The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

This review presents integrated literature data on the occurrence and type of dietary fibres
present in cereals and pseudocereals, as well as their technological role in production of …

One of the most widely researched topics in the food industry is bread quality analysis.
Different techniques have been developed to assess the quality characteristics of bakery …

The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality
of protein existent in the composite flours. A lot of procedures have been proposed for …

Triticale has been suggested for human consumption due to its valuable nutritional
composition. The aim of this study was to evaluate volatile compound dynamics in the …

Bread is one of the most widely consumed foods in all regions of the world. Wheat flour
being its principal ingredient is a cereal crop low in protein. The protein content of a whole …

The objective of this study was to define quality parameters for sorghum varieties that
contribute to bread-making performance of sorghum-enriched breads. Therefore, eight …

The development of highly nutritious bakery products with optimum utilization of food waste
is a major challenge for the food industry. The optimum utilization of food waste for the …

This paper researches the properties of two triticale varieties and three selection lines
developed in Bashkortostan. The organoleptic indicators were typical of a standard grain; all …

Abstract Broadband Dielectric Spectroscopy (BDS) was used to study the dielectric
relaxation processes of semolina doughs. The dielectric properties were analyzed as a …