Results 151 to 160 of about 16,815 (227)

Chemically leavened gluten free sorghum bread [PDF]

Master of ScienceDepartment of Grain Science and IndustryRebecca A. ReganSorghum is unique in terms of its resistance to drought and heat and is grown and consumed around the globe.
Ari Akin, Pervin
core  

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

Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread. [PDF]

Foods
Torres-Pérez R, Siguero-Tudela MM, Doménech T, García-Segovia P, Martínez-Monzó J, Igual M.   +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, Villanueva M, Rico D, Harasym J, Ronda F, Martín-Diana AB, Caballero PA.   +6 more
europepmc   +1 more source

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking. [PDF]

Foods, 2023
Burešová I, Červenka L, Šebestíková R, Augustová M, Jarošová A.   +4 more
europepmc   +1 more source

Investigation of Psyllium Powder in Gluten-Free Bread Production

Glütensiz beslenme günümüzde popüler bir diyet türü gibi görünse de çölyak hastalarının hayatları boyunca benimsedikleri bir beslenme tipidir. Bu besleme tipinde önemli bir besin kaynağı olan ekmeğin tüketilebilir ve lezzetli olması gerekmektedir.
Engin, Süleyman
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  

Grifola frondosa as a natural additive enhancing antioxidant activity and nutritional value in gluten-free bread. [PDF]

Sci Rep
Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E, Ślusarczyk L, Matwijczuk A, Krajewska M.   +10 more
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source

Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties. [PDF]

Antioxidants (Basel), 2023
Vacca M, Pinto D, Annunziato A, Ressa A, Calasso M, Pontonio E, Celano G, De Angelis M.   +7 more
europepmc   +1 more source