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 …

The use of whole wheat and soybean flour blends in the production of functional breads was
studied. The flour blends of whole wheat and soybean were composites at replacement …

The development of food products using composite flour has increased and is attracting
much attention from researchers, especially in the production of bakery products and …

Alternative materials for bread production, which are used to enrich its composition, cause
changes in the quality of dough and loaves that are important for bakers. We tested the …

The study was designed to use whole wheat and soybean flour blends in the preparation of
functional bread to improve the quantity and quality of protein, mineral and fiber content …

The study was carried out to demonstrate the effect of walnut flour enhancement on the
physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking …

The fortified of soft wheat flour with cowpea flour in bread making was investigated. The Soft
wheat flour (SWF) was substituted by cowpea flour at levels of 5, 15 and 20%. The protein …

The physicochemical and sensory evaluation of the bread produced from the composite
flour of wheat, defatted soy and banana was determined. Five bread samples were …

Preparation and consumption of bread enriched with flours that contain appreciable
amounts of protein, lysine, dietary fiber, and minerals will provide a healthy alternative to …

This study was conducted to determine the effect of wheat, soybean and tef flour blending
ratio and baking temperature on quality of wheat-based composites flour bread. The effect of …