Sourdough is an old example of a natural starter composed of a mixture of flour, water, and
metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that …

Bread though an exotic food product in sub-Saharan Africa, has been an important cereal
product consumed by most individuals among the vast Sub-Saharan African population …

In this study, the chemical composition, colour analysis, and antioxidant properties of flour
and bread were analysed. We also examined the rheological properties of dough and …

Sažetak In response to the growing interest of modern society in functional food products,
this study attempts to develop a bakery product with high dietary fibre content added in the …

Rye bread has a higher nutritional value, rich in fiber, vitamins and minerals. It is a valuable
source of B vitamins, elements such as zinc, phosphorus, magnesium and calcium. Rye …

This study was carried out to investigate the effects of wheat flour substitution with tigernut
flour in bread production. Bread was baked from the composite flour and was analyzed for …

The aim of the present investigation was to develop and analyze the shelf life of buns
fortified with pearl millet flour and sapota powder. Buns were developed using sapota …

Lupin is an economical source of protein, fibre and bioactive compounds, and to obtain
these health and nutritional benefits lupin flour has been used in bread production …

The effects of β-glucan particle size and the ratios of β-glucan to flour on the
physicochemical properties of wheat rolls were examined. A total of 100, 195 and 280 µm …

This search was conducted to extract the gum from fenugreek seed and studying the effects
on bread staling, and its application a gum in controlling bread staling by replacing 0.5, 0.75 …