Background Buckwheat consumption is associated with positive health effects in humans.
Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is …

There is currently much interest in the use of pseudocereals for developing nutritious food
products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world …

The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …

The present study sought to use microbial transglutaminase (MTG) to modulate the
physicochemical properties of brown rice protein isolate (BRPI), pea protein isolate (PPI) …

During breadmaking, a continuous protein network is formed which confers visco-elasticity
to dough. The properties of this protein network are highly dependent on the characteristics …

The effects of added transglutaminase (TG) on the rheological and thermal properties of oat
dough were evaluated. Mixolab, rheometer, and differential scanning calorimetry (DSC) …

Commercial preparations of laccase (LAC) and glucose oxidase (GO)(0.01% and 0.1%
addition levels), as well as of a protease (PR)(0.001% and 0.01% addition levels) were …

A gluten-free (GF) diet is recognised as being the only accepted treatment for celiac disease—
a permanent autoimmune enteropathy triggered by the ingestion of gluten-containing …

Gluten-free (GF) bread based on starch has low sensory quality and stales faster than
conventional wheat bread. At the same time, it is characterized by low nutritional value …

In this study, protease treatment of brown rice (BR) batters was investigated in order to
evaluate its impact on the textural and baking properties of BR bread. The enzymatic …