Works matching Flatbreads

Results: 185

Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads.

Published in:

Foods, 2021, v. 10, n. 12, p. 2909, doi. 10.3390/foods10122909

By:

Li, Xueqi;
Kahlon, Talwinder;
Wang, Selina C.;
Friedman, Mendel

Publication type:

Article

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles.

Published in:

Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00138-3

By:

Wolgamuth, Erin;
Yusuf, Salwa;
Hussein, Ali;
Pasqualone, Antonella

Publication type:

Article

Low Acrylamide Flatbreads from Colored Corn and Other Flours.

Published in:

Foods, 2021, v. 10, n. 10, p. 2495, doi. 10.3390/foods10102495

By:

Li, Xueqi;
Kahlon, Talwinder;
Wang, Selina C.;
Friedman, Mendel

Publication type:

Article

High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals.

Published in:

Foods, 2019, v. 8, n. 11, p. 591, doi. 10.3390/foods8110591

By:

Kahlon, Talwinder S.;
Avena-Bustillos, Roberto J.;
Brichta, Jenny L.;
Kahlon, Ashwinder K.

Publication type:

Article

Traditional flatbread with sorghum supplementation influences quality attributes of weight, volume, colour and texture.

Published in:

Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 65, doi. 10.3920/QAS2014.0545

By:

Yousif, A. M.

Publication type:

Article

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 419, doi. 10.5219/1879

By:

Abu-Alruz, Khaled

Publication type:

Article

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread.

Published in:

Slovak Journal of Food Sciences, 2023, v. 17, p. 419, doi. 10.5219/1879

By:

Abu-Alruz, Khaled

Publication type:

Article

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread.

Published in:

Foods, 2023, v. 12, n. 16, p. 3050, doi. 10.3390/foods12163050

By:

Pasqualone, Antonella;
Vurro, Francesca;
Wolgamuth, Erin;
Yusuf, Salwa;
Squeo, Giacomo;
De Angelis, Davide;
Summo, Carmine

Publication type:

Article

Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00238-2

By:

Mefleh, Marina;
Vurro, Francesca;
Summo, Carmine;
Pasqualone, Antonella

Publication type:

Article

Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 1, p. 916, doi. 10.1007/s11947-024-03504-y

By:

Grgić, Tomislava;
Bleha, Roman;
Smrčková, Petra;
Synytsya, Andriy;
Voučko, Bojana;
Mustač, Nikolina Čukelj;
Sluková, Marcela;
Novotni, Dubravka

Publication type:

Article

Effect of Baking Conditions on Mycotoxin Levels in Flatbreads Prepared from Artificially Contaminated Doughs.

Published in:

Foods, 2025, v. 14, n. 6, p. 910, doi. 10.3390/foods14060910

By:

Kotsiou, Kali;
Terzidis, Michael A.;
Papageorgiou, Maria

Publication type:

Article

Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.

Published in:

Foods, 2023, v. 12, n. 8, p. 1638, doi. 10.3390/foods12081638

By:

Marchini, Mia;
Paciulli, Maria;
Broccardo, Lorenza;
Tuccio, Maria Grazia;
Scazzina, Francesca;
Cirlini, Martina;
Carini, Eleonora

Publication type:

Article

A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour.

Published in:

Foods, 2024, v. 13, n. 2, p. 326, doi. 10.3390/foods13020326

By:

Koksel, Hamit;
Tekin-Cakmak, Zeynep Hazal;
Oruc, Sena;
Kilic, Gozde;
Ozkan, Kubra;
Cetiner, Buket;
Sagdic, Osman;
Sestili, Francesco;
Jilal, Abderrazek

Publication type:

Article

Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders.

Published in:

Foods, 2019, v. 8, n. 7, p. 228, doi. 10.3390/foods8070228

By:

Crawford, Lauren M.;
Kahlon, Talwinder S.;
Wang, Selina C.;
Friedman, Mendel

Publication type:

Article

Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods.

Published in:

Fermentation (Basel), 2024, v. 10, n. 3, p. 174, doi. 10.3390/fermentation10030174

By:

Grgić, Tomislava;
Drakula, Saša;
Voučko, Bojana;
Čukelj Mustač, Nikolina;
Novotni, Dubravka

Publication type:

Article

Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 3, p. 678, doi. 10.12944/CRNFSJ.6.3.10

By:

PATIL, SONAL;
ARYA, SHALINI S.

Publication type:

Article

Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread.

Published in:

Food Science & Biotechnology, 2019, v. 28, n. 3, p. 721, doi. 10.1007/s10068-018-0530-y

By:

Sanna, Manuela;
Fois, Simonetta;
Falchi, Giovanni;
Campus, Marco;
Roggio, Tonina;
Catzeddu, Pasquale

Publication type:

Article

Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 6, p. 1018, doi. 10.1080/15428052.2022.2027307

By:

Rajput, Ekta;
Rawson, Ashish;
Krishnamoorthy, Srinivasan;
Rangarajan, Jaganmohan

Publication type:

Article

The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives.

Published in:

Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123095

By:

Dankwa, Rita;
Aisala, Heikki;
Kayitesi, Eugenie;
de Kock, Henriette L.

Publication type:

Article

Chemometric approach-based characterization and screening of gluten free flours for development of Indian unleavened flatbread.

Published in:

Journal of Food Science & Technology, 2021, v. 58, n. 5, p. 1829, doi. 10.1007/s13197-020-04694-x

By:

Patil, Sonal;
Sonawane, Sachin K.;
Arya, S. S.

Publication type:

Article

Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet.

Published in:

Journal of Texture Studies, 2021, v. 52, n. 3, p. 400, doi. 10.1111/jtxs.12595

By:

Kumar, Pankaj;
Kaur, Charanjit;
Jambh, Harpreet Kaur

Publication type:

Article

Investigation of the effect of variable heat flux on energy consumption and bread quality in the flat bread baking process by experimental and numerical methods.

Published in:

Energy Sources Part A: Recovery, Utilization & Environmental Effects, 2025, v. 47, n. 1, p. 2858, doi. 10.1080/15567036.2020.1845255

By:

afkar, Hadi;
kianifar, Ali;
zamani, Hosein

Publication type:

Article

INFLUENCE OF ADDITIVE PREMIX, WHEY PROTEINS, EXTRUDED AND GERMINATED FLOUR ON GLUTEN FREE DOUGH RHEOLOGICAL PARAMETERS AND FLATBREAD CHARACTERISTICS: A MIXTURE DESIGN APPROACH.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 8, n. 5, p. 1198, doi. 10.15414/jmbfs.2019.8.5.1198-1204

By:

Patil, Sonal P.;
Arya, Shalini S.

Publication type:

Article

Characterization of gluten free flatbread: quality improvement by the addition of hydrocolloids and emulsifiers using simplex centroid design.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 1, p. 821, doi. 10.1007/s11694-018-9994-y

By:

Patil, Sonal;
Arya, S. S.

Publication type:

Article

Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread.

Published in:

International Journal of Food Engineering, 2024, v. 20, n. 1, p. 63, doi. 10.1515/ijfe-2023-0167

By:

Dhillon, Gurpreet Kaur;
Mahajan, Monika;
Kour, Amardeep;
Kaur, Kamaljit

Publication type:

Article

Production and Physicochemical and Microbiological Evaluation of Orange-Flesh Sweet Potato Flatbread Infused with Spinach as a Healthy Food Option.

Published in:

Processes, 2025, v. 13, n. 2, p. 427, doi. 10.3390/pr13020427

By:

Castillo, Colleen;
de Gannes, Vidya;
Eudoxie, Gaius;
Isaac, Wendy-Ann P.;
Karuppusamy, Sivakumar

Publication type:

Article

The Use of Iron-Enriched Yeast for the Production of Flatbread.

Published in:

Molecules, 2021, v. 26, n. 17, p. 5204, doi. 10.3390/molecules26175204

By:

Nowosad, Karolina;
Sujka, Monika

Publication type:

Article

Optimization of Nutritional and Sensory Properties of Unleavened Flatbread Developed From Maize‐Boiled Rhizome of Water Lily—Fish.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 4, p. 1, doi. 10.1002/fsn3.70192

By:

Abelti, Alemu Lema;
Teka, Tilahun A.;
Bultosa, Geremew

Publication type:

Article

Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics.

Published in:

Foods, 2020, v. 9, n. 12, p. 1749, doi. 10.3390/foods9121749

By:

Mezgebe, Abadi G.;
Taylor, John R. N.;
de Kock, Henriëtte L.

Publication type:

Article

Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 10, p. 7370, doi. 10.1002/fsn3.4357

By:

Özdemir, Nazlı;
Gül, Hülya

Publication type:

Article

Exploring the functional potential of Quinoa-Wheat UFB against CCl<sub>4</sub> induced hepatotoxicity.

Published in:

Modern Phytomorphology, 2025, v. 19, n. 1, p. 1, doi. 10.5281/zenodo.200121

By:

Ashfaq, Kainat;
Ali, Shinawar Waseem;
Tariq, Muhammad Rizwan;
Ahmad, Ijaz;
Shafiq, Maufia;
Ali, Qurban;
Maqsood, Quratulain;
Hashmi, Muhammad Muneeb

Publication type:

Article

Efficacy of different fibres and flour mixes in South-Asian flatbreads for reducing post-prandial glucose responses in healthy adults.

Published in:

European Journal of Nutrition, 2017, v. 56, n. 6, p. 2049, doi. 10.1007/s00394-016-1242-9

By:

Boers, Hanny;
MacAulay, Katrina;
Murray, Peter;
Seijen ten Hoorn, Jack;
Hoogenraad, Anne-Roos;
Peters, Harry;
Vente-Spreeuwenberg, Maria;
Mela, David

Publication type:

Article

Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder.

Published in:

European Journal of Nutrition, 2016, v. 55, n. 7, p. 2275, doi. 10.1007/s00394-015-1037-4

By:

Robert, Sathyasurya;
Ismail, Aziz;
Rosli, Wan

Publication type:

Article

Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours.

Published in:

Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 4, p. 451, doi. 10.35516/jjas.v18i4.131

By:

Amr, Ayed;
Ahmad, Mousa Numan

Publication type:

Article

Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour.

Published in:

European Food Research & Technology, 2023, v. 249, n. 11, p. 2777, doi. 10.1007/s00217-023-04327-5

By:

Belleggia, Luca;
Foligni, Roberta;
Ferrocino, Ilario;
Biolcati, Federica;
Mozzon, Massimo;
Aquilanti, Lucia;
Osimani, Andrea;
Harasym, Joanna

Publication type:

Article

Flat bread: traditional product from the mediterranean area.

Published in:

Cereal Technology / Getreidetechnologie, 2024, v. 78/, n. 1, p. 40, doi. 10.23789/1869-2303-2024-1-40

By:

Pasqualone, Antonella;
Le-Bail, Patricia

Publication type:

Article

Flatbread Society and the Discourse on the Soil.

Published in:

International Journal of Social, Political & Community Agendas in the Arts, 2016, v. 11, n. 3, p. 1, doi. 10.18848/2326-9960/cgp/1-21

By:

Myrvold, Charlotte Blanche

Publication type:

Article

بررسی تأثیر شار حرارتی پله ای صعودی بر میزان تخلخل و روشنایی نان مسطح پخته شده به روش آزمایشگاهی و عددی.

Published in:

Modares Mechanical Engineering, 2021, v. 21, n. 6, p. 367

By:

هادی افکار;
علی کیانی فر;
حسین زمانی

Publication type:

Article

A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread.

Published in:

Food & Bioprocess Technology, 2019, v. 12, n. 11, p. 1955, doi. 10.1007/s11947-019-02348-1

By:

Patil, Sonal;
Sonawane, Sachin K.;
Arya, Shalini S.

Publication type:

Article

Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread.

Published in:

Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/2103884

By:

Waseem, Muhammad;
Akhtar, Saeed;
Ahmad, Nazir;
Ismail, Tariq;
Lazarte, Claudia E.;
Hussain, Majid;
Manzoor, Muhammad Faisal

Publication type:

Article

Assessment of Acrylamide Formation in Various Iraqi Bread Types and Mitigation of Acrylamide Production by Calcium Carbonate in White Flatbread.

Published in:

Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/7396893

By:

Alsharafani, Mustafa A. M.;
Alhendi, Abeer S.;
Sharif, Taghreed K.;
Ahmed Hassan, Abdulwahed;
Jawad, Ali M.;
Alsallami, Rana T.;
Abdulmawjood, Amir;
Khan, Izhar U. H.

Publication type:

Article

Protein Quality and Physical Characteristics of Kisra (Fermented Sorghum Pancake-like Flatbread) Made from Tannin and Non-Tannin Sorghum Cultivars.

Published in:

Cereal Chemistry, 2011, v. 88, n. 4, p. 344, doi. 10.1094/CCHEM-07-10-0107

By:

AwadElkareem, Amir Mahgoub;
Taylor, John R. N.

Publication type:

Article

Nutritional Composition and Sensory Acceptability of Stinging Nettle (Urtica simensis) Flour-Supplemented Unleavened Maize (Zea mays L.) Flatbread (Kitta).

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/6666358

By:

Diddana, Tona Zema;
Kelkay, Gezahegn Nigusse;
Tescha, Endale Elisho

Publication type:

Article

Influence of Pediococcus pentosaceus Starter Cultures on Biogenic Amine Content and Antioxidant Activity in African Sourdough Flatbread Fermentation.

Published in:

Antioxidants, 2024, v. 13, n. 10, p. 1204, doi. 10.3390/antiox13101204

By:

Hassan, Alaa Ahmed Alsiddig;
Jin, Young Hun;
Mah, Jae-Hyung

Publication type:

Article

Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation.

Published in:

Antioxidants, 2024, v. 13, n. 7, p. 844, doi. 10.3390/antiox13070844

By:

Hassan, Alaa Ahmed Alsiddig;
Jin, Young Hun;
Mah, Jae-Hyung

Publication type:

Article

Analytical Method Development and Validation Based on Simple Color Reactions and Microwave Plasma–Atomic Emission Spectrometry (MP-AES) for the Detection of Adulteration in Teff Injera (Ethiopian Flatbread).

Published in:

Food Analytical Methods, 2024, v. 17, n. 11, p. 1571, doi. 10.1007/s12161-024-02684-9

By:

Kerie, Yeniewa;
Hymete, Ariaya;
Ashenef, Ayenew

Publication type:

Article

Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach.

Published in:

Life (2075-1729), 2022, v. 12, n. 10, p. 1613, doi. 10.3390/life12101613

By:

Mefleh, Marina;
Boukid, Fatma;
Fadda, Costantino

Publication type:

Article

A new standard for the industrial production of high quality Atta flour.

Published in:

Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 151, doi. 10.1111/j.1757-837X.2012.00160.x

By:

Reddy, J.;
Weinmann, S.;
Heine, D.;
Conde-Petit, B.

Publication type:

Article

Ensuring Nutritional Security in India through Wheat Biofortification: A Review.

Published in:

Genes, 2022, v. 13, n. 12, p. 2298, doi. 10.3390/genes13122298

By:

Kamble, Umesh;
Mishra, Chandra Nath;
Govindan, Velu;
Sharma, Amit Kumar;
Pawar, Sushma;
Kumar, Satish;
Krishnappa, Gopalareddy;
Gupta, Om Prakash;
Singh, Gyanendra Pratap;
Singh, Gyanendra

Publication type:

Article

A Functional Flatbread (Bazlama): High in Beta-Glucan and Plant-Based Protein Content.

Published in:

Foods, 2025, v. 14, n. 3, p. 482, doi. 10.3390/foods14030482

By:

Beyaz, Seda;
Cetiner, Buket;
Ozkan, Kubra;
Sagdic, Osman;
Sestili, Francesco;
Koksel, Hamit

Publication type:

Article