The world's food and agricultural programs have gradually declined into an unsustainable
situation due to challenges such as increase in world population, varied agro-climatic …

Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole
grains. This study investigated the effect of WWF particle size on dough properties, bread …

The rheological and microstructural aspects of the dough samples prepared from wheat flour
and different levels of tomato seed flour (TSF) were investigated by rheology methods …

Present study was conducted to explore and utilize the excellent nutritional profiles of
pumpkin peel, flesh and seeds. Pumpkin parts are good sources of protein, fat, fiber and ash …

Having high nutritional value and low cultivation costs, pumpkin fruit makes a great
candidate to be used by the food industry as a functional ingredient. To prolong its shelf life …

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w)
to wheat flours of different quality for bread-making on Mixolab dough rheological properties …

Some vegetables are indispensable for the production of a wide range of bread products,
because of their chemical composition. One of the factors hindering their widespread use in …

Several studies have been found in the literature about the phytochemistry, nutritional
profiles, and pharmacological potential of pumpkin and pumpkin‐based food products but a …

Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to
improve rheological, functional, and textural properties of wheat‐pumpkin flour. First …

The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root
and sugar beet pulp powder on rheological parameters and quality properties of enriched …