Quality evaluation of the porous crumb structure of leavened baked goods, especially bread,
has become a vast study area of which various research studies have been carried out up to …

One of the most widely researched topics in the food industry is bread quality analysis.
Different techniques have been developed to assess the quality characteristics of bakery …

High amylose wheat flour (HAWF) is a relatively new food ingredient, with potential for
enhanced nutritional functionality of slower digestion and greater resistant starch levels …

In considering three-dimensional (3D) printing of food materials, fundamental understanding
of the “printability” characteristics of different food materials is of vital importance to …

Flour is a raw powdery product obtained from grinding of cereals, legumes, and other
agricultural crops and is a base material in making different foods. Flour-based baked …

Wheat flour without addition of larval-stage mealworm powder (control) had the highest peak
viscosity of 139.14 RVU. The addition of higher levels of larval-stage mealworm powder …

Hulls are the principal almond by-products and are rich in bioactive compounds, such as
polyphenols and fibre. Generally, hulls are used as animal feed; however, because of their …

Edible insects have a low environmental impact but are rich in nutrients and have been
promoted as alternative protein sources. However, adding insect flour to bread negatively …

A new alpha‐amylase‐producing strain was assigned as Bacillus subtilis US586. The used
statistical methodology indicated that amylase production was enhanced by 5.3 folds. The …

Complexation of cassava flour with additives provides promising bakery functionality. In this
study, cassava flour was complexed with guar gum (GG) and sodium stearoyl lactylate (SSL) …