The aim of this investigation was to incorporate tomato seed into bread in order to improve
its quality. For this purpose, wheat flour 650 type of a very good quality for bread making was …

The effect of composite flour made from tomato seed and wheat flour of 650 type of a strong
quality for bread making on Alveograph rheological properties and bread quality …

Bread baking from wheat and millet flours in different ratios was investigated. For this
purpose, four experimental variants obtained by substituting wheat flour with different …

The aim of this study was to investigate the properties of tomato pomace by-products by
incorporating them in powder form into new bread products to improve their properties …

Eggplant (Solanum melongena L.) is the third solanaceous of horticultural importance in the
world, after potato and tomato. In the agricultural production of this vegetable, there are post …

The paper examines the effect of native and germinated pumpkin and watermelon seeds on
the quality of semi-finished and finished bread products. Native and germinated seeds, pre …

The objective of this study was to evaluate the effect of pumpkin seed flour addition at
different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for …

This study aimed to explore the feasibility of substituting wheat flour with varying levels
(10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds …

Sažetak This study evaluated the proximate composition, loaf quality attributes and sensory
acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five …

During recent years, composite bread is more popular among consumers due to its
functional and nutritional properties. Among cereals, triticale has been studied, along with …