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 …

Wheat flour doughs were prepared from four commercial wheat flours at different mixing
times and hydration levels in order to obtain variations in their rheological properties and …

Potato flour with different gelatinization degrees was prepared and the properties of potato
flour-wheat flour dough were compared to investigate the reason why dough with more than …

This study addresses the effect of Fucus vesiculosus seaweed powder addition up to
8%(flour basis, fb) on wheat flour dough and bread properties. Rheological properties and …

It is expected to improve the utilization of potatoes and enhance the nutritional value of
traditional staple food by adding a certain proportion of potato granules to wheat flour in …

Additive manufacturing has transformed the digital fabrication of foods, allowing the design
and modulation of textural properties. However, modulation beyond the printer's resolution is …

Wheat flour doughs were processed with soluble dietary fibres (DF) added up to 40%(w/w
flour). DF were made of a ternary mixture of maltodextrins (MT, 3/5), pectins (PE, 1/5) and …

This study defines network types of wheat gluten to describe spatial arrangements of gluten
networks in relation to dough mechanical behaviour. To achieve a high variety in gluten …

During the baking process, the functionality of the heterogeneous dough matrix changes as
the composing polymers experience conformational transition processes. The thermally …