Greater consumer demand for sustainable, nutrient-dense grains has inreased research
emphasis on underutilized wheat species, such as ancient grains. However, these wheat …

Wheat is fundamental to human civilization and has played a prominent role in feeding the
world and enhancing food security globally. As a staple food commodity, wheat contributes a …

Spelt flour has become increasingly popular due to its superior nutritional properties. Aim of
this work was to conduct a comparative evaluation of the chemical composition of wheat and …

The potential of legume flours (lentil and bean) in bakery applications was investigated. The
study indicated that legume flours were characterised by high protein (27.30–27.35 mass%) …

The goal of this work was to investigate the use of selected starter cultures to obtain a spelt-
based sourdough bread with improved technological, sensory and shelf-life characteristics …

The 'Signuredda'bean is a local genotype of pulse with particular technological
characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate …

This work evaluates rheological properties of dough and quality of bread prepared from the
flour of ancient varieties and modern breeding lines of spelt compared to common wheat …

Background. Vegetable by-products are considered as good sources of dietary fibre and
other biologically important compounds. Moreover, they are inexpensive and are available …

New types of precooked pasta products have been developed based on refined and
wholegrain wheat and spelt flours. The resulting dry pasta was then assessed for chemical …

Lentil (Lens culinaris) is among the most consumed legume worldwide, especially in
develo** country. Lentil seeds provide an excellent source of iron and zinc content, and a …