The development of food products using composite flour has increased and is attracting
much attention from researchers, especially in the production of bakery products and …

The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality
of protein existent in the composite flours. A lot of procedures have been proposed for …

FARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and
their proximate, functional and pasting properties were assessed. Functional properties …

Bread is a common staple food in develo** countries and many other regions of the world.
It is an energy dense food with low micronutrient content. Micronutrient deficiency is …

In this study, the fermented cassava-sweet potato-sorghum mixed flours have been used to
produce GF bread using xanthan gum as substitute of gluten. The" constrained mixture …

Background A balanced and optimized amount of nutrients in bread, which is the main food
in many countries, is necessary to maintain human health. Considering the importance of …

Inclusion of native millet flour in refined wheat flour negatively affects the technological,
textural and sensory properties of composite breads. The present study explores the …

This study determines the most suitable cassava variety and an acceptable maximum
substitution level of wheat flour with cassava flour for bread production in terms of baking …

The aim of this work has been to evaluate the anti-staling effect exerted by a novel α-
amylase-lipase enzyme formulation on durum wheat bread, in comparison with four different …

We evaluated the bread making ability of meals composed of re-milled semolina and either
100 g/kg or 200 g/kg of i) residuals of the second and third debranning steps of durum wheat …