Pasta, bread, and bakery products are considered worldwide as essential foods for human
nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide …

A functional food is a kind of food with special physiological effects that can improve health
status or reduce illness. However, the active ingredients in functional foods are usually very …

Wheat is a prevalent food worldwide, although its production arises several tonnes of
industrial by-products that merit valorisation, owing to sustainable demands. In this work, an …

Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America,
particularly in regions where soil and climate conditions are unfavorable for the growth of …

Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-
promoting properties. The aim of this study is to analyze the effect of the addition of PL to …

Triticale (× Triticosecale Wittmack), developed by crossing rye and wheat, is increasingly
applied in food production. The aim of this paper was to study the grinding process of eight …

The milling process has evolved over time, employing various techniques to produce flour
with different particle sizes and applications. This paper discusses the advancements in the …

The grinding process via friction at the micro-scale in a mill with stones is considered a
variable combination of contacts, with two-body (the asperities of lower millstone in direct …

Wheat is the most important raw material for bakery industries. Real-time grain quality
assessment could increase bakery product quality and baking efficiency. The quality …

Wheat stands as the foremost cultivated crop in Pakistan, dominating in terms of acreage
and production among cereals. The morphology of wheat grains has been a target of …