Pasting and Dough Rheological Properties of Ackee () Aril Flour: A Contribution to the Search for Wheat Flour Substitutes.

Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products.