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 …

The main wheat component responsible for bread and cake quality is gluten. Celiac disease
is an autoimmune digestive disease that is caused by the digestion of gluten, and the only …

While thousands of books on baking are in print aimed at food service operators, culinary art
instruction, and consumers, relatively few professional publications exist that cover the …

Mechanistic relations between the evolution of the starch/flour structure, dough rheology and
bread quality were investigated using the most common flours and starches in gluten-free …

Wheat granular flour (GF) is highly nutritious due to low machining precision but the large
particle size leads to poor processability. By reducing the particle size from 224 μm to 62 μm …

Highlights•The extensional behavior of dough can be assessed by various methods.•The
power curve measured during mixing can be used to assess rheological behavior.•NMR …

The use of enzymes dates from much longer than their ability to catalyze reactions was rec‐-
ognized and their chemical nature was known. The first completely enzymatic industrial …

Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic
behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading …

Barley rusks are traditional baked products of the Cretan-Mediterranean diet, a naturally β-
glucan-containing food item. The impact of flour particle size and autoclaving on dough …

Foams play an essential role in food. They contribute to the texture, aroma, and mouthfeel of
a product; potentially reduce calories; and visually inspire the consumer. Understanding …