Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …

Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

Pasta, bread, and bakery products are considered worldwide as essential foods for human
nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide …

Background Worldwide, bread and other baked products are considered to be essential for
human nutrition. Current research is focused on technological and nutritional improvements …

Numerous association studies and findings from a controlled feeding trial have led to the
suggestion that “processed” foods are bad for health. Processing technologies and food …

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 unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

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 …

To benefit the consumers with a variety of health benefits, the incorporation of wheat bran
into the bread formula has been widely conducted. This leads to changes in the rheological …