Starch retrogradation is a process in which disaggregated amylose and amylopectin chains
in a gelatinized starch paste reassociate to form more ordered structures. Starch …

Background Despite the associated health benefits of whole grains, consumption of whole
grain products remains far below recommended levels. Whole wheat bread is often …

Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make
nutrients available for plant growth and development. Consumption of sprouted grains is …

Polysaccharides derived from plant foods are major components of the human diet, with
limited contributions of related components from fungal and algal sources. In particular …

Emerging integrated solar thermal conversion and latent heat storage has a great potential
in harvesting solar energy continuously and efficiently by avoiding redundant energy …

Starch is the most important glycemic carbohydrate in foods. The relationship between the
rate and extent of starch digestion to produce glucose for absorption into the bloodstream …

As a widely used Asian starter culture, the quality of daqu can significantly affect the
organoleptic characteristics of the final products, yet the microbial metabolic network …

Although high‐amylose starches are not a recent innovation, their popularity in recent years
has been increasing due to their unique functional properties and enhanced nutritional …

Enzymes are present in all naturally occurring forms of life, including plants, animals, and
microorganisms. Enzymes have been used in the food industry to transform a raw material …

Enzymatic and microbial conversion of flour components during bread making determines
bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are …