Results 141 to 150 of about 27,519 (235)
Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes. [PDF]
J Food Sci Technol, 2023 Azizi S, Azizi MH.
europepmc +1 more source
Fundamental research on gluten-free bread
, 2018 The interest in gluten-free products has increased drastically over the past decades. This is the result of advanced detection methods for gluten-related disorders and the lifestyle choices of consumers. Gluten plays a key role in the production of bread, due to its viscoelastic properties.
openaire +1 more source
Development of gluten-free bread formulations
, 2013 Celiac patients cannot tolerate gluten, the protein from wheat, rye and barley that gives to dough the viscoelastic properties required to develop bakery products of good quality. Its lack results in liquid batter rather than dough, yielding breads with a crumbling texture, pale colour and poor mouth-feel. Many studies have been carried out in the last
openaire +1 more source
Coeliac disease: where are we in 2014? [PDF]
Presents up-to-date information on coeliac disease, with recommendations on whom to test and how to test them, and how to manage patients once they are diagnosed.
Andrew S. Day, Kristin Kenrick
core
Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread. [PDF]
FoodsTorres-Pérez R +5 more
europepmc +1 more source
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread. [PDF]
Foods, 2023 Gutiérrez ÁL +6 more
europepmc +1 more source
Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz
Archivos Latinoamericanos de NutriciónResearch 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 +1 more
doaj
Food, nutrition & behaviour : research for healthy eating, healthy living [PDF]
This brochure illustrates this range of research activities in the domain of food and nutrition, lifestyle and health. It does so by providing examples of collaboration of Wageningen UR with partners in the public and private ...
Beesems, J. +4 more
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Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking. [PDF]
Foods, 2023 Burešová I +4 more
europepmc +1 more source