Results 111 to 120 of about 3,659,156 (167)

Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread. [PDF]

Foods
Torres-Pérez R, Siguero-Tudela MM, Doménech T, García-Segovia P, Martínez-Monzó J, Igual M.   +5 more
europepmc   +1 more source

Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes. [PDF]

J Food Sci Technol, 2023
Azizi S, Azizi MH.
europepmc   +1 more source

Farinha extrusada de arroz como substituto de glúten na produção de pão de arroz

Archivos Latinoamericanos de Nutrición
Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of
Maria Teresa Pedrosa Silva Clerici, Ahmed A. El-Dash   +1 more
doaj  

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking. [PDF]

Foods, 2023
Burešová I, Červenka L, Šebestíková R, Augustová M, Jarošová A.   +4 more
europepmc   +1 more source

Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage. [PDF]

Sci Rep
Maphaha V, Tabit FT.
europepmc   +1 more source

Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread. [PDF]

Foods, 2023
Gutiérrez ÁL, Villanueva M, Rico D, Harasym J, Ronda F, Martín-Diana AB, Caballero PA.   +6 more
europepmc   +1 more source

Grifola frondosa as a natural additive enhancing antioxidant activity and nutritional value in gluten-free bread. [PDF]

Sci Rep
Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E, Ślusarczyk L, Matwijczuk A, Krajewska M.   +10 more
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source

Enhancing Gluten-Free Bread Quality with Whole-Grain Pearl Millet Flour: A Physicochemical and Sensory Approach. [PDF]

Foods
Silva BA, Vargas-Solórzano JW, Stephan MP, Deliza R, Martins IBA, Carvalho CWP, Ascheri JLR.   +6 more
europepmc   +1 more source

Valorization of <i>Nigella sativa</i> Seed Meal and Whey as Functional Ingredients to Enhance Nutritional, Rheological and Sensory Properties of Rice-Based Gluten-Free Bread. [PDF]

Foods
Sanah I, Djeghim F, Arici M, Ozgolet M, Ozturk E, Babouche K, Cherak S, D'Elia M, Rastrelli L.   +8 more
europepmc   +1 more source