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

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 …

The demand for low gluten and gluten‐free products in the market has increased remarkably
in recent years owing to diseases derived/provoked by the consumption of gluten. Gluten …

Hydrocolloids as Additives have been used for improving the quality of frozen dough for a
long time. In this work, the effects of sodium carboxymethyl cellulose (CMC) on quality …

Delaying the deterioration of bakery goods is necessary in the food industry. The objective of
this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread …

BACKGROUND Deterioration in frozen dough bread easily occurs in store, resulting in
tremendous economic waste. Therefore, it is imperative to find natural additives to improve …

This study evaluates the effects of fortifying bread with different concentrations (3%, 10%,
and 30%) of Matricaria chamomilla L.(MC) infusion and powder, derived from the plant's …

The objective of this study was to evaluate the changes that occurred during processing
white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI) …

In recent years, the consumption of postbiotics has gained significant attention due to their
potential health benefits. However, their application in the bakery industry remains …

BACKGROUND Growing public concern over the health risks of high‐sugar diets has led to
a consensus on the necessity of sugar reduction. This research evaluated the effects of …