Results 151 to 160 of about 37,744 (254)
Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena
Marcello Gigliotti +2 more
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh +2 more
wiley +1 more source
ประสิทธิผลของควินัวในผลิตภัณฑ์ขนมปังปราศจากกลูเตน: The effectiveness of quinoa in gluten-free bread
, 2023 Nowadays, the number of people who have coeliac disease, a chronic, lifelong disease caused by the body’s exposure to gluten-containing foods, increases.
ชูชีพ, กมลวรรณ +1 more
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source
An analysis of the dietary iron intakes in celiac patients [PDF]
, 2008 Includes bibliographical ...
Kennedy Judy
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for ...
Sehrish Jabbar +7 more
wiley +1 more source
Microbial Cell Factories, 2011 Celiac disease (CD) is an immune-mediated disease, triggered in genetically susceptible individuals by ingesting gluten from wheat, rye, barley, and other closely related cereal grains.
Moroni Alice +2 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Guava is known for being rich in vitamin C, fiber, and polyphenol compounds, and soy flour is an abundant source of plant‐based protein and minerals. The investigation focused on the formulation of biscuits enriched with antioxidants and nutrients, using guava and soy flour, to meet the increasing demand for functional meals that provide ...
Md. Jaynal Abedin +4 more
wiley +1 more source
Development of high protein gluten-free oat bread
, 2015 Chemical composition of oats and its suitability for baking were reviewed in the literature part. The special features of baking without gluten and possibilities to increase the quality of gluten-free bread were also discussed.
Rekola, Kristiina
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