Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …

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 …

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with
water, it undergoes several transformations during heating and/or cooling making it an …

Staling is a complex process that determines the shelf-life of baked products like bread.
Breads made using high-amylose flour may elicit a lower glycaemic response, with benefits …

Foam‐type cakes are complex food systems. Their main ingredients are wheat flour, hen
eggs, sugar, leavening agent, and, in some cases, oil and/or surfactants. In contrast to the …

Abstract Effect of soluble soybean polysaccharides (SSPS) and acidic condition on the
bread staling of crumb and crust were evaluated in bread characteristics, water migration …

The growing human population renders challenges for the future supply of food products
with high nutritional value. Here, we enhanced the functional and nutritional value of …

In this paper, the current knowledge on properties of starch blends is critically reviewed.
Nowadays, chemical modifications are commonly applied to modify starch properties …

Solid-state fermentation (SSF) of starchy grain is a traditional technique for food and
alcoholic beverage production in East Asia. In the present study, low-field nuclear magnetic …

Bread staling reduction is a very important issue for the food industry. A fibre with high water
holding capacity, extracted from potato peel, was studied for its ability to reduce bread …