Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high
carbohydrate content, despite being considered nutritionally deficient. In the present study …

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 present study evaluated the baking qualities and physicochemical properties of bread
produced from wheat flour supplemented with cassava and mung bean flour blends at …

Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce bread. The flours were blended into six different ratios of wheat: acha: mung beans …

This study investigated the effect of the supplementation of wheat flour with flour blends of
African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory …

Flour quality is influenced by the nature of the gluten and its various components. Gluten
free flour made of pulses is known to enhance the nutritional quality of wheat flour. However …

This study explored the possibilities of some selected flour blends vis-a-vis the
physicochemical and functional properties of wheat flour. Ten flour blends from potato …

Rheological behaviour and certain quality attributes of the dough and bread prepared from
the wheat–millet–Bambara flour (WMB) containing mixtures of emulsifiers and/or apple …

Bread is an important staple food in many countries. Bread making is currently limited to
wheat and a few other commonly used cereal seeds in many countries. This study was …

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) …