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 …

Acorns, the fruit of the oak, have long been an important source of food in different cultures
around the world. Despite their long culinary tradition, they have become under …

Pumpkin seed flour is a promising raw material for use in the technology of various bakery
products. It has a high biological value and valuable amino acid profile. During the …

The influence of damaged starch content on particle size distribution and rheological
properties of unheated starch suspensions and pasting properties were investigated. Four …

To understand the formation process of dough with different hydration levels upon mixing
and the response of dough rheology, the dynamic evolution of gluten protein was tracked …

The demand for pulses is increasing due to their numerous nutritional, sustainability, and
agronomical advantages. However, studies on the bulk and dynamic flow properties of pulse …

The objective of the present work is to investigate the diversity in flowability, cohesive, and
granulation properties for a large variety of wheat powders, obtained from different wheat …

The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the
development and quality analysis of leavened bread. The composite flour was prepared …

The particle size of wheat flour has a significant effect on its functional properties. Three
fractions of roller milled wheat flour were obtained using sieving: a coarse fraction (CF) with …

The effect of botanical origin, the flour particle size, and the content of damaged starch on
flour pasting properties, dough behavior during a uniaxial deformation test, and bread …