Nowadays, consumers are more conscious of the environmental and nutritional benefits of
foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are …

Due to the increasing demand for milk alternatives, related to both health and ethical needs,
plant-based yogurt-like products have been widely explored in recent years. With the main …

The superior nutritional, phytochemical composition and therapeutic potential of chia seed
drives its increased utilization in industries. This contribution aims to provide an overview for …

The market of gluten-free (GF) products has been steadily increasing in last few years. Due
to the technological importance of gluten, the GF food production is still a challenge for the …

Today's tendency is to prepare baking products by replacing wheat flour with wholemeal
flours, and submitting them to preparation processes so they can be eaten at any time, to …

Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This
study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of …

With regard to constant technological innovations in the bakery sector in order to increase
bread nutritional value without affecting its technological and sensory characteristics, we …

D‐optimal mixture design looked to be a priceless tool for optimizing the influences of
semolina flour (SF), defatted soy flour (DSF), whole quinoa flour (WQF), whole rye flour …

The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0,
10, 20, and 30%) was investigated in gluten‐free cake formulation. Cake containing …

Quinoa is one of the ancestral grains now considered as the “superfoods of the future” due
to their characteristics as functional foods with great environmental adaptability. The …