Results 31 to 40 of about 7,370 (184)

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, G. N. Nurymhan, N. R. Muslimov, A. . Akylbekovov   +3 more
doaj  

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [PDF]

Food Technology Research Journal
This 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, Sayed A. Soliman, Heba R. Eid, Sayed Rashad   +3 more
doaj   +1 more source

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, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak   +3 more
doaj   +1 more source

Physicochemical and Sensory Properties of Gluten-Free Yam (Dioscorea alata) Bread [PDF]

BIO Web of Conferences
The 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, Damanik Rimelvani, Putri Satiti Kawuri, Lisani Lisani, Mursyid Mursyid, Purba Daniel Tua, Nazarudin Nazarudin   +6 more
doaj   +1 more source

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread.

PLoS ONE, 2020
Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds.
Dorota Gumul, Jarosław Korus, Magdalena Surma, Rafał Ziobro   +3 more
doaj   +2 more sources

Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics

AGROMIX
Introduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations.
Monika Rahardjo, Monang Sihombing
doaj   +1 more source

Honey as a Sugar Substitute in Gluten-Free Bread Production. [PDF]

Foods
In recent years, there has been a significant focus on enhancing the overall quality of gluten-free breads by incorporating natural and healthy compounds to meet consumer expectations regarding texture, flavor, and nutritional value. Considering the high glycemic index associated with gluten-free products, the use of honey, renowned for its numerous ...
Cannas M, Fadda C, Urgeghe PP, Piga A, Conte P.   +4 more
europepmc   +5 more sources

Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

Brazilian Journal of Food Technology, 2020
Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the ...
Elvia Murgueytio, Stalin Santacruz
doaj   +1 more source

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Foods, 2023
Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber.
Rocío Peñalver, Gaspar Ros, Gema Nieto
doaj   +1 more source

U.S. Consumers Sometimes Prefer Seemingly Redundant Labels

Agribusiness, EarlyView.
ABSTRACT More food products are carrying seemingly redundant labels, which are marketing claims or certifications that reiterate product attributes already conveyed. In this paper, we aim to answer two questions on redundant labels. First, do consumers view redundant labels as deceptive or informative? Second, how do redundant labels affect product and
Jackson Lusk, Brenna Ellison, Trey Malone   +2 more
wiley   +1 more source