Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

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

Wastes and by-products of the food industry are often overlooked and utilized or
underutilized. Of late, the emphasis is being given to recover, recycle, and recondition …

This study examined the effects of using different fiber sources [apple pomace powder
(APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology …

The incorporation of proteins has been long established in the bakery industry to obtain
enriched products, but they also take active part on the making process of sweet baked …

The market for gluten-free products is increasing. Owing to better diagnostic methods, more
and more people are identified to have coeliac diseases. Production of bakery products that …

In this study, catechin (CC) and procyanidin (PC) were introduced into rice starch gels to
improve the printability of starch-based materials in hot-extrusion 3D printing (HE-3DP). Our …

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 …

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 …

Background In recent years, there has been increasing interest in vegetable proteins, due to
their various health beneficial functions and wide applications in the food industry …