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Advances in gluten-free bread technology
Food Science and Technology International, 2014The 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 success.
P H Nitcheu, Ngemakwe +2 more
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Whole-Grain Gluten-free Flat Breads
Cereal Foods World, 2012USDA food guidelines recommend that at least half of all grains eaten should be whole grains. This article demonstrates the use of whole grains to create gluten-free flat breads that can help consumers increase their whole-grain intake. Flat breads were prepared using whole-grain corn, millet, brown rice, and sorghum flours.
T. S. Kahlon, M. M. Chiu
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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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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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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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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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GLUTEN-FREE FLOUR-BASED BREAD CONFICTION
Galaxy International Interdisciplinary Research Journal, 2022It is hard to imagine our lives today without bread and bakery products. The reason is that almost all people use them every day. Due to the high consumption, various additives are added to wheat flour to ensure its quality. This article gives you a brief overview on corn flour.
Yuldasheva I. E., Rakhimova G. G.
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Glycaemic Response of Gluten Free Bread
2021Gluten free breads (GFB) are nutritionally rich in starch, but lack in protein, dietary fibres and essential nutrients and hence likely to increase glycemic response than traditional breads. The co-existence of celiac disease and type 1 Diabetes Mellitus (TIDM) necessitates gluten free diet (GFD) in controlling hyperglycaemia and consequent severe ...
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Modified wheat for gluten-free bread
New Scientist, 2017People forced to avoid gluten could soon have their bread (and cake) and eat it. Now there are strains of wheat that do not produce the forms of gluten that trigger a dangerous immune reaction in as many as 1 in 100 people. Francisco Barro's team at the Institute for Sustainable Agriculture in Cordoba, Spain, set about getting rid of gliadins.
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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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