This review article revises the sustainable practices and applications to valorize valuable
components recovered from cereal processing by-products. After introducing cereal …

To benefit the consumers with a variety of health benefits, the incorporation of wheat bran
into the bread formula has been widely conducted. This leads to changes in the rheological …

The aim of the study was to determine the influence of wheat bran dietary fiber on wheat
flour dough rheological properties. In this paper, wheat bran dietary fiber (WBDF) with …

The present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and
120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough. The …

Highland barley is increasingly recognized as its nutritional benefits but its structure restricts
the development and utilization in the food industry. The quality of highland barley products …

Dietary fiber, consisting of soluble dietary fiber and insoluble dietary fiber, has beneficial
functional effects on the human body that are receiving increasingly attention. Refined flour …

The effects of wheat with pre-harvest sprouting (PHS) in the field, and 24, 48 and 72 h in the
laboratory-induced germination (IG) were investigated by enzymatic activity, γ-aminobutyric …

Grape seeds are one of the most accessible by-products of the wine industry in large
quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds …

The aim of this study was to evaluate the effect of particle size distribution on composition,
properties rheological, pasting, microstructural and baking properties of whole grain wheat …

This paper evaluates the relationship between the rheological properties of doughs and the
constituents of flours made from ancient grain. It also examines the effect of water on the …