Different sieve particle sizes P1 (Whole), P2 (≤ 0.212 mm) and P3 (≤ 0.125 mm) of water
chestnut flour (WCF) were studied for proximate composition, mineral content, physico …

Proximate composition, mineral content, functional, pasting and antioxidant properties of
water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher …

The current study was carried out on biscuits by incorporating barley flour (10%) and
buckwheat flour (10%, 20%, 30%, 40% and 50%) into wheat flour. Biscuits were evaluated …

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 …

Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and
100%) and the physicochemical, functional and antioxidant properties of the blended flour …

Refined wheat flour was replaced with whole barley flour at varying levels and the blends
were evaluated for their cookie making behavior. The spread factor of cookies decreased as …

Biscuits prepared using composite flour (CF) blends made from multigrain flour (MGF) and
sweet potato flour (SPF) were compared with biscuits prepared using wheat flour (WF; …

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …

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) …

Red rice, rich in fibre and phenolic contents, is one of the underutilised grains. Therefore, the
present study developed the wheat/red rice flour (RRF) composites followed by its utilisation …