Hardness of wheat endosperm is a physical property that depends on the genetic makeup of
the grain and varies amongst different types/varieties. It is associated with proteins …

Determinations of basic criteria that influence the functionality of gluten protein fractions on
roll bread characteristics were investigated. SE-HPLC and RP-HPLC methods were used to …

Consumers have a greater willingness to pay for healthier foods thanks to accumulating
scientific data and growing nutrition knowledge. The increasing market demand for low …

The present study was undertaken to determine the effect of different sowing strategies and
spring nitrogen (N) fertilizer rates on the technological quality of winter wheat (Triticum …

Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study,
the molecular structures and physicochemical properties of starches from 11 wheat varieties …

Waxy wheat offers unique benefits in food processing, including improving the smoothness
and performance of the product. However, waxy wheat is not yet commercially available …

This work proposes the application of astaxanthin-rich H. pluvialis wet paste (HPW) as a
partial substitute for wheat flour in the preparation of filloas, a dish that combines the basic …

Tortilla is a staple food for several countries and a gluten-free alternative and can be
enriched using other non-traditional flours to improve their nutritional value. Three different …

Abstract Background and Objectives Soft‐textured wheat with low damaged starch content,
low product discoloration, and varying protein strength has the potential to be suitable for …

Background: Hibiscus (Hibiscus sabdariffa L.) is a flowering plant gaining interest for its
potential health benefits due to its high content of phenolic compounds and antioxidant …