Results 41 to 50 of about 37,744 (254)
Foods, 2022 Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD).
Carmen Haro +10 more
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Dietetics, 2023 Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial ...
Ricardo S. Aleman +7 more
doaj +1 more source
Utilization of maize and chickpea flour for gluten-free bread making [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2012 Preparation of Gluten-free bread using gluten-free cereals appears to be necessary for people with Celiac disease in which the patients suffers from gluten sensitivity.
M. Rostamian, J. Milani, G. Maleki
doaj +1 more source
Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads [PDF]
Foods, 2016 Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In
Stefan W. Horstmann +4 more
openaire +4 more sources
Gluten replacement and starch reduction in producing gluten free bread [PDF]
, 2020 The main target of the project is to investigate gluten replacement and starch replacement in gluten free products for the purpose of dealing with gluten intolerance, obesity, diabetes, and meeting the public requirement of healthy diets.
Ren, Yi
core +2 more sources
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Frontiers in Nutrition, 2022 Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies.
Carla Graça +3 more
doaj +1 more source
The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta [PDF]
Nutrients, 2018 Management of coeliac disease (CD) requires the removal of gluten from the diet. Evidence of the availability, cost, and nutritional adequacy of gluten-free (GF) bread and pasta products is limited. GF flours are exempt from UK legislation that requires micronutrient fortification of white wheat flour.
Allen, B, Orfila, C
openaire +4 more sources
Sustainability, 2023 In this study, Fourier-transform infrared (FTIR) spectroscopy coupled with machine learning (ML) approaches were applied to detect and quantify wheat flour (WF) contamination in gluten-free cornbread.
A. Adedeji, Abuchi G. Okeke, A. Rady
semanticscholar +1 more source
Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines [PDF]
, 2009 Background Gluten proteins can induce celiac disease (CD) in genetically susceptible individuals. In CD patients gluten-derived peptides are presented to the immune system, which leads to a CD4+ T-cell mediated immune response and inflammation of the ...
Gilissen Ludovicus JWJ +34 more
core +1 more source
Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread [PDF]
Journal of Food and Dairy Sciences, 2018 The effect of replacing rice flour with quinoa seeds (Chenopodium quinoa) flour on the proximate chemical composition, physical properties and sensory evaluation of free gluten pan bread were investigated. Baking trials were conducted at different levels
M. Tamimy +3 more
doaj +1 more source