Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs.

The role of water-extractable (WE) cereal flour constituents, and particularly WE proteins, in determining bread dough gas cell stability and bread specific volume (SV) remains ill-understood. We investigated the impact of compositionally diverse cereal flour aqueous extracts on bread SV, dough extensional rheology, and dough gas cell size distribution. To this end, aqueous extracts from wheat, rye, and defatted oat flours were either used as such, or their composition was modified by dialyzing out (i) low molecular mass constituents or (ii) both low molecular mass constituents and enzymatically hydrolyzed carbohydrates.

Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems.

A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization.

Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review.

The performance of appropriate instrumental and/or sensory analyses is essential to gain insights into the flavor profile of cocoa products. This three-part review is compiled of an overview of the most commonly used instrumental techniques to study cocoa liquor and chocolate flavor, their perception by a trained panel and the potential relationship between them. Each part is the result of a thorough literature study, principally focusing on the assumptions, features and limitations of these techniques.