The objective of this study was to define quality parameters for sorghum varieties that
contribute to bread-making performance of sorghum-enriched breads. Therefore, eight …

Manufacture of gluten-free products requires the use of preselected raw materials. The
number of such ingredients is limited; therefore, the portfolio of gluten-free bread is less …

Compositional differences exist among grain varieties as well as in the content of respective
fractions. The proximate composition, amino acids, mineral contents, and functional …

The effect of blending wheat flour (WF) on broken rice flour (BRF) at various levels (0, 20 40,
60, 80 and 100 g/100 g) were assessed for their suitability in noodles making …

Malnutrition continues to be a key health problem in develo** regions. The valorization of
food waste appears as an ideal way to prevent malnutrition and improve people's access to …

The current investigation focuses on the effect of different concentrations of green coffee
bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics …

Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely
cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of …

The purpose of this study is to create an assortment of whole grain wheat bread that is
resistant to microorganisms and has high nutritional value. The research was carried out on …

Tepung terigu merupakan ingredien utama dalam pembuatan roti. Industri tepung terigu
memproduksi tepung terigu yang sesuai untuk pembuatan roti, yaitu berdasarkan komposisi …

With the increase in demand for healthy and safe food, the interest in the wild ancestors of
wheat and the demand for einkorn wheat have increased in the last few decades. In Turkey …