Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance
Foods, 2022 This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology.
Tianyi Xia, Kyeonghoon Kim, Meera Kweon
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The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca
Czech Journal of Food Sciences, 2009 Celiac disease is a gluten-sensitive entheropathy. Later studies suggest an increasing prevalence of that disease, likely due to the development of more sensitive methods of screening.
U. Krupa-Kozak +4 more
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COMPLEX STUDY OF A NEW TYPE OF BREAD
Алматы технологиялық университетінің хабаршысы, 2021 Gluten-free diet is currently gaining popularity not only among patients with celiac disease, but also among people with gluten intolerance, providing them with proper and safe food.
B. M. Kulushtaeva +3 more
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Rice-Based Gluten-Free Foods and Technologies: A Review
Foods, 2023 Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
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Improvement of gluten-free bread by addition of pentosans from rye bran
, 2013 The polysachcharide arabinoxylan, a pentosans is the most important thickening component in rye for bread making in combination with sourdough fermentation.
V. Bessero Belti +9 more
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Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [PDF]
Food Technology Research JournalThis study investigated the impact of substituting xanthan gum with chia (Salvia hispanica L.) on the nutritional and microbiological quality of gluten-free pan bread.
Dina A. Anwar +3 more
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The effect of gluten-free flour mixture and burdock root on organoleptic characteristics and porosity of bread [PDF]
E3S Web of Conferences, 2023 The paper considers the possibilities of using vegetable raw materials - burdock root flour with the addition of psyllium and a gluten-free mixture in the manufacture of enriched gluten-free bread, and their influence on the quality indicators of the ...
Boev Sergey +4 more
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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
Polish Journal of Food and Nutrition Sciences, 2018 The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non ...
Paola Conte +3 more
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, 2023 Introduction: The consumption of gluten-free foods has continued to increase in recent years. Given their higher intake amongst individuals both with or without a medically diagnosed gluten allergy or sensitivity, it is important to understand how the ...
Jimmy Louie (18925609) +5 more
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Physicochemical and Sensory Properties of Gluten-Free Yam (Dioscorea alata) Bread [PDF]
BIO Web of ConferencesThe development of a gluten-free yam bread aims to support the diversity of food products and meet the needs of gluten-sensitive consumers. Purple yam (Dioscorea alata L.), which is rich in fiber and bioactive compounds, has the potential as a substitute
Ulyarti Ulyarti +6 more
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