Since its initiation, ANN became popular and also plays a key role in enhancing the latest
technology. With an increase in industrial automation and the Internet of Things, now it is …

In the last year, interest in using Artificial Neural networks as a modeling tool in food
technology is increasing because they have found extensive utilization in solving many …

Among cereals, wheat is a unique gift of nature to the mankind. Once wheat grain is
converted into dough, it can be moulded into innumerable products of the choice, depending …

Frozen dough made using flour of higher protein content (9.5–11%) had better resistance to
freezing damage than those made using flour of lower protein content and resulted in …

Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with
sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the …

The valorization of grape peels by‐product to supplement wheat bread has immense
potential, particularly in refined wheat flour (RWF) to increase the dietary fibers. The main …

Abstract Background and Objectives Quality assessment of bread wheat is time‐consuming
and requires the determination of many complex characteristics. Because of its simplicity …

In this study, firstly, enzyme-active malt flours were obtained from different germinated grains
including wheat, barley, rye, triticale, millet, maize, rice, and oat. Next, these enzyme-active …

A texture analysis method for evaluating the processing quality of noodle dough with a high
Tartary buckwheat flour (BF) content was established. And then the improvement of wheat …

This study has two main objectives:(i) to determine the physicochemical and rheological
properties of different flours and (ii) to estimate the alveograph parameters obtained as a …