In order to enrich the cookies' nutrition, black soybean was used to develop cookies, and the
effect of its particle size on the characteristics of cookies was analysed. The results showed …

The aim of this study was to investigate the effect of microencapsulation with tragacanth gum
and sago starch on the physicochemical properties, staling, and viability of probiotic bacteria …

This study investigated the influence of wheat flour substitution with 10–60% of peeled or
unpeeled orange-fleshed sweet potato (OFSP) flour on dough rheological properties as well …

Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional
benefits of food products after blending with wheat flour. However, the incorporation of PF …

This study investigated the effect of fermentation by Lactobacillus plantarum CGMCC 14177
strain on physicochemical properties and morphological characteristics of potato starch. The …

Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance
the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added …

The effect of freeze-thaw cycling on the quality of pre-fermented red bean steamed bun
(RBSB) dough and the cooked product were explored. For frozen dough samples, the …

This study investigated the effects of amylolytic Lactobacillus plantarum CGMCC 14177
fermentation on nutritional quality and digestibility of purple potato flour (PPF), compared …

In order to improve the nutritional value and reduce starch the digestibility of black soybean
cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The …

Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great
potential for the production of high-quality bread with health-enhancing properties. However …