Results 91 to 100 of about 37,744 (254)
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread [PDF]
Molecules, 2020 Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak,
Rita Beltrão Martins +5 more
openaire +4 more sources
Production technology gluten-free bread and the national flour product-beshbarmak dough
Алматы технологиялық университетінің хабаршысы, 2021 The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of food
D. A. Shaimerdenova +5 more
doaj
ProcessesA wide range of gluten-free bakery products are already available on the market. However, they often have a low proportion of fiber and inferior sensory properties when compared to classic baked goods.
Alexandra Tauferová +4 more
semanticscholar +1 more source
The Influence of Chestnut Flour on the Quality of Gluten-Free Bread
Applied Sciences, 2022 Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality ...
K. Marciniak-Lukasiak +6 more
semanticscholar +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Bread consumption habits in the gluten free diet
Apstract: Applied Studies in Agribusiness and Commerce, 2017 Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful ...
Tünde Csapóné Riskó +2 more
doaj +1 more source
Foods, 2023 Current gluten-free food development trends tend to favour pigmented rice flour. Bario Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia. This research investigates the nutritional, texture, and sensory properties of
Macdalyna Esther Ronie +3 more
doaj +1 more source
Development of isoflavone-containing gluten-free rice bread
, 2019 女性ホルモンのひとつ，エストロゲンと似た構造をもつ大豆イソフラボンは，種々の健康増進作用をもつ．本研究では大豆イソフラボンを継続して少しずつ摂取できるグルテン不使用パンの開発を検討した．著者らが最近開発したパン生地に粗精製イソフラボン（有効濃度55.8％）を配合すると，パンの比容積は無添加と同等の4ml/g程度を維持し，きめ・色合いなどの外観，味・香り・食感なども顕著な低下が見られなかった．焼成後のパンはイソフラボン総量で0.15％（w/w），アグリコン換算で0.089％（w/w ...
矢野, 裕之 +2 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods
Food ScienTech Journal, 2023 White bread generally uses wheat as the main ingredient due to its high viscosity and elasticity in the presence of gluten. However, because gluten is an allergen, not everyone can eat white bread.
Siti Chairiyah Batubara +1 more
doaj +1 more source