The foremost wastage of bakery products which mainly disturbs the food supply chain,
especially in remote areas, is fungal growth. Good quality bread, especially with good height …

Due to lack gluten and bioactive ingredients, making gluten-free flour (GFF) difficult to meet
consumer demand for higher quality and healthier food. This work studied the effects of …

Plantago seed composition varies with natural variation, particularly regarding their
mucilage content and structure, but little is known about how this influences their potential as …

This study examined the physicochemical properties of flour determining hand-stretched
dried noodles (HSDN) and the mechanisms involved. The findings indicated that the flexural …

The aim of the study was to determine the influence of the different shares (0/100, 5/95,
10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds …

This study investigates the impact of tiger nut flour (TNF) on the rheological properties of
gluten-free biscuit dough, focusing on creep-recovery behavior. TNF is a rich source of …

Plant-based and alternative protein foods include processed foods derived from legumes,
lentils, grains, fruits, vegetables, nuts and seeds, and their derived ingredients. The physical …

The objective of this research was to assess the impact of substitution wheat flour (WF) with
psyllium (plantago ovate) seed powder (PSP) at 0, 3, 6, and 9% levels on the chemical …

The foremost wastage of bakery products which mainly disturbs the food supply chain,
especially in remote areas, is fungal growth. Good quality bread, especially with good height …

Dünyada en çok tüketilen gıdalardan biri olan ekmek, farklı un çeşitleri ve mayalarla
sofralarda yer almaktadır. Ekmek, ilk dönemlerde ilkel yöntemlerle üretilse de gelişen …