The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert
health-promoting effects. This work presents the results of a general recipe development …

This study aimed to examine the possibility of the production of bread using whole barley
flour (WBF); two levels of substitution of 50% and 100% compared with wheat flour (WWF) …

The possibility of using naked barley for food products is gaining popularity due to its dietary
fibre content, especially β-glucans. The technological process (dough preparation …

Abstract Background and Objectives High β‐glucan hull‐less barley (cv. Chifaa) was used in
functional bread production. Its technological and nutritional properties were compared with …

The ability of high β-glucan barley (HBGB) flour versus regular commercial barley (CB) to
make highly nutritious wheat (WT) blended breads meeting functional and sensory …

Consumption of whole grain barley foods reduces blood cholesterol and glycemic index,
and promotes weight loss by increasing satiety. However, barley has only been marginally …

Although the Med-Diet is a healthy diet model, it is affected by current dietary habits.
Therefore, new foods with improved nutritional value should be developed to respond to the …

This study was aimed at investigating the influence of wheat bran arabinoxylans on the
dough development and on the qualitative characteristics of the final bread. Furthermore, the …

Aiming at meeting the recommendations of the World Health Organization regarding the
total fiber daily intake, an integrate biotechnological approach, combining xylanase …

Due to the positive effects of fiber on human health, production and distribution of high fiber
containing foods is on the increase. Amongst different foods, bread is a suitable option to …