Results 31 to 40 of about 3,659,156 (167)

Improvement of gluten-free bread by addition of pentosans from rye bran

, 2013
The polysachcharide arabinoxylan, a pentosans is the most important thickening component in rye for bread making in combination with sourdough fermentation.
V. Bessero Belti, M. Mariotti, S. D’Amico, S. Tömösközic, R. Schönlechner, M. Lucisano, J. Schmidt, K. Hanz, E. Berghofer, G. Carozzo   +9 more
core   +2 more sources

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [PDF]

Food Technology Research Journal
This study investigated the impact of substituting xanthan gum with chia (Salvia hispanica L.) on the nutritional and microbiological quality of gluten-free pan bread.
Dina A. Anwar, Sayed A. Soliman, Heba R. Eid, Sayed Rashad   +3 more
doaj   +1 more source

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review

Polish Journal of Food and Nutrition Sciences, 2018
The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non ...
Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak   +3 more
doaj   +1 more source

The Nutritional Quality of Gluten-Free versus Non-Gluten-Free Pre-Packaged Foods and Beverages Sold in Hong Kong

, 2023
Introduction: The consumption of gluten-free foods has continued to increase in recent years. Given their higher intake amongst individuals both with or without a medically diagnosed gluten allergy or sensitivity, it is important to understand how the ...
Jimmy Louie (18925609), Eden Barrett (18991742), Anna Tjhin (19103921), Carrie Ka Wai Ho (19103918), Jason H. Y. Wu (8967635), Daisy H. Coyle (11608138)   +5 more
core   +1 more source

Physicochemical and Sensory Properties of Gluten-Free Yam (Dioscorea alata) Bread [PDF]

BIO Web of Conferences
The development of a gluten-free yam bread aims to support the diversity of food products and meet the needs of gluten-sensitive consumers. Purple yam (Dioscorea alata L.), which is rich in fiber and bioactive compounds, has the potential as a substitute
Ulyarti Ulyarti, Damanik Rimelvani, Putri Satiti Kawuri, Lisani Lisani, Mursyid Mursyid, Purba Daniel Tua, Nazarudin Nazarudin   +6 more
doaj   +1 more source

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread.

PLoS ONE, 2020
Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds.
Dorota Gumul, Jarosław Korus, Magdalena Surma, Rafał Ziobro   +3 more
doaj   +2 more sources

Volume, firmness and crumb characteristics of gluten-free bread based on extruded quinoa flour and lactic acid

Brazilian Journal of Food Technology, 2020
Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the ...
Elvia Murgueytio, Stalin Santacruz
doaj   +1 more source

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, M. Lucisano, R. Foschino, C. Cappa, C. Picozzi   +4 more
core   +2 more sources

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Development of Functional Gluten-Free Sourdough Bread with Pseudocereals and Enriched with Moringa oleifera

Foods, 2023
Celiac patients tend to have an unbalanced diet, because gluten-free products typically contain a high amount of fats and carbohydrates and a low amount of proteins, minerals, and dietary fiber.
Rocío Peñalver, Gaspar Ros, Gema Nieto
doaj   +1 more source