Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

Native starches are unsuitable for most industrial applications. Therefore, they are modified
to improve their application in the industry. Starch may be modified using enzymatic, genetic …

The demand for foods with specific functionality and nutrition is increasing. This study
investigated the feasibility of 3D-printing to manufacture cereal-based food structures …

The physical modification of buckwheat grain, a pseudocereal with great interest in gluten-
free (GF) product development, using microwave-assisted hydrothermal treatment (MWT) …

A growing demand for gluten-free products is caused by an increasing number of diagnosed
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …

Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

Protein and starch are the two most abundant components in rice flour and play an important
role in its physicochemical properties. Herein, the gelatinization and retrogradation …

Physical modifications of flours are an environment-friendly technology receiving increasing
attention for widening the range of utilization of these raw materials. Rice flour was modified …

The study aimed to evaluate the effects of selected protein isolates and concentrates on
quality and staling of gluten-free bread, in the absence of other structure-forming agents …

Abstract β-Carotene was incorporated into three types of delivery system:(i)“emulsions”:
protein-coated fat droplets dispersed in water;(ii)“hydrogels”: rice starch gels; and (iii)“filled …