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 …

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 …

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 …

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 …

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 …

Quinoa is a gluten-free pseudocereal, with an excellent nutrient profile containing
considerable amounts of fiber and minerals and rich in antioxidants such as polyphenols …

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 …

The absence of gluten proteins in sorghum allows for the production of baked goods that are
suitable for celiacs. Previous studies have shown that the milling process affects the …