The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

The substitution of gasoline by ethanol with different ratios is commercialized around the
world. In this review, an overview on feedstocks, affecting factors, and technical advances in …

Nutritional constituents, hydration, pasting, and thermal properties of oat flour sieve fractions
(74–180 μm) and the relationship between composition and characteristics were studied …

Triticale is an amphiploid hybrid between wheat and rye. It combines good agronomic
performance of wheat with hardiness and resilience to pathogens of rye. Its plasticity to …

The aim of this study was to provide new approach in creating gluten-containing and gluten-
free breads without additives by combining thermal and hydrothermal pretreatments of flours …

After wheat, rye is the second most important raw material for bread and bakery products,
and it is one of the most excellent sources of dietary fibres and bioactive compounds …

Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour
milling yield of Bayou No. 2 and Bayou No. 8 and their corresponding flour quality were …

The viscoelastic properties of cereal kernels are strongly related to their quality, which can
be applied to the development of a more selective and objective classification process. In …

Roasting is the traditional heat treatment of oat kernels before milling in China. The effects of
roasting and milling methods on the physicochemical properties of oat flour and the quality …

The aim of this work was to investigate the role of oat constituents in rheological (mixing and
pasting) properties and baking performance. To accomplish this, oat milling fractions with …