Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Frontiers in Nutrition, 2022 Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies.
Carla Graça +3 more
doaj +1 more source
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources
The Dietary Intervention of Transgenic Low-Gliadin Wheat Bread in Patients with Non-Celiac Gluten Sensitivity (NCGS) Showed No Differences with Gluten Free Diet (GFD) but Provides Better Gut Microbiota Profile [PDF]
, 2018 The study evaluated the symptoms, acceptance, and digestibility of bread made from transgenic low-gliadin wheat, in comparison with gluten free bread, in Non-coeliac gluten sensitivity (NCGS) patients, considering clinical/sensory parameters and gut ...
Comino Montilla, Isabel María +10 more
core +1 more source
Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2018 In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated.
بهزاد ناصحی +1 more
doaj +1 more source
Foods, 2023 This study clarified the effect of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. The thickening polysaccharides used for preparing gluten-free rice-flour bread were modified tamarind ...
Keiko Fujii +3 more
doaj +1 more source
Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-free Bread [PDF]
, 2019 The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.There has been conducted an analysis of the condition of the carbohydrate-amylase
Dotsenko, V. (Viktor) +3 more
core +3 more sources
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
doaj +1 more source
Influence of germination time of brown rice in relation to flour and gluten free bread quality [PDF]
, 2015 The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown
Cornejo, Fabiola, Rosell, Cristina M.
core +1 more source
Bread and other edible agents of mental disease [PDF]
, 2016 Perhaps because gastroenterology, immunology, toxicology, and the nutrition and agricultural sciences are outside of their competence and responsibility, psychologists and psychiatrists typically fail to appreciate the impact that food can have on their ...
BRESSAN, PAOLA, KRAMER, PETER
core +1 more source
IMPROVEMENT OF GLUTEN-FREE BREAD PRODUCTION TECHNOLOGY
Mechanics and Technologies, 2021 Мақалада дәстүрлі емес ұндарды қолдана отырып, целиакеямен ауыратын адамдарға арналған глютенсіз нан өнімдерін өндірудің технологиясын жетілдіру ұсынылған. Глютенсіз пісірілген өнімдердің пісіру сапасын жақсартудың, нан жұмсағының құрылымын жақсарту және нанның соңғы көлемін ұлғайтудың әртүрлі мүмкіндіктеріне шолу жасалынды. Зерттеу барысында күріш пен
N. S. Mashanova, G. B. Tokmakhanbet
openaire +4 more sources