This study was focused on substituting a part of whole wheat flour (WWF) with mushroom
flour (MF) to determine the effect of MF on rheological properties of dough and proximate …

A current study was conducted to determine the effect of adding different rates of mushroom
powder in the dough on the chemical composition and improving the nutritional value of …

A b stra ct The research was conducted in different laboratories of Faculty of Agro-Industrial
and Food Process Engineering, Dinajpur and in Institute of Food Science and Technology …

Background and objectives Mushroom powders from white button, shiitake, and porcini
mushrooms were used to replace high‐grade wheat flour at levels of 5%, 10%, and 15% in …

The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet
flour (MF) on rheological properties and pan bread quality were investigated. Substituting …

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

The objective of this study was to create a healthier version of a commonly consumed baked
food (cookies) by replacing some of the wheat flour with a nutraceutical‐rich mushroom …

The objective of this work was to study the effect of replacing a selected wheat flour for
defatted soy flour, pea flour and whey protein concentrate on both dough rheological …

Oats contain a high percentage of protein with balanced composition of amino acids which
have proved them highly nutritive value in comparison to other cereals. The current study …

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 …