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Academic Journal

Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.

Authors : Madadi, Mahshad¹ (AUTHOR); Roshanak, Sahar¹ (AUTHOR); Shahidi, Fakhri¹ (AUTHOR)

Subjects: *GLUTEN-free foods; *QUINOA; *BAKED products

Source: Food Science & Nutrition. Apr2024, Vol. 12 Issue 4, p2973-2984. 12p.

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Academic Journal

Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics.

Authors : Sidhu, Jiwan S.¹ (AUTHOR) ; Zafar, Tasleem¹ (AUTHOR) ; Almusallam, Abdulwahab² (AUTHOR)

Subjects: *FLOUR; *BAKED products; *OXIDANT statusWORLD Wildlife Fund (U.S.)

Source: Arab Gulf Journal of Scientific Research. 2024, Vol. 42 Issue 2, p290-305. 16p.

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Academic Journal

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder.

Authors : Ardeshir, Anita¹ (AUTHOR); Fazeli, Fatemeh¹ (AUTHOR); Khorshidian, Nasim² (AUTHOR)

Subjects: *QUINOA; *BAKED products; *CAKE

Source: Journal of Food Quality. 3/26/2024, Vol. 2024, p1-16. 16p.

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Academic Journal

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin.

Authors : G M, Vinay¹ (AUTHOR); Singh, A. K.¹ (AUTHOR)

Subjects: *MUFFINS; *PEARL millet; *WHEY protein concentratesASIA

Source: Journal of Food Processing & Preservation. 3/13/2024, Vol. 2024, p1-11. 11p.

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Academic Journal

The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae.

Authors : Grinvald, Svetlana A.¹; Barakova, Nadezhda V.¹; Kiprushkina, Elena Iv.^1,2

Subjects: *BUCKWHEAT; *FLAXSEED; *GRAPE seeds

Source: Functional Foods in Health & Disease. Mar2024, Vol. 14 Issue 3, p207-218. 12p.

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Academic Journal

Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake.

Authors : Olawuni, I. A.¹; Uzoukwu, A. E.¹; Ibeabuchi, J. C.¹

Subjects: *QUINOA; *FLOUR; *BAKED products

Source: Asian Journal of Dairy & Food Research. Mar2024, Vol. 43 Issue 1, p59-64. 6p.

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Academic Journal

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products.

Authors : Schutte, Mia¹ (AUTHOR); Hayward, Stefan¹ (AUTHOR); Manley, Marena¹ (AUTHOR)

Subjects: *CEREAL products; *MAILLARD reaction; *WHEAT products

Source: Journal of Food Biochemistry. 2/20/2024, Vol. 2024, p1-20. 20p.

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Academic Journal

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

Authors : Bieniek, Angelika¹ (AUTHOR) ; Buksa, Krzysztof¹ (AUTHOR)

Subjects: *BREAD; *BAKED products; *MOLAR mass

Source: Molecules. Feb2024, Vol. 29 Issue 4, p904. 11p.

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Academic Journal

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development.

Authors : Patil, Nikhil Dnyaneshwar¹ (AUTHOR); Bains, Aarti² (AUTHOR); Sridhar, Kandi³ (AUTHOR)

Subjects: *CHICKPEA; *NEW product development; *BAKED products

Source: Journal of Food Biochemistry. 2/7/2024, Vol. 2024, p1-29. 29p.

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Academic Journal

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin.

Authors : Jamali, Narjes¹ (AUTHOR); Sayadi, Mehran² (AUTHOR); Nejati, Roghayeh² (AUTHOR)

Subjects: *INULIN; *QUINOA; *FAT substitutes

Source: Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p1146-1157. 12p.

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