Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits

M Choudhury, LS Badwaik, PK Borah, N Sit… - Journal of food science …, 2015 - Springer
Bamboo shoot has attracted significant research and a commercial interest due to its many
health-promoting bioactive compounds as well as its effectiveness in decreasing blood …

Impact of sunflower meal protein isolate supplementation on pasta quality

AA Zaky, AS Hussein, S Mostafa, AM Abd El-Aty - Separations, 2022 - mdpi.com
Globally, there is an increased demand for plant-and animal-derived proteins. However,
animal-derived proteins are still expensive and expected to negatively impact the …

Effect on bread properties of partial substitution of wheat flour with oat flour and flour from oat grain germinated in the light or dark

X He, X Li, D Chen, S Huang… - International Journal of …, 2023 - Wiley Online Library
Native oat flour (NOF), light‐germinated oat flour (LOF), and dark‐germinated oat flour
(DOF) were used to replace a portion of wheat flour to make bread. Adding 10%(w/w) oat …

Extensograph curve profile model used for characterising the impact of dietary fibre on wheat dough

A Miś, D Dziki - Journal of Cereal Science, 2013 - Elsevier
A seven-parameter regression model was developed to determine changes in the shape of
the Brabender extensograph curve as a result of supplementation of wheat dough with …

[PDF][PDF] Chemical, rheological and sensory properties of wheat-oat flour composite cakes and biscuits

H Zaki, AEG El Shawaf, A El Makhzangy… - Journal of Productivity …, 2018 - jpd.journals.ekb.eg
The effect of using Oat flour to improve the functional properties of cake and biscuit was
explored. Oat flour in the cake and biscuit formulation was replaced at four levels, 25, 50, 75 …

Effect of adding barley and oat flour on the rheological properties of bread dough

MA Abou-Raya, MM Rabiae, AS El-Shazly… - Journal of Food and …, 2014 - journals.ekb.eg
The research aims to study effect of adding barley flour by 10, 15, 20%, oat flour 10, 15, 20%
and the two together by 10+ 10, 15+ 15, and 20+ 20% on the rheological characteristics of …

Albumins characterization in relation to rheological properties and enzymatic activity of wheat flour dough

J Tomić, A Torbica, L Popović, I Strelec… - Journal of …, 2015 - jast.modares.ac.ir
The aim of this study was to characterize albumin fractions of four different wheat varieties
grown in a local climatic context, as well as to find the relationship between the particular …

Functional and physicochemical properties of wheat, cassava, and bamboo shoot composite flours and bread

DA Nyamai, JO Anyango… - African Journal of Food …, 2022 - ageconsearch.umn.edu
The need to combat food insecurity and malnutrition has seen industries focus on enriching
indigenous staple foods with locally available nutritious but underutilised food crops …

The effect of infrared-assisted thermal and hydrothermal treatments on low-quality wheat flour obtained from tail-end passages and cracker quality

BB Albayrak, NB Tuncel - Journal of Cereal Science, 2025 - Elsevier
Low-quality wheat flour (LQF) is a by-product with high nutritional value but poor shelf life
and technological properties. In this study, infrared (IR)-assisted thermal and hydrothermal …

Studies on effect of oat and cheese incorporation on sensory and textural quality of short-dough type biscuit

KS Swapna, KJ Rao - Journal of food science and technology, 2016 - Springer
In view of their growing importance in human nutrition, incorporation of oats and cheese
during the manufacture of short-dough type biscuits was studied. Rolled oats were …