Results 11 to 20 of about 27,519 (235)
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. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin.
Skendi A, Papageorgiou M, Varzakas T.
europepmc +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
doaj +3 more sources
Effect of water content and flour particle size on gluten-free bread quality and digestibility [PDF]
Food Chemistry, 2014 The impact of dough hydration level and particle size distribution of the rice flour on the gluten free bread quality and in vitro starch hydrolysis was studied.
de la Hera, Esther +2 more
core +4 more sources
The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread [PDF]
MoleculesThe influence of β-glucans on the properties of gluten-free dough and bread is still not fully explained, with the literature suggesting both positive and negative effects.
Angelika Bieniek, Krzysztof Buksa
doaj +2 more sources
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 +1 more source
Journal of Agriculture, Food and Environment, 2021 This work was undertaken to conduct the attempt of replacing garden cress seeds flour (GCSF) with sorghum flour to produce free gluten pan bread. Shelf life and bioactive compounds (total phenolics content (TPC) and total flavonoids content (
R. E. El-Gammal
doaj +1 more source
Molecules, 2021 Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge.
Anna Rogaska +3 more
doaj +1 more source
Foods, 2022 Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD).
Carmen Haro +10 more
doaj +1 more source
Dietetics, 2023 Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial ...
Ricardo S. Aleman +7 more
doaj +1 more source
Utilization of maize and chickpea flour for gluten-free bread making [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2012 Preparation of Gluten-free bread using gluten-free cereals appears to be necessary for people with Celiac disease in which the patients suffers from gluten sensitivity.
M. Rostamian, J. Milani, G. Maleki
doaj +1 more source