In recent years, there is a growing demand for and interest in egg replacement, due mainly
to health problems (phenylketonuria, egg allergy) or health-related concerns (cholesterol …

The overconsumption of dietary fat contributes to various chronic diseases, which
encourages attempts to develop and consume low-fat foods. Simple fat reduction causes …

In this study, it was aimed to compare rheological properties of rice cake batter and quality
characteristics of rice cakes prepared using different gums with or without an emulsifier …

Fats and oils are very important raw materials and functional ingredients for several food
products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings …

The study of new gluten-free foods suitable for celiac people is necessary since people
allergic to wheat proteins are more and more frequent. This study examined the effect of …

The concept of superheated steam (SS) was proposed over a century ago and has been
widely studied as a drying method. SS processing of cereals and cereal products has been …

Shortening is a major ingredient used in high-ratio layer cakes. Plastic shortenings are the
most commonly used by the US baking industry. However, the high levels of trans-or …

There is an increasing demand for gluten-free products around the world because certain
groups of people, which have increased in the last decades, need to eliminate gluten from …

BACKGROUND: Extensive physiological and biological emphasis has been placed on
pharmaceutical and medicinal uses of mushrooms containing β‐glucans, but their …

The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1
g/100 g of flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and …