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Nutritional Quality of Gluten-Free Breads
2021The increasing demand for gluten free products has favored the design of numerous gluten free bakery products such as gluten free bread which is intended to mimic the quality parameters of gluten bread from wheat. Bread is one of most important bakery product acceptable and consumed by wide population of the world.
Shafia Ashraf +4 more
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Role of Starch in Gluten-Free Breads
2021Starch has a significant role in the development of gluten-free breads. The physico-chemical and functional properties exhibited by starch directly influence the development of gluten-free breads. The performance of starch in such breads depends upon the chemical composition (amylose, lipid, protein and phosphorus), pasting, gelatinization, swelling ...
Cherakkathodi Sudheesh +2 more
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Food Research International, 2022
Despite recent scientific advances and the growth of the gluten-free market, important issues such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) still need to be addressed.
E. Aguiar +6 more
semanticscholar +1 more source
Despite recent scientific advances and the growth of the gluten-free market, important issues such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) still need to be addressed.
E. Aguiar +6 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2022
BACKGROUND Quinoa is a good gluten-free resource for food processing especially bread making which can improve and prevent the development of complications associated with celiac disease (CD).
Xin Bian +10 more
semanticscholar +1 more source
BACKGROUND Quinoa is a good gluten-free resource for food processing especially bread making which can improve and prevent the development of complications associated with celiac disease (CD).
Xin Bian +10 more
semanticscholar +1 more source
Challenges in Development of Gluten-Free Breads
2021Gluten-free bread making is a challenging task as the ingredients used could not mimic wheat gluten functionality. Gluten protein complex is considered vital for successful bread making. Commercially available gluten-free breads face both social and scientific challenges in comparison to conventional gluten-containing counterparts in terms of quality ...
Mudasir Bashir Mir +3 more
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Structural Aspects of Gluten Free Breads
2021Gluten free products do not resemble their gluten counterparts owing to lack of continuous three-dimensional protein-starch matrix that influences dough rheology and overall bread quality. It has become a prerequisite to adopt several approaches for altering gluten network structure and in turn ensure the quality acceptance by people consuming gluten ...
Mehnaza Manzoor +4 more
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Glycaemic Response of Gluten Free Bread
2021Gluten free breads (GFB) are nutritionally rich in starch, but lack in protein, dietary fibres and essential nutrients and hence likely to increase glycemic response than traditional breads. The co-existence of celiac disease and type 1 Diabetes Mellitus (TIDM) necessitates gluten free diet (GFD) in controlling hyperglycaemia and consequent severe ...
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Optimization of Gluten‐Free Formulations for French‐Style Breads
Journal of Food Science, 2009ABSTRACT: The formulation of gluten‐free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied.
S, Mezaize +3 more
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Modified wheat for gluten-free bread
New Scientist, 2017People forced to avoid gluten could soon have their bread (and cake) and eat it. Now there are strains of wheat that do not produce the forms of gluten that trigger a dangerous immune reaction in as many as 1 in 100 people. Francisco Barro's team at the Institute for Sustainable Agriculture in Cordoba, Spain, set about getting rid of gliadins.
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Effect of Baking on Reduction of Free and Hidden Fumonisins in Gluten-free Bread
Journal of Agricultural and Food Chemistry, 2014The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry.
Marcin, Bryła +5 more
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