Background Pulses are an affordable source of carbohydrates, dietary fiber, vitamins,
minerals, phytochemicals, and particularly proteins. These nutritious seeds greatly …

Cereal products are consumed daily by the majority of the population, and for years the food
industry has focused on increasing the nutritional value of these products. Enhancing the …

The significance of grain (chickpea, pea) and oilseed (soybean) legumes on the nutritional
and functional added value of wheat breads was assessed in composite matrices (from 18 to …

Whey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened
and unleavened flat bread dough at different levels (0, 4 and 8%). The effects of WPC and …

Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary
fiber, lipids, minerals, vitamins, and bioactive components, which provide in them …

Whole hempseed (WHS) flour was incorporated (0–40 g/100 g) in whole wheat (WW) flour to
prepare composite flour (CF) blends. In the absence of additives, the dough structure …

Abstract Effect of replacement of wheat flour with a combination of soy protein isolate, oat
bran and chickpea flour (SPOBCP) at the levels of 20%, 40% and 60% and addition of …

Flat breads are popular all over the world. There are several forms of flat bread, which differ
in their methods of preparation. In comparison to pan breads, the leavened flat breads have …

Abstract Background and Objectives Multigrain bread is bread prepared from multiple flours
of different cereals. This review aims to assess the technological and nutritional properties of …

Chia seeds can be considered a functional food due to its soluble fibre (mucilage) that could
be used to reduce the glycemic index in bakery products. Hence, the aim of this work was to …