Wine making industry generates high quantities of valuable byproducts that can be used to
enhance foods in order to diminish the environmental impact and to obtain more economic …

The physicochemical properties of starch can be modified by hydrothermal treatments,
inducing changes of dough and final product properties. The effect of these treatments …

In this study, grape pomace is used as an ingredient to fortify pasta. The grape pomace
phenolic component is highly accessible and available for metabolization in the human gut …

The present study aimed to investigate the influence of quinoa fractions (QF) on the
chemical components of wheat flour (WF), dough rheological properties, and baking …

Featured Application Particle size offers valuable information about the quality of amaranth
flour, depending on milling fractions, and can be used to potentially predict the quality …

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful
way for the formulation of value-added baked products with beneficial characteristics to …

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology
is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle …

Supplementation of refined wheat flour with buckwheat flour requires a good understanding
of the impact of milling fractions, their functionality, and addition level on bread quality. The …

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to
create value-added products with multiple nutritional benefits. This study aimed to evaluate …

Heat moisture treatment (HMT) is an accessible starch and flour physical modification that
could enhance the physico-chemical characteristics of products. In this study, the influence …