Hydrocolloids are widely used in many food formulations to improve quality attributes and
shelf-life. The two main uses are as thickening and gelling agents. As thickening agents …

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 …

Dysphagia (DP) is a growing health concern in today's ageing population, leading to high
demand for DP-oriented food. 3D printing is a promising novel technology for developing …

In this study, the rheological properties of rice bread dough containing different gums with or
without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness …

This study examined the effects of using different fiber sources [apple pomace powder
(APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology …

This paper studied the rheological, microstructural and 3D printing characteristics of mashed
potatoes (MP) with gums of xanthan (XG), guar (GG), k-carrageenan (KG) and k …

The incorporation of proteins has been long established in the bakery industry to obtain
enriched products, but they also take active part on the making process of sweet baked …

The market for gluten-free products is increasing. Owing to better diagnostic methods, more
and more people are identified to have coeliac diseases. Production of bakery products that …

The enrichment of gluten-free baked products with dietary fibre seems to be necessary since
it has been reported that coeliac patients have generally a low intake of fibre due to their …

This paper provides a solution to the problem of the deformation of 3D printed cookie
products during post-processing such as baking. The influence of the incorporation of …