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 …

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …

Hydrocolloids are important ingredients controlling the quality characteristics of the final
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …

The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps
on being one of the most challenging products to develop. Although numerous research …

The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …

Psyllium gum is a hydrocolloid found in the husk of seeds from Plantago ovata. Psyllium
husk has been used in traditional medicine in areas of India and China. Its consumption has …

The gluten‐free market currently offers a range of products which can be safely consumed
by patients affected by celiac disease. Nevertheless, challenges for optimal formulation …

Abstract Background and Objectives Wheat gluten in cereal‐based products has unique
functionality derived from its viscoelastic properties. Nevertheless, many food applications …

Sixteen hydrocolloids (12 carbohydrate-origin and 4 protein-origin hydrocolloids) at several
concentrations were added to dough and their rheological, pasting and fermentation …

Recently, marine hydrocolloids have gained interest as a potential future food additive in
baking and other food industries. Studies have shown the potential of marine hydrocolloids …