Gluten-free bread and bakery products technology
Z Šmídová, J Rysová - Foods, 2022 - mdpi.com
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very
important in baking technology. The number of people suffering from gluten intolerance is …
important in baking technology. The number of people suffering from gluten intolerance is …
The role of hydrocolloids in gluten-free bread and pasta; rheology, characteristics, staling and glycemic index
Hydrocolloids are important ingredients controlling the quality characteristics of the final
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods
N Gasparre, CM Rosell - Cereal Chemistry, 2023 - Wiley Online Library
Abstract Background and Objectives Wheat gluten in cereal‐based products has unique
functionality derived from its viscoelastic properties. Nevertheless, many food applications …
functionality derived from its viscoelastic properties. Nevertheless, many food applications …
Recent advances in applications of marine hydrocolloids for improving bread quality
Recently, marine hydrocolloids have gained interest as a potential future food additive in
baking and other food industries. Studies have shown the potential of marine hydrocolloids …
baking and other food industries. Studies have shown the potential of marine hydrocolloids …
[HTML][HTML] Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits
Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour
dough over gluten-free cereals, causes celiac disease in people susceptible to gluten …
dough over gluten-free cereals, causes celiac disease in people susceptible to gluten …
Preparation of polyethylene terephthalate/xanthan nanofiltration membranes using recycled bottles for removal of diltiazem from aqueous solution
The massive amount of post-consumer polyethylene terephthalate (PET) bottles highlights
the need for increasing their recycling rate. So far, there is no report on using waste PET …
the need for increasing their recycling rate. So far, there is no report on using waste PET …
Sorghum flour application in bread: Technological challenges and opportunities
Sorghum has a long history of use in the production of different types of bread. This review
paper discusses different types of bread and factors that affect the physicochemical …
paper discusses different types of bread and factors that affect the physicochemical …
Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit …
The nutritional quality of gluten‐free products is important to the health of individuals with
coeliac disease. Mushrooms are good sources of vitamins, dietary fibres and proteins, and …
coeliac disease. Mushrooms are good sources of vitamins, dietary fibres and proteins, and …
Gluten-free bakery products: Ingredients and processes
M Gómez - Advances in food and nutrition research, 2022 - Elsevier
There is an increasing demand for gluten-free products around the world because certain
groups of people, which have increased in the last decades, need to eliminate gluten from …
groups of people, which have increased in the last decades, need to eliminate gluten from …
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake
M Maghsoud, A Heshmati, M Taheri… - Food Science & …, 2024 - Wiley Online Library
In this study, gluten‐free pancakes were prepared using rice flour and potato starch at a ratio
of 50: 50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums …
of 50: 50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums …