Exploring the Technology of Gluten-Free Bread
Алматы технологиялық университетінің хабаршысы, 2022 The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour.
A. B. Nurtaeva +4 more
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Nutritional composition and staling properties of gluten‐free bread‐added fermented acorn flour [PDF]
Food Sci Nutr, 2023 The present study aimed to improve the nutritional quality of gluten‐free bread with the addition of acorn flour and to determine the characteristics of the final product.
Levent A, Aktaş K.
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Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread [PDF]
Foods, 2023 This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite
Adzqia F, Suwonsichon S, Thongngam M.
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Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread. [PDF]
Foods, 2023 Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally.
Bueno C, Thys R, Tischer B.
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The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread. [PDF]
Sci RepThe aim of the study was to assess the effect of adding convectively dried and freeze dried raspberry and chokeberry pomace on the color (CIELab color space), texture (TPA test) and sensory evaluation (5-point scale) of gluten-free bread.
Pecyna A +4 more
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Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties. [PDF]
Antioxidants (Basel), 2023 Due to its high nutritional value and broad beneficial effects, the artichoke plant (Cynara cardunculus L.) is an excellent healthy food candidate.
Vacca M +7 more
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Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking. [PDF]
Foods, 2023 The flours from pigmented and glutinous rice have a great potential to increase the nutritional quality of gluten-free breads. The characteristics of whole-meal fine flours, slurries, doughs, and breads prepared from black, red, and white glutinous rice ...
Burešová I +4 more
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Applied Sciences, 2021 The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread.
Fairouz Djeghim +5 more
doaj +3 more sources
Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread. [PDF]
HeliyonThe rising cost of wheat flour and incidences of celiac disease, an intolerance to gluten in wheat products, have created the need to explore ingredients, especially alternative flours, for developing gluten-free products.
Osei Tutu C +5 more
europepmc +2 more sources
Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. [PDF]
Foods, 2023 The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are ...
Curti MI +4 more
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