Background Due to perceived health benefits and increasing consumption trends, plant
proteins in their entirety or as partial substitutes have been employed in various food …

Background The utilization of frozen dough technology presents a compelling solution for
prolonging the shelf life of flour products and enhancing production efficiency. This …

Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the
rheological characteristics of flour considered unsuitable to obtain products such as sliced …

Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical,
enzymatic and engineering modifications. Chemical modifications have myriad advantages …

Background Frozen dough technology could effectively extend the shelf life of bread to
ensure the freshness, which is widely used and gradually replace the traditional bread …

To enhance the functional properties and utilization of sesame protein, the impact of different
germination treatments (0 d, 2 d, and 4 d) on the structural and functional properties of …

Flour products played a vital role in the global diet structure. With the increasing demand for
dietary health and food standardization, the staple food of flour products made from coarse …

Understanding how starch constituent in frozen dough affected bread quality would be
valuable for contributing to the frozen products with better quality. To elucidate the …

Abstract Effect of pigskin gelatin and its hydrolysates on overall changes that frozen dough
underwent during storage was investigated. The results showed that gelatin from pigskin …