Gluten-free (GF) breads often lack proteins, minerals and fibres and have an imbalanced
energy value, as they are primarily based on flour or starch. To nutritionally fortify GF bread …

The objective of this study was to understand the factors that affect the hydration and
cooking profiles of different bean varieties. During this study, nine bean varieties were …

In this study soaking characteristics of wheat kernel was studied at different temperatures
(25, 35, 45, 55 and 65° C) by measuring an increase in the mass of wheat kernels with …

The kinetics of water absorption of firik, dövme and wheat was studied at 20° C, 30° C, 50° C
and 70° C using Peleg's equation. The equation was capable of predicting water uptake of …

BACKGROUND: Dry beans (Phaseolus vulgaris) have a range of varieties, colours and
sizes. Differences in physicochemical and sensory properties influence consumer choices …

Abstract Brown rice (BR), medium-milled rice (MR), and fully milled white rice (WR), with
different degrees of milling (DOM), 0, 6.6, and 10.4%, respectively, were high pressure (HP) …

Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and
phenolics that exhibit good functional properties. In current study line, cooking and soaking …

The cooking time of dry bean varies widely by genotype and is also influenced by the
growing environment, storage conditions, and cooking method. Thus high‐throughput …

Water absorption characteristic of six different types of maize namely; dent corn (white and
yellow), corn flour (white and yellow), popcorn and sweet corn during water soaking were …

Current methods of evaluating cooking quality of grain legumes are inefficient and costly. As
a result, breeders tend to delay cooking quality evaluations until late in the breeding process …