Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Background Gluten-free products are finding an increased demand since the incidence of
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

Cereal products are consumed daily by the majority of the population. Popular belief is that
these cereal products, rich in carbohydrates, produce a high glycaemic response and may …

An increasing demand of gluten‐free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

This study examined the effects of using different fiber sources [apple pomace powder
(APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology …

The incorporation of proteins has been long established in the bakery industry to obtain
enriched products, but they also take active part on the making process of sweet baked …

Fats and oils are very important raw materials and functional ingredients for several food
products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings …

The gluten-free food market is growing with the increases in the number of people who
adhere to gluten-free diet. The noteworthy increase in the number of people following a …

Many baked products, except for bread,(ie, cakes, cookies, laminated pastries, and so on)
generally contain high levels of fat in their formulas and they require different bakery fats that …