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 …

Cereal foods are a major source of energy in diets worldwide, and contribute to the intake of
dietary fibre, carbohydrates, protein, vitamins and many minerals. Many of them are …

Cold plasma (CP) technology has emerged as a novel non-thermal technology with the
potential to improve food quality or impart functionality to ingredients. Our previous studies …

Wheat flour doughs were elaborated with wheat-bran in various contents, up to 20%, and
particle sizes of fractions, in order to study the specific role of rheological properties in …

This study addresses the effect of Fucus vesiculosus seaweed powder addition up to
8%(flour basis, fb) on wheat flour dough and bread properties. Rheological properties and …

The art of bread making goes back to very early stages of different historical eras. Bread is
an important part of the human diet, but for many people, it is much more than just providing …

Kneading is one of the most important steps in the bread-making process of wheat flour. The
quality of wheat breads mostly depends on the proper development of the gluten network …

Numerous biomaterial scaffolds have been developed which provide architectures to
support the proliferation of mammalian cells. Scaffolds derived from plant components have …

Background Deficient gas retention properties and consequent low loaf volume are major
issues in the production of gluten-free bread. Owing to fundamental differences in medium …

Proofing of bread dough was studied under ohmic heating for a target temperature of 35° C.
An experimental device based on PLC monitoring was developed to study the effect of …