Abstract This study evaluated the impact of different gluten-free bread's inner structure on oral processing and texture perception. Four rice-based breads were prepared varying water hydration (H: 85 or 100 g water/100 g flour) fermentation time (F: 30 75 min). Mechanical properties breads, bolus (after three chews at swallowing point), subject's chewing activities, perceived sensations using ...

The starchy endosperm is the major storage tissue in the mature wheat grain and exhibits quantitative and qualitative gradients in composition, with the outermost cell layers being rich in protein, mainly gliadins, and the inner cells being low in protein but enriched in high-molecular-weight (HMW) subunits of glutenin. We have used sequential pearling to produce flour fractions enriched in par...

Disulfide bonds are important chemical cross-links that control the elasticity of fibrous protein materials such as hair, feather, wool and gluten in breadmaking dough. Here we present a novel computational approach using the first-principles-based ReaxFF reactive force field and demonstrate that this approach can be used to show that the fracture strength of disulfide bonds is decreased under ...

Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for b...

Carob flour is increasingly popular in innovative functional foods. Its main producers are Mediterranean countries, facing health and nutrition challenges, difficulties tackling climate change. This study aims at formulating sustainable bakery products of high nutritional value while pleasing the consumer addressing regional challenges. Hence, carob was obtained by grinding sun-dried pods, thus...