Whole flaxseed (flour) as a good source of omega‐3 fatty acid and phytochemicals with
excellent nutritional and functional attributes has been used to enrich foods for health …

As is widely accepted, the quality decay of freshly baked bread that affects product shelf life
is the result of a complex multifactorial process that involves physical staling, together with …

Following the recently emerged trends for products without additives and valorization of food
processing by-products,“clean label” gluten-free (GF) breads were developed using a …

An increase in the demand for cold-pressed vegetable oils can be observed, eg from
sunflower. The press cake formed during sunflower oil production can also be an important …

Although many efforts have been made to characterize the functional properties of flaxseed,
knowledge concerning the properties of insoluble and soluble dietary fibers in flaxseed is …

This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato
powder and Citrus albedo, comparing the use of baker's yeast or sourdough as leavening …

The waste generated by small-scale ultra-fresh juice producers, such as bistros and
restaurants, has been little studied so far, mainly because it is unevenly distributed and …

In recent years, seeds and pseudocereals, such as chia, sesame, flax or quinoa, have been
incorporated into different food products, improving their nutritional profile and providing …

Flaxseed is a popular functional food ingredient that is widely used in various snack foods.
In this study, we developed a Chinese steamed bread (CSB) enriched with flaxseed flour …

Flaxseed marc, a by-product during oil extraction, has high nutritional value. This study
evaluated the potential usage of flaxseed marc flour in bread-making, and the behavior …