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 aimed to evaluate the bread quality by substituting pumpkin flour and common
bean flour in wheat-based composite bread. The four blending ratios of pumpkin, common …

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and
sensory properties of bread produced from blends. Methodology: Flour was prepared from …

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 …

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 …

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 …

The composite flour bread would be a healthy alternative for wheat flour bread. This study
was conducted with a view of producing fortified wheat flour bread to increase the nutritive …

In this study, the effect of replacing different levels of wheat flour with cowpea flour on the
physical and nutrition properties of bread were studied. Different replacing levels (0, 5, 10 …

Aim: To evaluate the Quality characteristics of Bread produced from Wheat and Kidney Bean
composite flour blend. Study Design: Composite bread was produced from wheat and …

The present study was carried out to optimize wheat bread supplementation with different
concentration levels of soybean flour. Standard methods were utilized to evaluate composite …