Utilisation of Dry heat-induced hydrothermal treatment improves the baking potentials of Cassava flour
This post provides insights on the effect of dry heat in achieving heat-moisture treatment on the structural, functional and baking properties of cassava f…
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Application of pressure-induced hydrothermal treatment enhances the baking potentials of Cassava flour
In my last post titled: "Rationale for the modification of gluten-free flours" , I extensively explained the need to enhance the baking potentials…
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Rationale for modification of gluten-free flours
The production of adequately structured leavened baked foods is principally dependent on the starch and protein interactions in the baking flour. That is, the …
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Introduction to Wheat flour Substitutes for Baking
Wheat flour is critical to the baking industry, especially in the production of leavened baked foods that are highly sought-after by consumers. This is ascribe…
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