Germinated, toasted and cooked chickpea as ingredients for breadmaking

Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

(2015) Danuta Rachwa-Rosiak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

(2015) Núria Aguilar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

(2014) María E Matos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour

(2013) Doo-Jee Shin et al.   FOOD CHEMISTRY

Effect of water content and flour particle size on gluten-free bread quality and digestibility

(2013) Esther de la Hera et al.   FOOD CHEMISTRY

Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinumL.)as affected by different cooking methods

(2013) Yixiang Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients

(2013) Outi E. Mäkinen et al.   PLANT FOODS FOR HUMAN NUTRITION

Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread

(2012) Byung-Kee Baik et al.   CEREAL CHEMISTRY

Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

(2012) María Estela Matos et al.   Food and Bioprocess Technology

Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes

(2012) Vanesa Benítez et al.   FOOD RESEARCH INTERNATIONAL

Effect of legume flours on baking characteristics of gluten-free bread

(2012) B. Miñarro et al.   JOURNAL OF CEREAL SCIENCE

Studies of the quality of cakes made with wheat-lentil composite flours

(2012) Esther de la Hera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

(2011) Márcia Arocha Gularte et al.   Food and Bioprocess Technology

Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

(2010) Calvin Onyango et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of gluten-free cracker snacks using pulse flours and fractions

(2009) Jeeyup (Jay) Han et al.   FOOD RESEARCH INTERNATIONAL

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

(2009) Maud Petitot et al.   FOOD RESEARCH INTERNATIONAL

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour

(2009) Phantipha Charoenthaikij et al.   JOURNAL OF FOOD SCIENCE

Breadmaking performance of protein enriched, gluten-free breads

(2008) Cristina Marco et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY