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 …

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 …

The effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free
formulations based on rice flour, corn starch, and sodium caseinate (control) was studied; …

Bread is a major staple food consumed daily in all parts of the world. A significant part of the
human population cannot tolerate gluten, a storage protein found in wheat, rye and barley …

Background The development of gluten-free breads has attracted great attention as a result
of better diagnoses of relationship between gluten-free products and health. The market …

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 …

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 …

Bread from rice flour is very difficult to bake as it lacks gluten like proteins but modification of
the rice flour proteins with enzymes like glucose oxidase (GO) to improve its breadmaking …

Soybean enriched, rice-based gluten-free breads were designed incorporating a structuring
agent (hydroxypropylmethylcellulose, HPMC) and a processing aid (transglutaminase, TG) …