Background Food security is a current major concern. Protein malnutrition, in particular, must
be overcome urgently. Simultaneously, food manufacturers are increasingly interested …

Gluten-free products have come into the market in order to alleviate health problems such as
celiac disease. In this review, recent advances in gluten-free bread are described along with …

Highlights•Roasted chickpea flour (15 and 20%) increased wheat dough viscosity and
elasticity.•Chickpea flour inclusion (15 & 20%) decreased bread volume and increased …

Enriching cereal products with legume flour has nutritional advantages, notably that of
improving the amino acid balance, but also modifies their processability and properties …

Background In recent years, there has been increasing interest in vegetable proteins, due to
their various health beneficial functions and wide applications in the food industry …

Objectives Lupinus is a large and diverse genus comprising approximately 200 species,
belonging to the family Fabaceae. Lupinus plants have been used for heart stimulants …

Increasing the utilisation of plant proteins is needed to support the production of protein-rich
foods that could replace animal proteins in the human diet so as to reduce the strain that …

Carob (Ceratonia siliqua L.) is well known for its valuable locust bean gum obtained from the
carob seeds. Separation of seeds from the pod leaves behind the carob kibble which is a …

Bread is a commonly consumed staple and could be a viable medium to deliver plant-based
ingredients that demonstrate health effects. This review brings together published evidence …

In this study, lupin (Lupinus albus L.) flours (0, 10, 15 and 20%) debittered by ultrasound
application and traditional method, and resistant starch type 4 (RS4)(0, 5 and 10%) were …