Abstract Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were
investigated. Bead produced from wheat flour partially substituted with pumpkin flour at …

Wheat flour was replaced with 5-20% sweet potato flour (SPF) prepared from solar dried
slices of an orange flesh Mexican cultivar (cv Nylon) and the physical properties of the …

Flours from defatted soybean, raw and parboiled chickpea seeds were obtained on a
laboratory scale and used as a supplement to wheat flour. the effect of supplementation …

Potato flour (PF) is a material that does not differ significantly from wheat flour (WF) with
regards to its physical appearance and chemical composition. For that reason it may be …

Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to
improve rheological, functional, and textural properties of wheat‐pumpkin flour. First …

The study was carried out to use hydrocolloids for improving quality of corn-wheat pan
bread. The use of composite flour for bread making is gradually gaining prominence world …

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 …

Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat
flour with sweet potato flour on the nutrient composition and sensory properties of bread …

Breads were formulated from wheat flour incorporating 5%, 10%, and 15% banana flour.
The baking properties of bread, such as loaf volume, specific volume, and moisture content …

Purpose Due to the rise in urbanization, demand for easily prepared foods such as pastries
and noodles has risen. But the high price of wheat in the global market puts financial stress …