The resurgence of interest in amaranth and buckwheat as nutrient-rich and versatile grains
has incited extensive research aimed at exploring their potential benefits for sustainable …

Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF)
in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle …

One of the food industry's challenges is to enhance bread quality from a nutritional point of
view without impacting negatively sensorial characteristics and consumer decisions on …

The 'Signuredda'bean is a local genotype of pulse with particular technological
characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate …

Heat treatment of sorghum kernels has the potential to improve their nutritional properties.
The goal of this study was to assess the impact of dry heat treatment at two temperatures …

Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn
their attention to cereal-based non-alcoholic fermented products. In contrast to fermented …

Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved
Italian genotypes with peculiar features. In this light, the aim of this study was to assess the …

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …

The present study aimed to improve the nutritional quality of gluten‐free bread with the
addition of acorn flour and to determine the characteristics of the final product. Formulations …

Agro-industrial by-products such as rice bran (RB) and soybean extruded-expelled meal
(SEE), along with millet, contain nutrients that should be integrated to food-chain. The aim of …