AACC, 2000. Approved methods of the American Association of Cereal Chemists.10^th edition.

Ajila C, Leelavathi K and Prasada Rao U, 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science 48: 319 -326.

Alberto  E­L, RubioloA and AnonMC­, 2000. Use of Triticale Flours in Cookies. Cereal Chemistry 73(6): ­779-784.

Anton  A,  Lukow  O,  Fulcher  R  and  Arntfield  S, 2009. Shelf Stability and Sensory Properties of Flour Trotillas Fortified with Pinto Bean Flour: Effects of Hydrocolloid Addition. Food Science and Technology 42: 23-29.

Belghith Fendri  L, Chaari  F,  Maaloul  M,   Kallel F,  Abdelkafi  L,  Chaabouni  S and Ghribi-Aydi D, 2016. Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality. Food Science and Technology 73: 584-591.

Blanco Canalis  M,   Leon  A and Ribotta  P, 2017. Effect of inulin on dough and biscuit quality produced from different flours. International Journal of Food Studies 6: 13-23.

Caponio F,  Summo C,  Pasqualone  A and Bilancia MT, 2007. Effect of kceneading and baking on the degradation of lipid fraction biscuits. Journal of  Cereal Science 29: 55-58.

Coşkuner Y andKarababa E,2005.Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour. International Journal of Food Science andTechnology 40(5):469-479.

­Devasconcelos  MC,  Bennett  RN,  Rosa  EA and Ferreira‐Cardoso JV, 2010. Composition of European chestnut (Castanea sativa Mill) and association with health effects: fresh and processed products. Journal of the Science of Food and Agriculture 90(10): 1578-1589.

Fraś A, Gołębiewska K, Gołębiewski D,Mańkowski DR,Boros D and Szecówka P, 2016. Variability in the chemical composition of triticale grain, flour and bread. Journal of Cereal Science 71: 66-72.

Gabriela T­P,  Alberto E­L, Pablo D­R,Alicia  A,  Oscar  J­R and Mara C­A, 2003. Use of triticale flours in cracker-making. European Food Research and Technology 217(2):134-137.

HagerAS,RyanL­A, Schwab C, GänzleM­G,Odoherty J­V and  Arendt E­K, 2011. Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. European Food Research and Technology 232(3): 405-413.

Jeddou  K­B,  Bouaziz  F,  Zouari-Ellouzi S, Chaari F,  Ellouz-Chaabouni S,  Ellouz-Ghorbel R and Nouri-Ellouz  O, 2017. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry 217: 668-677.

Karp  S,  Wyrwisz  J,  Kurek  MA  and  Wierzbicka  A, 2017. Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production. International Journal of Food Science and Technology 52(4): 944-953.

Korus J, Witczak M,Ziobro R and Juszczak L, 2015. The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread. European Food Research and Technology 240(6): 1135-1143.‏

Korus  A,  Gumul  D,  Krystyjan  M,  Juszczak  L and Korus J, 2017. Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites. European Food Research and Technology 243(8):  1429-1438.

Lin  SD and Hwang  CF, 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science 68(6): 2107-2110.

Lu TM,  Lee  CC,  Mau  JL and Gch  SD, 2017. Quality and antioxidant property of green tea sponge cake.  Food Chemistry 119(3): 1090-1095.

Man  S,  Păucean  A,Muste  S,  Mureşan  C  and Frâncu AV, 2012. Chestnut flour addition influence on bread quality. Journal of Agroalimentary Processes and Technologies 18(2): 150-154.

Mazjoobi M,Mansouri H, Mesbahi GH,Farahnaky  A and Golmakani  MT,2016. Effects of Sucrose Substtution with Date Syrup and Date Liquid Sugar on the Physicochemical Properties of Dough and Biscuits. Journal of  Agricultural Science and Technology 18(3): 643-656.

Mohtarami  F, 2018. Effect of Carrot Pomace Powder and Dushab­(Traditional Grape Juice Concentrate) on the Physical and Sensory Properties of Cakes: A Combined Mixtures Design Approach­. Current Nutrition and Food Science 14: 1-11.

Nascimento  W­M, 2003. Muskmelon seed germination and seedling development in response to seed priming. Scientia Agricola 60(1): 71-75.

Oliete  B,  Pérez  GT, Gómez  M,  Ribotta  PD, Moiraghi M and León  AE,2010. Use of wheat, triticale and rye flours in layer cake production. International Journal of Food Science and Technology 45(4): 697-706.

Ozcan T and Baycu  G, 2005. Some elemental concentrations in the acorns of Turkish Quercus L. (Fagaceae) taxa. Pakistan Journal of Botany 37: 361.

Papadakis  T,  2000. Flaxseed in breadmaking: Effects on sensory quality, aging  and composition of bakery products. Journal of Food Science 71: 343-351.

­Rakić  S,  Petrović  S,  Kukić  J,  Jadranin M, Tešević V,  Povrenović D and Šiler-Marinković S, 2007. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Journal of Food Chemistry 104(2): 830-834.

Sancho Sd,  Silva  AR,  Dantas  AN,  Magalhaes  TA,Lopes GS,Rodrigues S, Costa JM, Fernandes FA and Silva MG, 2015. Characterization of the industrial residues of seven fruits and prospection of their potential application as food supplements. Journal of Chemistry (1-2): 1-8.

Selani  MM,  Brazaca  SGC,  Dias CTS,   Ratnayake  WS,  Flores  RA  and  Bianchini A, 2014. Characterisation and potential application of pineapplepomace in an extruded product for fibre enhancement. Food Chemistry 163: 23-30.

Serna Saldivar  SO, Guajardo­ Flores S and Viesca Rios  R, 2004.  Potential of triticale as a substitute for wheat in flour tortilla production. Journal of Cereal Chemistry 81(2): 220-225.

Sharoba  A,  Farrag  M and Abd El-Salam  A, 2013. ­­Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies 19(4):429- 444.

­Skendi A, Biliaderis C,  Papageorgiou M and Izydorczyk M, 2010. Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry 119(3) :1159-1167.

Sudha ML,  SrivastavaAK, VetrimaniR and LeelavathiK, 2007. Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality. Food Engineering 80­: 922-930

­Tseng A and Zhao Y, 2013.Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food chemistry 138: 356-365.

­Zeleznak  KJ and Hoseney  RC, 1987.The glass transition in starch. Cereal Chemistry 64: 121− 133.