Bakery items captivated the consumers by their nutrition and the possibility to use during
feeding programs and in disasters. Plenty of research on cereal science and technology …

Much research has been done to understand the contribution of different flour constituents to
the cookie quality. Most authors agree on the role of starch in cookies, which, although it is …

Gluten free cookies were prepared from raw and germinated amaranth grain flour. The
chemical, functional and pasting properties of raw and germinated amaranth flour were …

With the aim to develop functionally and nutritionally improved cookies, the influence of the
total or partial replacement of wheat flour by pulses flours on the quality characteristics of …

Many baked products, except for bread,(ie, cakes, cookies, laminated pastries, and so on)
generally contain high levels of fat in their formulas and they require different bakery fats that …

This study examined the effects of whole amaranth substitutions at various proportions and
evaluated the cookies baking behavior. Six types of formulations of cookies were prepared …

The impact of sugar (17.6–31.2%) and fat (8.7–15.8%) levels on cookie structure was
studied. Cookie diameter increased and its height decreased with increasing sugar or fat …

This review covers mainly publications that appeared in Analytical Abstracts (Royal Society
of Chemistry) from January 1990 to February 2001. The number of publications on this topic …

Enriching cereal products with legume flour has nutritional advantages, notably that of
improving the amino acid balance, but also modifies their processability and properties …

Utilization of germinated brown rice (GBR) in sugar-snap cookies and effect of heat-moisture
treatment of the GBR were investigated. Brown rice was germinated at 30° C for 48 h and …