Consumers, food manufacturers and health professionals are uniquely influenced by the
growing popularity of the gluten-free diet. Consumer expectations have urged the food …

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 …

The aim of this study was to explore the use of multifloral bee pollen (1, 2, 3, 4, and 5%) as a
natural and functional ingredient in gluten-free (GF) breadmaking and to evaluate its impact …

Wheat bread, produced by the single-phase method, is a common food consumed all over
the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are …

This study presents bulk material characterization, especially powder flowability, of eight
food powders from six different plants (almond, chestnut, chickpea, coconut, hazelnut and …

The effect of sourdough fermentation combined with chestnut flour was investigated for
improving technological and nutritional quality of gluten-free bread during 5 day shelf life by …

The aim of this study was to evaluate whether processing characteristics of steamed bread
enriched with potato pulp could be improved through the addition of different emulsifiers …

In the present paper, the effect of different levels of chestnut flour (0, 500, 800, 1000 g/kg) in
gluten-free biscuits' formulations was evaluated, during a storage of 60 days. Chestnut flour …

The purpose of this study was to evaluate the effect of the addition of pomegranate seed
powder (PSP) on physical, sensorial and antioxidant properties of gluten-free bread. The …

A gluten‐free rice flour‐based cookie was produced using different mixtures of chestnut flour
(0, 30, 40, and 50%), date seed flour (0, 10, and 20%), and modified starch (0.3, 0.5, 0.6, and …