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
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High Protein Substitutes for Gluten in Gluten-Free Bread [PDF]
Foods, 2021 Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins.
Adriana Skendi +2 more
exaly +6 more sources
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Foods, 2021 Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free ...
Camilly Fratelli +5 more
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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
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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
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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
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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
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Applied Sciences, 2021 The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread.
Fairouz Djeghim +5 more
doaj +3 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
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Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review [PDF]
International Journal of Food ScienceCurrently, creating gluten-free bread comparable with traditional bread remains a major scientific and technological challenge. Gluten is a wheat flour protein complex, mainly gliadins (ω-, α-, and γ-gliadins) and glutenins consist of low molecular ...
Zaripa Alibekova +5 more
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