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Physicochemical and Sensory Properties of Gluten-Free Yam (Dioscorea alata) Bread [PDF]
BIO Web of ConferencesThe 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 +6 more
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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
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AGROMIXIntroduction: 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
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Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods [PDF]
, 2020 Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction.
AOAC +4 more
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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
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Marketing Studies Of Consumption Preferences At Developing Dietary Products [PDF]
, 2019 Results of marketing studies of consumption motivations and preferences at choosing bread for special dietary consumption are presented. It has been established, that 18 % of questioned give advantage to bread with a decreased amount of carbohydrates; 17
Babenko, V. (Vitalina) +2 more
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Health related effects of wheat varieties [PDF]
, 2020 Summarises the different effects wheat digestion has on human ...
Borgen, Anders
core
Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]
, 2019 One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana +2 more
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Annales Academiae Medicae Silesiensis, 2023 Introduction: Grain products, especially bread, play an essential role in the nutrition of people around the world. However, due to the release of excessive amounts of pollutants into the environment, grain products may also contain some amounts of ...
Magdalena Gacal +2 more
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Cereal Chemistry, EarlyView.ABSTRACT Background There is an increasing interest in healthier, nutrient‐rich foods so alternative grains produced in smaller quantities—including spelt wheat (Triticum spelta L.)—have once again become the focus of consumers. At the same time, the scientific proof of these claims is incomplete.
Edina Jaksics +10 more
wiley +1 more source