Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in develo** countries …

The available cultivable plant‐based food resources in develo** tropical countries are
inadequate to supply proteins for both human and animals. Such limition of available plant …

Millets are sustainable drought-resistant crops capable of surviving a wide range of climatic
conditions. They are small-seeded grains rich in proteins, minerals and bioactive …

Previously proso-millet, considered an underutilized cereal, has drawn considerable
attention due to health benefits like good nutritional profile, low glycemic index, and gluten …

Almond production generates large amounts of by-products rich in polyphenols. In this
study, almond skin was explored as a valuable food ingredient in bread making. To this …

There is considerable interest in sorghum, millets and pseudocereals for their phytochemical
content, their nutritional potential and their use in gluten-free products. They are generally …

Oxidative enzymes treat weak flours in order to restore the gluten network of damaged
wheat flour and reduce the economic and technological losses. The present review …

Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming
increasingly popular worldwide due to its health-promoting properties. This review …

Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme
addition showed to be effective in improving its quality. In this study, influence of enzymes …

Background Climate change and biodiversity loss will push us to revolutionise and transform
our existing food systems to feed the global population and provide sustainable nutrition …