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Improving the aroma of gluten-free bread
LWT - Food Science and Technology, 2015 Abstract Gluten-free bread (GF) is different from wheat (W) or wheat–rye bread (WR) in terms of its sensory qualities, possessing not only a barely acceptable texture but also a weak aroma. A total of 77 volatile compounds, including alcohols, aldehydes, ketones, pyrazines, furans, pyrroles, and others, were detected bin the crust and crumb of the ...
Sylwia Mildner-Szkudlarz
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Hydrocolloids in gluten-free breads: A review
International Journal of Food Sciences and Nutrition, 2008Bread is a traditional food generally prepared from wheat flour. The main wheat component responsible for bread quality is gluten, which is an essential structure-binding protein. Although important, this protein can cause health problems in predisposed individuals, and is avoided in the diet of celiac disease patients.
Alex A, Anton, Susan D, Artfield
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Biotech solutions for gluten-free bread
Baking in Russia, 2021Мировой рынок безглютеновых продуктов постоянно растет, и безглютеновый хлеб продолжает оставаться одним из самых сложных продуктов для разработки. Пшеничный хлеб потребляется во всем мире и с момента развития сельского хозяйства играет важнейшую роль в истории цивилизации.
I.V. Matveeva, K.A. Bobyshev
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Technological Aspects of Gluten Free Bread
2021For successful bread making process gluten has an important role to play. But many of the individuals are susceptible to gluten and are associated with the development of gluten related disorders even on ingestion of small amount of gluten. The increasing incidence of gluten related disorders promotes worldwide interests for development of gluten free ...
Khalid Muzaffar +6 more
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Nutritional Quality of Gluten-Free Breads
2021The increasing demand for gluten free products has favored the design of numerous gluten free bakery products such as gluten free bread which is intended to mimic the quality parameters of gluten bread from wheat. Bread is one of most important bakery product acceptable and consumed by wide population of the world.
Shafia Ashraf +4 more
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Role of Starch in Gluten-Free Breads
2021Starch has a significant role in the development of gluten-free breads. The physico-chemical and functional properties exhibited by starch directly influence the development of gluten-free breads. The performance of starch in such breads depends upon the chemical composition (amylose, lipid, protein and phosphorus), pasting, gelatinization, swelling ...
Cherakkathodi Sudheesh +2 more
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Challenges in Development of Gluten-Free Breads
2021Gluten-free bread making is a challenging task as the ingredients used could not mimic wheat gluten functionality. Gluten protein complex is considered vital for successful bread making. Commercially available gluten-free breads face both social and scientific challenges in comparison to conventional gluten-containing counterparts in terms of quality ...
Mudasir Bashir Mir +3 more
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Structural Aspects of Gluten Free Breads
2021Gluten free products do not resemble their gluten counterparts owing to lack of continuous three-dimensional protein-starch matrix that influences dough rheology and overall bread quality. It has become a prerequisite to adopt several approaches for altering gluten network structure and in turn ensure the quality acceptance by people consuming gluten ...
Mehnaza Manzoor +4 more
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Food Hydrocolloids, 2012
Abstract The aim of the study was to check the quality of gluten-free bread produced basing on the recipes, in which part of native starch was replaced with high amylose corn starch (HACS), acetylated distarch adipate (ADA), and hydroxypropyl distarch phosphate (HDP).
Rafał Ziobro +2 more
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Abstract The aim of the study was to check the quality of gluten-free bread produced basing on the recipes, in which part of native starch was replaced with high amylose corn starch (HACS), acetylated distarch adipate (ADA), and hydroxypropyl distarch phosphate (HDP).
Rafał Ziobro +2 more
exaly +2 more sources