Enrichment of bread with dietary fibres from food industry by-products is an interesting way
to increase consumers' fibres intake on one side, and to decrease by-products on the other …

Wheat bread, produced by the single-phase method, is a common food consumed all over
the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are …

The effects on dough and bread properties were investigated after replacing 60% of refined
wheat flour with wholegrain rye flour, wholegrain barley flour, and oat flakes meal …

Brewer's spent grain (BSG) represents 85% of brewing industry by-products. Currently, BSG
is underutilised as low-value animal fodder. The current study aims to expose additional …

The use of whole wheat and white wheat flour blends in the production of functional breads
was studied. Whole wheat flour was blended with white wheat flour at 10, 20, 30 and 40 …

Population varieties can meet the needs of organic farming as they are composed of diverse
genotypes and have nutritional and sensory characteristics of interest. Their intra-specific …

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …

Featured Application Bakery industry, as nutritional and functional breads, with a
considerable contribution to balance the daily diet for children and seniors in terms of …

The Canadian hard red spring wheat cultivar “Park” was grown in 2005 in Edmonton, AB,
Canada on both conventionally and organically managed land, situated less than 1 km …

The nutritional quality and bioactive potential of breads made with partial replacement of
refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole …