High-quality, gluten-free doughs and bakery products are clearly more difficult to produce
than wheat flour-based products. The poor quality of the breads that are currently available …

Pasta, bread, and bakery products are considered worldwide as essential foods for human
nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide …

Water scarceness is a major threat to wheat productivity under changing climate scenarios,
especially in arid and semi-arid regions. However, growing drought-tolerant wheat …

The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

This study sought to investigate the effects of insoluble dietary fiber (IDF), ferulic acid (FA),
and a combination of the two (IDF+ FA) on the rheological properties of dough. When the …

Background The quality of bread and bakery products is mostly influenced by the three key
stages in the production chain: milling, kneading, and baking. The effects of milling and …

Kneading (or mixing) is a fundamental unit operation which must be carefully managed
since it significantly influences the development of the gluten network and the final bread …

Socio-economic impact of the Covid-19 pandemic: Empirical study on the supply of chicken
meat in Indonesia Page 1 AIMS Agriculture and Food, 6(1): 65–81. DOI: 10.3934/agrfood.2021005 …

Many types of baked goods are firmly rooted in the food habits of many people in different
countries. Although there have been great strides in improving milling, kneading, and …

The main purpose of the paper is to highlight the impact of foliar fertilization during the
various growth stages of winter wheat and its role in achieving high-quality and superior …