Introduction Bread is one of the most essential daily foods in most countries, and its quality is directly linked to flour properties and dough formulation. One of the major challenges...

To increase the dough’s resistance against over-proofing (which can lead to volume loss, weak texture, or bread cracking), specific compounds known as anti-shock agents or dough stabilizers are used. These...

  The role of flour improvers on quality of industrial and artisan breads Introduction The bakery industry is one of the oldest food industries in the world, directly linked to...