Background and objectives Steam leavened flat breads (chapatti) are the staple food of
Asian people and cheap source of protein and energy. Finger millet addition can …

Finger millet incorporation in wheat flour increases the nutritional value of flatbread and
provides health benefits. However, it also has a detrimental effect on the quality of flatbread …

Wheat and finger millet flour (two cultivars) were blended in the ratio (3: 1) to form a
composite flour and its dough properties were studied on the mixolab. The chapatti making …

Rising prevalence of celiac disease is driving the consumer toward alternative gluten-free
flour for staple food making. Maize flour is gluten-free and widely consumed as unleavened …

White bread prepared from white flour is a rich source of carbohydrate, protein and energy.
But it has poor nutritional qualities in terms of quality protein, vitamins, minerals and fiber as …

Unleavened flat bread (chapatti) was prepared from wheat–pulse composite flours wherein
wheat flour was replaced from 5–20% by kidney bean and black gram flours. Water …

Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain,
which is insufficient to meet the nutritional requirements of all age groups. Enrichment of …

Inclusion of native millet flour in refined wheat flour negatively affects the technological,
textural and sensory properties of composite breads. The present study explores the …

Abstract Background and Objectives The present study investigated dough rheology,
textural, sensory and digestibility characteristics of barley flour added leavened flat bread …

This study aimed to investigate the pasting, thermal, and functional characteristics of the
flour blends formulated between chestnut and wheat or rice flours. A total of 21 flour blends …