Ample amounts of by-products are generated from the oil industry. Among them, sunflower
oilcakes have the potential to be used for human consumption, thus achieving the concept of …

An increase in the consumption of carbohydrate-rich cereals over past few decades has led
to increased metabolic disorders in population. This nutritional imbalance in diets may be …

The objective of this investigation was to evaluate the effects generated by amaranth flour
(AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the …

The present study aimed to investigate the influence of quinoa fractions (QF) on the
chemical components of wheat flour (WF), dough rheological properties, and baking …

Carrot is one of the most consumed vegetables worldwide and the production of juices
generates high amounts of valuable by-products such as pomace. In order to minimize the …

Bread is the main important food product worldwide. In this study, eleven bread formulations
were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate …

One of the food industry's challenges is to enhance bread quality from a nutritional point of
view without impacting negatively sensorial characteristics and consumer decisions on …

Heat treatment of sorghum kernels has the potential to improve their nutritional properties.
The goal of this study was to assess the impact of dry heat treatment at two temperatures …

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology
is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle …

Supplementation of refined wheat flour with buckwheat flour requires a good understanding
of the impact of milling fractions, their functionality, and addition level on bread quality. The …