Background Functional ingredients obtained from industrial by-products (BP) are a
promising vehicle for the nutritional improvement of traditional bakery products and may …

The main wheat component responsible for bread and cake quality is gluten. Celiac disease
is an autoimmune digestive disease that is caused by the digestion of gluten, and the only …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

Cereal products are consumed daily by the majority of the population. Popular belief is that
these cereal products, rich in carbohydrates, produce a high glycaemic response and may …

Whole wheat flour dough (WWFD) has a high content of dietary fibres that causes a negative
influence on the dough rheology, resulting in undesirable quality for whole wheat bread …

The effects of three types of inulin, including FS (DP≤ 10), FI (DP of 2–60) and FXL (DP≥
23), on the gelatinization and retrogradation characteristics of wheat starch were …

In the last decade the development of gluten‐free foodstuffs has attracted great attention as
a result of better diagnoses of coeliac disease and a greater knowledge of the relationship …

Pea and broad bean pods fibers were extracted and incorporated with different levels into
dough and breads made from wheat white flour. Incorporation of those two kinds of fibers at …

Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

BACKGROUND A high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and
soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage …