Background With the increase of the global population, food production cannot keep pace
with the strong growth of demand, and the food crisis is not impossible. At the same time …

In recent years, microalgal protein (MP) has gained a lot of interest, and research on its
properties and applications is steadily increasing. However, the crude protein derived from …

The final quality of wholemeal wheat bread is determined by the process parameter settings
and leavening strategy. We hypothesise that the used leavening strategy may influence the …

Increased consumer awareness of healthier foods is driving the growth in the functional
bread market. In view of this potential, three bread formulations were developed using …

Microalgae are the autotrophic organisms that use light as a source of energy for producing
a variety of valuable bioactive compounds like proteins, polysaccharides, lipids, and …

The aim of the study was to determine the impact of three factors: dough preparation method
(direct and indirect), green tea extract (GTE) addition (0.1% and 0.5% on flour basis) and …

Introduction: Following consumers' demand for healthier alternatives, Spirulina biomass has
been included as a functional ingredient in different types of food as a sustainable …

Celiac patients tend to have an unbalanced diet, because gluten-free products typically
contain a high amount of fats and carbohydrates and a low amount of proteins, minerals …

In order to efficiently utilize the agricultural by-products, apricot kernel skins (AKS) and
reduce the resource waste, the AKS was added to partially replace the wheat flour to …

Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional
and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten …