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 …
SΙ Εkonomou, M Hadnađev, A Gioxari, OR Abosede… - Food …, 2024 - Elsevier
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 …
Z Kırbaş, S Kumcuoglu, S Tavman - Journal of food science and …, 2019 - Springer
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 …
Z Liu, M Zhang, B Bhandari - International Journal of Biological …, 2018 - Elsevier
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 …
ME Matos, T Sanz, CM Rosell - Food Hydrocolloids, 2014 - Elsevier
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 …
A Houben, A Höchstötter, T Becker - European Food Research and …, 2012 - Springer
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 …
D Sabanis, D Lebesi, C Tzia - LWT-Food Science and Technology, 2009 - Elsevier
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 …
HW Kim, IJ Lee, SM Park, JH Lee, MH Nguyen, HJ Park - Lwt, 2019 - Elsevier
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 …