Glutaminase can impact the sensory evaluation and baking properties of baked goods.

Cold extrusion produces stable emulsions and may find usage in high-protein baked goods or fillings.

Controlling time, temperature and moisture when roasting pulses can help optimize baking functionality.

Recent studies have revealed that carob germ protein shows promise in gluten-free baking.

Toasting pulses, including peas, chickpeas and lentils can help reduce beany and grassy off-flavors.

Consumer interest in quinoa has increased the understanding of its baking properties.

The availability of hemp seeds has increased consumer interest in hemp-based foods.

Mycoprotein can provide improved emulsification and bread volume.

Lipase enzymes are most effective when used at the correct levels.

Learning how various fibers interact with the gluten matrix can improve bread quality.