To further investigate the interaction between starch and gluten protein, deamidated gluten
protein with varying degrees of organic acid (citric acid) was mixed with wheat starch in …

Microwave heating has become popular in wheat-based food processing owing to its
environmental friendliness, high-efficiency and low energy consumption. Water plays an …

This study investigated the effects of drying methods (hot air drying (HAD), microwave
vacuum drying (MVD), and vacuum freeze drying (VFD)) on the rehydration performance …

Abstract Background and Objectives Bakery products have the highest amount of sugar
among food products. The cake is known as one of the most popular bakery products …

To understand the relationship between the structure and starch digestibility of dried
noodles, the changes in multi-scale structure and in vitro starch digestibility of dried noodles …

BACKGROUND The granular integrity of starch granules is affected by the mechanical
action of the milling‐process, thus producing what is called damaged starch (DS). The effect …

This study investigated the impact of damaged starch and arabinoxylans on the thermal and
pasting behavior of mixtures containing starch and gluten. The mixtures containing starch …

Apple pomace (AP) is the by‐product obtained after juice extraction. It is a potential
ingredient for the fibre enrichment of foods. In the present work, AP was combined in gluten …

El garbanzo (Cicer arietinum L.) es una planta leguminosa adaptada a climas semiáridos
que se destaca por aportar nitrógeno al suelo. Sus granos son una excelente fuente de …