Low carb bread are ideal for people who are trying to lose a few inches of body fat. Breads low in carb are also low in sugar content; thus making the bread perfect for this medical condition.Whole wheat bread and tortillas are generally lower in carb. In fact, any bread made from barley, oats, soy flour and wheat gluten qualifies as low carb bread. More gluten content in breads make them lower in carbohydrates and higher in protein. Aside from adding more gluten, sprouting is another way to reduce the amount of carbohydrates in bread.
6. Nutritional value Chickpea pasta also have high nutritional value in mineral and fat where 25% chickpea flour has a significantly lower glycaemic index and a higher mineral content than durum wheat pasta. Legumes are characterized by high contents of minerals, which depend on the species and cultivar and also on the characteristics of the soil where the plants are grown. The presence of non digestible constituents of chickpea flour is one of the factor making digestible starch slowly digest and low in starch hydrolysis. It includes resistant starch, oligosaccharide, polyphenols and lectins.
Instead of a gluten grain, they’re made with other starches like potato starch, tapioca starch or some others. These starches are usually highly refined, void of nutrients and spike blood sugar fast, just like wheat. But these products are often also loaded with sugar and other harmful or artificial chemicals. This does NOT apply to foods that are naturally gluten free, like meats or vegetables. If a product says “gluten-free” on the package, then it’s probably bad for you.
Such capability is found to be decreased markedly once starch degradation occurs. Since the amylopectin fraction of starch is believed to be primarily responsible for swelling and amylose inhibits it(Tester & Morrison, 1990), the decrease in SP may be related to a high reduction in amylopectin with plasma treatment .SP of plasma treated rice flours found to be decreased with increase in treatment slight irregularity in SP is due to the presence of the other non-starch components affects the swelling pattern of amylopectin and its ability to swell might be hindered by the other structural
The control biscuits having zero nutritive value of folate , vitamin c , betanin and choline but while increasing the amount of BRP from 0 to 5.21 , 0.0 to 4.73, and 0.0 to 0.81 . Table NO. 4 Nutritional Composition of beetroot powder incorporated biscuits Nutritional Parameters
But increasing inlet air temperature to 160 °C showed a negative effect especially for samples containing higher amount of black mulberry juice. It is due to the stickiness problem and the low glass transition temperature of components. The same results were shown by Papadakis et al.  for spray drying of raisin juice. Increasing feed flow rate led to lower process yield because higher feed rate reduced the contact time between feed and the drying air and caused a decrease in the rate of heat and mass transfer.
Analysis of the pumpkin powder showed in Table:. Powder produced with 3% GMS and drying temperature 50oC contained highest amount of β-carotene,39.55 mg/100gm. and showed lowest moisture content and water activity 3.45% and .321 respectively. Browning index was lower,0.101. Powder produced with 4% GMS and drying temperature 50oC also showed better result.
3. Results & Discussion 3.1 Moisture change 3.1.1 Effect of water contents in starch doughs The effect of water contents in the starch dough on moisture changes during conditioning times were shown in figure 1.Figure 1. The water content effect on the moisture change (%) of the wheat starch foam fabricated at 2000C temperature. The results were shown that the moisture change of a 45% water content in the starch dough was increased with storage times and reached to optimum at 3 days storage times. After 3 days, the moisture change was gradually declined.
Oat (Avena sativa) is naturally rich in unsaturated fatty acids, minerals, vitamins and phytochemicals; as well as play an important role in lowering cholesterol levels because of its soluble fibre component. It is also rich in protein whose nutritional quality is superior to that of wheat owing to its higher lysine content. Even though oat is a naturally a non-gluten grain, it may be contaminated at mills during processing and as a result, gluten intolerant persons tend to avoid
The most significant characteristic is the fine grind, which allows baked goods to perform differently than with a thicker product. (McMahon, 2017) FLOUR FOR CAKES AND BISCUITS Lower protein content flour is the ideal flour for making most cakes and biscuits that is milled from soft wheat varieties. The protein needed to form the structure of cakes and biscuits is not from the flour used but from other ingredients such as egg. The use of cake flour gives a tender soft product as the gluten in the flour does not contribute significantly to the cake structure. If flour that is too strong is used the resultant cakes will be tough and dry and biscuits will not spread out when baked.