Results 51 to 60 of about 37,744 (254)
, 2021 This work aimed to examine the rheological properties and structural features of newly developed gluten-free doughs with maize (M), field bean (FB), maize-filed bean (MFB), and maize-field bean improved with hydrothermally-treated maize (IMFB), and ...
Marta Tomczyńska-Mleko +7 more
core +1 more source
Foods, 2022 Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread.
Muhammad Waqas Qazi +3 more
semanticscholar +1 more source
Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples
European Food Research and Technology, 2022 The need for better quality gluten-free (GF) bread is constantly growing. This can be ascribed to the rising incidence of celiac disease or other gluten-associated allergies and the widespread incorrect public belief, that GF diet is healthier.
Marcell Tóth, T. Kaszab, A. Meretei
semanticscholar +1 more source
Chalk Yeasts Cause Gluten-Free Bread Spoilage. [PDF]
MicroorganismsFour different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including Hyphopichia burtonii, Wickerhamomyces anomalus, Saccharomycopsis fibuligera, and Cyberlindnera fabianii, are responsible for spoilage, which consists of white powdery and filamentous colonies due to the ...
Pellegrini M +6 more
europepmc +6 more sources
Foods, 2023 This study clarified the effect of adding thermoresponsive xyloglucan on the bread-making properties and preservation of gluten-free rice-flour bread. The thickening polysaccharides used for preparing gluten-free rice-flour bread were modified tamarind ...
Keiko Fujii +3 more
doaj +1 more source
Quality and sensory profiling of gluten free bread as a function of quinoa, corn and xanthan content: Statistical analysis and modeling study [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2018 In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated.
بهزاد ناصحی +1 more
doaj +1 more source
Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance
Foods, 2022 This study explored the quality of hypoallergenic wheat (’O-free’) developed in Korea and optimized the basic ingredients and processing conditions for making ‘O-free’ bread using response surface methodology.
Tianyi Xia, Kyeonghoon Kim, Meera Kweon
doaj +1 more source
Applied Sciences, 2023 Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was to bake a control loaf of bread as well as bread loaves containing 1%, 2%, 3%, 4%, and 5% dried and crushed hemp inflorescence (
A. Pecyna +3 more
semanticscholar +1 more source
The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca
Czech Journal of Food Sciences, 2009 Celiac disease is a gluten-sensitive entheropathy. Later studies suggest an increasing prevalence of that disease, likely due to the development of more sensitive methods of screening.
U. Krupa-Kozak +4 more
doaj +1 more source
Rice-Based Gluten-Free Foods and Technologies: A Review
Foods, 2023 Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
doaj +1 more source