Abstract This work consists of a study about the influence fermentation methods on resistant starch (RS) formation. Crystalline phases at white bread after production and during staling were evaluated. The bakery formulation was proportionally same for two used, except yeast. A commercial dry yeast sourdough used direct method (DM) indirect (IM), respectively. temperature cooking time, as well ...

This study investigated the structural changes in bread during ambient storage. The were studied using X-ray micro-computed tomography. Fresh had a porosity of 53.7 ± 1.6% and high pore connection value, suggesting that most pores are extensively interconnected. Moreover, fresh cell walls with an average thickness about 0.2 mm wide size distribution. During storage, underwent substantial water-...

The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics. In this work an approach how to set-up a simulation model is presented for the phenomena and transformations which occur during baking and which fix the product quality. The simulation model has three consecutive parts: mass...

Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects of pH, gluten hydrolysate (GHP)/ -carrageenan ( C) ratio and reaction time on emulsifying properties of the GHPC conjugate. The regression model f...

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...