In my last post titled: "Rationale for the modification of gluten-free flours" , I extensively explained the need to enhance the baking potentials…
Read moreThe production of adequately structured leavened baked foods is principally dependent on the starch and protein interactions in the baking flour. That is, the …
Read moreWheat 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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