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Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals

Food research international, 2023-01, Vol.163, p.112223-112223, Article 112223

2023

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Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

Cereal chemistry, 2019-07, Vol.96 (4), p.655-667

2019

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Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage

Starch, 2022-07, Vol.74 (7-8), p.n/a

2022

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Nutritional aspects of composite flours for baked and extruded products: A review

Cereal chemistry, 2024-05, Vol.101 (3), p.450-467

2024

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Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

Food research international, 2019-08, Vol.122, p.263-272

2019

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Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1732-1740

2024

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Studies on cake quality made of wheat–chickpea flour blends

Food science & technology, 2008, Vol.41 (9), p.1701-1709

2008

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Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Foods, 2021-05, Vol.10 (5), p.1087

2021

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Effect of long-term storage conditions on wheat flour and bread baking properties

Food chemistry, 2021-06, Vol.346, p.128902-128902, Article 128902

2021

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Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Food chemistry, 2020-06, Vol.315, p.126238-126238, Article 126238

2020

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Non‐destructive determination of grass pea and pea flour adulteration in chickpea flour using near‐infrared reflectance spectroscopy and chemometrics

Journal of the science of food and agriculture, 2023-02, Vol.103 (3), p.1294-1302

2023

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Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

Food science and technology international, 2022-01, Vol.28 (1), p.40-49

2022

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Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

Journal of food engineering, 2023-11, Vol.357, p.111647, Article 111647

2023

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Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Journal of cereal science, 2020-03, Vol.92, p.102908, Article 102908

2020

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Provisioning Paris: Merchants and Millers in the Grain and Flour Trade during the Eighteenth Century

Kaplan, Steven Laurence

1, 2018

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Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Food chemistry, 2012-03, Vol.131 (2), p.462-468

2012

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Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

Applied and Environmental Microbiology, 2004-02, Vol.70 (2), p.1088-1096

2004

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Cold plasma: A new technology to modify wheat flour functionality

Food chemistry, 2016-07, Vol.202, p.247-253

2016

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Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Food chemistry, 2014-01, Vol.143, p.33-39

2014

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Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Molecules (Basel, Switzerland), 2020-08, Vol.25 (16), p.3568

2020

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Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality

Journal of the science of food and agriculture, 2024-01, Vol.104 (1), p.303-314

2024

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Unravelling particle morphology and flour porosity of roller-milled green lentil flour using scanning electron microscopy and synchrotron X-ray micro-computed tomography

Powder technology, 2024-03, Vol.436, p.119470, Article 119470

2024

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Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes

Food chemistry, 2021-01, Vol.336, p.127711, Article 127711

2021

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Micro-milling increases iron bioaccessibility from wheat flour

Proceedings of the Nutrition Society, 2022, Vol.81 (OCE1), Article E12

2022

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Utilization of Lupine, Corn, Quinoa and Banana Flours to Produce Nutritious Cake for Celiac Disease Patients

IOP conference series. Earth and environmental science, 2023-12, Vol.1252 (1), p.12176

2023

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Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

Chemical Properties of Composite Flat Bread and their Impact on the Glycemic Index and Digestibility Rates as Well as a Quality Assessment of Composite Flour during Storage

Nutritional aspects of composite flours for baked and extruded products: A review

Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

Studies on cake quality made of wheat–chickpea flour blends

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough

Effect of long-term storage conditions on wheat flour and bread baking properties

Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Non‐destructive determination of grass pea and pea flour adulteration in chickpea flour using near‐infrared reflectance spectroscopy and chemometrics

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours

Bulk and flow characteristics of pulse flours: A comparative study of yellow pea, lentil, and chickpea flours of varying particle sizes

Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Provisioning Paris: Merchants and Millers in the Grain and Flour Trade during the Eighteenth Century

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

Cold plasma: A new technology to modify wheat flour functionality

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Partial substitution of wheat flour with soybean and gluten powder: impact on flavor characteristics of Pixian Douban-Meju and its quality

Unravelling particle morphology and flour porosity of roller-milled green lentil flour using scanning electron microscopy and synchrotron X-ray micro-computed tomography

Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes

Micro-milling increases iron bioaccessibility from wheat flour

Utilization of Lupine, Corn, Quinoa and Banana Flours to Produce Nutritious Cake for Celiac Disease Patients

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