Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12118
Abstract: BACKGROUND Quinoa is a good gluten-free resource for food processing especially bread making which can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affected quinoa bread quality.… read more here.
Keywords: quality; spi substitution; gluten free; free bread ... See more keywords
Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2960-9
Abstract: To establish factors affecting the quality of gluten-free bread based on rice semolina supplemented with field bean semolina and improving its final quality, a new study with definitive screening design was conducted after an appropriate… read more here.
Keywords: gum arabic; gluten free; free bread; water ... See more keywords
A comparative study of gluten-free sprouts in the gluten-free bread-making process
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3185-2
Abstract: The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil,… read more here.
Keywords: functional properties; gluten free; quality parameters; bread ... See more keywords
Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology.
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DOI: 10.1016/j.foodres.2018.01.048
Abstract: The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated… read more here.
Keywords: gluten free; methodology; bread crust; bread ... See more keywords
Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response
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DOI: 10.1016/j.jff.2018.01.015
Abstract: Abstract A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from… read more here.
Keywords: gluten free; psyllium water; improve bread; bread quality ... See more keywords
Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Sciences and Nutrition"
DOI: 10.1080/09637486.2016.1218445
Abstract: Abstract The basis for gluten-free diet is often gluten-free bread, which is usually characterized by a low-nutritional value, and lacks any pro-health properties. Only after an introduction of gluten-free raw materials, containing high level of… read more here.
Keywords: gluten free; dried red; red purple; addition freeze ... See more keywords
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges.
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DOI: 10.1080/10408398.2021.1952403
Abstract: Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food… read more here.
Keywords: gluten free; facts regarding; regarding commercially; nutritional facts ... See more keywords
Evaluation of mageu-based gluten-free bread loaf characteristics
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DOI: 10.1080/20421338.2017.1296076
Abstract: Gluten-free bread (GFB) has poor quality attributes compared with wheat bread. Coeliac disease is an autoimmune disease triggered by gluten consumption. Mageu, a traditional beverage, was used in GFB with hydrocolloids, sorghum, soybean flour and… read more here.
Keywords: gluten free; loaf; evaluation mageu; bread ... See more keywords
Seeds of Plantago psyllium and Plantago ovata : Mineral composition, grinding, and use for gluten-free bread as substitutes for hydrocolloids
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12931
Abstract: The aim of the study was to evaluate the physicochemical characteristics, grinding, and possibility of whole seeds of Plantago psyllium (PP) and Plantago ovata (PO) application as an alternative to hydrocolloid for gluten‐free bread baking.… read more here.
Keywords: gluten free; free bread; plantago psyllium; seeds plantago ... See more keywords
Flax and wattle seed powders enhance volume and softness of gluten-free bread
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DOI: 10.1177/1082013218795808
Abstract: Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was… read more here.
Keywords: gluten free; seed; volume; seed powders ... See more keywords
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.934602
Abstract: Gluten-free products are on today’s agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in… read more here.
Keywords: gluten free; rheology; free bread; bread quality ... See more keywords