Results 161 to 170 of about 37,744 (254)
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT The increasing demand for plant‐based gluten‐free foods has driven exploration of alternative protein ingredients capable of delivering enhanced structural functionality. This study comparatively evaluated five protein concentrates from red kidney bean (RKB), peanut (PF), soybean (SF), black‐eyed bean (BEB) and melon seed (MSF) to elucidate ...
Mary Nkongho Tanyitiku +3 more
wiley +1 more source
Genetic control of wheat flour end‐use quality and rheology by genome‐wide association studies
The Plant Genome, Volume 19, Issue 2, June 2026.Abstract Improving end‐use quality in bread wheat (Triticum aestivum) requires dissecting the genetic basis of complex processing traits and deploying robust prediction pipelines in breeding. We performed genome‐wide association studies (GWASs) using 1767 high‐quality single‐nucleotide polymorphisms generated by genotyping‐by‐sequencing in a diverse ...
Juan Menor de Gaspar +10 more
wiley +1 more source
Improving the technology of gluten-free bread from composite flour mixtures
Новые технологииThe article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50).
A. I. Soloveva +3 more
doaj +1 more source
The Plant Genome, Volume 19, Issue 2, June 2026.Abstract Wheat (Triticum aestivum L.) is a globally important cereal crop which provides ∼20% calories in human diet. Identifying genes and elucidating their functions is still challenging in wheat due to its large genome (∼16 Gb) with significant amount of repetitive elements.
Santosh Gudi +6 more
wiley +1 more source
A Microwave Spectroscopy Study for Gluten-Free Bread Doughs
IEEE Transactions on AgriFood ElectronicsGluten-free products market is experiencing a noticeable growth, due to the worldwide increase of celiac disease and intolerances. Among gluten-free products, bread is the most challenging food to replace, since gluten-free flours have a complex microstructure and processing.
Luigi Di Michele +7 more
openaire +1 more source
Prediction of rye dough behaviour and bread quality using response surface methodology
, 2011 peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E. +3 more
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Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Peanuts are among the most widely produced nuts globally, generating greater quantities of shell residues than other nut by‐products, thereby representing a highly abundant source of lignocellulosic fiber and phenolic compounds. This study examined the effect of peanut shell ground to different sizes (212, 500, and 800 µm) on the physical ...
Ülgen İlknur Konak Alkış +2 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Amira Oufighou +9 more
wiley +1 more source
Development of a Gluten-free Commercial Bread
, 2007 Because of coeliac disease, some individuals cannot tolerate the protein gliadin present in the gluten fraction of wheat flour. From a commercial perspective, there is a need for the development of gluten-free bread with texture and flavour properties ...
Rakkar, Pardeep Singh
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