The global food processing industries represent a challenge and a risk to the environment
due to the poor handling of residues, which are often discarded as waste without being used …

Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Background Despite the associated health benefits of whole grains, consumption of whole
grain products remains far below recommended levels. Whole wheat bread is often …

A sustainable and wholesome food supply is the most important incentive that has led to an
increasing interest in ancient wheats over the past few decades. Domestication of wheat …

Apart from starch, non-starch polysaccharides (fibers) play important roles in the functionality
of gluten. The effect is more pronounced while preparing fiber-enriched cereal products …

Background Functional ingredients obtained from industrial by-products (BP) are a
promising vehicle for the nutritional improvement of traditional bakery products and may …

Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

Different wheat bran antifreeze polysaccharides (WBAP) were first isolated by ice shell
separation method. The composition and antifreeze activity of varied WBAP were …

Wheat bran is a major by-product of white flour milling and had been produced in large
quantities around the world; it is rich in dietary fiber and had already been used in many …