Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …

The properties of cereals products, bread, pasta, muffins, cookies, cakes, and bars, enriched
with flaxseed, were reviewed to highlight suitable processing conditions for the production of …

Dandelion flowers (DF) are a rich source of many phytochemicals which can reduce
oxidative stress in the human body. The aim of this study was to assess the influence of …

Yellow sweet potato is mostly produced by small farmers, and may be a source of energy
and carotenoids in the human diet, but it is a highly perishable crop. To increase its …

The influence of bran particle size on bread‐baking quality of whole grain wheat flour (WWF)
and starch retrogradation was studied. Higher water absorption of dough prepared from …

Chapatti making behaviour of wheat flour containing barley flour (28%, 56% and 84%) or β-
glucan (1.5%, 3.0% and 4.5%) and their effect on staling of chapatti was studied. The dough …

Barley (Hordeum vulgare L.) is a nutritious cereal but very little (only about 2%) of this grain
is used as human food. However, it has attracted the attention of researchers and food …

Pan bread samples available in the Brazilian market were evaluated for their
physicochemical and sensory characteristics. Twelve pan breads, seven white and five …

Staling of white wheat bread produced from frozen part-baked bread (PBB) of different
fermentation times (90–120–420 min) and fiber contents (6% wheat bran and 6% wheat …

This study aims to extend the shelf life of bran bread and serve as a reference for future
research on storage and preservation of bran bread after production. In this study, original …