Gluten-Free Bread and Bakery Products Technology [PDF]
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmídová, Jana Rysová
doaj +7 more sources
Gluten-free bread: a case study [PDF]
Journal of Advanced Agricultural Technologies, 2017 Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample.
Correia, Paula +2 more
core +6 more sources
Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial [PDF]
Foods, 2023 Background: Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley.
Lisa Garnweidner-Holme +8 more
doaj +2 more sources
Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread [PDF]
Foods, 2022 This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory ...
Fernanda Laignier +6 more
doaj +2 more sources
Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour [PDF]
FoodsCommercially produced gluten-free bread has gained popularity over the past decade. However, it often struggles to match its gluten-containing counterparts in terms of nutritional aspects, appearance, texture, and consumer acceptability.
Federico Bianchi +2 more
doaj +2 more sources
Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties [PDF]
Molecules, 2023 The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk ...
Mirjana B. Pešić +9 more
doaj +2 more sources
Bread consumption habits in the gluten free diet [PDF]
Apstract: Applied Studies in Agribusiness and Commerce, 2017 Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful ...
Tünde Csapóné Riskó +2 more
doaj +3 more sources
Chalk Yeasts Cause Gluten-Free Bread Spoilage. [PDF]
MicroorganismsFour different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including Hyphopichia burtonii, Wickerhamomyces anomalus, Saccharomycopsis fibuligera, and Cyberlindnera fabianii, are responsible for spoilage, which consists of white powdery and filamentous colonies due to the ...
Pellegrini M +6 more
europepmc +4 more sources
Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan [PDF]
FoodsThis research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture,
Nazira Utarova +6 more
doaj +2 more sources
Exploring the Technology of Gluten-Free Bread
Алматы технологиялық университетінің хабаршысы, 2022 The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour.
A. B. Nurtaeva +4 more
doaj +2 more sources