The study determined the physical properties of finger millet (FM)(Eluesine coracana) grains
and the functional properties of FM flour. Physical properties such as colour attributes …

Thermal and non-thermal processing may alter the structure and improve the techno-
functional properties of pulses and pulse flours, increasing their range of applications in …

Trends show that strategies for effective utilization of food wastes will emerge as a key field
of research and markets shortly. In this study, for the first time, 3D printing technology, an …

Different properties of grass pea (Lathyrus sativus L.) flour passed through 60, 72, 85, 100,
150 and 200 mesh sieves and in the size range of 249-74 μm were studied. The protein …

Wheat (Triticum aestivum L.) is one of the most important food grains worldwide, mainly
consumed in the form of wheat flour or flour‐based foods. Milling reduces the particle size of …

A closer look at the traditional foods consumed in various parts of India shows their efficacy
and wisdom in the intelligent use of resources available in each specific geographical …

Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein,
gluten-free raw materials that are often used to enhance the nutritional value of breads. The …

The interest for producing wheat flour with health promoting effect and improved functionality
has led to investigate new milling techniques that can provide finer flours. In this study, jet …

The effect of sourdough amount and storage time on starch digestibility and estimated
glycemic index (eGI) of tef bread was investigated. The rapidly digestible starch (RDS) …

The objective of this work was to investigate the contribution of α-amylase and
amyloglucosidase to dough fermentation process and bread quality, as an alternative to …