Results 161 to 170 of about 16,815 (227)

FTIR-Based Study of Starch Retrogradation and Protein Structure in Chickpea-Enriched Gluten-Free Bread During Storage. [PDF]

Foods
Lončarić P, Jukić M, Cozmuta AM, Cozmuta LGM, Uivarasan AM, Pichler A, Lučan Čolić M, Lukinac J.   +7 more
europepmc   +1 more source

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. [PDF]

Foods, 2023
Curti MI, Palavecino PM, Savio M, Baroni MV, Ribotta PD.   +4 more
europepmc   +1 more source

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. [PDF]

Foods, 2023
Oliveira D, Starowicz M, Ostaszyk A, Łopusiewicz Ł, Ferreira IMPLVO, Pinto E, Krupa-Kozak U.   +6 more
europepmc   +1 more source

Production of bread using sourdoughs from gluten-free cereals

, 2010
Celem pracy była ocena jakości pieczywa przygotowanego z udziałem żurków ze zbóż bezglutenowych. Materiał badawczy stanowiły mąki ze zbóż bezglutenowych, takich jak: szarłat, gryka, proso i ryż oraz pieczywo przygotowane według przyjętej receptury i ...
Wolska, P, Dubicka, A., Ceglinska, A.
core  

Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation. [PDF]

J Food Sci
Araújo MA, Neves NA, Andressa I, Amaral TN, Schmiele M.   +4 more
europepmc   +1 more source

The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread. [PDF]

Sci Rep
Pecyna A, Krzywicka M, Buczaj A, Blicharz-Kania A, Kobus Z.   +4 more
europepmc   +1 more source

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread. [PDF]

Foods, 2023
Łopusiewicz Ł, Kowalczewski PŁ, Baranowska HM, Masewicz Ł, Amarowicz R, Krupa-Kozak U.   +5 more
europepmc   +1 more source

Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology. [PDF]

Foods
Rodríguez-España M, Figueroa-Hernández CY, Suárez-Quiroz ML, Canelo-Álvarez F, de Dios Figueroa-Cárdenas J, González-Ríos O, Rayas-Duarte P, Hernández-Estrada ZJ.   +7 more
europepmc   +1 more source

Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread. [PDF]

Food Technol Biotechnol, 2023
Novotni D, Nanjara L, Štrkalj L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D.   +6 more
europepmc   +1 more source

Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum. [PDF]

Sci Rep
Seyedahmadi S, Gharekhani M, Tariverdi S, Bakhshabadi H.   +3 more
europepmc   +1 more source