Starch, as a widely available renewable resource, has the potential to be used in the
production of controlled-release fertilizers (CRFs) that support sustainable agriculture …

Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in developing countries …

Tartary buckwheat is a promising pseudocereal with health benefits. However, native Tartary
buckwheat flour (NTBF) cannot satisfy the specific physicochemical properties required for …

There is an issue to be solved in wheat bread processing that the substitution of oat flour
enhanced the nutritional value, but deteriorated the texture of wheat bread. To improve the …

This study aimed to investigate the interaction modes between maize starch (MS) and
quinoa polyphenols (QPs) under hydrothermal treatments and its influence on the multi …

Abstract Effects of degree of milling on starch digestibility of cooked rice during (in vitro)
small intestine digestion were investigated. By fitting starch digestograms to the logarithm of …

With the gradual stripping of cellulose and protein in the milling process, the proportion of
starch gradually increased to 91.35%. In particular, milling reduced the content of saponins …

In this study, we hypothesized that chitosan hydrochloride/carboxymethyl starch sodium
(CHC-CMS-Na) nanogels could improve bread quality as a baking additive. Starch-based …

Flavourzyme is a commercial peptidase, mainly with exopeptidase activity. In this study,
effects of Flavourzyme addition (0–0.16 g/100 g) on properties of wheat dough and bread …

Extrusion can modify the structure and physical properties of starch, while the extent of
improved extrusion cooking technology (IECT) affects the starch with high moisture content …