Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides
with high molecular weight hydrophilic long-chain molecules, which are widely employed in …

Freezing is one of the widely used preservation methods to preserve the quality of food
products but it also results in deteriorative changes in textural properties of food which in …

Sixteen hydrocolloids (12 carbohydrate-origin and 4 protein-origin hydrocolloids) at several
concentrations were added to dough and their rheological, pasting and fermentation …

The effect of different modified celluloses on dough microstructure and rheological
characteristics was studied. Microcrystalline cellulose (MCC), carboxymethylcellulose …

Properties of flour from blanched tubers of two water yam (Dioscorea alata) cultivars were
compared with those from the non blanched ones. The results showed that the proximate …

Acrylamide (ACR) is formed during heat treatment of foodstuffs and ACR may serve as a
probable malignant neoplastic disease agent in all organs and tissues of the human body …

The freezing process at different steps of breadmaking is widely used to improve fresh bread
availability for the consumer. The consequences of a freezing step on wheat dough and …

The use of sourdough, even in combination with cryoprotectant (skim milk, sucrose and
trehalose), conventional additives (guar gum, diacetyl tartaric acid esters of monoglycerides …

Research has shown that prolonged frozen storage of bread dough reduces the quality of
the end product. In this study, the effect of air‐classified barley flour fraction rich in β‐glucan …

The impact of freezing on dough rheology, fermentation performance, and final steamed
bread quality was investigated in this study. Also, the incorporation of sodium alginate and …