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Exploring the Technology of Gluten-Free Bread [PDF]

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, N. B. Utarova, G. D. Akshoraeva, M. S. Myktabaeva, M. B. Abilova   +4 more
doaj   +2 more sources

Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics [PDF]

AGROMIX
Introduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations.
Monika Rahardjo, Monang Sihombing
doaj   +2 more sources

Improving gluten-free bread volume using additives: A review

Food Chemistry Advances
The use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products.
William Asongni Djeukeu, Julien Armel Agamou Assiene, Fabrice Fabien Dongmo Dongho, Vanessa Guemkam Boudjeka, Adelaide Mawamba Demasse, Fernande Christine Biyegue Nyangono, Evariste Fedoung Fongzossie, Inocent Gouado   +7 more
doaj   +2 more sources

Production technology gluten-free bread and the national flour product-beshbarmak dough [PDF]

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, A. A. Makhambetova, Zh. M. Chekanova, G. T. Chekanova, D. M. Iskakova, M. B. Bekbolatova   +5 more
doaj   +1 more source

Bioactive Compounds, Antioxidant and Antimicrobial Activity for Prepared Free Gluten Pan Bread from Sorghum Flour and Garden Cress Seeds Flour

Journal of Agriculture, Food and Environment, 2021
This work was undertaken to conduct the attempt of replacing garden cress seeds flour (GCSF) with sorghum flour to produce free gluten pan bread. Shelf life and bioactive compounds (total phenolics content (TPC) and total flavonoids content (
R. E. El-Gammal
doaj   +1 more source

Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds

Molecules, 2021
Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge.
Anna Rogaska, Julita Reguła, Joanna Suliburska, Zbigniew Krejpcio   +3 more
doaj   +1 more source

Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota

Foods, 2022
Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD).
Carmen Haro, María H. Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, Luis Vaquero, Jorge Pastor, Isabel Comino, Carolina Sousa, Santiago Vivas, Blanca B. Landa, Francisco Barro   +10 more
doaj   +1 more source

Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours

Dietetics, 2023
Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial ...
Ricardo S. Aleman, Jhunior Abrahan Marcia Fuentes, Ajitesh Yadav, Shirin Kazemzadeh, Franklin Delcarca, Mallerly Sarmientos, Mehrdad Hasani-Azhdari, Ismael Montero-Fernández   +7 more
doaj   +1 more source

Utilization of maize and chickpea flour for gluten-free bread making [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2012
Preparation of Gluten-free bread using gluten-free cereals appears to be necessary for people with Celiac disease in which the patients suffers from gluten sensitivity.
M. Rostamian, J. Milani, G. Maleki
doaj   +1 more source

Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

Frontiers in Nutrition, 2022
Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies.
Carla Graça, Carla Graça, Anabela Raymundo, Isabel Sousa   +3 more
doaj   +1 more source