Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers' quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta and couscous products in which durum wheat has been partially or totally replaced by other vegetable flours. Besides dietary fibre, these raw material...

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough...

The nutritive values of a series of commercial fish meals and deodorized fish flours intended for human consumption have recently been examined for the Food and Agriculture Organization of the United Nations. It is well known that fish protein can be damaged during drying, although this damage does not necessarily occur, and as these meals were prepared under widely varying conditions in six di...

Fruits and vegetables are responsible for about 22% of food losses wastes along the supply chain (not including retail level). However, fruit vegetable by-products (FVB) may be transformed into fibre-rich flours bioactive compounds, mainly bound to fibre, thus bringing value industry due health benefits technological functionality. Therefore, these have great potential applied in several indust...

Abstract The use of flours or phenolic extracts obtained from non-traditional sources agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics functional food. However, compounds present great structural diversity, as well the ability interact in complex way macromolecules that constitute bread matrix. Therefore, addition these flours, pure p...