Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) a...

This work is focused on the preparation of an innovative gluten-free (GF) bread with remarkable softness and antioxidant features over time. To overcome technological inconveniences related to removal gluten from bread, kefir beverage fortified vegetable extracts employed as a functional ingredient in bread-making process. In this context, carob (Ceratonia siliqua L.) leaves represent outstandi...

Periconceptual consumption of folic acid has been shown to decrease the incidence of neural tube defects. The strategy of universal fortification of staple foodstuffs with folic acid presents the possibility of life-long exposure to unmetabolized folic acid. Chief among the risks of exposure to folic acid in the circulation is that of masking the diagnosis of cobalamin deficiency in pernicious ...

In this study, the incorporation of leek in wheat bread was explored. Green leaves were dried with two techniques to obtain powder after milling. The air-dried and freeze-dried powders incorporated into flour at five substitution levels (0, 0.5, 1, 1.5 2 g/100 g). impact on dough rheology, quality, sensory evaluation mould-free shelf-life investigated. Leek negatively impacted mixing properties...