Results 11 to 20 of about 7,370 (184)
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.
Maria Papageorgiou +2 more
exaly +5 more sources
Exploring the Technology of Gluten-Free Bread
Алматы технологиялық университетінің хабаршысы, 2022 The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour.
A. B. Nurtaeva +4 more
doaj +2 more sources
Gluten-Free Bread: A Case Study [PDF]
Journal of Advanced Agricultural Technologies, 2017 Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96.
Correia, Paula +3 more
openaire +4 more sources
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
Gluten Free Bread in a Diet of Celiacs [PDF]
International Journal of Celiac Disease, 2016 Celiac disease is activated by the consumption of some storage proteins present in cereals, which are usually classified as prolamins, as they are soluble in 70-90 % alcohol [1,2]. Wheat prolamins, called gliadins, together with another storage protein glutelin, could form a complex called gluten, which is responsible for rheological and mechanical ...
Dorota Litwinek +3 more
openaire +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
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Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Frontiers in Nutrition, 2022 Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies.
Carla Graça +3 more
doaj +1 more source