Background Within the context of circular economy, there is an emergent need to convert
food processing by-products into useful ingredients, thanks also to the recent technological …

Cereals β-glucans are linear homopolysaccharides of consecutively linked (1→ 4)-β-d-
glucosyl residues (ie oligomeric cellulose segments) that are separated by single (1→ 3) …

Dietary fibre is a common and important ingredient of a new generation of healthy food
products demanded more each day by customers. Dietary fibre increases the nutritional …

Pea and broad bean pods fibers were extracted and incorporated with different levels into
dough and breads made from wheat white flour. Incorporation of those two kinds of fibers at …

Baking technology for tasty bread with high wholemeal oat content and good texture was
developed. Bread was baked with a straight baking process using whole grain oat (51/100g …

Studies were conducted with two newly developed gluten‐free bread recipes. One was
based on corn starch (relative amount 54), brown rice (25), soya (12.5), and buckwheat flour …

Fruit pomace is a by-product of the fruit processing industry composed of cell wall
compounds, stems, and seeds of the fruit; after washing, drying, and milling, a material high …

The aim of the present study was to improve the quality of fibre‐enriched wheat breads by
enzymic treatment of the fibre fraction. The suitability of different enzymes in fibre‐enriched …

In this study, hazelnut testa was added to wheat flour bread to increase the dietary fiber
content. Rheological and baking properties of hazelnut testa-wheat mixed flours were …

The growing interest in the benefits of wholegrain products has resulted in the development
of baked products incorporating less utilised and ancient grains such as, millet, quinoa …