Publications
Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach KU Leuven
An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14-22%) and level of wheat flour substitution (10-50%) by wheat gluten and one of six different native starches [wheat, (waxy) maize, rice, potato, pea] on sugar-snap cookie starch thermal properties, in vitro starch digestion, dough and cookie hardness and spread ratio. Increasing DMCs from 14 to 22% increased the cookie starch digestion rate ...
Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization KU Leuven
Understanding the impact of water-extractable cereal flour constituents on network formation in gluten-starch dough KU Leuven
Water-extractable cereal flour constituents influence bread loaf specific volume, suggesting a contribution to gas cell (de)stabilization in dough. However, the underlying mechanism remains largely unexplored. We studied the impact of incorporating five cereal flour aqueous extracts in model gluten-starch bread (doughs) on specific volume, dough extensional rheology, and protein extractability changes during bread making. Incorporating wheat, ...