High-quality, gluten-free doughs and bakery products are clearly more difficult to produce
than wheat flour-based products. The poor quality of the breads that are currently available …

Rice is one of the most economically important foods in the world today. The FAO has
reported that managing rice processing and the resulting byproducts into more sustainable …

Up to now, most of the research available to improve gluten-free (GF) bread is based on
substituting or imitating the gluten network. Slightly less attention is given to technological …

The nearly ubiquitous consumption of cereals all over the world gives cereals an important
position in international nutrition. Besides the high starch content as energy source, cereals …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

In this study, the rheological properties of rice bread dough containing different gums with or
without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness …

In the last decade the development of gluten‐free foodstuffs has attracted great attention as
a result of better diagnoses of coeliac disease and a greater knowledge of the relationship …

The increasing demand for high quality gluten-free (GF) bread, clean labels and natural
products is raising the need for new approaches in GF bread-making. Sourdough is the …

The development of food products using composite flour has increased and is attracting
much attention from researchers, especially in the production of bakery products and …

The effects of heat treatment on sorghum flour functionality in gluten-free bread and cake
were investigated. The sorghum flour was subjected to dry-heat at two temperatures (95° C …