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August 25, 2024FoodsOpen Access

Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety

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Authors

MYMadina YessembekBTBaltash TarabayevMKMukhtarbek Kakimov

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Yessembek et al. (2024) studied this question.

synapsesocial.com/papers/68e5b01eb6db643587549af9https://doi.org/10.3390/foods13172678
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  2. 2Enhancing Bread Quality and Antioxidant Activity through Wheat Bran Fortification: A Study on Process Optimization and Functional Properties2025
  3. 3Combined treatment of rice bran through solid-state fermentation and enzymes: Impact of nutritional, physicochemical, and rheological properties and its applications in functional bread production2026
  4. 4Valorization of Nigella sativa Seed Meal and Whey as Functional Ingredients to Enhance Nutritional, Rheological and Sensory Properties of Rice-Based Gluten-Free Bread2026
  5. 5Improving The Quality Of Rye-Wheat Bread Varieties With The Use Of Non-Traditional Plant Raw Materials2024