Public interest in food quality and methods of production has increased significantly in
recent decades, due in part to changes in eating habits, consumer behavior, and the …

FTIR and Raman spectroscopy are often used to investigate the secondary structure of
proteins. Focus is then often laid on the different features that can be distinguished in the …

This review presents applications of spectroscopic methods, infrared and Raman
spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins …

Adding dietary fibres (DFs) and polyphenols (PPs) to bread is a convenient way to deliver
the health benefits of DFs and PPs to consumers. In this study, we investigate the …

Fourier transform infrared (FT-IR) spectroscopy was used to monitor changes in the
secondary structure of wheat prolamins, the main components of gluten, during mechanical …

The effect of temperature on gluten conditioned at the following water contents, 0%, 13%,
and 47%(wet weight basis), was studied by FTIR spectroscopy over the temperature range …

Hard wheat flour doughs were prepared with five different levels of sodium chloride, and
rheological properties were characterized. Zeta potential, disulfide-sulfhydryl groups …

This study explores the interactions between added blackcurrant polyphenols (PPs) and
pectin, as well as different bread components in model bread systems. A series of model …

The amount of disposable nonwovens used today for different purposes have an impact on
the plastic waste streams which is built up from several single-use products. A particular …

The effect and the correlation of water addition to flour on the microstructure and viscoelastic
properties of wheat flour dough were investigated using confocal laser scanning microscopy …