Search Results - "Flatbreads"

Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati.

Authors: Chhabra, Nisha Kaur, Amarjeet Kaur, Samandeep

Source: Food Science & Technology International. Jul2026, Vol. 32 Issue 5, p588-602. 15p.

Subjects: Pumpkins, Flatbreads, Food packaging, Sensory evaluation, Composition of grain, Chemical properties, Diet therapy

Geographic Terms: Punjab

THE LAB: Three things to make and do.

Source: Week Junior: Science + Nature. Aug2025, Issue 90, p44-46. 3p.

Sensory Evaluation and Acceptability of Indian Flatbread Made from Millet-based Composite Flours.

Authors: Dey, Bhaskar Bhushan Choudhury, Manisha Das, Mamoni

Source: Indian Journal of Health & Wellbeing. Sep2025, Vol. 16 Issue 3, p642-648. 5p.

Assessment of Ultrasound‐Assisted Dried Withania somnifera: Nutritional Value, Functional Characteristics of Supplemented Flour, Dough Rheology, and Sensory Attributes of Flat Unleavened Bread.

Authors: Khalid, Muhammad Usman Sultan, Muhammad Tauseef Chaudhary, Kashmala et al.

Source: Journal of Food Processing & Preservation. 7/29/2025, Vol. 2025, p1-16. 16p.

Subjects: Flatbreads, Flour, Mineral analysis, Nutritional value, Medicinal plants, Withania somnifera

From cradle to grave: evaluating bread production and waste using multicriteria optimization and life cycle assessment.

Authors: Aljaber, Shreefah Aleisa, Esra Allahverdi, Ali

Source: Journal of Material Cycles & Waste Management. Jul2025, Vol. 27 Issue 4, p2684-2698. 15p.

Subject Terms: *Multi-objective optimization, *Flatbreads, *Product life cycle assessment, *Animal waste, *Food waste, *Bread

The Best Thing Before Sliced Bread.

Authors: Capaldi, Charles (AUTHOR)

Source: Faces. May/Jun2023, Vol. 39 Issue 8, p8-11. 4p. 8 Color Photographs.

EFFECT OF INCORPORATION OF BIOPROCESSED LENTILS ON NUTRITIONAL AND TECHNOFUNCTIONAL PROPERTIES OF FLAT BREAD.

Authors: Toor, Barinderjeet Singh Gandhi, Harsha Singh, Hardeep et al.

Source: Carpathian Journal of Food Science & Technology. 2024, Vol. 16 Issue 4, p62-72. 11p.

Subjects: Flatbreads, Free fatty acids, Analysis of colors, Functional foods, Rheology, Flour

Quinoa (Chenopodium quinoa W.) Enriched Flat Breads: Physicochemical, Sensory, and In Vitro Carbohydrate Digestibility Properties.

Authors: Katare, Manish Hitlamani, Veeranna Kumar M.S., Ashwin et al.

Source: Starch / Staerke. Apr2026, Vol. 78 Issue 4, p1-13. 13p.

Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours.

Authors: Cherinet, Yengus Lake Tenagasahw, Mesfin Wogayehu Ambaw, Birhanu Ayitegeb et al.

Source: Food Science & Nutrition. Mar2026, Vol. 14 Issue 3, p1-15. 15p.

Subject Terms: Teff, Fermentation, Potatoes, Corn, Flatbreads, Sensory evaluation, Nutritional value

Geographic Terms: Ethiopia

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Snacken wie in Bella Italia.

Source: Allgemeine Hotel- und Gastronomie-Zeitung. 7/11/2026, Vol. 2026 Issue 14, p28-28. 1p.

Ethnische Backwaren suchen Zielgruppe.

Authors: Heidrun, Krost Ulrike, Felger

Source: Lebensmittel Zeitung. 6/26/2026, Vol. 2026 Issue 26, p28-28. 1p.

WM-Fladen.

Authors: Jörg, Konrad (AUTHOR)

Source: Lebensmittel Zeitung. 6/19/2026, Vol. 2026 Issue 25, p2-2. 1p.

Smoothie King launches flatbread menu category.

Authors: Canham-Clyne, Aneurin (AUTHOR)

Source: Restaurant Dive. 6/17/2026, pN.PAG-N.PAG. 1p.

Siesta-Sandwich.

Source: Allgemeine BäckerZeitung. 6/27/2026, Vol. 2026 Issue 13, p18-18. 1p.

Time to Eat!

Authors: Bremen, Will

Source: Cobblestone. Mar2016, Vol. 37 Issue 3, p10-11. 2p. 3 Color Photographs.

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

Authors: Rajput, Ekta Rawson, Ashish Krishnamoorthy, Srinivasan et al.

Source: Journal of Culinary Science & Technology. 2023, Vol. 21 Issue 6, p1018-1040. 23p.

Pizza Hut teams up with Anderson.Paak to launch Crafted Flatzz.

Source: PizzaMarketplace.com. 10/1/2025, pN.PAG-N.PAG. 1p.