Digestion of protein and toxic gluten peptides in wheat bread, pasta and cereal and the effect of a supplemental enzyme mix
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DOI: 10.3389/fnut.2022.986272
Abstract: There has been an increasing interest in the relationship between wheat digestibility and potential toxicity to the host. However, there is a lack of understanding about temporal profile of digestion of wheat proteins from different… read more here.
Keywords: pasta cereal; bread pasta; supplemental enzyme; protein hydrolysis ... See more keywords
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
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DOI: 10.3390/foods10123121
Abstract: Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving… read more here.
Keywords: bread pasta; rheology; gluten free; glycemic index ... See more keywords