Search Results - "Flander, Laura"

Sourdough and cereal fermentation in a nutritional perspective by Poutanen, Kaisa, Flander, Laura, Katina, Kati

“…Use of sourdough is of expanding interest for improvement of flavour, structure and stability of baked goods. Cereal fermentations also show significant…”
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Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads by Sozer, Nesli, Melama, Leena, Silbir, Selim, Rizzello, Carlo G, Flander, Laura, Poutanen, Kaisa

“…Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of…”
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In situ production and analysis of Weissella confusa dextran in wheat sourdough by Katina, Kati, Maina, Ndegwa Henry, Juvonen, Riikka, Flander, Laura, Johansson, Liisa, Virkki, Liisa, Tenkanen, Maija, Laitila, Arja

“…Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and Weissella have been introduced to wheat sourdough baking for in situ…”
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Fermented Wheat Bran as a Functional Ingredient in Baking by Katina, Kati, Juvonen, Riikka, Laitila, Arja, Flander, Laura, Nordlund, Emilia, Kariluoto, Susanna, Piironen, Vieno, Poutanen, Kaisa

“…ABSTRACT The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation…”
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Effects of Tyrosinase and Laccase on Oat Proteins and Quality Parameters of Gluten-free Oat Breads by Flander, Laura, Holopainen, Ulla, Kruus, Kristiina, Buchert, Johanna

“…Effects of a Trichoderma reesei tyrosinase (TYR) and a Trametes hirsuta laccase (LAC) on breadmaking performance of gluten-free oat flour were investigated by…”
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Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety by Pentikäinen, Saara, Karhunen, Leila, Flander, Laura, Katina, Kati, Meynier, Alexandra, Aymard, Pierre, Vinoy, Sophie, Poutanen, Kaisa

“…•210Min postprandial satiety was enhanced when breakfast was enriched with oat bran.•A dose–response in bolus viscosity in vitro was seen when β-glucan was…”
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Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough by Faccio, Greta, Flander, Laura, Buchert, Johanna, Saloheimo, Markku, Nordlund, Emilia

“…Various enzyme families such as sulfhydryl oxidase have been successfully applied to bread production although their mechanism of action has not been fully…”
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Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat Doughs by Flander, Laura, Rouau, Xavier, Morel, Marie-Hélène, Autio, Karin, Seppänen-Laakso, Tuulikki, Kruus, Kristiina, Buchert, Johanna

“…The effects of Trametes hirsuta laccase and Pentopan Mono BG xylanase and their combination on oat, wheat, and mixed oat−wheat doughs and the corresponding…”
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Kinetics of Transglutaminase-Induced Cross-Linking of Wheat Proteins in Dough by Autio, Karin, Kruus, Kristiina, Knaapila, Antti, Gerber, Nadine, Flander, Laura, Buchert, Johanna

“…The effects of TGase in dough after 15, 30, 45, and 60 min of resting time after mixing were studied with a Kieffer test. The resistance to stretching of…”
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Novel computational tools in bakery process data analysis: a comparative study by Rousu, Juho, Flander, Laura, Suutarinen, Marjaana, Autio, Karin, Kontkanen, Petri, Rantanen, Ari

“…We studied the potential of various machine learning and statistical methods in the prediction of product quality in industrial bakery processes. The methods…”
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