Oat starch is getting attention owing to its usefulness and potential in a number of food and
non-food applications. Starch is by far the main component of oat grains and possesses …

The molecular basis of staling is examined by reviewing what is known about the
components of wheat flour, factors that affect staling rate, and the various mechanisms that …

Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …

Modified starches have been investigated and developed for more than a century and have
various applications in food, paper and textile industries. Recently, chemically modified …

ObjectiveTo (i) estimate the consumption of minimally processed, processed and ultra-
processed foods in a sample of Lebanese adults;(ii) explore patterns of intakes of these food …

Publisher Summary Cultivation of wheat began in prehistoric times and it is theorized that
starch was liberated by fermentation of noncarbohydrate components. Utilization of wheat …

Crumb softness and improved shelf life of bread is often achieved by incorporating
expensive shortenings in the formulation. We hypothesized that similar results could be …

Starch is an important source of energy in human nutrition. It is also widely used as a
processing aid in several food and non-food industries. Starch in wheat flour contributes to …

The objective of this study was to explore the use of hazelnut skin and modified starches as
functional additives in sourdough bread to valorize food byproducts and maintain product …

Effect of hydrocolloids such as guar gum (GG), arabic gum (AG), carrageenan (CG), locust
bean gum (LBG), xanthan gum (XN), hydroxypropyl methylcellulose (HPMC) and …