Whole flaxseed (flour) as a good source of omega‐3 fatty acid and phytochemicals with
excellent nutritional and functional attributes has been used to enrich foods for health …

Flaxseed is one of the most important oil plants. Flaxseed oil extraction yields by-products
with high nutritional value. The present study was undertaken to assess the potential use of …

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with
roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative …

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …

Grape seeds are one of the most accessible by-products of the wine industry in large
quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds …

Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and
health requirements of consumers. Thus, this study investigated the effects of chickpea flour …

The effect of adding defatted Moldavian dragonhead seed residue flour (MDF) at
concentrations of 3–12%(w/w flour basis) to wheat flour on dough rheology and bread …

Flaxseed is becoming increasingly popular as a superfood due to its many health benefits.
While flaxseed is considered an oilseed, flaxseed meal (the by-product of flaxseed oil …

The evolution of wheat bread as a dietary staple underscores its essential role in providing
energy, protein, fiber, and vital nutrients. To address contemporary health challenges such …

The enrichment of sliced bread with Peruvian Andean grains can affect water absorption,
formation time and stability of the dough, as well as the texture, color, specific volume and …