This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic content (TPC) and the DPPH antioxidant capacity ...

Sourdough is one of the oldest examples of natural starters, obtained from the mixture of cereal flour and water, fermented with naturally occurring or selected lactic acid bacteria (LAB) and yeasts. Fermentation process ...

Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat ...

Considering the commercially available gluten-free products, it can be established that rice and corn flour, as well as starches of different origins are the most common ingredients of gluten-free products. As a consequence ...

As a result of consumer preferences, including the demand for healthier and high protein and high dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat flour with whole ...

Ancient varieties of wheat were neglected for some time, due to the advantages of modern varieties such as high yield with improved technological characteristics. The term modern wheat refers to wheat varieties which has ...

Hemp protein was isolated from hemp seed meal using two different isolation procedures: alkali extraction/isoelectric precipitation (HPI) and micellization (HMI). The ability of these proteins to form and stabilize 10% ...

The fundamental rheological behaviour of spontaneously-fermented wholegrain emmer, spelt and khorasan sourdoughs was studied from final backslopping over a 12‐hr fermentation period. Spontaneously-fermented sourdough was ...

Protein isolates from hemp seed meal were prepared using alkaline extraction/isoelectric precipitation (HPI) and micellization (HMI) procedures and compared in terms of their physicochemical properties and functionality. ...

The aim of this study was to design high protein and high fibre functional porridges and evaluate the effect of their nutritional properties on their performance during meal preparation as well as starch digestibility using ...