Background The emergence of chronic diseases has increased interest in foods with high
nutritional value and health benefits. In particular, high-fiber food is becoming more popular …

Hydrocolloids are important ingredients controlling the quality characteristics of the final
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …

To investigate the influence of particle size on the quality of rice flour and rice bread, the rice
flour with similarly low damaged starch content (4 g/100g) with different particle sizes (> 200 …

Legume-derived proteins present an opportunity to replace existing animal-source protein in
various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly …

Sensory and consumer research performs a pivotal role in gluten-free (GF) food research
and development due to consumer dissatisfaction about currently available products …

Ensuring a sustainable supply of food for the world's fast growing population is a major
challenge in today's economy, as modern lifestyle and increasing consumer concern with …

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with
water, it undergoes several transformations during heating and/or cooling making it an …

In this study, we aimed to formulate low glycemic index gluten-free cookies from high
amylose rice flour by modifying baking conditions and ingredient composition. Baking …

Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour
dough over gluten-free cereals, causes celiac disease in people susceptible to gluten …

The food industry generates a large amount of waste and by‐products, the disposal of which
has a negative impact on the environment and the economy. Plant‐based waste and by …