Quality evaluation of the porous crumb structure of leavened baked goods, especially bread,
has become a vast study area of which various research studies have been carried out up to …

The effects of different gums on macro-structure of gluten-free rice cakes baked in
conventional and infrared–microwave (IR–MW) combination ovens were investigated by …

The aim of this work is to characterize the microstructure of chitosan and alginate edible
films by microscopy techniques and texture image analysis. Edible films were obtained by …

Physicochemical properties and microstructure of gluten protein, and the structural
characteristics of steamed bread with 30% potato pulp (SBPP) were investigated by …

Extending the shelf-life of bakery products has been an important requirement resulting from
the mechanization of this industry and the need to increase the distance for the distribution …

Potato starch (PS) granules were separated into four fractions based on their volume-
weighted mean diameters: very small (VS), small (S), medium (M) and large (L) granules …

Soybean protein powders obtained by aqueous buffer and reverse micelle extractions were
examined and characterized using X-ray photoelectron spectroscopy (XPS), X-ray diffraction …

The effect of mechanical damage on wheat starch granules surface, at a microstructural
level, was investigated by scanning electron microscopy (SEM), environmental scanning …

The effect of structurally different bacterial homoexopolysaccharides on gluten-free bread
quality and their properties to act as hydrocolloids was investigated. Furthermore …

Bread has a foam-like structure, but to date there is little information about the morphology of
void structure in breads in three dimensions. In this paper, permeability testing and analysis …