Background The emergence of chronic diseases has increased interest in foods with high
nutritional value and health benefits. In particular, high-fiber food is becoming more popular …

Background Classical flow and small amplitude oscillation shear (SAOS) often do not meet
the emerging needs of food research in practical scenarios to provide food texture …

To benefit the consumers with a variety of health benefits, the incorporation of wheat bran
into the bread formula has been widely conducted. This leads to changes in the rheological …

Abstract Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of
Physical Processes (SPP) are used to study and interpret the large amplitude oscillatory …

Empirical rheological techniques conventionally used for evaluating wheat flour dough can
be coupled to fundamental rheology, especially when viscoelastic properties of dough, like …

This study investigated the effect mechanism of selenium (Se)-enriched yeast on the
rheological properties of dough from the perspective of yeast metabolism and gluten …

The effects of freeze-thaw cycles (0–8) on the quality of frozen raw noodles (FRN) were
investigated. Three types of wheat flour with different protein contents were used to prepare …

Recent advances in software development and machine learning algorithms are
revolutionizing the way microstructures are analyzed and quantified in fields like biology and …

Sourdough is renowned for improving bakery products' nutritional and quality characteristics
through the enzymes produced by its microbiota. Among the enzymatic framework present in …

Vital gluten is often used in baking to supplement weak wheat flours and improve their
baking quality. Even with the same recipe, variable final bread volumes are common …