Highlights•Enrichment of wheat bread with natural phenolic antioxidants.•Changes in
antioxidant activity during the bread making process.•Antioxidant activity and quality of …

Kenaf belongs to the family Malvaceae noted for their economic and horticultural
importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has …

Antioxidant capacity, nutritional and functional quality of wheat bread supplemented with 1–
5% flaxseed hull (FH) were studied. Analyses of the chemically-extractable fraction show …

Flaxseed has been recently studied for the formulation of healthy functional foods that are
also useful for the prevention of chronic diseases. In this context, the production of …

This study investigated the effects of flaxseed powder (FP) on muffin quality parameters by
the progressive replacement of wheat flour (WF) in the muffin formulation with FP from three …

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w)
to wheat flours of different quality for bread-making on Mixolab dough rheological properties …

Each year a large amount of agro-industrial by-products are generated as a result of the
processing of agricultural materials. These products have been generally used as animal …

Abstract Effect of adding flaxseed flour (10%, 20% and 30% w/w) to wheat flour on
rheological properties of dough, including water absorption, stability and development time …

In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread:
oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed …

Gluten-free bread is generally associated with several quality defects such as reduced
volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity …