Author

Waleed al-Ansi

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Review Sep 2026

Innovations in multi-grain bread fermentation: role of lactic acid bacteria in enhancing quality and modulating glycemic response.

Multigrain bread is valued for its diverse nutrients and potential for a lower glycemic response, depending on grain composition, particle structure, and processing; however, incorporating multiple grains often weakens dough structure, loaf volume, texture, and consumer acceptability. Fermentation with lactic acid bact...

Hong-Ju He, Guang-Lei Li, Waleed al-Ansi et al. · Critical reviews in food sci... · 0 citations

Open access Aug 2026

Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality

Food processing can modify legume structure and improve its applicability in protein-fortified foods. This study investigated the effects of six pretreatments, including peeling, roasting, atmospheric steaming, high-pressure steaming, sprouting, and microwaving, on the processing characteristics and quality attributes...

Jiajia Zhao, Xiang-Ting Hou, Ting-Ting Li et al. · Foods · 0 citations