The article How can technology help to deliver more of grain in cereal foods for a healthy diet?, part of a special anniversary issue of Journal of Cereal Science, reviews technologies and state-of-art in development of healthy cereal foods, such as those rich in whole grain and fibre, and with reduced glycemic response, featuring technologies in bread and biscuit baking as well as extruded products.
The article Basic knowledge models for the design of bread texture proposes basic knowledge models as tools to design the texture of various bread products. Bread making process can be defined by the succession of steps, with operating parameters and raw material properties as input variables and dough properties as output ones, rheological characteristics acting on both sides.
For more information:
Poutanen, K., Sozer, N., & Della Valle, G. (2014). How can technology help to deliver more of grain in cereal foods for a healthy diet? Journal of Cereal Science, 59(3), 327-336. doi:http://dx.doi.org/10.1016/j.jcs.2014.01.009
Della Valle, G., Chiron, H., Cicerelli, L., Kansou, K., Katina, K., Ndiaye, A., Whitworth, M., Poutanen, K. (2014). Basic knowledge models for the design of bread texture. Trends in Food Science & Technology, 36(1), 5-14. doi:http://dx.doi.org/10.1016/j.tifs.2014.01.003
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