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

Bakery items captivated the consumers by their nutrition and the possibility to use during
feeding programs and in disasters. Plenty of research on cereal science and technology …

Highlights•The many functional roles of sugar in foods can limit its substitution.•Food product
reformulation allows reducing sugars intake.•Non-homogeneous distribution of sugar could …

Bakery products are an important sector of the food industry globally and are part of the
regular diets of many people. Texture encompasses many product characteristics and plays …

Protein enrichment of biscuits aims to reach, through a product which is widely accepted
among consumers, target groups which have greater needs of this nutrient and also …

Color and shape are important quality attributes in baked goods, particularly cookies.
Composition and processing conditions determine and influence color development and …

The study reports the effect of blending raw and sprouted barley flour on cake production
from refined wheat flour. Different proportions of raw and sprouted barley flour were …

This study determined the physicochemical, sensorial and nutritional properties of
breadsticks to which a resistant starch (RS)‐rich ingredient was incorporated by partial …

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 …

Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies
sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk …