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 …

Triticum aestivum, commonly known as bread wheat, is one of the most cultivated crops
globally. Due to its increasing demand, wheat is the source of many nutritious products …

Celiac people report that gluten-free food is sensory restricted, especially breads which are
daily in the meal of most of the people. This paper aimed to evaluate the effect of whey …

Black carrot is a prominent source of polyphenols and the cheapest source of anthocyanins
in India. In this study, an attempt has been made to examine the feasibility of black carrot …

En los últimos años, el mercado de productos sin gluten (SG) ha experimentado un notable
auge. Este crecimiento se ha producido debido a dos factores principales. En primer lugar …

Bread is a basic food usually prepared from wheat flour. Wheat proteins have unique
characteristics which allow dough to accumulate leavening gas released by yeast, resulting …

Providing appropriate foods for children with autism contributes to reducing the disorders
that occur as a result of malnutrition. The study showed that fat, protein, ash, and fiber …

Semi-urbanization has increased the demand of bakery products triggering variousgluten-
related disorders including Celiac Disease (CD), Non-celiac Gluten Sensitivity (NCGS) …

Para melhorar o crescimento e a resistência à deformação dos pães sem glúten, testou-se
as gomas xantana e hidroxipropilmetilcelulose utilizando o Delineamento Composto …