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

Psyllium gum is a hydrocolloid found in the husk of seeds from Plantago ovata. Psyllium
husk has been used in traditional medicine in areas of India and China. Its consumption has …

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 …

Bread staling is a deterioration process that causes serious economic losses in the food
industry. The objective of this research was to determine the impact of Laminaria japonica …

Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat
products. The effects of three types of KGM on the rheological properties and microstructure …

The impact of freeze–thaw cycles on the physicochemical properties and frying performance
of frozen Youtiao dough with chemical leavening agent was investigated. The specific …

Background In recent years there has been an increasing interest in the production of
wholegrain products owing to the positive effects shown on human health. Although refined …

Whole wheat bread has high nutritional value but is characterized by inferior quality and a
high glycemic index. Studies have shown that adding β-glucans and protein can improve …

In this study, the impact of chitosan with different molecular weights (30, 100, 150, 200 and
250 kDa) on the freeze-thaw stability, structural and functional properties of gluten protein …

The effect of four kinds of potato flour with different gelatinization degrees on the quality of
steam bread was investigated in the present study. Results showed that medium-well flour …