Trends in Wheat and Bread Making

Texture Consumer behavior Dietary fiber Enzymes Microstructure Rice Bioactive compounds Organic farming Gums Bread Dough Yeast Fermentation Proteins Wheat Lactic acid bacteria Gluten Rheology Flour Phytochemicals Milling Extraction Hydrocolloids Recipes Selenium Yeasts Preharvest sprouting Protein Structure Freezing Baked goods Consumer preferences Cereals Breadmaking Grain Quality Cereal Gluten free food Chemical composition Shelf life Sourdough Nutrition facts Enzyme Phenolic Compounds Traditional bread Genetic resources Hydrolytic enzymes Antioxidant capacity Functional ingredients Gluten-free bread Whole grain bread Wheat germ Agrodiversity Ancient wheats Baking products Baked products shelf life Antistaling effect Batter rheology Bread quality Bread and bakery Commercial gluten-free bread consumer opinion Bread sensorial attributes Dough properties Controlled germination Gluten Network healthy ingredients Dough rheological properties Low-salt bread Microbiota genotype and phenotype Flour products Microbial dynamics Nongluten flours Functional metabolites Nongluten networks Oat bread Par-baking Preservation technologies Gluten functionality Physical treatments Refined Wheat Flour Sourdoughs Staling Kafirins Transglutaminase Wheat phenolics Oat flour Zeins Oat bread making technologies Sensory acceptability Oxidizing enzymes Spontaneous sourdough fermentation wheat bran Wheat-oat composite flours