Results 111 to 120 of about 37,744 (254)

Quality of gluten-free buckwheat-rice bread [PDF]

, 2021
In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry) is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in ...
Kráčmar, Stanislav, Burešová, Iva, Dvořáková, Petra   +2 more
core  

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

Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread

, 2023
The number of people buying gluten-free breads and baked goods is increasing. To optimise the quality of gluten-free breads, fat and additives are still often used. This project investigated whether the use of particle-stabilised foams could eliminate or
Müller, Nadina, Schmid, Tamara, Steinegger, Stefanie, Kinner, Mathias   +3 more
core   +1 more source

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 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

Improvement of gluten-free bread production technology

, 2021
This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free
G. B. Tokmakhanbet, N. S. Mashanova
core   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Glycemic Control, Animal Protein Intake, and the Risk of Diabetic Retinopathy Progression Among Patients With Type 2 Diabetes

The Kaohsiung Journal of Medical Sciences, EarlyView.
ABSTRACT Effective glycemic control and food consumption play crucial roles in modulating diabetic retinopathy (DR) progression. This observational longitudinal study explored the hemoglobin A1c (HbA1c) and dietary patterns and their associations with the risk and progression of DR among 369 individuals with type 2 diabetes.
Yu‐Ju Wu, Chih‐Cheng Hsu, Chih‐Yiu Tsai, Shang‐Jyh Hwang, Kun‐Der Lin, Pi‐Chen Lin, Ya‐Fang Huang, Chiao‐I Chang, Meng‐Chuan Huang   +8 more
wiley   +1 more source

Application of Extruded Maize Flour in Gluten-free Bread Formulations

, 2012
Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian
Laila Ozola, Dace Klava, Ruta Galoburda, Evita Straumite   +3 more
core   +1 more source

Transcriptional adapter ADA2 regulates yield and end‐use quality through liquid–liquid phase separation in wheat

Journal of Integrative Plant Biology, EarlyView.
The transcriptional adapter ADA2 interacts with the histone acetyltransferase GCN5 to regulate starch and storage protein content in wheat grains through histone acetylation. ADA2 undergoes phase separation and is modulated by GCN5, affecting histone acetyltransferase activity and gene transcription.
Xiaobang Zhang, Ruijie Zhang, Yuhan Zhang, Tao Yang, Longfei Wu, Yuan Cao, Jun Xiao, Jigang Li, Xin Gao, Xinyou Cao, Jie Liu, Mingming Xin, Yuan Zong, Zhongfu Ni, Qixin Sun, Yingyin Yao   +15 more
wiley   +1 more source