Spray bottom and sides of 10-inch pie plate or shallow casserole dish with olive oil and sprinkle with bread crumbs. Ham and Wild Mushroom Quicheġ/2 pound lean deli ham, torn into bite-size piecesġ cup sliced shiitake mushrooms (see note)ġ/2 cup shredded, reduced-fat, sharp Cheddar cheese You can still slice and serve the quiche with this crust.Ĭompleted with tossed green salad made with reduced-fat vinaigrette, this meal has 478 calories with 30 percent of calories from fat. The secret to saving time and calories is to use bread crumbs for the crust instead. I like to serve a warm, inviting quiche for a quick midweek supper, but don’t want to fuss with pastry dough.
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