In this research, the effects of different materials such as defatted Cephalaria syriaca flour
(0.5%), rosehip (2.5%), vital gluten (2.5%) and malt flour (2%), and their combinations on the …

The present study was conducted to evaluate the effect of partial replacement of wheat flour
with either defatted soybean (DSF) or chickpea (CPF) flours at different rates; 5, 10, and 15 …

Whole Cephalaria syriaca flour (WCSF), defatted C. syriaca flour (DCSF) and C. syriaca oil
(CSO) were added to a medium strength wheat flour (WF). These were used to replace …

Blending wheat flour with carob seed or green lentil flour at 5–6%, 10–12% or 24% level
modified the dough's technological properties and bread characteristics. Carob seed flours …

The effects of incorporation of groundnut oil (GO) and hydrogenated fat (HF) at different
levels (1%, 3% and 5%) on pasting, dough rheology and mixing properties of strong wheat …

Rheological properties of wheat flour, wheat flour/unhusked buckwheat flour and wheat
flour/husked buckwheat flour dough using Mixolab were investigated. Mixtures of 50 …

Flours from various wheat varieties varied in gluten strength were blended in varying
proportions and evaluated for pasting and dough rheological properties. The different …

In this study, partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and
30% was carried out to study their rheological and baking performance. Chickpea flour …

The aim of this study was to analyze the influence of substituting refined wheat flour (WF) by
whole barley flour (WBF; 20, 40 and 60%) and defatted C ephalaria syriaca flour (DCSF; 0 …

This study was carried out to investigate the chemical and rheological properties of different
blends prepared using hard white winter wheat (HWWW; Triticum aestivum Desf.) and whole …