Background Food microstructure can be visualised by a wide range of microscopic
techniques, however these methods are usually destructive and require sample preparation …

The quality of agricultural products relates to the internal structure, which has long been a
matter of interest in agricultural scientists. However, inspection methods of the opaque …

Highlights•The extensional behavior of dough can be assessed by various methods.•The
power curve measured during mixing can be used to assess rheological behavior.•NMR …

Proper gas cell stability during fermentation and baking is essential to obtain high‐quality
bread. Gas cells in wheat dough are stabilized by the gluten network formed during …

Cereal-based foods have been essential elements in nutrition throughout history. Recently,
there has been an increasing interest in the application of innovative strategies to improve …

This study evaluated the bubble structure of freeze-dried dough and foam properties of
bread produced from the roasted wheat flour by means of X-ray micro-computed …

Aeration in foods has been widely utilised in the food industry to develop novel foods with
enhanced sensorial characteristics. Specifically, aeration at the micron-sized scale has a …

Bakery products are appreciably consumed by the populace of all age groups globally,
owing to their flavor and easily digestible nature. The availability of diversified products like …

Open-cell SiC foams clearly are promising materials for continuous-flow chemical
applications such as heterogeneous catalysis and distillation. X-ray micro computed …

Background Deficient gas retention properties and consequent low loaf volume are major
issues in the production of gluten-free bread. Owing to fundamental differences in medium …