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Innovative approaches towards improved gluten-free bread properties
Journal of Cereal Science, 2020Up to now, most of the research available to improve gluten-free (GF) bread is based on substituting or imitating the gluten network. Slightly less attention is given to technological approaches that modify batter properties such as consistency.
Denisse Bender, Regine Schoenlechner
exaly +2 more sources
Improving the aroma of gluten-free bread
LWT - Food Science and Technology, 2015 Abstract Gluten-free bread (GF) is different from wheat (W) or wheat–rye bread (WR) in terms of its sensory qualities, possessing not only a barely acceptable texture but also a weak aroma. A total of 77 volatile compounds, including alcohols, aldehydes, ketones, pyrazines, furans, pyrroles, and others, were detected bin the crust and crumb of the ...
Sylwia Mildner-Szkudlarz
exaly +2 more sources
Journal of food microbiology, 2023
The nutritional quality of gluten-free (GF) products is usually improved by using flours derived from alternative grains (e.g., pseudocereals and legumes), additives and hydrolysates, leading to long ingredient lists in the labels, that conflict with ...
M. Montemurro +5 more
semanticscholar +1 more source
The nutritional quality of gluten-free (GF) products is usually improved by using flours derived from alternative grains (e.g., pseudocereals and legumes), additives and hydrolysates, leading to long ingredient lists in the labels, that conflict with ...
M. Montemurro +5 more
semanticscholar +1 more source
Hydrocolloids in gluten-free breads: A review
International Journal of Food Sciences and Nutrition, 2008Bread is a traditional food generally prepared from wheat flour. The main wheat component responsible for bread quality is gluten, which is an essential structure-binding protein. Although important, this protein can cause health problems in predisposed individuals, and is avoided in the diet of celiac disease patients.
Alex A, Anton, Susan D, Artfield
openaire +2 more sources
International Journal of Food Science & Technology, 2023
Rice bread is an essential component of a healthy diet. However, due to the poor processing properties of rice protein and starch, it is difficult to form an effective gel network structure, resulting in poor quality of rice breads.
Yang Yang +6 more
semanticscholar +1 more source
Rice bread is an essential component of a healthy diet. However, due to the poor processing properties of rice protein and starch, it is difficult to form an effective gel network structure, resulting in poor quality of rice breads.
Yang Yang +6 more
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2021
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet.
E. Aguiar +3 more
semanticscholar +1 more source
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet.
E. Aguiar +3 more
semanticscholar +1 more source
Biotech solutions for gluten-free bread
Baking in Russia, 2021Мировой рынок безглютеновых продуктов постоянно растет, и безглютеновый хлеб продолжает оставаться одним из самых сложных продуктов для разработки. Пшеничный хлеб потребляется во всем мире и с момента развития сельского хозяйства играет важнейшую роль в истории цивилизации.
I.V. Matveeva, K.A. Bobyshev
openaire +1 more source
International Journal of Food Science & Technology, 2023
There is an increasing demand of alternatives to improve nutritional and quality profiles of gluten‐free bread, and to profit nutrients from vegetable by‐products. The effect of food ingredient based on soy by‐products containing Lacticaseibacillus casei
Adriana P. Castellanos‐Fuentes +3 more
semanticscholar +1 more source
There is an increasing demand of alternatives to improve nutritional and quality profiles of gluten‐free bread, and to profit nutrients from vegetable by‐products. The effect of food ingredient based on soy by‐products containing Lacticaseibacillus casei
Adriana P. Castellanos‐Fuentes +3 more
semanticscholar +1 more source
Technological Aspects of Gluten Free Bread
2021For successful bread making process gluten has an important role to play. But many of the individuals are susceptible to gluten and are associated with the development of gluten related disorders even on ingestion of small amount of gluten. The increasing incidence of gluten related disorders promotes worldwide interests for development of gluten free ...
Khalid Muzaffar +6 more
openaire +1 more source
Food reviews international (Print)
The demand for gluten-free bread has increased due to gluten intolerance and celiac disease, but producing high-quality alternatives is still very difficult because gluten lacks its structural functionality.
Luo Haixi +5 more
semanticscholar +1 more source
The demand for gluten-free bread has increased due to gluten intolerance and celiac disease, but producing high-quality alternatives is still very difficult because gluten lacks its structural functionality.
Luo Haixi +5 more
semanticscholar +1 more source