The use of a sourdough (SD) preparation based on a fermented chickpea extract (FCE)
starter as a leavening and anti-staling agent in gluten-free breads was explored in this study …

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 …

Mesquite flour at ratios of 5%, 7.5%, and 10% were used as substitute for starches in gluten-
free bread formulations. The 7.5% and 10% share of mesquite flour, changed the …

Whole-grain food ingredients enable the most balanced food products to be obtained, thus
forming an important part of a healthy and sustainable diet. Wheat and barley grains are a …

Brownies, enriched with fiber and Moringa oleifera, hydroxytyrosol (HXT), and spirulina
(encapsulated and nonencapsulated), and dietary fiber using psyllium were elaborated. For …

Quinoa and amaranth are of special interest since they are increasingly used for the
development of new bakery products with enhanced nutritional value. The aim of the study …

The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0,
10, 20, and 30%) was investigated in gluten‐free cake formulation. Cake containing …

Pear pomace powder (PPP), xanthan gum (XG), and their combined effect on batter
rheology, pasting properties, and the quality parameters of quinoa-based gluten-free …

The qualities of bread products generally deteriorate during storage. Some ingredients are
considered to prolong the alteration of bread products during storage in both chill and freeze …

Over the last years different strategies have been adopted to improve technological
characteristics, as well as nutritional and sensorial profile of gluten-free (GF) baked goods …