Advanced properties of gluten-free cookies, cakes, and crackers: A review
Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …
Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods
The industrial manufacturing of fruits and vegetables generates approximately 50% by-
product waste, causing a negative environmental impact and significant expenses …
product waste, causing a negative environmental impact and significant expenses …
Develo** a stable high-performance soybean meal-based adhesive using a simple high-pressure homogenization technology
Y Zhang, R Shi, Y Xu, M Chen, J Zhang, Q Gao… - Journal of Cleaner …, 2020 - Elsevier
Soybean meal (SM), a byproduct of bean oil production, was recycled to develop a bio-
adhesive capable of replacing formaldehyde-based wood adhesives. However, SM's large …
adhesive capable of replacing formaldehyde-based wood adhesives. However, SM's large …
Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size
Nutritionally, particle size has significant impact on food digestibility in the gastrointestinal
system. Controlling the rheological behaviors of particles in dispersion has been of major …
system. Controlling the rheological behaviors of particles in dispersion has been of major …
[HTML][HTML] Redistribution of surplus bread particles into the food supply chain
Baked goods are at the top of the food waste categories that most negatively contribute to
the environmental footprint. Fortunately, the distribution scheme of bread favors …
the environmental footprint. Fortunately, the distribution scheme of bread favors …
Bread surplus: a cumulative waste or a staple material for high-value products?
I Ben Rejeb, I Charfi, S Baraketi, H Hached, M Gargouri - Molecules, 2022 - mdpi.com
Food waste has been widely valorized in the past years in order to develop eco-friendly
materials. Among others, bread waste is currently of increasing interest, as it is considered a …
materials. Among others, bread waste is currently of increasing interest, as it is considered a …
Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology
I Ammar, H Gharsallah, AB Brahim, H Attia, MA Ayadi… - Food Chemistry, 2021 - Elsevier
This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of
rice and maize flours for the production of gluten-free sponge cakes. This was obtained by …
rice and maize flours for the production of gluten-free sponge cakes. This was obtained by …
Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer …
This article describes the effect of mechanically fractionated flours from green bananas on
the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A …
the nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A …
Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals
In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole
flours, which were then sieved into coarse and fine flours. The particle sizes of the three …
flours, which were then sieved into coarse and fine flours. The particle sizes of the three …
Investigation of quinoa seeds fractions and their application in wheat bread production
The present study aimed to investigate the influence of quinoa fractions (QF) on the
chemical components of wheat flour (WF), dough rheological properties, and baking …
chemical components of wheat flour (WF), dough rheological properties, and baking …