Studies do not show a statistically significant link between dietary acrylamide exposure from bread and cancer.

Sugar's influence on starch gelatinization, protein interactions and batter stability makes it a critical component in cake formulations.

Amylases can enhance dough handling, improve fermentation and extend product freshness in baked goods.

Composite flours can enhance the nutritional profile of baked and extruded products.

Pulse-based snacks have the potential to function as healthier alternatives to traditional snack foods.

Wheat starch is a fundamental component in shaping dough properties and bread quality.

Solvent Retention Capacity (SRC) tests provide insights into flour functionality that are crucial for ensuring product quality.

Adopting nondestructive assessment methods can advance quality control in the baking industry.

Inulin's versatility and health benefits make it a valuable ingredient in the baking industry.

Sourdough technology can be a versatile and effective solution for reducing sugar in baked goods.