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 …

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) …

Purpose Due to the rise in urbanization, demand for easily prepared foods such as pastries
and noodles has risen. But the high price of wheat in the global market puts financial stress …

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 …

Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds
and it could be an ideal ingredient for improving the nutritional value of bread and bakery …

Enrichment of bread with dietary fibres from food industry by-products is an interesting way
to increase consumers' fibres intake on one side, and to decrease by-products on the other …

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 …

Manufacture of gluten-free products requires the use of preselected raw materials. The
number of such ingredients is limited; therefore, the portfolio of gluten-free bread is less …

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 whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level
without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) …