This study investigated the reasons for variations in baking yield and quality of bread from
four major brands of wheat flour using established methods. Flour samples were obtained …

In recent years, the consumption of postbiotics has gained significant attention due to their
potential health benefits. However, their application in the bakery industry remains …

Cassava root spoils rapidly after harvest but can be well preserved by storing under
freezing. This study investigated the functional, chemical and physicochemical properties of …

Crackers are flat, crispy, baked snacks typically prepared from wheat flour. Recently,
increasing efforts are being made towards the use of novel ingredients with health …

In vitro starch digestion of five fresh and shelved white wheat breads, compositionally
heterogeneous, was investigated for heterogeneities or homogeneities in digestion patterns …

Chemical and microbial evaluation of bread and biscuits made from wheat flour substituted
with cassava flour | Emerald Insight Books and journals Case studies Expert Briefings Open …

This study aimed to improve the nutritional content of crackers made from a germinated flour
mixture for children affected by Attention Deficit Hyperactivity Disorder (ADHD). Chemical …

Bread is considered one of the most popular bakery products consumed in several world
regions including Sri Lanka. The potential of utilization of two rhizome flours (Lasia spinosa …

The high glycemic index of Irish potato, as well as its suitability for indigenous food
preparation may be improved through appropriate composite formulation with other food …

This work developed an effective and eco-friendly analytical method to support quality
control for Brazilian Bill proposal No. 5332/2009. The bill advocates the creation of the …