Cereal foods are a major source of energy in diets worldwide, and contribute to the intake of
dietary fibre, carbohydrates, protein, vitamins and many minerals. Many of them are …

Highlights•The extensional behavior of dough can be assessed by various methods.•The
power curve measured during mixing can be used to assess rheological behavior.•NMR …

Pea and broad bean pods fibers were extracted and incorporated with different levels into
dough and breads made from wheat white flour. Incorporation of those two kinds of fibers at …

This study sought to investigate the effects of insoluble dietary fiber (IDF), ferulic acid (FA),
and a combination of the two (IDF+ FA) on the rheological properties of dough. When the …

The effects of green tea powder (GTP) on the quality attributes and antioxidant activity of
whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and …

Modification of insoluble dietary fiber (IDF) for facilitating its applications has been
encouraged in food industry. IDF from soybean residues was treated by dynamic high …

In this study, the influence of ultrasound-assisted resting at different power on the
rheological properties, water distribution and structural characteristics of dough with 50 …

The influence of water insoluble date fiber addition, to standard flour was studied through
rheological tests at small and large deformations and at different levels of fiber incorporation …

Dietary fibre enrichment of white bread with inulin-rich carbohydrate (IRC) powder extracted
from Jerusalem artichoke tubers (IRC-J) was studied. Previously, it was shown that this IRC …

Wheat flour substituted with potato pulp was applied in steamed bread to improve nutrient
value and reduce the energy consumption and the cost. The dough rheology, starch–gluten …