Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology.

This study investigated the effects of microwave-assisted freezing on the quality attributes of button mushrooms (). Four levels of microwave power (0, 10, 20, 30%) were applied to the mushroom samples during freezing. The quality attributes of the frozen and thawed mushrooms were then evaluated.

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.

The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions.

Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality.

Malt flour represents a potential clean label bread improver, but a high enzymatic activity can lead to some bread defects. Thus, this study was focused on applying different thermal treatments (10 and 40 min; 70-90 °C) to green barley malt in order to promote a partial enzyme inactivation. The addition of 1.

Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties.

In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO during baking. However, the optimization of a blend of constituents in BP is minimally documented, especially the selection of acids, which is often supported by the suppliers based on their experience. The objective of this study was to evaluate the impact of two sodium acid pyrophosphate leavening acids (SAPP10 and SAPP40) at different levels in BP on final pound cake properties.