Results 11 to 20 of about 16,815 (227)
Advances in gluten-free bread technology
Food Science and Technology International, 2014 The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited ...
Le Roes-Hill, Marilize +2 more
core +3 more sources
Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan [PDF]
FoodsThis research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture,
Nazira Utarova +6 more
doaj +2 more sources
Effect of hydrocolloids on selected properties of gluten-free dough and bread
Food Science and Technology International, 2011 Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary
Constantina Tzia
exaly +2 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
Gluten-free bread. I. Development of a gluten-free sourdough
, 2013 Although the food industry has risen to the formulation challenges associated with removing gluten from the dough, and a number of gluten-free (GF) products are now commercially available on the market, many GF breads formulations are frequently based on
M. Mariotti +4 more
core +2 more sources
Improving gluten-free bread volume using additives: A review
Food Chemistry AdvancesThe use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products.
William Asongni Djeukeu +7 more
doaj +2 more sources
Fundamental research on gluten-free bread [PDF]
, 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,
Horstmann, Stefan W.
core +2 more sources
Improvement of gluten-free bread production technology
Mechanics and Technologies, 2021 This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free
G. B. Tokmakhanbet, N. S. Mashanova
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Enzymes in gluten-free bread making
, 2014 Trabajo presentado en el "2014 AACC International Annual Meeting, celebrado en Providence, Rhode Island, U.S.A. el 8 de octubre de 2014.-- 26 diapositivasNowadays, the design of gluten free bakery products, namely bread, is still a challenge.
Rosell, Cristina M.
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Gluten-free bread. II. Compressed yeast versus gluten-free sourdough
, 2013 The use of the sourdough as a form of leavening is one of the oldest biotechnological processes in baked goods production. When used in optimised amounts, in fact, sourdough can improve the volume, texture, flavor, and nutritional value of bread and can ...
M. Mariotti, M. Lucisano, C. Cappa
core +2 more sources