Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

Cereal foods are a major source of energy in diets worldwide, and contribute to the intake of
dietary fibre, carbohydrates, protein, vitamins and many minerals. Many of them are …

The influences of bran components and glucose oxidase on the gluten development and
water distribution in bread dough were investigated. Two major bran components, such as …

In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium
alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in …

Abstract Effect of pigskin-originated gelatin on dough properties and bread characteristics,
especially on bread staling was investigated in terms of starch retrogradation and water …

Gluten free systems lack the viscoelastic network required to resist gas production and
expansion during baking. Enzymatic treatments of the GF flours have been proposed initially …

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 …

Wheat flour doughs were elaborated with wheat-bran in various contents, up to 20%, and
particle sizes of fractions, in order to study the specific role of rheological properties in …

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 …

The art of bread making goes back to very early stages of different historical eras. Bread is
an important part of the human diet, but for many people, it is much more than just providing …