White slice dairy bread (WSDB) is the most important industrial bread consumed in Argentina, it results an interesting target for developing a reduced calorie bread as it contains fat and sugar in its formulation. However, ...

Jerusalem artichoke produces underground tubers which accumulate fructans, mainly inulin, which can be regarded as functional dietary fiber. In the present work, flour from Jerusalem artichoke (JA) was obtained and this ...

Functional breads constitute an interesting alternative as vehicle of new essential fatty acids sources. The aim of this study was to improve the fatty acids (FA) profile of bakery products, producing breads with low ...

Wheat flour is a raw material for a wide range of food products, and for this reason it is widely used in industries in the bakery, pasta, biscuits and cakes industries. The population is seeking in the current day new ...

The objective of this research was to evaluate the effect of the partial substitution of wheat flour for sweet potato, oca, and pea flour on the sensory acceptability and nutritional compounds of a sponge cake. It used the ...