Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …

Wheat is one of the most widely cultivated crops throughout the world. A great need exists
for wheat quality assessment for breeding, processing, and products production purposes …

Value addition of orange‐fleshed sweet potato (OFSP) increases diversified utilization of this
crop, which is rich in provitamin A carotenoids. OFSP bread, in which 30%–45% of wheat …

An in-depth survey was conducted by collecting information from web sources,
supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) …

Staling of bread is a major source of food waste and efficient monitoring of it can help the
food industry in the development of anti-staling recipes. While the staling fingerprint in the …

The objective of the present work was to determine the effect of the addition of a
microorganism derived emulsifier on the quality of bread. The effect of Bacillus subtilis SPB1 …

Considering the importance of reducing the use of chemical preservatives in food and the
increasing attention of consumers to consume food products with minimal additives, the …

Textural deterioration of pita bread, PB, due to staling is an important quality parameter
during storage. Loss of freshness due to PB staling results in significant quality and …

Rare sugar syrup (RSS) prepared by alkaline isomerisation of high‐fructose corn syrup
(HFCS) contains rare sugars as well as D‐glucose (Glc) and D‐fructose (Fru) and has …

The aim of this work was to study the possibility to improve the shelf life of a traditional Italian
flat bread named Piadina, typically cooked in the Romagna region, by using sourdough …