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 …

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 …

To benefit the consumers with a variety of health benefits, the incorporation of wheat bran
into the bread formula has been widely conducted. This leads to changes in the rheological …

This study sought to investigate the effects of insoluble dietary fiber (IDF), ferulic acid (FA),
and a combination of the two (IDF+ FA) on the rheological properties of dough. When the …

Background In recent years there has been an increasing interest in the production of
wholegrain products owing to the positive effects shown on human health. Although refined …

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 …