Background The emergence of chronic diseases has increased interest in foods with high
nutritional value and health benefits. In particular, high-fiber food is becoming more popular …

Background Worldwide, bread and other baked products are considered to be essential for
human nutrition. Current research is focused on technological and nutritional improvements …

Wheat bran is a major by-product of white flour milling and had been produced in large
quantities around the world; it is rich in dietary fiber and had already been used in many …

Fermentation, as a process to increase the security of food supply, represents an integral
part of food culture development worldwide. Nowadays, in the evolving functional food era …

This study aimed to investigate the effect of wheat bran micronization on its functionality
including physicochemical and antioxidant properties, and dough properties. Coarse bran …

Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the
nutritional value of dough products, albeit its adverse effects cannot be ignored. The dilution …

Empirical rheological techniques conventionally used for evaluating wheat flour dough can
be coupled to fundamental rheology, especially when viscoelastic properties of dough, like …

Kutki millet (Panicum sumatrense) is presently underutilized, despite its potential to deliver a
relatively good source of nutrients. Series of investigations were undertaken to evaluate the …

This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain
flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet …

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides
(DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread's …