Results 71 to 80 of about 27,519 (235)

Improving the aroma of gluten-free bread

LWT - Food Science and Technology, 2015
Abstract Gluten-free bread (GF) is different from wheat (W) or wheat–rye bread (WR) in terms of its sensory qualities, possessing not only a barely acceptable texture but also a weak aroma. A total of 77 volatile compounds, including alcohols, aldehydes, ketones, pyrazines, furans, pyrroles, and others, were detected bin the crust and crumb of the ...
Mariusz Pacyński, Renata Zawirska Wojtasiak, Sylwia Mildner-Szkudlarz   +2 more
openaire   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours

Applied Food Research
The effect of baking time-temperature and incorporation of liquid whey on the physical properties of whey supplemented composite sorghum-rice gluten-free bread was investigated.
Borufan Itefa Achalu, Habtamu Admassu Tessema, Abebe Teshome Ayele   +2 more
doaj   +1 more source

Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits. [PDF]

, 2018
Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies.
Cagnasso, Carolina Elisa, Cellerino, Karina, Docena, Guillermo H., Ferreyra, Marcela Verónica, Greco, Carola Beatriz, Lopez, Laura Beatriz, Polenta, Gustavo Alberto   +6 more
core   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Breadmaking performance of protein enriched, gluten-free breads [PDF]

, 2008
9 pages, 3 figures, 5 tables.-- Published online 19 February 2008.-- The original publication is available at www.springerlink.comSoybean enriched, rice-based gluten-free breads were designed incorporating a structuring agent ...
Adamo, Iliaria, Gatta, Diego G., Lambruschi, Erica, Meven, Martin   +3 more
core   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity

Czech Journal of Food Sciences, 2009
The diet based on gluten free products is characterised by a low content of some nutritional components such as proteins and mineral components, as well as non-nutritional but physiologically important components like dietary fibre.
M. Wronkowska, D. Szawara-Nowak, D. Zielińska, A. Troszyńska, M. Soral-Śmietana   +4 more
doaj   +1 more source

The Effect of Sodium Caseinate and Microbial Transglutaminase Enzyme on Rheological, Physical and Sensorial Properties of Corn-based Gluten Free Bread [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2019
Celiac disease is a common autoimmune disorder which is triggered by receiving gluten. In this study, corn flour was used as gluten-free flour. Therefore, in order to simulate the properties of gluten, the use of enzymes with cross-linking ability such ...
Nesa Safavi, Mehdi Gharekhani
doaj   +1 more source