Background Food polysaccharides are referred to the polysaccharides that have been
approved for industrial usage in formulating food products, where they are generally utilized …

In recent year, konjac glucomannan (KGM) has attracted more attention due to its non-
harmful and non-toxic properties, good biocompatibility, biodegradability and hydrophilic …

The influences of konjac glucomannan (KGM) on the water distribution of frozen dough and
steamed bread quaility made from frozen dough were addressed in this study. Low Field …

Konjac flour, mainly obtained and purified from the tubers of Amorphophallus konjac C.
Koch, yields a high molecular weight (M w) and viscous hydrocolloidal polysaccharide …

Konjac glucomannan (KGM) is used as an additive to improve the properties of wheat
products. The effects of three types of KGM on the rheological properties and microstructure …

Quinoa flour (QF) was added in wheat flour to make nutritionally fortified wheat bread (WB).
Effects of QF on baking performance, antioxidant activity and digestibility of WB were …

Bread staling is a deterioration process that causes serious economic losses in the food
industry. The objective of this research was to determine the impact of Laminaria japonica …

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 …

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 …

Hydrocolloids are among the most common components in the food industry, which are
used for thickening, gel formation, emulsification, and stabilization. Previous studies have …