Lipids exhibit important functional properties in bread making, although they are present in
lower levels than starch or protein. They originate from flour, in which they are endogenously …

RuBisCO is a complete protein, widely abundant and recognized as ideal for human
consumption. Further, its biochemical composition, organoleptic and physical features mean …

A multitude of substances are known which can be used to entrap, coat, or encapsulate
solids, liquids, or gases of different types, origins, and properties. However, only a limited …

The study of new gluten-free foods suitable for celiac people is necessary since people
allergic to wheat proteins are more and more frequent. This study examined the effect of …

A shift from animal protein‐to plant protein‐based foods is crucial in transitioning toward a
more sustainable global food system. Among food products typically stabilized by animal …

Emulsifiers are widely used in bakeries as dough strengtheners and crumb softeners, but
there is a great diversity of compounds with emulsifier action. The objective of this study was …

With the aim of production of functional sponge cake, soy protein isolate (SPI) was added at
0, 5, 10, 15, 20 and 30%(w/w), and the quality of batter and the cake was studied. Following …

The gas phase of bread, which makes up more than 70% of the final volume of a loaf, has a
major influence on its textural and sensory attributes. Controlling the gas phase volume is a …

The present review, dedicated to Prof. Zbigniew Adamczyk on the occasion of his 70th
anniversary, covers the literature data on surface tension and surface compression …

While wheat (Triticum aestivum L.) flour contains only low levels of lipids (2.0% to 3.0%),
they tremendously affect fresh bread quality. They are either starch (30% to 40%) or …