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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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Optimization of Gluten‐Free Formulations for French‐Style Breads
Journal of Food Science, 2009ABSTRACT: The formulation of gluten‐free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied.
S, Mezaize +3 more
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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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A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
Foods, 2021Priscila Farage +2 more
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