Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality. [PDF]
FoodsThe demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations.
Torres-Pérez R +5 more
europepmc +2 more sources
Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics. [PDF]
MoleculesGluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, antioxidant content, and sensory properties.
Kobus Z +7 more
europepmc +2 more sources
Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour [PDF]
FoodsCommercially produced gluten-free bread has gained popularity over the past decade. However, it often struggles to match its gluten-containing counterparts in terms of nutritional aspects, appearance, texture, and consumer acceptability.
Federico Bianchi +2 more
doaj +2 more sources
A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
Foods, 2021 This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements
Priscila Farage +2 more
exaly +2 more sources
Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review [PDF]
International Journal of Food ScienceCurrently, creating gluten-free bread comparable with traditional bread remains a major scientific and technological challenge. Gluten is a wheat flour protein complex, mainly gliadins (ω-, α-, and γ-gliadins) and glutenins consist of low molecular ...
Zaripa Alibekova +5 more
doaj +2 more sources
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread. [PDF]
Foods, 2023 Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular ...
Gutiérrez ÁL +6 more
europepmc +2 more sources
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds. [PDF]
FoodsThe growing demand for gluten-free products requires the study of alternatives to produce nutritionally and technologically favorable foods. The aim was to evaluate the content and antioxidant capacity of gluten-free bread enriched with whole flour of ...
Monsierra L, Mansilla PS, Pérez GT.
europepmc +2 more sources
Advances in gluten-free bread technology
Food Science and Technology International, 2014 The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited ...
Le Roes-Hill, Marilize +2 more
core +3 more sources
Effect of hydrocolloids on selected properties of gluten-free dough and bread
Food Science and Technology International, 2011 Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary
Constantina Tzia
exaly +2 more sources
Gluten-free bread. I. Development of a gluten-free sourdough
, 2013 Although the food industry has risen to the formulation challenges associated with removing gluten from the dough, and a number of gluten-free (GF) products are now commercially available on the market, many GF breads formulations are frequently based on
M. Mariotti +4 more
core +2 more sources