Abstract Due to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting mid-and-end-product quality. The main approach overcome this issue is combine certain functional ingredients and additives, partially simulate wheat properties. In addition, optimization baking process may contribute improved product A recent very promising alternative conventional us...

Understanding the factors affecting shape instability of 3D-printed foods when subjected to thermal processing is vital improve practicability 3D food printing. This study investigated geometrical attributes and baking conditions along with rheological properties cookie dough. Various kinds shapes were processed under different (time temperature). The results demonstrate relationships between g...

Хлеб – стратегически важный продукт питания. Обеспечение его качества и безопасности всегда остается актуальным. В обзоре представлены данные мировой научной литературы по основным современным направлениям исследований в области хлебопечения. Показаны основные задачи, встающие настоящее время перед сотрудниками хлебопекарной промышленности учеными, занимающимися разработкой новых хлебопекарных ...

BACKGROUND During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast cells, mainly due to the generation of reactive oxygen species (ROS), leading to cell death and reduced fermentation ability. Thus, there is a grea...

BACKGROUND Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from the Plectosphaerella cucumerina has been previously characterized by heterologous expression in Pichia pastoris. However, P. pastoris is not a suit...