Gluten-Free Bread and Bakery Products Technology [PDF]
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmídová, Jana Rysová
doaj +9 more sources
High Protein Substitutes for Gluten in Gluten-Free Bread. [PDF]
Foods, 2021 Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins.
Skendi A, Papageorgiou M, Varzakas T.
europepmc +7 more sources
Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties [PDF]
Molecules, 2023 The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk ...
Mirjana B. Pešić +9 more
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Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan [PDF]
FoodsThis research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture,
Nazira Utarova +6 more
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Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread
Foods, 2021 Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free ...
Camilly Fratelli +5 more
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The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread [PDF]
MoleculesThe influence of β-glucans on the properties of gluten-free dough and bread is still not fully explained, with the literature suggesting both positive and negative effects.
Angelika Bieniek, Krzysztof Buksa
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Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread [PDF]
Foods, 2022 This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory ...
Fernanda Laignier +6 more
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Improving gluten-free bread volume using additives: A review
Food Chemistry AdvancesThe use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products.
William Asongni Djeukeu +7 more
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Sunflower seed cake as a source of nutrients in gluten-free bread. [PDF]
Sci Rep, 2023 An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds.
Blicharz-Kania A +4 more
europepmc +2 more sources
Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial [PDF]
Foods, 2023 Background: Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley.
Lisa Garnweidner-Holme +8 more
doaj +2 more sources