Physical interactions often occur between major food components during food processing.
These interactions may involve starch, lipids, and proteins forming V‐type starch–lipid …

Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

Experimental Design and Process Optimization delves deep into the design of experiments
(DOE). The book includes Central Composite Rotational Design (CCRD), fractional factorial …

The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps
on being one of the most challenging products to develop. Although numerous research …

Lipids exhibit important functional properties in bread making, although they are present in
lower levels than starch or protein. They originate from flour, in which they are endogenously …

The objective of this work was to study the characteristics of four gluten-free bread
formulations and the possibility of substituting soya protein with other legume proteins. Four …

The objective of this work was to assess the effect of emulsifiers, hydrocolloids and enzymes
on gluten-free dough rheology and thermal properties and bread quality, while relating …

Chickpea protein has good emulsifying properties, which improve gluten-free bread volume.
Tiger nut is a tuber with high lipid content of healthy fatty acid profile. Taking into account …

There has been growing demand by consumers for grain-based products with well-
balanced nutritional profiles and health-promoting properties. The components of the flours …

This study compares three generations of lipase enzymes with the emulsifier, diacetyl
tartaric esters of mono-glycerides (DATEM), on white wheat flour bread. Baking recipes with …