Results 41 to 50 of about 16,815 (227)

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
doaj   +1 more source

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

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, Varavin Vladimir, Trubnikov Vladimir, Grashkov Sergei, Eskov Dmitry   +4 more
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

Gluten Free Bread in a Diet of Celiacs [PDF]

International Journal of Celiac Disease, 2016
Celiac disease is activated by the consumption of some storage proteins present in cereals, which are usually classified as prolamins, as they are soluble in 70-90 % alcohol [1,2]. Wheat prolamins, called gliadins, together with another storage protein glutelin, could form a complex called gluten, which is responsible for rheological and mechanical ...
Dorota Litwinek, Rafał Ziobro, Halina Gambuś, Marek Sikora   +3 more
openaire   +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