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 …

This study was undertaken with the objective of formulating composite bread using pearl
millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours. Rheological and bread …

Bread baking from wheat and millet flours in different ratios was investigated. For this
purpose, four experimental variants obtained by substituting wheat flour with different …

The goal of the present study was to produce two wheat flour composites, one from all wheat
flour streams (straight flour) and the second from the best two wheat flour stream blends …

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 …

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 …

In present study, the effect of incorporation of pearl millet (PM) flour (10, 20, 30, 40%) on
quality and sensory characteristics of bread were studied. Ash, fat, fiber and carbohydrate …

Abstract Background and Objectives: The need to feed the growing population, shortage of
water resources for the production of wheat and lack of quality wheat flour to produce bread …

Flours obtained from yellow split pea seeds, raw, roasted, or sprouted followed by freeze-
drying or roasting were used for wheat flour substitution at 10% level in breadmaking …

Several studies have focused on the production of lower cost, more nutritious, and profitable
breads. From this perspective, the objective of this study was to characterize pumpkin seed …