BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified ...

The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different ...

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 ...

Increasing the variety of better-tasting and healthier gluten-free products is important for consumers with gluten-related disorders. This work aimed to develop a gluten-free bread formulation containing whole chia flour ...

1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported. 2. The ingredients were fish flour, bread, wheat (Triticum sativum ...

Functional breads constitute an interesting alternative as a vehicle of new essential fatty acid sources. The aim of this study was to improve the fatty acids profile of breads replaced with mixtures of three flours and ...

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 ...

Rheological behavior and microstructural characteristics of composite dough with wheat and mesquite flours (from Prosopis alba) were analyzed by response surface methodology. A central composite design was applied varying ...