The globalization led to the opportunity to make available several food products in all over
the world, with positive returns for the profitability of the food industries and for consumers …

High-quality, gluten-free doughs and bakery products are clearly more difficult to produce
than wheat flour-based products. The poor quality of the breads that are currently available …

Pasta, bread, and bakery products are considered worldwide as essential foods for human
nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide …

Background Worldwide, bread and other baked products are considered to be essential for
human nutrition. Current research is focused on technological and nutritional improvements …

Background Grain milling might be the oldest manufacturing process in the world, and many
techniques are currently used in the food industry. The two predominant methods used in …

Water scarceness is a major threat to wheat productivity under changing climate scenarios,
especially in arid and semi-arid regions. However, growing drought-tolerant wheat …

The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

Background The quality of bread and bakery products is mostly influenced by the three key
stages in the production chain: milling, kneading, and baking. The effects of milling and …

Flour from old varieties are usually considered very weak flours, and thus difficult to use in
breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our …

Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America,
particularly in regions where soil and climate conditions are unfavorable for the growth of …