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Sourdough and Gluten-Free Products
2012Over the last years, sourdough has received increasing interest as an alternative, natural and low-cost tool for improving the quality of gluten-free (GF) bread. The textural, nutritional and sensory benefits deriving from the use of sourdough in bread arise from the metabolic activities of the sourdough-resident lactic acid bacteria and yeasts. A deep
Elke K. Arendt, Alice V. Moroni
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Chemometric analysis of minerals in gluten‐free products
Journal of the Science of Food and Agriculture, 2018AbstractBACKGROUNDNumerous studies indicate mineral deficiencies in people on a gluten‐free (GF) diet. These deficiencies may indicate that GF products are a less valuable source of minerals than gluten‐containing products. In the study, the nutritional quality of 50 GF products is discussed taking into account the nutritional requirements for minerals
Anna Gliszczyńska‐Świgło +2 more
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Chickpea flour in gluten-free baked products
2023The market for gluten-free products has been growing and its main objective is to attend people with celiac disease or allergies related to gluten consumption. The treatment of this disease consists of adopting a gluten-free diet, which is mainly present in wheat, barley and rye.
Rafaela Soares dos Santos Kanai +2 more
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Microstructure of Gluten-Free Baked Products
2016Producing high-quality gluten-free products is one of the most challenging issues for the cereal technologist and scientists. Traditionally, most gluten-free products have been produced by replacing wheat flour by alternative flours as well as using some additives to mimic the viscoelastic properties of gluten.
Ilkem Demirkesen Mert +2 more
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Gluten-Free Products, the Dutch Experience
1991Interest from our Food Inspection Services in gluten free food has been latent for a long time and it is only recently that we became interested again in analyzing “gluten free” food for its residual gluten content. Our investigations departed as a spin-off from another area, a project on the detection of non-meat proteins (casein, soy protein, whey ...
F. W. Janssen +2 more
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GLUTEN-FREE FLAX FLOUR PRODUCTION METHOD
Bulletin of KSAUThe purpose of the study is to improve the technology for producing gluten-free flaxseed flour and study its chemical composition. Objectives: to develop a technological scheme for producing gluten-free flaxseed flour; to determine the effect of extrusion processing on the chemical composition of gluten-free flaxseed flour, in particular on the protein
Natal'ya Snegireva, Marina Yanova
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Application of sourdough in gluten-free bakery products
Critical Reviews in Food Science and NutritionABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life.
Hangyan, Dan +11 more
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FEATURES TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS
Известия вузов. Пищевая технология, 2019Исследована возможность использования полуобезжиренной льняной муки (ПЛМ) для улучшения качества и повышения пищевой ценности безглютеновых хлебобулочных изделий. В процессе исследования выпекали хлеб из рисовой муки с добавлением 4, 6, 9 и 11% ПЛМ. Контролем служил хлеб без добавления льняной муки. После выпечки определяли физико-химические показатели
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