Highlights•Roasted chickpea flour (15 and 20%) increased wheat dough viscosity and
elasticity.•Chickpea flour inclusion (15 & 20%) decreased bread volume and increased …

Nowadays, it may be noticed that there is an increased interest in using germinated seeds in
the daily diet. This high interest is due to the fact that in a germinated form, the seeds are …

This study aimed to better understand the impact of microbial growth and metabolism on rice
sourdough and their relationship with quality characteristics of rice breads. Therefore, this …

Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20%(flour
basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition …

Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at
20 and 30%(flour basis) was studied in breadmaking. The rheological behavior of starch …

Background Whole wheat bread is high in nutritional value but poor in technological quality;
therefore, research on how to improve its technological quality has attracted extensive …

Dry beans and pulses ingredients are increasingly gaining traction in a range in food
product applications. Several factors are furthering the visibility of pulse ingredients in foods …

This study aimed to investigate in situ exopolysaccharides (EPSs) production by Bacillus
coagulans IBRC‐M 10807 under different fermentation conditions to improve the technical …

Wheat flour (WF) was substituted with germinated Bambara groundnut (Vigna subterranea)
flour (GBF) at different proportions (5%, 10%, 15%, 20%, 25%, and 30%) and used in the …

Near-infrared (NIR) spectroscopy coupled with chemometric methods were employed for
quantitatively analyzing broad bean paste quality during fermentation. The quality …