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Gluten-Free Bread: A Case Study [PDF]
Journal of Advanced Agricultural Technologies, 2017 Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96.
Correia, Paula +3 more
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Development of gluten-free bread formulations [PDF]
, 2013 A la portada: Planta de Tecnologia dels aliments UAB, Tecnio, XaRTALos celíacos no toleran el gluten, la principal proteína presente en el trigo, el centeno y la cebada, que da a la masa las propiedades viscoelásticas necesarias para desarrollar ...
Miñarro Vivas, Begoña +1 more
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Scientific Insights and Technological Advances in Gluten Free Products Development [PDF]
, 2023 This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of ...
core +1 more source
Journal of Agriculture, Food and Environment, 2021 This work was undertaken to conduct the attempt of replacing garden cress seeds flour (GCSF) with sorghum flour to produce free gluten pan bread. Shelf life and bioactive compounds (total phenolics content (TPC) and total flavonoids content (
R. E. El-Gammal
doaj +1 more source
Molecules, 2021 Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge.
Anna Rogaska +3 more
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Foods, 2022 Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD).
Carmen Haro +10 more
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Dietetics, 2023 Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial ...
Ricardo S. Aleman +7 more
doaj +1 more source
Utilization of maize and chickpea flour for gluten-free bread making [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2012 Preparation of Gluten-free bread using gluten-free cereals appears to be necessary for people with Celiac disease in which the patients suffers from gluten sensitivity.
M. Rostamian, J. Milani, G. Maleki
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Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads [PDF]
Foods, 2016 Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In
Stefan W. Horstmann +4 more
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The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta [PDF]
Nutrients, 2018 Management of coeliac disease (CD) requires the removal of gluten from the diet. Evidence of the availability, cost, and nutritional adequacy of gluten-free (GF) bread and pasta products is limited. GF flours are exempt from UK legislation that requires micronutrient fortification of white wheat flour.
Allen, B, Orfila, C
openaire +4 more sources