Starch is the most abundant organic compound in nature, second only to cellulose.
However, the conserved structure of native starches limits their properties and applications …

Use of sourdough is of expanding interest for improvement of flavour, structure and stability
of baked goods. Cereal fermentations also show significant potential in improvement and …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

Bread is a major staple food consumed daily in all parts of the world. A significant part of the
human population cannot tolerate gluten, a storage protein found in wheat, rye and barley …

The market for gluten-free products is increasing. Owing to better diagnostic methods, more
and more people are identified to have coeliac diseases. Production of bakery products that …

Background The development of gluten-free breads has attracted great attention as a result
of better diagnoses of relationship between gluten-free products and health. The market …

The increasing demand for high quality gluten-free (GF) bread, clean labels and natural
products is raising the need for new approaches in GF bread-making. Sourdough is the …

The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …

The development of food products using composite flour has increased and is attracting
much attention from researchers, especially in the production of bakery products and …