Extending the shelf life of gluten-free bread (GFB) is a challenge. Mainly due to the
ingredients used and their characteristics, GFB has numerous drawbacks such as …

Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly
nutritious and offer a wide range of health benefits. The objective of this research was to …

Fruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this
study was to determine the physicochemical and sensory properties of wheat bread …

Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals
on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory …

This study aims to evaluate the impact of the partial substitution of linear low-density
polyethylene (LLDPE) with orange peel powder (OPP) on packaged bread's physico …

Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP)(0.4%). GSP
improved the textural properties of bread including hardness, cohesiviness, gumminess and …

The chemical composition and quality attributes of wheat bread enriched with cereal coffee
were analyzed, with additive incorporated as a partial replacement for wheat flour at levels …

This study aimed to explore the feasibility of substituting wheat flour with varying levels
(10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds …

The aim of the study was to assess the effect of water infusion of dried and crushed ground
ivy (GH) on the fermentation properties of wheat flour (WF), farinographic properties of flour …

This study aimed to investigate the effect of adding bamboo fiber on the basic physical
properties of gluten-free and low-carbohydrate bread. The control bread was made from …