Bakery products are an important sector of the food industry globally and are part of the
regular diets of many people. Texture encompasses many product characteristics and plays …

Increased consumer awareness of healthier foods is driving the growth in the functional
bread market. In view of this potential, three bread formulations were developed using …

The popularity of adding pulse flours to baked goods is growing rapidly due to their
recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white …

This review focuses on a set of studies about functional bakery products. The literature
search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and …

Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing
products. The main aim of this study was to develop novel gluten-free doughnuts with high …

Lupin is an economical source of protein, fibre and bioactive compounds, and to obtain
these health and nutritional benefits lupin flour has been used in bread production …

Modern consumers demand the replacement of synthetic colorants with natural alternatives.
Microalgae can serve as an alternative source for these colorants since they hold significant …

Background and objectives Durum wheat is used to make leavened bread; however, durum
bread has inferior loaf volume, structure, and texture compared to bread made from common …

The aim of this research was to investigate the effect of quinoa flour addition to wheat flour
on bread quality. A part of wheat flour type 000 was replaced by red and white quinoa flour …

Аннотация В настоящее время в рационе питания взрослого населения России
наблюдается стойкий дефицит пищевых волокон. Перспективным источником пищевых …