Background Food microstructure can be visualised by a wide range of microscopic
techniques, however these methods are usually destructive and require sample preparation …

Background This literature review describes the evolution during baking of the three main
components in dough (starch, proteins, and the aqueous phase) in order to understand what …

MicroComputed Tomography has become the gold standard for studying 3D microscopic
structures nondestructively, and this book provides up-to-date coverage of the modality. The …

To investigate the influence of particle size on the quality of rice flour and rice bread, the rice
flour with similarly low damaged starch content (4 g/100g) with different particle sizes (> 200 …

To explore the influence of rolling speed on texture property of the noodle dough with 34%
and 38% water additions, the water status, development of gluten network, and bubble …

Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole
grains. This study investigated the effect of WWF particle size on dough properties, bread …

Highlights•The extensional behavior of dough can be assessed by various methods.•The
power curve measured during mixing can be used to assess rheological behavior.•NMR …

Proper gas cell stability during fermentation and baking is essential to obtain high‐quality
bread. Gas cells in wheat dough are stabilized by the gluten network formed during …

This study evaluated the bubble structure of freeze-dried dough and foam properties of
bread produced from the roasted wheat flour by means of X-ray micro-computed …

Robots in manufacturing alleviate hazardous environmental conditions, reduce the
physical/mental stress of the workers, maintain high precision for repetitive movements …