The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

Whey, a major by-product of cheese production, is primarily composed of whey protein (WP).
To mitigate environmental pollution, it is crucial to identify effective approaches for fully …

To understand the formation process of dough with different hydration levels upon mixing
and the response of dough rheology, the dynamic evolution of gluten protein was tracked …

This study aimed to stabilize and mask the bitterness of peptides obtained from the
enzymatic hydrolysis of coconut‐meal protein with maltodextrin (MD) and maltodextrin …

Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%,
15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation …

The objective of this investigation was to evaluate the effects generated by amaranth flour
(AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the …

The present study aimed to investigate the influence of quinoa fractions (QF) on the
chemical components of wheat flour (WF), dough rheological properties, and baking …

Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and
quality of dough and fresh wet noodles were investigated. Lower contents of gluten and …

The aim of this research is to investigate the molecular features and microstructure of
amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the …

Simple Summary Xylo-oligosaccharides (XOS) are considered indigestible fibers that could
support the growth of potentially beneficial gut microbes, thus classified as “prebiotics” …