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QUALITY OF VACUUM COOLED GLUTEN FREE BREAD

2015
Short shelf life of gluten free bread is a technological challenge that has been approached to by many methods mainly comprising of ingredient substitution or addition. Recently minimal processing technologies like vacuum cooling have successfully been used for gluten bread quality improvement.
Drakula, Saša   +6 more
openaire   +1 more source

Improving the quality of gluten-free bread by a novel acidic thermostable α-amylase from metagenomics data

Food Chemistry, 2021
Shohreh Ariaeenejad   +2 more
exaly  

Gluten free bread mix

Nutrition & Food Science, 2001
openaire   +1 more source

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Foods, 2021
Priscila Farage   +2 more
exaly  

Gluten-free bread recipes

Journal of the American Dietetic Association, 1993
openaire   +1 more source

Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges

Critical Reviews in Food Science and Nutrition, 2023
Etiene V Aguiar   +2 more
exaly  

Insight into the regulations of rice protein on the gluten-free bread matrix properties

Food Hydrocolloids, 2022
Yang Li, Zhaofeng Li, Yan Hong
exaly  

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

Food Hydrocolloids, 2013
Rafal Ziobro   +2 more
exaly  

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of Food Engineering, 2007
Costas Biliaderis
exaly  

Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter

Food Hydrocolloids, 2019
Hollman Motta-Romero   +2 more
exaly  
2. zero hunger
bread
celiac disease
gluten-free
rice
3. good health
buckwheat
gluten
starch
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