Development of high protein gluten-free oat bread
, 2015 Chemical composition of oats and its suitability for baking were reviewed in the literature part. The special features of baking without gluten and possibilities to increase the quality of gluten-free bread were also discussed.
Rekola, Kristiina
core
Protein quality in wheat [PDF]
, 2004 The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different end-uses.
Kuktaite, Ramune
core +1 more source
Improving the technology of gluten-free bread from composite flour mixtures
Новые технологииThe article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50).
A. I. Soloveva +3 more
doaj +1 more source
Correlation analysis of protein quality characteristics with gluten-free bread properties
, 2017 Research demonstrates the correlation of protein technofunctional properties with gluten-free bread quality characteristics.
M. Foschia +2 more
core +1 more source
Tef – Cultivating a healthy gluten free lifestyle [PDF]
, 2015 Originally domesticated in Ethiopia, tef is a wholegrain cereal that has become a lifestyle food alternative in the West. Its appeal is due to its gluten free qualities and its light and soft texture which can easily be combined with other cuisines.
Tadele, Zerihun +2 more
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Sunflower seed cake as a source of nutrients in gluten-free bread. [PDF]
Sci Rep, 2023 Blicharz-Kania A +4 more
europepmc +1 more source
Heat and shear stability of particle stabilised foams for application in gluten-free bread. [PDF]
J Food Sci Technol, 2023 Schmid T, Leue-Rüegg R, Müller N.
europepmc +1 more source
Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread. [PDF]
Foods, 2023 Bueno C, Thys R, Tischer B.
europepmc +1 more source
The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. [PDF]
FoodsAkshorayeva G +8 more
europepmc +1 more source
Comparative Effects of Faba Bean Flour, Protein Concentrate and Protein Isolate on Gluten-Free Bread Quality: Insights from Techno-Functional Properties. [PDF]
FoodsKeyes P +4 more
europepmc +1 more source