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 …

Abstract Lysine (Lys) and Arginine (Arg)(0.6%) was added to the quinoa flour to improve the
textural quality and physical properties of gluten-free sponge cake treated with different …

A traditional Greek sourdough, based on the fermentation of chickpea flour by an
autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous …

In this study, freeze-dried highland barley sourdough powder containing inulin (SPN) was
prepared, and its stability during storage, as well as the effects of SPN on dough network …

Abstract A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly
used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known …

This study aimed to develop a novel gluten-free bread using a rice/chickpea flour-based
sourdough, fermented by a commercial starter culture, to improve the quality characteristics …

Kiwi starch (KS) is a new fruit-derived starch-based food material. In this study, wheat flour
was partially replaced with 10–20% KS to make bread, and the influence of this substitution …

ABSTRACT Polygonum cognatum Meissn.(Polygonaceae), locally known as “solucan otu”
or “madimak” in Turkey, is a type of edible grass with functional properties that naturally …

Oats and barley milling products are a rich source of dietary fiber, especially β-glucans, but
also possess high enzyme activity, contain antinutrients, and undesirably affect the …

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یتسیز ینمیا هلجم هرود 16 هرامش ، 4، ناتسمز 1402 یپاچ ISSN 2717-0632 ،یکینورتکلا ISSN …‎