Highlights•Weakening of gluten matrix of dough is observed in legume-wheat
systems.•Dough rheology does not change with the incorporation of legume flour up to …

Grass pea (Lathyrus sativus L.), an indigenous legume of the subcontinental region, is a
promising source of protein and other nutrients of health significance. Contrarily, a high …

Featured Application Particle size offers valuable information about the quality of amaranth
flour, depending on milling fractions, and can be used to potentially predict the quality …

There is a growing interest in the industry to manufacture food products containing health-
promoting nutrients and to prevent nutrition-related disorders. The addition of plant …

The present study analyzed the effects of germinated lentil flour (LGF) addition at different
levels in wheat flour (2.5%, 5%, 7.5%, and 10%), on dough rheological behavior, dough …

This study analyzes the possibility of using soybeans as an addition to the main ingredients
used to make bread, with the aim of improving its quality characteristics. To maximize the …

This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses
of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS) …

The present study aimed to assess the impact of substituting wheat flour with three different
pretreated green pea flour at different addition levels (10–50%) on fresh bread quality during …

Formulating basic food to improve its nutritional profile is one potential method for food
innovation. One option in formulating basic food such as bread is to supplement flours with …

This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and
walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and …