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Anashwar Valsalan

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Articles

Developing Protein‐Enriched Wholegrain Bread With Different Plant Protein Isolates

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By Maneka Malalgoda, Reyna Stefanson, Sachini Senarathna, Anashwar Valsalan
| Wiley Online Library Verified
CWRS-WW Canada Western Red Spring wholewheat PPI1 pea protein isolate 1 PPI2 pea protein isolate 2 SPI soy protein isolate 1 Introduction Bread is a commonly consumed bakery product that acts as a major source of daily energy intake for many individuals worldwide.
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Enhancing the breadmaking quality of ancient grains through synergistic emulsifier treatment and extrusion processing

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By Anashwar Valsalan, Indhurathna Swaminathan, Aayushi Kadam, Filiz Koksel
| Wiley Online Library Verified
1 INTRODUCTION Einkorn (Triticum monococcum ssp. monococcum L., diploid AA genome), emmer (Triticum dicoccum, tetraploid AABB genome), and spelt (Triticum aestivum ssp. spelta, hexaploid AABBDD genome) are underutilized ancient wheat species that are currently gaining popularity because of the ecological services and nutritional benefits associated with them.
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