Background Pulses are an affordable source of carbohydrates, dietary fiber, vitamins,
minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly …

Lupin is an undervalued legume despite its high protein and dietary fiber content and
potential health benefits. This review focuses on the nutritional value, health benefits, and …

The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough
on the properties of composite bread were investigated. Bread was prepared by replacing …

Highlights•Roasted chickpea flour (15 and 20%) increased wheat dough viscosity and
elasticity.•Chickpea flour inclusion (15 & 20%) decreased bread volume and increased …

Wheat flour was partially replaced with 15% of 1) whole (WCH); 2) germinated (GCH); or 3)
selenium-germinated (SeGCH) chickpea flours and then processed into yeast-leavened pan …

Background and objectives Pulse flours are produced by dry grinding pulses. Currently, no
standards exist for the particle size of pulse flours. The objective of this study was to …

Nowadays, consumers are more conscious of the environmental and nutritional benefits of
foods. Pulses—thanks to both nutritional and health-promoting features, together with their …

The use of legume flours to supplement a staple food like wheat bread has immense
potential, particularly in developing countries to increase the dietary intake of high quality …

Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at
20 and 30%(flour basis) was studied in breadmaking. The rheological behavior of starch …

Chickpea is an important leguminous crop in terms of both production and consumption. It
has been widely consumed since centuries for its protein-rich seeds. It enriches the staple …