Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat,
and sugar. Recently, biscuits' technologies have been rapidly developed to improve their …

This study investigated the effect of the supplementation of wheat flour with flour blends of
African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory …

The aim of this research was to determine the effect of composition (dietary fiber= DF, fat= F,
and gluten= G) and baking time on the target microstructural parameters that were observed …

Refined wheat flour commonly used in making crackers biscuits is rich in starch but low in
protein and fibre. This study investigated the effect of adding different levels of lemon basil …

To reduce thermal processing hazards (TPHs), microwave baking has been extensively
used in food thermal processing. In this study, the influence of microwave power and …

This research aimed to evaluate the effect of adding different levels of eggplant flour in
cookie on the physicochemical and nutritional characteristics and to verify the sensory …

BACKGROUND Wheat flour paste is a typical Chinese fermented food, valued for its distinct
flavors and health benefits. However, evidence regarding volatile organic compounds …

Cryostructured gels, better known as cryogels, are a very important emerging class of
biomaterials that have diverse applications in food preservation. This work shows a novel …

Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar,
flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production …

Cereal-based foods are widely consumed as major staples all over the world. These foods
are primarily made from grains such as wheat, maize, oats, rice, rye, barley, millet, quinoa …