Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

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 …

Wheat breads are popular staples, while the ones with desirable textural attributes
frequently have a high glycemic index value. The inclusion of different amount of whole …

Quinoa flour (QF) was added in wheat flour to make nutritionally fortified wheat bread (WB).
Effects of QF on baking performance, antioxidant activity and digestibility of WB were …

Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole
grains. This study investigated the effect of WWF particle size on dough properties, bread …

The objective of this study was to evaluate the modification of red rice starch by a
combination of hydrothermal pretreatments and α-amylase hydrolysis. In vitro digestibility …

The aim of this research was to clearly clarify the deterioration mechanism of heat-denatured
gluten proteins by exploring the change of aggregation and structural characteristics of heat …

Over the past decades, adding dietary fibers (DF) to the human diet has gained interest due
to their evident health effects. It led to more extensive studies for finding their purpose and …

In this study, reconstituted whole-wheat flour (WWF) samples of different particle sizes from
US soft white winter (median diameters: 164.0, 110.7 and 97.8 μm) and soft red winter …

To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant
and nutritional properties, bran with different particle sizes (coarse, D 50 of 362.3 μm; …