The effects of the substitution of wheat flour with faba bean flour and faba bean sourdough
on the properties of composite bread were investigated. Bread was prepared by replacing …

This study investigates the exploitation of buckwheat sourdough for the production of wheat
bread. The fermentation induced extensive hydrolysis of buckwheat main storage proteins …

Lactic acid fermentation could be used as a potential modification tool for faba bean flour to
enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free …

This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to
wheat flour bread. Type I sourdough containing legumes or wheat–legume flours were …

Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5, isolated from wheat germ and
selected based on the kinetics of acidification, were used as starters for the manufacture of …

The aim of this work was to study the effects of sourdough fermentation of wheat flour with
Lactobacillus plantarum, on the quality attributes of mixed oat-wheat bread (51 g whole …

The effects on dough and bread properties were investigated after replacing 60% of refined
wheat flour with wholegrain rye flour, wholegrain barley flour, and oat flakes meal …

Soybean (full‐fat and defatted) and barley flours were incorporated into wheat flour at 5, 10,
15 and 20% substitution levels. The gluten content, sedimentation value and water …

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 …

The buckwheat flour was studied as a potential healthy ingredient for improving the
nutritional and technological quality of gluten-free bread. The effect of exchange of gluten …