Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...

This study analyses the relationship between climate of countries where wheat landraces are specifically adapted, and their agronomic grain quality characteristics. Regions with similar within Mediterranean Basin were identified based on long-term climatic data 23 origin a collection 153 bread landraces. The panel was genotyped 13177 SNP markers grown field experiments for two years under rainf...

The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind flour in bread formulation, and to characterize physical properties of produced high fibre bread. Jack fruit rind pieces were undergone few soaking and washing steps prior to get dried and milled. Obtained Jackfruit rind flour (JRF) was incorporated into wheat flour (WF) in three diffe...

In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of...

Genotype (G), environment (E), management (M), and their interactions determine grain yield, biochemical composition, quality of wheat. However, we are not aware studies evaluating whether intensive can simultaneously reduce yield gaps improve wheat milling baking attributes, which were our main objectives. A factorial experiment five genotypes × four intensities (farmer practice, high-input, h...

This study explored the potential of African walnut in formulation composite flour which can be used for bread production and various food applications. was produced to substitute wheat at different levels (5 - 25%) wheat-African flour. Functional pasting properties were evaluated using standard procedures. Proximate composition, antioxidant activity, some loaf quality attributes sensory accept...

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...