The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...

Purpose - The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies. Design/methodology/approach - Chocolate cookies with ...

The bakery sector observes a tendency from consumers for products with health characteristics, such as breads with natural fermentation and rich in fiber. Sourdough fermentation promotes improvements in texture and volume, ...

This work aimed at developing pasta with different types of flour to evaluate how different raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from two cultivars: Klein Guerrero and ...

Thevital gluten is obtained by the extraction of wheat flour, it is very important for the baking industry and mills, being used mainly for the fortification of weak flours for the production of breads, especially ...

Arabinoxylans (AX) are part of dietary fiber. They are currently under study due to their potential prebiotic effect. Wheat whole grain flours contain all the grain layers and, therefore, present a higher arabinoxylan ...

Pearling process on wheat grains was evaluated as a strategy to reduce their adverse effect on whole-wheat bread (WWB) quality and simultaneously preserve part of the nutrients of the whole grain. The grains were pearled ...