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Rheological models of gluten free bread dough
AIP Conference Proceedings, 2019Wheat-based bread products are major nutrition components in most countries around the world. The production of gluten-free bakery products with similar characteristics as wheat products is a challenge, and therefore a thorough study has been done over the past decades to produce gluten-free bread with the right structure and crumb texture. In addition,
Biser Gechev +2 more
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Dough Handling Properties of Gluten-Free Breads
2021Dough is an intermediate stage between flour and bread. Remarkable changes take place in the structural as well as functional properties of flour during bread making process. Dough mixing is one of the important steps in bread making as it helps in achieving an optimum balance among dough handling properties by blending all the necessary ingredients ...
Basheer Aaliya +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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Rheological properties of gluten-free bread formulations
Journal of Food Engineering, 2010Abstract In this study, the rheological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Different gums (xanthan gum, guar gum, locust bean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), pectin ...
Ilkem Demirkesen +3 more
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Gluten-free bread. II. Compressed yeast versus gluten-free sourdough
2013The 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 increase its shelf-life by retarding the staling process and by protecting bread from mould and ...
M. Mariotti, C. Cappa, M. Lucisano
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Gluten-free bread. I. Development of a gluten-free sourdough
2013Although 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 pure starches and still result in low technological and nutritional quality, dry crumb and poor ...
M. Mariotti +4 more
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MODERNIZATION OF GLUTEN-FREE BREAD PRODUCTION TECHNOLOGIES
Bulletin of Shakarim University. Technical SciencesIn the modern world, great importance is attached to healthy and safe nutrition. With increasing awareness of health and well-being, consumers are increasingly paying attention to the composition of products, their nutritional value and their effect on the body. In the context of mass production of food, there is a need to develop high-quality and safe
Zh. AtambaevŠ° +4 more
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