High-quality, gluten-free doughs and bakery products are clearly more difficult to produce
than wheat flour-based products. The poor quality of the breads that are currently available …

Gluten-free products have come into the market in order to alleviate health problems such as
celiac disease. In this review, recent advances in gluten-free bread are described along with …

We investigated the effect of wheat (WS), corn (CS), tapioca (TS), sweet potato (SS) and
potato (PS) starches on the rheological properties of starch–hydroxypropylmethylcellulose …

The increasing preference of vegetarian and vegan diets has led to the development of new
and diverse food formulations based on plant proteins with high nutritive value. Industrial …

Abstract Three‐dimensional (3D) food printing is a promising technology that attracted the
attention of both academia and industry since it is considered as a major paradigm shift in …

The need for better quality gluten-free (GF) bread is constantly growing. This can be
ascribed to the rising incidence of celiac disease or other gluten-associated allergies and …

The aim of the work was to analyze the effects of rapeseed protein isolate on the rheological
and thermal properties of gluten-free dough, prepared on the basis of corn and potato …

Gluten forms a continuous protein network that helps to retain gas produced by yeast
fermentation and oven rise. Therefore, gluten-free baked products have poor quality in terms …

The aim of the study was to evaluate the physicochemical characteristics, grinding, and
possibility of whole seeds of Plantago psyllium (PP) and Plantago ovata (PO) application as …

Whey protein and sourdough ferment were used in different combinations to prepare
functional sponge cakes, and their mutual influence on batter rheological behaviour as well …