Bread is an important staple food in many countries. Bread making is currently limited to
wheat and a few other commonly used cereal seeds in many countries. This study was …

Wheat flour is used to accelerate rheological properties of dough and as the vehicle for
proven food fortification with high consumption and processing. Consumption of locally …

Blending wheat with fava bean and black cumin flours can improve the nutritional content of
wheat-based bread. The current study investigated the effects of flour blending ratios of …

This study aims to asses the psysico-chemical, sensory and quality characteristics of bread
obtained from wheat flour substituted with different levels (15%, 30%, 50%) of boiled …

Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce bread. The flours were blended into six different ratios of wheat: acha: mung beans …

Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat
flour with sweet potato flour on the nutrient composition and sensory properties of bread …

The study was undertaken to evaluate the nutrient composition, physical and sensory
properties of bread samples produced from wheat, ground bean and sweet potato flour …

Bread is widely consumed in the World. Bread always serves as food for both Urban and
rural dwellers, high and low income earners. The use of pumpkin seed milk addition in …

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 possibilities of some selected flour blends vis-a-vis the
physicochemical and functional properties of wheat flour. Ten flour blends from potato …