Cassava flours obtained from 6 cassava varieties grown in Zambia were incorporated into
wheat flour for bread making. The effect of cassava variety (CV) and cassava flour …

Background and objectives Mushroom powders from white button, shiitake, and porcini
mushrooms were used to replace high‐grade wheat flour at levels of 5%, 10%, and 15% in …

Roasting is the traditional heat treatment of oat kernels before milling in China. The effects of
roasting and milling methods on the physicochemical properties of oat flour and the quality …

Wheat flour was replaced with potato powder (PP) at 5 levels of 20%, 30%, 40%, 50%, and
60% w/w to make instant noodles. The results showed that storage modulus (Gʹ) and loss …

Nutritional and epidemiological studies suggest that the excessive intake of highly
processed starchy foods contributes to the risk of type II diabetes and obesity in consumers …

This study investigated the effects of partial replacement of wheat flours with wholegrain
flours on the physical characteristics and starch digestion of Mantou. Mantou was made with …

This work aimed at developing pasta with different types of flour to evaluate how different
raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from …

This paper studied the influences of low-temperature (temp) extrusion (nonexpanded), high-
temp extrusion (expansion), explosion puffing and high-temp jet milling on the modification …

The aim of the present study was to evaluate the impact of pulsed electric field (PEF) on the
structural, morphological, functional, textural and rheological properties of red rice starch …

The effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of
gluten (G) as well as gluten‐starch (G+ S) doughs were investigated. Texture analysis …