Flatbreads are among the oldest foods throughout the world. They are affordable, familiar,
and authentic foods with a long history in several countries. Their high versatility puts …

Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF)
in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle …

Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly
nutritious and offer a wide range of health benefits. The objective of this research was to …

One of the food industry's challenges is to enhance bread quality from a nutritional point of
view without impacting negatively sensorial characteristics and consumer decisions on …

Dandelion flowers (DF) are a rich source of many phytochemicals which can reduce
oxidative stress in the human body. The aim of this study was to assess the influence of …

Featured Application Particle size offers valuable information about the quality of amaranth
flour, depending on milling fractions, and can be used to potentially predict the quality …

The aim of this research is to investigate the molecular features and microstructure of
amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the …

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology
is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle …

The study was conducted to determine the influence of buckwheat fractions (BF) on the
physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality …

Fruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this
study was to determine the physicochemical and sensory properties of wheat bread …