Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%,
15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation …

With the development of information technology, online non-destructive quantitative testing
technology for wheat has attracted widespread attention. Protein content is an important …

Gluten-free (GF) bakery products differ significantly from standard wheat flour products,
usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour …

This study focuses on the possibility of using germinated lupine flour (GLF) in the
breadmaking process in order to improve dough rheology and bread characteristics. For this …

Wheat flour was supplemented with different levels of soy protein concentrate (SPC) and
applied to precooked noodles for protein fortification whose quality attributes were …

This study investigated the rheological, physicochemical, and thermal properties of
fermented and germinated whole reddish‐brown cowpea, white sorghum and orange …

Grains and the products obtained from them have a central importance in human nutrition,
representing the main source of food for humans. The term grain encompasses multiple crop …

Antibiotics have been widely used in controlling infectious pathogens and increasing feed
efficiency during the last decades (Engberg et al., 2000). Despite having a strong …

تكتسب منتجات النحل بما فيها حبوب اللقاح Bee Pollen أهمية كغذاء وظيفي بفضل ميزاتها
الغذائية، لذلك هدف البحث إلى دراسة إمكانية استخدام حبوب اللقاح كمكمل غذائي من خلال استخدامها في …‎