Fructooligosaccharides (FOS) and inulin are the most used fructans in food manufacturing,
including bakery, dairy, meat products and beverages. In this context, this review …

Bakery products are an important sector of the food industry globally and are part of the
regular diets of many people. Texture encompasses many product characteristics and plays …

Background Consumption of wholegrain cereal and pseudocereal products is connected
with several health benefits, primarily due to their high dietary fibre (DF) content. However …

Abstract Triticale (X Triticosecale Wittmack) is a hybrid of wheat (Triticum aestivum L.) and
rye (Secale cereale L.), combining the positive attributes of both cereals. However, it has not …

One of the food industry's challenges is to enhance bread quality from a nutritional point of
view without impacting negatively sensorial characteristics and consumer decisions on …

The complex of polysaccharides of the grain transforms during processing and modifies the
physical and chemical characteristics of bread. The aim of the research was to characterize …

Pseudocereals have a complete nutritional profile, containing a higher quality and quantity
of protein compared to cereals. This potential justifies its insertion into the food industry …

Dietary fibre (DF) is important for overall health and disease prevention. However, the intake
of DF in Westernised countries is below the recommended level, largely due to the …

Microcrystalline cellulose (MCC) has gained considerable attention as a functional
ingredient in bread making. This work demonstrates the isolation of MCC from sugar cane …

According to unofficial data, every fifth person in Serbia suffers from some form of irritable
bowel syndrome (IBS). Compounds classified as FODMAPs (Fermentable Oligo-, Di-, and …