Results 31 to 40 of about 16,815 (227)

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, Carla Graça, Anabela Raymundo, Isabel Sousa   +3 more
doaj   +1 more source

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines [PDF]

, 2009
Background Gluten proteins can induce celiac disease (CD) in genetically susceptible individuals. In CD patients gluten-derived peptides are presented to the immune system, which leads to a CD4+ T-cell mediated immune response and inflammation of the ...
Gilissen Ludovicus JWJ, Herpen, T.W.J.M., van, van der Meer, I.M., Dekking, L., Gilissen, L.J.W.J., Ludovicus JWJ Gilissen, Dirk Bosch, van den Broeck Hetty C, Cees Schuit, Liesbeth Dekking, Bosch, D., Smulders, M.J.M., Elma MJ Salentijn, van Herpen, T.W.J.M., Smulders Marinus JM, Dekking Liesbeth, van Herpen Teun WJM, Hamer Rob J, Rob J Hamer, Schuit Cees, Ingrid M van der Meer, Broeck, H.C., van den, Hamer, R.J., van der Meer Ingrid M, van den Broeck, H.C., Marinus JM Smulders, Bosch Dirk, Sub Membrane Biochemistry & Biophysics, Sub Membrane Enzymology begr. 01-06-12, Teun WJM van Herpen, Hetty C van den Broeck, Schuit, C., Salentijn, E.M.J., Salentijn Elma MJ, Membrane Enzymology   +34 more
core   +1 more source

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread [PDF]

Journal of Food and Dairy Sciences, 2018
The effect of replacing rice flour with quinoa seeds (Chenopodium quinoa) flour on the proximate chemical composition, physical properties and sensory evaluation of free gluten pan bread were investigated. Baking trials were conducted at different levels
M. Tamimy, Gehan Ghoneim, Mona Khalil, M. Youssif   +3 more
doaj   +1 more source

Chalk Yeasts Cause Gluten-Free Bread Spoilage. [PDF]

Microorganisms
Four different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including Hyphopichia burtonii, Wickerhamomyces anomalus, Saccharomycopsis fibuligera, and Cyberlindnera fabianii, are responsible for spoilage, which consists of white powdery and filamentous colonies due to the ...
Pellegrini M, Iacumin L, Coppola F, Barbieri F, Montanari C, Gardini F, Comi G.   +6 more
europepmc   +6 more sources

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread

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, Momomi Usui, Akiko Ohsuga, Michiko Tsuji   +3 more
doaj   +1 more source

Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins

, 2021
This work aimed to examine the rheological properties and structural features of newly developed gluten-free doughs with maize (M), field bean (FB), maize-filed bean (MFB), and maize-field bean improved with hydrothermally-treated maize (IMFB), and ...
Marta Tomczyńska-Mleko, Awatif Fetouhi, Mohammed Nasreddine Zidoune, Agnieszka Nawrocka, Leila Bentallah, Agnieszka Wójtowicz, Agnieszka Sujak, Monika Szymańska-Chargot   +7 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, محمد نوشاد   +1 more
doaj   +1 more source

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 supramolecular forces on the linear viscoelasticity of gluten [PDF]

, 2016
Stress relaxation behavior of hydrated gluten networks was investigated by means of rheometry combined with μ-computed tomography (μ-CT) imaging. Stress relaxation behavior was followed over a wide temperature range (0–70 °C).
Kontogiorgos, Vassilis, Paras Shah, Shah, Paras, Bills, Paul, Bills, Paul J., Paul Bills, Vassilis Kontogiorgos   +6 more
core   +1 more source

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, M. Wronkowska, M. Soral-Śmietana, A. Troszyńska, J. Sadowska   +4 more
doaj   +1 more source