The relationship between bread-crumb cellular structure and many aspects of quality in a
loaf of white bread justifies investigations of how the structure arises during processing of …

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 …

In order to evaluate the role of gluten in cake-making, gluten–starch (GS) blends with
different ratios of gluten to starch were tested in a research pound cake formula. The …

Quantification of structure is a desirable goal if the mechanical properties of cellular solids
such as bread crumb are to be predicted. This study determined the influence of cellular …

The aim of this study was to evaluate the potential use of micronized whole wheat flours in
breadmaking. The micronization process was achieved by a jet mill and flours (JF) of particle …

In this study, the effects of gums on macro and micro-structure of breads baked in different
ovens (infrared (IR)-microwave combination and conventional) were investigated by the …

Large consumptions of dietary sodium have been shown to lead to hypertension, one of the
main causative factors in cardiovascular disease. Bread (and other cereal products) …

The objective of this study was to determine the effects of flour type, baking absorption,
variation in sheeting, and dough proofing time on the density, crumb grain (visual texture) …

There is an increasing demand for gluten-free products, with the texture being a critical
aspect. The aim of this work was to study the food bolus properties of gluten-free breads in …

The bakery market is developing new technologies based on dough partial baking and the
study of the changes that dough undergoes through the whole baking process could help in …