Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

Wheat bran dietary fiber (WBDF) is an emerging food additive used for improving the
nutritional value of dough products, albeit its adverse effects cannot be ignored. The dilution …

Flavourzyme is a commercial peptidase, mainly with exopeptidase activity. In this study,
effects of Flavourzyme addition (0–0.16 g/100 g) on properties of wheat dough and bread …

Wheat is the most important crops worldwide, providing about one-fifth of the daily protein
and calories for human consumption. The quality of cereal-based products is principally …

Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing
in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous …

Distiller's grains resourcing is a crucial problem for the sustainable development of the
Chinese Baijiu industry. In order to improve the protein utilization of distiller's grains. In this …

Sourdough is renowned for improving bakery products' nutritional and quality characteristics
through the enzymes produced by its microbiota. Among the enzymatic framework present in …

A better understanding of dough rheology during processing is crucial in the bakery industry,
since quality attributes of the final product are influenced by those properties. In this study …

Enzyme-assisted extraction (EAE) is an environmentally friendly green processing
technique used to aid protein extraction from different plant sources. This is due to its mild …

Wheat gluten (WG) has excellent processing properties, however, its utilization in food
industry has been largely restricted for the low solubility. We are interested in improving its …