Quinoa flour (QF) was added in wheat flour to make nutritionally fortified wheat bread (WB).
Effects of QF on baking performance, antioxidant activity and digestibility of WB were …

Wheat breads are popular staples, while the ones with desirable textural attributes
frequently have a high glycemic index value. The inclusion of different amount of whole …

In this study, buckwheat, quinoa and amaranth flours were fermented by two different
methods (spontaneous fermentation and yeast fermentation) and fermented dough of …

Common buckwheat (Fagopyrium esculentum Moench) was used to substitute 15% of
wheat flour to make buckwheat enhanced wheat breads. Proximate composition, physical …

Abstract Gluten-free (GF) breads, based on rice flour and corn starch (50: 50), were fortified
with a mixture of acorn flour (ACF)-chickpea flour (CPF) at 30% substitution level of corn …

Wholegrain and high fiber foods are recognized as nutritious and healthful products due to
their content of dietary fiber, antioxidants and bioactive compounds. In this study, wheat, rye …

In this study, chia seed flour, which is rich in omega-3 alpha-linolenic acid, and common and
tartary buckwheat flour, which has a high antioxidant activity, were integrated into different …

The effects of green tea powder (GTP) on the quality attributes and antioxidant activity of
whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and …

Quinoa has unique physicochemical and nutritional properties among diverse food grains.
Quinoa flour (QF) was blended into wheat flour (WF) at weight ratios of 85/15, 70/30, 55/45 …

Wheat flour was partially replaced with 15% of 1) whole (WCH); 2) germinated (GCH); or 3)
selenium-germinated (SeGCH) chickpea flours and then processed into yeast-leavened pan …