Results 111 to 120 of about 4,076,614 (131)

Correlation analysis of protein quality characteristics with gluten-free bread properties

, 2017
Research demonstrates the correlation of protein technofunctional properties with gluten-free bread quality characteristics.
M. Foschia, S. W. Horstmann, E. K. Arendt   +2 more
core   +1 more source

Tef – Cultivating a healthy gluten free lifestyle [PDF]

, 2015
Originally domesticated in Ethiopia, tef is a wholegrain cereal that has become a lifestyle food alternative in the West. Its appeal is due to its gluten free qualities and its light and soft texture which can easily be combined with other cuisines.
Tadele, Zerihun, Asefa, Kebedew, Girma, Dejene   +2 more
core  

Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz

Archivos Latinoamericanos de Nutrición
Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of
Maria Teresa Pedrosa Silva Clerici, Ahmed A. El-Dash   +1 more
doaj  

High Protein Substitutes for Gluten in Gluten-Free Bread

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.
Maria Papageorgiou, Adriana Skendi, Theodoros Varzakas   +2 more
exaly   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Foods, 2021
Lívia de Lacerda de Oliveira Pineli, Raquel Braz Assunção Botelho, Sultân Alshehri   +2 more
exaly  

Improving the Quality of Gluten-Free Bread by a Novel Acidic Thermostable α-Amylase From Metagenomics Data

Food Chemistry, 2021
Shohreh Ariaeenejad, Maryam Salami, Zahra Emam-Djomeh   +2 more
exaly  

Influence of Hydrocolloids on Dough Handling and Technological Properties of Gluten-Free Breads

Trends in Food Science and Technology, 2016
Shabir Ahmad Mir, Imtiyaz Ahmad Zargar, Manzoor Ahmad Shah   +2 more
exaly  

Gluten-Free Breads: The Gap Between Research and Commercial Reality

Comprehensive Reviews in Food Science and Food Safety, 2019
Laura Román, Manuel Gomez, Mayara Belorio   +2 more
exaly  

Supplementation of Gluten-Free Bread With Non-Gluten Proteins. Effect on Dough Rheological Properties and Bread Characteristic

Food Hydrocolloids, 2013
Jaroslaw Korus, Lesław Juszczak, Rafal Ziobro   +2 more
exaly  

Effect of Water Content and Flour Particle Size on Gluten-Free Bread Quality and Digestibility

Food Chemistry, 2014
Cristina M. Rosell, Manuel Gomez
exaly