Results 11 to 20 of about 4,076,614 (131)

Exploring the Technology of Gluten-Free Bread [PDF]

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, N. B. Utarova, G. D. Akshoraeva, M. S. Myktabaeva, M. B. Abilova   +4 more
doaj   +2 more sources

Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics [PDF]

AGROMIX
Introduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations.
Monika Rahardjo, Monang Sihombing
doaj   +2 more sources

Improving gluten-free bread volume using additives: A review

Food Chemistry Advances
The 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, Julien Armel Agamou Assiene, Fabrice Fabien Dongmo Dongho, Vanessa Guemkam Boudjeka, Adelaide Mawamba Demasse, Fernande Christine Biyegue Nyangono, Evariste Fedoung Fongzossie, Inocent Gouado   +7 more
doaj   +2 more sources

Production technology gluten-free bread and the national flour product-beshbarmak dough [PDF]

Алматы технологиялық университетінің хабаршысы, 2021
The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of food
D. A. Shaimerdenova, A. A. Makhambetova, Zh. M. Chekanova, G. T. Chekanova, D. M. Iskakova, M. B. Bekbolatova   +5 more
doaj   +1 more source

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, Carla Graça, Anabela Raymundo, Isabel Sousa   +3 more
doaj   +1 more source

Gluten-Free Investigation

, 2015
The original magazine article is no longer available online. It is referenced online at: https://bsna.co.uk/news/study-finds-gluten-free-mixes-superior-to-plain-gluten-free-flour .An investigation of the quality of white gluten-free breads prepared with ...
Stojceska, V
core   +4 more sources

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread [PDF]

Journal of Food and Dairy Sciences, 2018
The effect of replacing rice flour with quinoa seeds (Chenopodium quinoa) flour on the proximate chemical composition, physical properties and sensory evaluation of free gluten pan bread were investigated. Baking trials were conducted at different levels
M. Tamimy, Gehan Ghoneim, Mona Khalil, M. Youssif   +3 more
doaj   +1 more source

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines [PDF]

, 2009
Background Gluten proteins can induce celiac disease (CD) in genetically susceptible individuals. In CD patients gluten-derived peptides are presented to the immune system, which leads to a CD4+ T-cell mediated immune response and inflammation of the ...
Gilissen Ludovicus JWJ, Herpen, T.W.J.M., van, van der Meer, I.M., Dekking, L., Gilissen, L.J.W.J., Ludovicus JWJ Gilissen, Dirk Bosch, van den Broeck Hetty C, Cees Schuit, Liesbeth Dekking, Bosch, D., Smulders, M.J.M., Elma MJ Salentijn, van Herpen, T.W.J.M., Smulders Marinus JM, Dekking Liesbeth, van Herpen Teun WJM, Hamer Rob J, Rob J Hamer, Schuit Cees, Ingrid M van der Meer, Broeck, H.C., van den, Hamer, R.J., van der Meer Ingrid M, van den Broeck, H.C., Marinus JM Smulders, Bosch Dirk, Sub Membrane Biochemistry & Biophysics, Sub Membrane Enzymology begr. 01-06-12, Teun WJM van Herpen, Hetty C van den Broeck, Schuit, C., Salentijn, E.M.J., Salentijn Elma MJ, Membrane Enzymology   +34 more
core   +1 more source

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread

Foods, 2023
This study clarified the effect of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. The thickening polysaccharides used for preparing gluten-free rice-flour bread were modified tamarind ...
Keiko Fujii, Momomi Usui, Akiko Ohsuga, Michiko Tsuji   +3 more
doaj   +1 more source

Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2018
In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated.
بهزاد ناصحی, محمد نوشاد   +1 more
doaj   +1 more source