Effect of whole buckwheat flour on technological properties of wheat flour and dough
Engineering for Rural Development, 2018 Elena-Madalina Stefan +4 more
openaire +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy +9 more
wiley +1 more source
Sesame-enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies. [PDF]
Food Sci NutrNaqvi SN +6 more
europepmc +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh +3 more
wiley +1 more source
Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes. [PDF]
J Food Sci TechnolHaleema K, Sakhare SD.
europepmc +1 more source
Influence of Whole Wheat Flour Substitution and Sugar Replacement with Natural Sweetener on Nutritional Composition and Glycaemic Properties of Multigrain Bread. [PDF]
Prev Nutr Food Sci, 2019 Olagunju AI.
europepmc +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
Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill. [PDF]
Food Sci BiotechnolKim J, Kim H, Lee E, Moon Y, Kweon M.
europepmc +1 more source
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