Results 31 to 40 of about 37,744 (254)
Evaluation of producing gluten-free bread by utilizing amaranth and lipase and protease enzymes. [PDF]
J Food Sci Technol, 2023 Azizi S, Azizi MH.
europepmc +2 more sources
Fundamental research on gluten-free bread [PDF]
, 2018 The interest in gluten-free products has increased drastically over the past decades. This is the result of advanced detection methods for gluten-related disorders and the lifestyle choices of consumers. Gluten plays a key role in the production of bread,
Horstmann, Stefan W.
core +2 more sources
The development of gluten-free milk-free French bread
, 2013 Approximately 6% of children and approximately 4% of adults in the western countries including the United States (US) have food allergies. Milk allergy is reported to be one of the most common food allergies affecting as high as 7% in the US.
Bentley, Annette Camnetar
core +2 more sources
Enzymes in gluten-free bread making
, 2014 Trabajo presentado en el "2014 AACC International Annual Meeting, celebrado en Providence, Rhode Island, U.S.A. el 8 de octubre de 2014.-- 26 diapositivasNowadays, the design of gluten free bakery products, namely bread, is still a challenge.
Rosell, Cristina M.
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Gluten-free bread. II. Compressed yeast versus gluten-free sourdough
, 2013 The use of the sourdough as a form of leavening is one of the oldest biotechnological processes in baked goods production. When used in optimised amounts, in fact, sourdough can improve the volume, texture, flavor, and nutritional value of bread and can ...
M. Mariotti, M. Lucisano, C. Cappa
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Development of gluten-free bread formulations [PDF]
, 2013 A la portada: Planta de Tecnologia dels aliments UAB, Tecnio, XaRTALos celíacos no toleran el gluten, la principal proteína presente en el trigo, el centeno y la cebada, que da a la masa las propiedades viscoelásticas necesarias para desarrollar ...
Miñarro Vivas, Begoña +1 more
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Gluten-Free Bread: A Case Study [PDF]
Journal of Advanced Agricultural Technologies, 2017 Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity, 36.56% and 0.96.
Correia, Paula +3 more
openaire +4 more sources
Scientific Insights and Technological Advances in Gluten Free Products Development [PDF]
, 2023 This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of ...
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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
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 +3 more
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