Soy protein hydrolyzate has been used as supplements in wheat flour to enhance the
nutritional value of its products, but it may negatively affect the gluten properties …

The rheological and microstructural aspects of the dough samples prepared from wheat flour
and different levels of tomato seed flour (TSF) were investigated by rheology methods …

This study aimed at describing the main chemical and technology features of eight Iranian
wheat flours collected from industrial and artisanal mills. Their suitability for bread making …

Due to its “generally recognized as safe status”(GRAS) and moderate treatment
temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement …

Two commercially available wheat varieties (AS-2002 and Inqalab-91) were evaluated for
physico-chemical, functional properties and rheological behavior following methods …

This study aims to investigate the quality potential of three new Egyptian wheat varieties
(Misr 4, Benisweif 7, and Benisweif 8). Misr 4 as a new bread wheat variety compared with …

The physical–chemical characteristics of different types of flours are essential for
understanding their composition, nutritional value, and functional properties as well. The aim …

Wheat stands as one of the few crops globally that continues to grow in strategic importance,
boasting a cultivation history as ancient as humanity itself. Renowned for its essential role in …

In Estonian local mills, protein content (PC) and wet gluten content (WGC) are among the
main indicators considered and evaluated when purchasing grains. Protein composition …

Abstract Desheva, G., Kyosev, B., Sabeva, M. & Deshev, M.(2021). Genetic variation of
gliadins and some quality characteristics in spelt wheat. Bulg. J. Agric. Sci., 27 (3), 541–554 …