Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since
alternative ingredients used in their formulations have poor functional and nutritional …

Amaranth–oat composites were developed using gluten free amaranth flour containing
essential amino acids and minerals with oat products containing β-glucan, known for …

Gluten-free confectionery products were used as controls for comparison with the products,
which included different supplements such as linseed meal, amaranth and/or buckwheat …

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 …

The development of gluten‐free spaghetti with a low amount of glycaemic carbohydrate was
investigated. The goal of this study was to determine the chemical composition, cooking …

This study investigated the effect of replacing wheat flour by whole Amaranthus cruentus
flour (up to 40 g/100 g) to evaluate its potential utility as a nutritious breadmaking ingredient …

BACKGROUND The flours of two Andean crops, tarwi (Lupinus mutabilis) and kañiwa
(Chenopodium pallidicaule Aellen), present an excellent nutritional profile for inclusion in …

Gluten-free food products are becoming popular due to increased consumers awareness on
celiac disease. In this study, novel gluten-free cookies were produced from 100 …

This study examined the effects of whole amaranth substitutions at various proportions and
evaluated the cookies baking behavior. Six types of formulations of cookies were prepared …

The aim of the research was the development of an alternative formula for gluten‐free bread
(GFB) containing amaranth flour. GFBs were prepared using a 23 factorial screening …