Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to
the host when administered in adequate quantity. Currently, research is being conducted on …

This review presents integrated literature data on the occurrence and type of dietary fibres
present in cereals and pseudocereals, as well as their technological role in production of …

As the high nutritional and functional values of quinoa acknowledged, the increasing
researches focus on the bioactivities and related mechanisms of its abundant …

The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's
physico-functional, pasting, gel texture, and dough rheology was studied. Moreover, the …

Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread
can increase vitamin A intake among consumers. The study investigated the influence of …

Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate
its influence on the nutritional and rheological characteristics of both the sourdough and …

The physicochemical properties of starch can be modified by hydrothermal treatments,
inducing changes of dough and final product properties. The effect of these treatments …

There is an increasing emphasis on the consumption of whole grain products, moreover,
unconventional and underutilized grains such as Amaranth and Acha are reported to have …

Flatbreads are among the oldest foods throughout the world. They are affordable, familiar,
and authentic foods with a long history in several countries. Their high versatility puts …

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 …