The research aimed to study the effects of 0–20% substitution of wheat flour with grape
pomace powder (GPP) on the rheological and pasting properties of wheat dough, and on …

The physicochemical and sensorial properties of whey protein isolate (WPI) wheat-based
crackers were evaluated by varying WPI at the levels of 0, 5, 15 and 20%(w/w). Textural …

The influence of protease-assisted hydrolysis on the impact exerted by the soy protein
isolate on the thermo-mechanical behavior and baking performance of the gluten-free …

This study basically evaluated biscuit quality performances in multiple locations and years of
a recently registered soft wheat variety (reg. no. 3482), Karaduman, and a promising …

Wheat varieties (IS Danubius and MS Luneta) bred in Slovakia were assessed for their
bakery potential. It was found that flour produced from IS Danubius was characterised by …

The thesis is dedicated to the scientific substantiation and development of the technology of
biscuits enriched with biologically valuable substances due to the addition of powders from …

The purpose of this article is to review approaches to food fortification in the scientific
literature from the previous two years. An SLR method was applied to assess the status of …