Results 61 to 70 of about 37,744 (254)
Foods, 2021 Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties ...
A. Culețu +3 more
semanticscholar +1 more source
COMPLEX STUDY OF A NEW TYPE OF BREAD
Алматы технологиялық университетінің хабаршысы, 2021 Gluten-free diet is currently gaining popularity not only among patients with celiac disease, but also among people with gluten intolerance, providing them with proper and safe food.
B. M. Kulushtaeva +3 more
doaj
Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent [PDF]
Food Technology Research JournalThis 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 +3 more
doaj +1 more source
The effect of gluten-free flour mixture and burdock root on organoleptic characteristics and porosity of bread [PDF]
E3S Web of Conferences, 2023 The paper considers the possibilities of using vegetable raw materials - burdock root flour with the addition of psyllium and a gluten-free mixture in the manufacture of enriched gluten-free bread, and their influence on the quality indicators of the ...
Boev Sergey +4 more
doaj +1 more source
Sains Malaysiana, 2023 The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determine the physical
Norashikin Mohd Zain +2 more
semanticscholar +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 +3 more
doaj +1 more source
Gluten Free Bread in a Diet of Celiacs [PDF]
International Journal of Celiac Disease, 2016 Celiac disease is activated by the consumption of some storage proteins present in cereals, which are usually classified as prolamins, as they are soluble in 70-90 % alcohol [1,2]. Wheat prolamins, called gliadins, together with another storage protein glutelin, could form a complex called gluten, which is responsible for rheological and mechanical ...
Dorota Litwinek +3 more
openaire +1 more source
Physicochemical and Sensory Properties of Gluten-Free Yam (Dioscorea alata) Bread [PDF]
BIO Web of ConferencesThe 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 +6 more
doaj +1 more source
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 +3 more
doaj +2 more sources
AGROMIXIntroduction: Gluten-free bread is a type of bread product made without gluten, and its consumption has increased in recent years, especially for individuals with celiac disease or driven by health considerations.
Monika Rahardjo, Monang Sihombing
doaj +1 more source