Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in developing countries …

With the growing global population, the need for food is expected to grow tremendously in
the next few decades. One of the key tools to address such growing food demand is …

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 …

Wheat bread is widely consumed in many Western cultures (> 70 kg/per capita/year) despite
the fact that the flour milling process reduces the content of dietary fibre, vitamins and …

Mesquite flour at ratios of 5%, 7.5%, and 10% were used as substitute for starches in gluten-
free bread formulations. The 7.5% and 10% share of mesquite flour, changed the …

BACKGROUND A rich‐dough baked Greek product named 'tsoureki'was prepared using
non‐gluten hemp seed flour at ratios of 0: 100, 10: 90, 30: 70, and 50: 50. The effects of …

Prosopis is a regional cash crop that is widely grown in arid, semiarid, tropical, and
subtropical areas. Compared with other legume plants, Prosopis is underutilized and has …

In this study, proximal composition, mineral analysis, polyphenolic compounds identification,
and antioxidant and functional activities were determined in green bean (GBF), mesquite …

Superheated steam (SS), heat moisture (HM), and microwaves (MW) were used as heat
treatment methods to improve moisture diffusion in wheat during tempering, shortening the …

Mesquite (Prosopis juliflora) is a pod found in the semiarid Northeast region of Brazil. It is
widely used as livestock feed and its by-product (the grain) has potential for human food …