Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF)
in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle …

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 …

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful
way for the formulation of value-added baked products with beneficial characteristics to …

The aim of this research is to investigate the molecular features and microstructure of
amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the …

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 …

The study was conducted to determine the influence of buckwheat fractions (BF) on the
physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality …

Barley use as flour is attracting interest. However, the factors affecting barley batter and
dough rheological properties related to the water adding ratio adjustment are unclear. To …

Buckwheat flour fractions with different particle sizes (PS), comprising various
concentrations of valuable nutritional components, represent an opportunity to enhance …