Nutritional enrichment of bakery products by supplementation with nonwheat flours

References

• Booth , R. G. 1990 . Snack Food , 1st ed. , New York : Van Nostrand Reinhold .
   Google Scholar
• Sultan , W. J. 1990 . Practical Baking , 5th ed. , New York : Van Nostrand Reinhold .
   Google Scholar
• Bushuk , W. 1985 . Flour proteins: structure and functionality in dough and breads . Cereal Food World , 30 : 447
   Web of Science ®Google Scholar
• Eggum , B. O. 1973 . A Study of Certain Factors Influencing Protein Utilization in Rats and Pigs , 1st ed. , Copenhagen : National Institute of Animal Sciences . Berten 406
   Google Scholar
• Pedersen , B. and Eggum , B. O. 1983 . The influence of milling on the nutritive value of flour from cereal grains. II. Wheat . Qual. Plant. Pl. Fds. Hum. Nutr. , 33 : 51
   Web of Science ®Google Scholar
• Percival , J. 1921 . The Wheat Plant, a Monograph , London : Gerald Duckworth and Co. .
   Google Scholar
• Toepfer , E. W. , Polansky , M. M. , Eheart , J. F. , Slover , H. T. and Morris , E. R. 1972 . Nutrient composition of selected wheat and wheat products. XI. Summary . Cereal Chem. , 49 : 173
   Web of Science ®Google Scholar
• Shellenberger , J. A. 1978 . “ Production and utilization of wheat ” . In Wheat Chemistry and Technology , Edited by: Pomeranz , Y. 1 St. Paul, MN : AACC .
   Google Scholar
• Setty , P. M. K. 1990 . Raw materials in milling and baking . Indian Food Ind. , 9 : 26
   Google Scholar
• Ziegler , E. and Greer , E. N. 1978 . “ Principles of milling ” . In Wheat Chemistry and Technology , Edited by: Pomeranz , Y. 115 St. Paul, Minn. : AACC .
   Google Scholar
• Deshpande , S. S. , Singh , B. and Singh , U. 1991 . “ Cereals ” . In Foods of Plant Origin: Production, Technology and Human Nutrition , Edited by: Salunkhe , D. K. and Deshpande , S. S. 6 New York : Van Nostrand Reinhold .
   Google Scholar
• Hoseney , R. C. , Finney , K. F. , Shogren , M. D. and Pomeranz , Y. 1969 . Functional (bread making) and biochemical properties of wheat flour components. II. Role of water solubles . Cereal Chem. , 46 : 117
   Web of Science ®Google Scholar
• MacRitchie , F. 1978 . Differences in baking quality between wheat flour . Food Technol. , 13 : 187
   Web of Science ®Google Scholar
• Chen , C. H. and Bushuk , W. 1970 . Nature of proteins in triticale and its parental species. I. Solubility characteristics and amino acid composition of endosperm proteins . Can. J. Plant Sci. , 50 : 9
   Web of Science ®Google Scholar
• Chakraborty , K. and Khan , K. 1988 . Biochemical and bread making properties of wheat protein components. I. Compositional differences revealed through quantitation and polyacrylamide gel electrophoresis of protein fractions from various isolation procedures . Cereal Chem. , 65 : 333
   Web of Science ®Google Scholar
• Charkraborty , K. and Khan , K. 1988 . Biochemical and bread making properties of wheat protein components. II. Reconstitution baking studies of protein fractions from various isolation procedures . Cereal Chem. , 65 : 340
   Web of Science ®Google Scholar
• Bietz , J. A. and Wall , J. S. 1981 . Identity of high molecular weight gliadin and ethanol‐soluble glutenin subunits of wheat: relation to gluten structure . Cereal Chem. , 57 : 415
   Web of Science ®Google Scholar
• Campbell , W. P. , Wrigley , C. W. , Cressey , P. J. and Slack , C. R. 1987 . Statistical correlations between quality attributes and grain protein composition for 71 hexaploid wheats used as breeding parents . Cereal Chem. , 64 : 293
   Web of Science ®Google Scholar
• Cressey , P. J. , Campbell , W. P. , Wrigley , C. W. and Griffin , W. B. 1987 . Statistical correlations between quality attributes and grain‐protein composition for 60 advanced lines of crossbred wheat . Cereal Chem. , 64 : 299
   Web of Science ®Google Scholar
• Salunkhe , D. K. , Chaven , J. K. and Kadam , S. S. 1985 . Postharvest Biotechnology of Cereals , 43 Boca Raton, FL : CRC Press .
   Google Scholar
• 1963 . Composition of foods, Agricultural Handbook No. 87 , Washington, D. C. : U.S. Department of Agriculture .
   Google Scholar
• Bradley , W. B. 1967 . Wheat foods as sources of nutrients . Baker's Dig. , 41 : 66
   Google Scholar
• Toepfer , E. W. , Hewston , E. M. , Hepburn , F. N. and Tullass , J. H. 1969 . Nutrient composition of selected wheat and wheat products. I. Description of samples . Cereal Chem. , 46 : 560
   Web of Science ®Google Scholar
• Inkpen , J. A. and Quackenbush , F. W. 1969 . Extractable and bound fatty acids in wheat and wheat products . Cereal Chem. , 46 : 580
   Web of Science ®Google Scholar
• Slover , H. J. , Lehmann , J. and Valis , R. J. 1969 . Nutrient composition of selected wheats and wheat products. III. Tocopherols . Cereal Chem. , 46 : 635
   Web of Science ®Google Scholar
• Polansky , M. M. and Toepfer , E. W. 1969 . Nutrient composition of selected wheat and wheat products. IV. Vitamin B6 components . Cereal Chem. , 46 : 664
   Web of Science ®Google Scholar
• Harmuth‐Hoene , A. E. , Schelenz , R. , Fretzdorff , B. , Rabe , E. and Seibel , W. 1981 . Influence of rye and wheat breads with differing fiber contents on absorption and retention of minerals and trace elements in growing rats . Getreide. Mehl und Brot. , 35 : 65
   Google Scholar
• Rabe , E. and Seibel , W. 1981 . Nutritional value of breads and specialty breads . Getreide. Mehl und Brot. , 35 : 129
   Google Scholar
• Ranhotra , G. S. , Gelroth , J. A. , Novak , F. A. , Bock , M. A. and Winterringer , G. L. 1982 . Digestibility of complex carbohydrates and proteins in wheat breads . Cereal Chem. , 59 : 493
   Web of Science ®Google Scholar
• McKenzie , J. M. and Davies , N. T. 1982 . Phytates in bread . Proc. Nutr. Soc. N. Z. , 6 : 60
   Google Scholar
• Vanbelle , M. , Vervack , W. , Foulon , M. and Moreay , I. 1982 . Amino acid composition of industrially produced bakery products and pasta . Reveu des Fermentations et des Industries Aliment. , 37 : 45
   Google Scholar
• Jacqmain , D. and Dehoy , N. 1982 . Wheat bread: baking and nutritional quality . Revue des Fermentations et des Industries Aliment , 36 : 175 – 181 . 37:13–18, 35–44; 75–85
   Google Scholar
• Ranhotra , G. S. 1983 . Bioavailability of magnesium in cereal‐based foods . Cereal Food World , 28 : 349
   Web of Science ®Google Scholar
• Menden , E. 1983 . Evaluation of bakery products from the nutritional aspects . Getreide. Mehl und Brot. , 37 : 315
   Google Scholar
• Pomeranz , Y. 1983 . Protein enriched breads in the U.S.A . Getreide. Mehl und Brot. , 37 : 277
   Google Scholar
• Freddi , C. and Raffaldini , G. 1984 . Nutritive value of yeast‐raised bakery products . Ind. Aliment. , 23 : 861
   Google Scholar
• Mudambi , S. R. 1984 . “ Nutritive value of baked products ” . In Technical Brochure on IND‐Bake'84 , 49 Bombay : Society of Indian Bakers .
   Google Scholar
• Ranhotra , G. , Gelroth , J. , Novak , F. , Bohannon , F. and Matthews , R. 1984 . Proximate components in selected variety breads commercially produced in major U.S. cities . J. Food Sci. , 49 : 642
   Web of Science ®Google Scholar
• Ranhotra , G. S. , Gelroth , J. A. , Novak , F. A. , Bock , M. A. , Winterring , G. L. and Matthews , R. H. 1984 . Nutritive value of selected variety breads and pastas . J. Am. Diet. Assoc. , 84 : 322
   PubMedGoogle Scholar
• Gopalan , C. , Rama Sastri , B. V. and Balasubramanian , S. C. 1991 . Nutritive Value of Indian Foods , 63 Hyderabad, India : National Institute of Nutrition .
   Google Scholar
• Giovett , G. 1983 . Importance of biscuits in human nutrition . Ind. Aliment. , 22 : 257
   Google Scholar
• Sathe , S. K. , Tamhne , D. V. and Salunkhe , D. K. 1986 . “ Saltine crackers (Khara biscuits) ” . In Quality of Wheat and Wheat Products , Edited by: Salunkhe , D. K. , Kadam , S. S. and Austin , A. 334 New Delhi : Metropolitan .
   Google Scholar
• Tarone , C. and Matthews , R. H. 1982 . Proximate and mineral content of selected baked products . Cereal Food World , 27 : 308
   Web of Science ®Google Scholar
• Lorenz , K. 1983 . Protein fortification of cookies . Cereal Food World , 28 : 449
   Web of Science ®Google Scholar
• Ranhotra , G. S. and Gelroth , J. A. 1986 . Stability of enrichment vitamins in bread and cookies . Cereal Chem. , 63 : 401
   Web of Science ®Google Scholar
• Warren , A. B. , Hnat , D. L. and Michnowski , J. 1983 . Protein fortification of cookies, crackers and snack bars: uses and needs . Cereal Food World , 28 : 441
   Web of Science ®Google Scholar
• Diser , G. M. . Soy flour and grits as protein supplements of cereal products . Proc. Conf. Soybean Products for Protein in Human Foods . pp. 52 Peoria, IL : U.S. Dept. of Agriculture .
   Google Scholar
• Mizrahi , S. , Zimmermann , G. , Berk , Z. and Cogan , V. 1967 . The use of isolated soybean protein in bread . Cereal Chem. , 44 : 193
   Web of Science ®Google Scholar
• Paulsen , T. M. Process for Treating Soybean Particulates . U.S. Patent 3,361,574 . 1968 .
   Google Scholar
• Turro , E. J. and Sipos , E. 1968 . Effect of various soy protein products on bread characteristics . Baker's Dig. , 42 : 24
   Google Scholar
• Tsen , C. C. and Hoover , W. J. 1973 . High protein bread from wheat flour fortified with full‐fat soy flour . Cereal Chem. , 50 : 7
   Web of Science ®Google Scholar
• Ranhotra , G. S. , Loewe , R. J. and Hehmann , T. A. 1974 . Bread making characteristics of wheat flour fortified with various commercial soy protein products . Cereal Chem. , 51 : 629
   Web of Science ®Google Scholar
• Hyder , M. A. , Hosensey , R. C. , Finney , K. F. and Shogren , M. D. 1974 . Interaction of soy flour fraction with wheat flour components in bread making . Cereal Chem. , 51 : 666
   Google Scholar
• Chakraborty , K. and Vangelow , A. 1978 . Possibilities of producing bread from wheat flour, tapioca flour and soy concentrate . Nauchni Trudore , 25 : 270 Vissh Institut, P.O. Khr. Vku. Prom.
   Google Scholar
• Chung , O. K. , Tsen , C. C. and Robinson , R. J. 1981 . Functional properties of surfactants in bread making. III. Effects of surfactants and soy flour on lipid binding in bread . Cereal Chem. , 58 : 220
   Web of Science ®Google Scholar
• Taha , F. S. , Attia , M. and Shehata , N. A. 1982 . Protein enrichment of bread. I. Chemical and sensoric evaluation . Zeitschrift fur Ernahrungswissenschaft , 21 : 77
   PubMedGoogle Scholar
• Knight , E. , Okoro , C. and Okaka , J. C. 1982 . Taste and biological responses of toasted wheat and soy‐wheat bread . Nutr. Rep. Int. , 26 : 827
   Google Scholar
• Safrova , J. 1983 . Preparation of soy concentrate and its use in food products . Prumysl Potravin , 34 : 184
   Google Scholar
• Markianova , L. M. and Verbii , V. P. 1983 . Effect of added protein on the quality of baked products . Tovarovedenie , 15 : 43
   Google Scholar
• Fellers , D. A. 1983 . Problems and promises of composite flour in Bolivia . Cereal Food World , 28 : 401
   Web of Science ®Google Scholar
• Bean , M. M. and Fellers , D. A. 1983 . Composite flour breads in Bolivia: technical aspects . Dev. Food Sci. , 5B : 859
   Google Scholar
• Mabesa , L. B. , Atutubo , E. O. and Daquil , M. M. 1983 . Nutritional quality of products prepared from germinated legumes . Philipp. J. Nutr. , 36 : 182
   Google Scholar
• Verbii , V. P. , Chumachenko , N. A. and Demchuk , A. P. 1983 . Effect of several protein additives on amino acid composition of bread . Tovarovedenie , 16 : 47
   Google Scholar
• Bruckner , J. and Mieth , G. 1984 . Influence of extraction processes on the functional properties of oilseed proteins . Nehrung , 28 : 261
   Google Scholar
• Guy , E. J. 1984 . Evaluation of the bread‐making quality and storage stability of 12% soy‐fortified wheat flour containing sweet cheese whey solids . Cereal Chem. , 61 : 83
   Web of Science ®Google Scholar
• Patt , V. A. , Yaroshenko , P. A. , Bereznitskaya , V. A. and Simonov , A. A. 1984 . Enrichment of bread products with soy flour . Khlebopekarnaya i Konditerskaya Promyshlennost , 11 : 6
   Google Scholar
• Abel‐EI‐Kader , M. A. , Morad , M. M. , EI‐Badawi , A. A. , Askar , A. and Omran , H. T. 1984 . Nutritional value and baking behaviour of wheat flour enriched with germinated wheat, com or soybeans . Getreide, Mehl und Brot. , 38 : 206
   Google Scholar
• Meyer , L. 1985 . Progress with the traditional foods . Foods, Flavorings, Ingredients, Packaging and Processing , 7 : 59
   Google Scholar
• Buck , J. S. , Walkar , C. E. and Watson , K. S. 1987 . Incorporation of corn gluten meal and soy into various cereal‐based foods and resulting products functional, sensory and protein quality . Cereal Chem. , 64 : 264
   Web of Science ®Google Scholar
• Nazarenku , E. A. , Filipoova , N. B. and Vorob'eva , N. N. 1988 . Soy protein preparation and quality of wheat bread . Khlebopekarnava i Konditerskaya Pram , 11 : 26
   Google Scholar
• Matthews , R. H. , Sharpe , E. J. and Clark , W. M. 1970 . The use of some oilseed flours in bread . Cereal Chem. , 47 : 181
   Web of Science ®Google Scholar
• Harris , H. , Davis , E. Y. , Van de Mark , M. S. , Rymal , K. S. and Spadaro , J. J. 1972 . Development and use of peanut flours, meals, and grits . Auburn Univ. Agric. Exp. Sta. Bull. , 431 : 1
   Google Scholar
• Rooney , L. W. , Gustafson , C. B. , Clark , S. P. and Cater , C. M. 1972 . Comparison of the baking properties of several oilseed flours . J. Food Sci. , 37 : 14
   Web of Science ®Google Scholar
• Lorenz , K. and Maga , J. 1972 . The production of high‐protein breads under reduced atmospheric pressures . Cereal Chem. , 49 : 522
   Web of Science ®Google Scholar
• Rhee , K. C. , Mattil , K. F. and Cater , C. M. 1973 . Recovering proteins from peanut . Food Eng. , 45 : 82
   Google Scholar
• Khan , M. N. , Rhee , K. C. , Rooney , L. W. and Cater , C. M. 1975 . Bread baking properties of aqueous processed peanut protein concentrates . J. Food Sci. , 40 : 580
   Web of Science ®Google Scholar
• Conkerton , E. J. and Ory , R. L. 1976 . Peanut proteins as food supplements: a compositional study of selected Virginia and Spanish peanuts . J. Am. Oil Chem., Soc. , 53 : 754
   Web of Science ®Google Scholar
• Ayres , J. L. and Davenport , B. L. 1977 . Peanut protein: a versatile food ingredient . J. Am. Oil Chem., Soc. , 54 : 109 A
   Web of Science ®Google Scholar
• Khan , M. N. and Rooney , L. W. 1977 . Baking properties of soilseed flours: evaluation with a short time dough system . Baker's Dig. , 51 : 43
   Google Scholar
• Ory , R. J. and Conkerton , E. J. 1978 . Chemical properties of bread fortified with flour from white‐testa peanuts . Proc. Am. Peanut Res. Educ. Assoc , 10 : 78 Abstr.
   Google Scholar
• Khan , M. N. , Mulsow , D. , Rhee , K. C. and Rooney , L. W. 1978 . Bread making properties of peanut flour produced by direct solvent extraction procedure . J. Food Sci. , 43 : 1334
   Web of Science ®Google Scholar
• Khan , M. N. and Lawhon , J. T. 1984 . Baking properties of oilseed protein and isolates produced with industrial membrane systems . Cereal Chem. , 57 : 433
   Google Scholar
• Khalil , J. K. and Chughtai , M. I. D. 1983 . Chemical composition and nutritional quality of five peanut cultivars grown in Pakistan . Qual. Plant. Pl. Foods Hum. Nutr. , 33 : 63
   Web of Science ®Google Scholar
• Ory , R. L. and Conkerton , E. J. 1983 . Supplementation of bakery items with higher protein peanut flour . J. Am. Oil Chem. Soc. , 60 : 986
   Web of Science ®Google Scholar
• Black , D. J. Neutral Flavored High Stability Peanut Paste . U.S. Patent 4,504,513 . 1985 .
   Google Scholar
• Chavan , J. K. , Shinde , V. S. and Kadam , S. S. 1991 . Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products . Plant Foods Hum. Nutr. , 41 : 253
   PubMed Web of Science ®Google Scholar
• Elmquist , L. F. U.S. Patent 3,175,909 . 1965 .
   Google Scholar
• Bacigalupo , A. , Aguilar , T. S. , Lunade , L. A. , Fuente , R. and Valle Reistra , J. 1967 . Bread enrichment with portalperuvian cottonseed flour . Cereal Sci. Today , 12 : 431
   Google Scholar
• Kim , J. C. and DeRuiter , D. 1968 . Bread from nonwheat flour . Food Technol. , : 867
   Google Scholar
• Martinez , W. H. , Berardi , L. C. and Goldblatt , L. A. 1970 . Cottonseed protein products — composition and functionality . J. Agric. Food Chem. , 18 : 961
   Web of Science ®Google Scholar
• Dendy , D. V. A. , Clarke , P. A. and James , A. W. 1970 . The use of blends of wheat and nonwheat flours in bread making . Trop. Sci. , 12 : 131
   Web of Science ®Google Scholar
• Pringle , W. , Williams , A. and Hulse , J. H. 1969 . Mechanically developed dough from composite flours . Cereal Sci. Today , 14 : 114
   Google Scholar
• Matthews , R. H. , Sharpe , E. J. and Clark , W. M. 1970 . The use of some oilseed flour in bread . Cereal Chem. , 47 : 181
   Web of Science ®Google Scholar
• Tsen , C. C. , Hoover , W. J. and Phillips , D. 1971 . High protein breads: use of SSL and CSL in their products . Bakers Dig. , 45 : 20
   Google Scholar
• Rooney , L. W. , Gustafson , C. B. , Clark , S. P. and Cater , C. M. 1972 . Comparison of the baking properties of several oilseed flours . J. Food Sci. , 37 : 14
   Web of Science ®Google Scholar
• Talley , L. J. , Brummet , B. J. and Burns , E. C. Safflower Food Products , Texas Agric. Exp. Station . MP 1026, 1072
   Google Scholar
• Sirko , U. N. and Bukhantsov , V. A. 1973 . Use of sunflower oil proteins in bread making . Izv. Vyssh. Uchebn. Zaved. Pishch. Tekhnol. , 17 : 129
   Google Scholar
• Lawhon , J. T. , Cater , C. M. and Mattil , K. F. 1975 . Sensory and analytical evaluation of cake and doughnuts fortified with protein from oilseed flour . Food Prod. Develop. , 9 : 110
   Google Scholar
• Robertson , J. A. 1975 . Use of sunflower seed in food products . CRC Crit. Rev. Food Sci. Nutr. , 6 : 201
   Google Scholar
• Lorenz , K. 1978 . Nonoilseed sunflower products in bakery foods . Baker's Dig. , 52 : 28
   Google Scholar
• D'Appolonia , B. L. and MacArthur , C. A. 1979 . Utilization of sunflower derived from untreated and roasted sunflower meals in bread making . Baker's Dig. , 53 : 32
   Google Scholar
• Sosulski , F. 1979 . Food uses of sunflower proteins . J. Am. Oil Chem. Soc. , 56 : 438
   PubMed Web of Science ®Google Scholar
• Khan , M. N. , Wan , P. , Rooney , L. W. and Lusas , E. W. 1980 . Sunflower flour: a potential bread ingredient . Cereal Food World , 25 : 402
   Web of Science ®Google Scholar
• Rosenbaum , D. 1980 . Glandless cottonseed opens new route for developing protein‐fortified foods . Food Prod. Dev. , 14 : 34 38 40 72
   Google Scholar
• Bliise , D. S. and Okezie , B. O. 1980 . Baking and organoleptic quality of composite flour blend with winged bean, triticale and wheat . Baker's Dig. , 54 : 23 33
   Google Scholar
• El‐Minyawi , M. A. and Zabik , M. E. 1981 . Cottonseed flour's functionality in Egyptian baladi bread . Cereal Chem. , 58 : 413
   Web of Science ®Google Scholar
• Nmorka , G. O. and Okezie , B. O. 1983 . Nutritional quality of winged bean composite breads . Cereal Chem. , 60 : 198
   Web of Science ®Google Scholar
• Kailasapathy , K. . The nutritive value and organoleptic properties of white bread supplemented with winged bean (Psophocarpus tetragonolobus) (DC) flour . Proc. 6th Int. Conf. Food Sci. Technol. . Vol. 2 , pp. 207
   Google Scholar
• Savrasova , L. L. , Knyazhanskaya , B. A. , Vedernikava , E. I. and Bobova , L. S. 1983 . Use of sunflower seed protein isolates in bread making . Khlehope Karnaya i Konditerskava Promyshlennost , 2 : 33
   Google Scholar
• Gross , V. , Galindo , R. D. and Schoeneberger , H. 1983 . The development and acceptability of lupine products . Qual. Plant Pl. Foods Hum. Nutr. , 32 : 1155
   Web of Science ®Google Scholar
• Ballester , D. , Zacarias , I. , Garcia , E. and Yanez , E. 1984 . Baking studies and nutritional value of bread supplemented with full‐fat sweet lupine flour (L. albus cv Multolupa) . J. Food Sci. , 49 : 14
   Web of Science ®Google Scholar
• Leelavathi , K. , Rao , H. P. and Sastry , M. C. S. 1991 . Studies on the utilization of sunflower kernels in bakery products . J. Food Sci. Technol. , 28 : 280
   Web of Science ®Google Scholar
• Sathe , S. K. , Ponte , J. G. Jr. , Rangnekar , P. D. and Salunkhe , D. K. 1981 . Effects of addition of the Great Northern bean (Phaseolus vulgaris) flour and protein concentrates on rheological properties of dough and baking quality of bread . Cereal Chem. , 58 : 97
   Web of Science ®Google Scholar
• Finney , P. L. , Beguin , D. and Hubbard , J. D. 1982 . Effects of germination on bread‐baking properties of mung bean (Phaseolus aureus) and garbanzo bean (Cicer arietinum) . Cereal Chem. , 59 : 520
   Web of Science ®Google Scholar
• Yousseff , S. A. M. , Salem , A. and Abdel‐Rahman , A. H. Y. 1976 . Supplementation of bread with soybean and chick pea flours . J. Food Sci. , 11 : 599
   Google Scholar
• Hallab , A. H. , Khatchadourajan , H. A. and Jabr , I. 1974 . The nutritive value and organoleptic properties of white arabic bread supplemented with soybean and chick pea . Cereal Chem. , 51 : 106
   Web of Science ®Google Scholar
• Gayle , P. E. , Knight , E. M. , Adkinis , J. S. and Harland , B. F. 1986 . Nutritional and organoleptic evaluation of wheat breads supplemented with pigeonpea (Cajanus cajan) flour . Cereal Chem. , 63 : 136
   Web of Science ®Google Scholar
• McConnell , L. M. , Simmonds , D. H. and Bushuk , W. 1974 . High protein bread from wheat‐faba bean composite flours . Cereal Chem. , 19 : 517
   Google Scholar
• Patel , K. M. and Johnson , J. A. 1975 . Horsebean as protein supplement in bread making. II. Effect on physical dough properties, baking quality and amino acid composition . Cereal Chem. , 52 : 791
   Web of Science ®Google Scholar
• Patel , K. M. , Caul , J. F. and Johnson , J. A. 1977 . Horsebean as protein supplement in bread making. IV. Effect of horsebean protein on aroma and flavor profile on Moroccan‐type bread . Cereal Chem. , 54 : 379
   Web of Science ®Google Scholar
• Hsu , D. , Leung , H. K. , Finney , P. L. and Morad , M. M. 1980 . Effect of germination on nutritive value and baking properties of dry peas, lentils, and faba beans . J. Food Sci. , 45 : 87
   Web of Science ®Google Scholar
• Hsu , D. L. , Leung , H. K. , Morad , M. M. , Finney , P. L. and Leang , C. T. 1982 . Effects of germination on electrophoretic, functional and bread making properties of yellow pea, lentil, and faba bean protein isolates . Cereal Chem. , 59 : 344
   Web of Science ®Google Scholar
• Youssef , M. M. and Bushuk , W. 1986 . Breadmaking properties of composite flours of wheat and faba bean protein preparations . Cereal Chem. , 63 : 357
   Web of Science ®Google Scholar
• Patel , P. R. , Youngs , C. G. and Grant , D. R. 1981 . Preparation and properties of spray dried pea protein concentrate‐cheese whey blends . Cereal Chem. , 58 : 249
   Web of Science ®Google Scholar
• Bhatia , B. S. , Chakraborty , T. K. , Mathur , V. K. , Siddish , C. H. and Raghavan , P. K. 1968 . Use of maize and milo flour in the preparation of bread . Indian Food Packer , 22 : 33
   Google Scholar
• Rooney , L. W. , Johnson , J. W. and Rosenow , D. W. 1970 . Sorghum quality improvement . Cereal Sci. Today , 15 : 240
   Google Scholar
• Olatunji , O. , Akinrele , I. A. , Edwards , C. C. and Koleoso , O. 1982 . Sorghum and millet processing and uses in Nigeria . Cereal Food World , 27 : 277
   Web of Science ®Google Scholar
• Perten , H. 1983 . Practical experience in processing and use of millet and sorghum in Senegal and Sudan . Cereal Food World , 28 : 680
   Web of Science ®Google Scholar
• Morad , M. M. , Doherty , C. A. and Rooney , L. W. 1984 . Effect of sorghum variety on baking properties of U.S. conventional bread, Egyptian pita balady bread and cookies . J. Food Sci. , 49 : 1070
   Web of Science ®Google Scholar
• Bankar , J. R. , Chavan , J. K. and Kadam , S. S. 1986 . Effects of incorporation of sorghum flour in wheat maida on physical and sensory properties of bread, buns, cookies and biscuits . J. Mah. Agril. Univ. , 11 : 216
   Google Scholar
• Awadalla , M. Z. 1974 . Native Egyptian millet as a supplement of wheat flour in bread. II. Technological studies . Nutr. Rep. Int. , 9 : 69
   Google Scholar
• Tsen , C. C. , Mojibian , C. M. and Inglett , G. E. 1974 . Defatted com germ flour as a nutrient fortifier for bread . Cereal Chem. , 51 : 262
   Web of Science ®Google Scholar
• Oomah , B. D. 1983 . Baking and related properties of wheat‐oat composite flours . Cereal Chem. , 60 : 220
   Web of Science ®Google Scholar
• McKechnie , R. 1983 . Oat products in bakery foods . Cereal Food World , 28 : 635
   Web of Science ®Google Scholar
• Fleischhammel , W. 1980 . Shelf‐life of rye and rye/wheat mixed bread including coarse rye meal breads . Getreide, Mehl und Brot. , 34 : 158
   Google Scholar
• Rajapaksa , D. , Eliasson , A. C. and Larsson , K. 1983 . Bread baked from wheat/rice mixed flour using liquid‐crystalline lipid phases in order to improve bread volume . J. Cereal Sci. , 1 : 53
   Web of Science ®Google Scholar
• Bean , M. M. , Nishita , K. D. and Hoops , E. A. Method for Preparing Improved Quality Rice Containing Baked Products . U.S. Patent 4,508,736 . 1985 .
   Google Scholar
• Sanchez‐Marroquin , A. , Domingo , M. V. , Maya , S. and Saldana , C. 1985 . Amaranthus flour blends and fractions for baking applications . J. Food Sci. , 50 : 789
   Web of Science ®Google Scholar
• Sanders , R. M. and Becker , R. 1984 . Amaranthus: a potential food and feed source . Adv. Cereal Sci. Technol. , 6 : 357
   Google Scholar
• Morad , M. M. , Doherty , C. A. and Rooney , L. W. 1984 . Utilization of dried distiller grain from sorghum in baked food systems . Cereal Chem. , 61 : 409
   Web of Science ®Google Scholar
• Rasco , B. A. , Rubenthaler , G. , Borhan , M. and Dong , F. M. 1990 . Baking properties of bread and cookies incorporating distiller's or brewer's grain from wheat or barley . J. Food Sci. , 55 : 424
   Web of Science ®Google Scholar
• Zamaria , I. and Stuescu , P. 1972 . Bread with an addition of maize germ . Ind. Aliment , 23 : 546
   Google Scholar
• Anon. 1984 . Oat flakes — an interesting raw material . Zucker und Süsswarenwirtschaft , 37 : 337
   Google Scholar
• Quaglia , G. B. and Paoletti , F. . The use of green banana in the formulation of composite flours . Proc. 6th Int. Congr. Food Sci. Technol. . Vol. 1 , pp. 89
   Google Scholar
• Chandrashekar , S. and Shurpalekar , S. R. 1983 . Optimum formulations and processing conditions for wheat‐tuber breads . Lebens. Wiss‐und‐Technol. , 16 : 332
   Google Scholar
• Volpe , T. A. and Zabik , M. E. 1981 . Single‐cell protein substitution in a bread system: rheological properties and product quality . Cereal Chem. , 58 : 441
   Web of Science ®Google Scholar
• Finney , K. F. , Pomeranz , Y. and Bruinsma , B. L. 1984 . Use of algae Dunaliella as a protein supplement in bread . Cereal Chem. , 61 : 402
   Web of Science ®Google Scholar
• Pomeranz , Y. , Shogren , M. D. , Finney , K. F. and Bechtel , D. B. 1977 . Fibre in bread making effects on functional properties . Cereal Chem. , 54 : 25
   Web of Science ®Google Scholar
• Pomeranz , Y. 1977 . Fiber in bread making — a review of recent findings . Baker's Dig. , 51 : 94
   Google Scholar
• Dubois , D. K. 1978 . The practical application of fiber material in bread production . Baker's Dig. , 5 : 31
   Google Scholar
• Satin , M. , Mckewn , B. and Findlay , C. 1976 . Design of commercial natural fiber white bread . Cereal Food World , 23 : 676
   Web of Science ®Google Scholar
• Vratanina , D. L. and Zabik , M. E. 1978 . Dietary fiber sources for baked products: bran in sugar‐snap cookies . J. Food Sci. , 43 : 1590
   Web of Science ®Google Scholar
• Shogren , M. D. , Pomeranz , Y. and Finney , K. F. 1981 . Counteracting the deleterious effects of fiber in breakmaking . Cereal Chem. , 58 : 142
   Web of Science ®Google Scholar
• Cadden , A. M. 1986 . Effects of particle size and bread‐making on physiological responses of meal fed rats to AACC wheat bran . J. Food Sci. , 51 : 185
   Web of Science ®Google Scholar
• Cadden , A. M. , Sosulski , F. W. and Olson , J. P. 1983 . Physiological responses of rats to high‐fiber bread diets containing several sources of hulls or brans . J. Food Sci. , 48 : 1151
   Web of Science ®Google Scholar
• Seibel , W. 1983 . Enrichment of bread and rolls with various sources of dietary fiber . Getreide, Mehl und Brot. , 37 : 377
   Google Scholar
• Sosulski , F. W. and Wu , K. K. 1988 . High‐fiber breads containing field pea hulls, wheat, corn and wild oat brans . Cereal Chem. , 65 : 186
   Web of Science ®Google Scholar
• Rao , H. P. and Rao , H. M. 1991 . Effects of incorporating wheat bran on the rheological characteristics and bread making quality of flour . J. Food Sci. Technol. , 28 : 92
   Web of Science ®Google Scholar
• Krishnan , P. G. , Chang , K. C. and Brown , G. 1987 . Effect of commercial oat bran on the characteristics and composition of bread . Cereal Chem. , 64 : 55
   Web of Science ®Google Scholar
• Lorenz , K. 1970 . Triticale in fiber breads . Baker's Dig. , 50 : 27
   Google Scholar
• French Suzetta , J. and Hill Margaret , A. 1985 . High‐fiber breads: a comparison of some baked products containing guar and pectin . J. Plant Foods , 6 : 101
   Google Scholar
• Orr , P. H. , Toma , R. B. , Munson , S. J. and D'Appolonia , B. 1982 . Sensory evaluation of breads containing various levels of potato peel . Am. Potato J. , 59 : 605
   Web of Science ®Google Scholar
• Warren , A. B. , Hnat , D. L. and Michnowski , J. 1983 . Protein fortification of cookies, crackers and snack bars: uses and needs . Cereal Food World , 28 : 441
   Web of Science ®Google Scholar
• Tsen , C. C. , Peters , E. M. , Schaffer , T. and Hoover , W. J. 1973 . High‐protein cookies: effect of soy fortification and surfactants . Baker's Dig. , 8 : 34
   Google Scholar
• Kissell , L. T. and Yamazaki , W. J. 1975 . Protein enrichment of cookie flours with wheat gluten and soy derivatives . Cereal Chem. , 52 : 637
   Web of Science ®Google Scholar
• Siriricha , S. , Kamel , B. and Kramer , A. 1980 . The effect of protein fortification and the acceptability and rheological properties of cookie dough and its final product . J. Food Qual. , 12 : 137
   Google Scholar
• Montemayor , N. R. and Notario , J. N. 1982 . Development of food products using soybeans and rootcrop flours . J. Agric. Food Nutr. , 4 : 274
   Google Scholar
• Noguchi , A. and Cheftel , J. C. 1983 . Extrusion cooking of protein enriched cookies: time‐temperature measurements and Maillard reactions . J. Jpn. Soc. Food Sci. Technol. , 30 : 114
   Web of Science ®Google Scholar
• McWatters , K. H. 1978 . Cookie baking properties of defatted peanuts, soybean and field pea flours . Cereal Chem. , 55 : 853
   Web of Science ®Google Scholar
• Harris , H. , Davis , E. Y. , Van de Mark , M. S. , Rymal , K. S. and Spadaro , J. J. 1972 . Development and use of defatted peanut flours, meals, and grits . Auburn Univ. Agric. Exp. Sta. Bull. , 431 : 1
   Google Scholar
• Beuchat , L. R. 1977 . Modification of cookie‐baking properties of peanut flour by enzymatic and chemical hydrolysis . Cereal Chem. , 54 : 405
   Web of Science ®Google Scholar
• Ranhotra , G. S. , Lee , C. and Gelroth , J. A. 1980 . Nutritional characteristics of high protein cookies . J. Agric. Food Chem. , 28 : 507
   PubMed Web of Science ®Google Scholar
• Tate , P. V. , Chavan , J. K. , Patil , P. B. and Kadam , S. S. 1990 . Processing of commercial peanut cake into food grade meal and its utilization in preparation of cookies . Plant. Foods Hum. Nutr. , 40 : 115
   PubMed Web of Science ®Google Scholar
• McWatters , K. H. and Heaton , E. K. 1974 . Influence of moist‐heat treatments of peanuts on peanut paste characteristics . J. Food Sci. , 39 : 494
   Web of Science ®Google Scholar
• Dreher , M. L. and Patek , J. W. 1984 . Effects of supplementation of short bread cookies with roasted whole navy bean flour and high protein flour . J. Food Sci. , 49 : 922
   Web of Science ®Google Scholar
• Hoojjat , P. and Zabik , M. E. 1984 . Sugar‐snap cookies prepared with wheat‐navy bean‐sesame seed flour blends . Cereal Chem. , 61 : 41
   Web of Science ®Google Scholar
• Cady , N. D. , Carter , A. E. , Kayne , B. E. , Zabik , M. E. and Uebersay , M. A. 1987 . Navy bean flour substitution in a master mix used for muffins and cookies . Cereal Chem. , 64 : 193
   Web of Science ®Google Scholar
• Lorenz , K. , Dilsaver , W. and Wolt , M. 1979 . Faba bean flour and protein concentrate in baked goods and pasta products . Baker's Dig. , 53 : 39
   Google Scholar
• Wills , R. B. H. , Kabirullah , M. and Heyhoe , T. C. 1984 . Enrichment of biscuits with sunflower proteins . Lebens. und‐Technol. , 17 : 205
   Google Scholar
• Fogg , N. L. and Tinklin , G. L. 1972 . Influence of gland‐less cottonseed flour on quality, acceptability and amino acid contents of sugar cookies . Cereal Sci. Today , 17 : 20
   Google Scholar
• Vecchionacce , L. M. and Sester , C. S. 1980 . Quality of sugar cookies fortified with liquid cyclone processed cottonseed flour with stabilizing agents . Cereal Chem. , 57 : 15
   Web of Science ®Google Scholar
• Matthews , R. H. 1970 . The use of some oilseed flours in bread . Cereal Chem. , 47 : 181
   Web of Science ®Google Scholar
• Diwan , M. A. , Sastri , P. N. and Rao , B. Y. 1882 . Use of green gram (Phaseolus mungo Roxb) flours in biscuits . Ind. Food Process , 36 : 71
   Google Scholar
• Dodok , L. , Morava , E. and Gallera‐Adaszova , M. 1982 . Influence of inactivated oat flour on gluten, dough and biscuit quality . Bull. Potrav. Vys. , 21 : 45
   Google Scholar
• Tsen , C. C. , Bauck , L. J. and Hoover , W. J. 1975 . Using surfactants to improve the quality of cookies made from hard wheat flours . Cereal Chem. , 52 : 629
   Web of Science ®Google Scholar
• Blessin , C. W. , Inglett , G. E. , Garcia , W. J. and Deatherage , W. L. 1974 . An edible defatted germ flour from a commercially dry‐milled corn fraction . Cereal Sci. Today , 19 : 224
   Google Scholar
• Badi , S. M. and Hoseney , R. C. 1976 . Use of sorghum and pearl millet flours in cookies . Cereal Chem. , 53 : 733
   Web of Science ®Google Scholar
• Sarode , R. N. , Sastri , P. N. and Rao , B. Y. 1983 . Studies on utilization of sorghum flour for biscuit . Indian J. Nutr. Diet. , 20 : 213
   Google Scholar
• Rao , B. R. , Rajor , R. B. and Patil , G. R. 1984 . Formulation of protein rich biscuits from jowar, soybean and skim milk . J. Food Sci. Technol. , 21 : 236
   Web of Science ®Google Scholar
• Naikare , S. M. , Chavan , J. K. and Kadam , S. S. 1986 . Depigmentation and utilization of pearl millet in the preparation of cookies and biscuits . J. Mah. Agric. Univ. , 11 : 90
   Google Scholar
• Naikare , S. M. , Chavan , J. K. and Kadam , S. S. 1986 . Studies on protein enrichment of cookies and biscuits prepared from wheat‐pearl millet blends with green gram . J. Mah. Agric. Univ. , 11 : 257
   Google Scholar
• De Ruiter , D. 1973 . Use of nonwheat flour in bakery products . Getreide Mehl Brot. , 27 : 170
   Google Scholar
• Lorenz , K. and Dilsaver , W. 1980 . Rheological properties and food applications of porso millet flours . Cereal Chem. , 57 : 21
   Web of Science ®Google Scholar
• Vaidehi , M. P. , Kumari , M. S. and Joshi , N. 1985 . Sensory evaluation of cereal‐pulse malt biscuits with high protein value . Cereal Food World , 30 : 283
   Web of Science ®Google Scholar
• Chandrasekhara , S. and Shurpalekar , S. R. 1984 . On the use of potato and cassava flours for soft dough biscuits . J. Food Sci. Technol. , 21 : 239
   Web of Science ®Google Scholar
• Moharram , Y. G. , Khalil , M. K. and Mostafa , M. M. 1981 . Artichoke braets (Cynare scolymus) as a source of protein . Monoufeia J. Agric. Res. , 4 : 273
   Google Scholar
• Meimban , E. J. , Bautista , J. G. III and Soriano , M. R. 1982 . Studies on the fortification of biscuits with leaf protein concentrates (LPC) . Phillipp. J. Nutr. , 35 : 82
   Google Scholar
• Abdel‐Baki , M. M. , El‐Samahy , S. K. , Seleha , H. and Morad , M. M. 1980 . Cake‐mix supplementation with soybean, sweet potato or peanut flours. I. Chemical, microbiological and rheological studies . Baker's Dig. , 54 : 28
   Google Scholar
• El‐Samahy , S. K. , Morad , M. M. , Seleha , H. and Abdel‐Baki , M. M. 1980 . Cake‐mix supplementation with soybean, sweet potato or peanut flours. II. Effects on cake quality . Baker's Dig. , 54 : 32 36
   Google Scholar
• Gavrilovic , M. and Radulovic , V. 1983 . Use of soy flour in cake manufacture . Hrana i Ishrana , 24 : 131
   Google Scholar
• Lawhon , J. T. , Cater , C. M. and Mattil , K. F. 1975 . Sensory and analytical evaluation of cake doughnuts fortified with protein from oilseed flours . Food Prod. Dev. , 9 : 110
   Google Scholar
• Ayres , J. L. and Davenport , B. I. 1977 . Peanut protein: a versatile food ingredient . J. Am. Oil Chem. Soc. , 54 : 109A
   PubMed Web of Science ®Google Scholar
• Spink , P. S. , Zabik , M. E. and Vebersax , M. A. 1984 . Dry roasted air classified edible bean protein flour use in cake doughnuts . Cereal Chem. , 61 : 251
   Web of Science ®Google Scholar
• McWatters , K. H. 1982 . Quality characteristics of cake‐type doughnuts containing peanut, cowpea and soybean flours . Peanut Sci. , 9 : 101
   Google Scholar