Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in developing countries …

In recent years the consumption of cereals and pulses have been subject to food and
nutrition trends as consumers become more aware of the benefits of plant-based nutrition …

There is an issue to be solved in wheat bread processing that the substitution of oat flour
enhanced the nutritional value, but deteriorated the texture of wheat bread. To improve the …

The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form
on dough rheology, microstructure and bread quality. The GCF addition levels in refined …

This study investigated the effects of highland barley's germination time (24, 48, and 72 h)
on the thermomechanical, pasting, fermentation, dynamic rheological, molecular mobility …

Seed germination and seedling growth are highly sensitive to deficit moisture and
temperature stress. This study was designed to investigate barley (Hordeum vulgare L.) …

Highland barley (HB) is an intriguing plateau cereal crop with high nutrition and health
benefits. However, abundant dietary fiber and deficient gluten pose challenges to the …

In this study, pre‐gelatinized highland barley flour (PHBF), pre‐gelatinized sweet potato
starch (PSPS), wheat gluten (WG), and egg white protein (EWP) were used to develop …

The influence of highland barley fermentation time on dough thermomechanical, pasting,
dynamic rheological, molecular mobility, and protein structural features was investigated …

Barley has played a critical role in mankind civilisation. Despite being underexploited,
highland barley (HB) is an economical crop demonstrating superior nutritional and health …