Results 61 to 70 of about 3,659,156 (167)

Research Progress of Gluten-free Rice Bread

, 2017
Gluten-free rice bread is made from rice, yeast, water, and some other ingredients, which is one of the foods for gluten allergy customer. Without the gluten in it, the rice bread dough could not form firm network, and the quality of rice bread is poor ...
Hui, ZHANG, Xiguang, QI, Haifeng, QIAN, Li, WANG, Tong, WU, Cuiping, YI   +5 more
core   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours

Applied Food Research
The effect of baking time-temperature and incorporation of liquid whey on the physical properties of whey supplemented composite sorghum-rice gluten-free bread was investigated.
Borufan Itefa Achalu, Habtamu Admassu Tessema, Abebe Teshome Ayele   +2 more
doaj   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Desenvolvimento de produto alimentício sem glúten elaborado a partir da percepção de consumidores celíacos [PDF]

, 2014
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.O único tratamento para a doença celíaca (DC), uma desordem imunomediada sistêmica ...
Nascimento, Amanda Bagolin do
core  

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
core   +2 more sources

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Gluten-free bread with cereal crops flour [PDF]

, 2016
The results of studies of the effect of different types of gluten-free flour on the production process and quality indicators of gluten-free bread.
Hryshchenko, Anna, Mykhonik, Larysa
core  

Harnessing genetic variation for grain quality from diverse wheat landraces

New Phytologist, EarlyView.
Grain protein content is usually measured on bulk samples, hiding variation between individual grains. We used hyperspectral imaging to predict protein in c. 15 000 single grains from over 500 Watkins wheat landraces grown in two environments, resolving both mean protein content and grain‐to‐grain uniformity.
Luqman B. Safdar, M. John Foulkes, Alix Cornish, Elizabeth D. Goodman, Andrew B. Riche, David Steele, Charlie Philp, Shiva Rahimitanha, Martin Whitworth, Iain R. Searle, Matt Kerton, Malcolm J. Hawkesford, Simon Griffiths, Rahul A. Bhosale, Scott A. Boden, Ian D. Fisk   +15 more
wiley   +1 more source

Advances in gluten-free bread technology

, 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, Ngemakwe, Patrick Hermaan Nitcheu, Jideani, Victoria A   +2 more
core   +1 more source