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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Safety evaluation of the food enzyme β-amylase obtained from barley (Hordeum vulgare) [PDF]
, 2017 Publisher ...
Arcella, Davide +29 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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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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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 use of sorghum to produce gluten-free breads : A systematic review [PDF]
, 2015 Sorghum is a strategic gluten-free crop cereal for food security due to its tolerance to drought and heat environment, with an interesting composition related to its similarity to corn, aggregated to resistant starch and phenolic compounds in many of the
Botelho, Raquel Braz Assunção +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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Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]
, 2019 Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
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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 +4 more
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