Results 71 to 80 of about 37,744 (254)
Honey as a Sugar Substitute in Gluten-Free Bread Production. [PDF]
FoodsIn recent years, there has been a significant focus on enhancing the overall quality of gluten-free breads by incorporating natural and healthy compounds to meet consumer expectations regarding texture, flavor, and nutritional value. Considering the high glycemic index associated with gluten-free products, the use of honey, renowned for its numerous ...
Cannas M +4 more
europepmc +5 more sources
Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat [PDF]
, 2019 Gradients in the contents and compositions of gluten proteins and free amino acids and the expression levels of gluten protein genes in developing wheat caryopses were determined by dividing the caryopsis into three longitudinal sections, namely ...
Shi, Z. +6 more
core +1 more source
Non-gluten proteins as structure forming agents in gluten free bread [PDF]
Journal of Food Science and Technology, 2015 The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy.
Rafał, Ziobro +3 more
openaire +2 more sources
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
Foods, 2022 The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.
G. Kahraman +4 more
semanticscholar +1 more source
, 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) +5 more
core +1 more source
Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
Molecules, 2021 Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed.
P. Kowalczewski +6 more
semanticscholar +1 more source
Foods, 2021 In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and ...
U. Krupa‐Kozak +5 more
semanticscholar +1 more source
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
Applied SciencesThe purpose of this study was to determine the impact of the pomace drying methods (freeze-drying and convection-drying) and their percentage (0–10%) on selected physicochemical properties of gluten-free bread.
A. Pecyna +7 more
semanticscholar +1 more source