Bakery products are an important sector of the food industry globally and are part of the
regular diets of many people. Texture encompasses many product characteristics and plays …

Sea buckthorn (Hippophae rhamnoides L.) is a plant with various nutritional and medicinal
properties. It contains vitamins, carotenoids, polyphenols, fatty acids, and phytosterols …

Gluten elimination in bakery goods is a technological challenge since the absence of gluten
generates breads with poor capacity to retain gas during leavening, which can be minimised …

This study focused on developing nutritious 3D-printed snacks from composite flour
prepared from barnyard millet, green gram, fried gram, and ajwain seeds. The work …

Rice cultivar starch composition differences do not completely explain variation in rice
cooking and eating quality. Rice grain storage proteins possess divergent solubility …

Abstract 3D food printing (3DFP) creates edible structures by a layer-by-layer deposition
with the main aim of creating personalized food structures. We studied the capability to …

In this work, the chemical and physical profile of 5 different bread types (Multicereal bread,
Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth …

Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products
has low nutritional value due to the high content of saturated fatty acids. The most popular fat …

The objective of this study was to explore the production of an expanded snack entirely
based on pea-and oat-rich fractions using the extrusion technology. The effect of the die …

Current consumer trends emphasize the need for designing ready-to-use food that besides
convenience render health benefits, including low calorie content and higher amounts of …