The relationship between bread-crumb cellular structure and many aspects of quality in a
loaf of white bread justifies investigations of how the structure arises during processing of …

With the growing global population, the need for food is expected to grow tremendously in
the next few decades. One of the key tools to address such growing food demand is …

The aim of this experimental work was to evaluate the effect of inulin addition on the
rheological properties of common wheat doughs and bread quality. Three commercial …

Abstract 3D food printing (3DFP) creates edible structures by a layer-by-layer deposition
with the main aim of creating personalized food structures. We studied the capability to …

The co-supported matrix of hydroxypropyl methylcellulose (HPMC) and propylene glycol
alginate (PGA) were investigated to improve the structure and texture of gluten-free bread …

Quantification of structure is a desirable goal if the mechanical properties of cellular solids
such as bread crumb are to be predicted. This study determined the influence of cellular …

Three gluten enriched breads were produced (5% and 15% gluten samples where water
was adjusted with farinograph determination, and a 15% sample with the same water …

Wheat bran dietary fiber (WBDF) has been reported to be responsible for the low quality of
whole wheat flour products due to its destructive effect on the gluten matrix. Glutenin and …

The aim of this work was to investigate the effects of hydrocolloid addition on rheological
properties and breadmaking performance of rice-buckwheat batter at different water levels …

During breadmaking, wheat gluten proteins form a continuous network which is stabilized by
disulfide bonds and modified by thiol/disulfide interchange reactions. This gluten network …