Three local sudanese wheat cultivars, Debeira, El-Nielain and Sasaraib were obtained from
Agricultural Research Corporation (harvest season 2002/03). Wheat bran was obtained from …

The study aimed to enrich the conventional wheat based bread with high fiber leguminous
bran. Wheat bran, faba bean bran, chick pea bran, pigeon pea bran and soya bean bran …

High fiber Chapathi, an Indian unleavened bread incorporating different levels (5–15%) of
wheat bran to wheat flour was prepared and evaluated for acceptability and farinograph …

This study was carried out to investigate the possibility of utilization of barley flour in
production of pan bread. wheat flour of (72% extract) was replaced by 10, 15 and 20 …

Cereal industry and its derived products have a large economic and social importance
worldwide. Baking industries are extensively using wheat flour to produce various baked …

This study investigated the effects of different particle sizes of sterilized wheat bran (100–
200, 200–300 and 300–400 μm), their replacement levels at 5, 10, and 15%(based on flour …

This study evaluated the effects of substituting wheat flour with defatted Jack bean flour and
Jack bean protein concentrate on bread quality. Jack bean flour milled from the seed nibs …

The present study was undertaken to develop bread from composite flours. Composite flours
were prepared by blending wheat flour with watermelon rind flour in ratios of 100: 0 (AB1) …

The proximate and sensory analysis of the soy-supplemented wheat flour bread has been
made. This was done to investigate the nutritional value and the general acceptability of the …

This study was conducted to assess the acceptability of bread samples produced by
fortification of wheat flour with Tilapia Fish Protein Flour (TFPF) in varying proportions (5, 10 …