Zobrazeno 1 - 10
of 1 516
pro vyhledávání: '"gluten free bread"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 115-122 (2024)
In this study, different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharides (TSP) were added to endow potato starch (PS) bread with gluten-like properties in order to improve the processing performance
Externí odkaz:
https://doaj.org/article/051370eed92e4a3e828f068d4a0fb602
Autor:
William Asongni Djeukeu, Julien Armel Agamou Assiene, Fabrice Fabien Dongmo Dongho, Vanessa Guemkam Boudjeka, Adelaide Mawamba Demasse, Fernande Christine Biyegue Nyangono, Evariste Fedoung Fongzossie, Inocent Gouado
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100738- (2024)
The use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products. This review evaluates additives combination
Externí odkaz:
https://doaj.org/article/9bcfcd8d3dbd4e94af2c0e6dac2b226f
Publikováno v:
Новые технологии, Vol 20, Iss 2, Pp 130-142 (2024)
The article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50)
Externí odkaz:
https://doaj.org/article/645f32222c9c4d05a92e8bc2f08453fe
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-13 (2024)
Abstract Gluten-free and gum-free breads were developed, with the focus on the impact of raw materials (rice grain or flour) and processing conditions (pre-hydration and mixing time). The evaluation of bread quality primarily involved after the measu
Externí odkaz:
https://doaj.org/article/a1b19e5837e14baf82559abf40791f0e
Autor:
Ali Hashemi Shektai, Jafar Mohammadzadeh Milani, Ali Motamedzadegan, Sepide Haghighat-Kharazi
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 2, Pp 281-293 (2024)
Introduction Due to the low amount of prolamin, rice flour is the most suitable raw material for preparing food for patients with celiac disease. Particle size classification and thermal treatments are among the physical methods to improve the funct
Externí odkaz:
https://doaj.org/article/977b418705e54bfea191a2c07c4a7fe6
Autor:
Evangelista, Gemaima C. a, c, Steiger, Emanuel b, Kinner, Mathias b, Jäger, Henry a, Schönlechner, Regine a, ⁎
Publikováno v:
In Journal of Cereal Science January 2025 121
Autor:
Djeukeu, William Asongni a, ⁎, Assiene, Julien Armel Agamou a, Dongho, Fabrice Fabien Dongmo b, Boudjeka, Vanessa Guemkam c, Demasse, Adelaide Mawamba b, Nyangono, Fernande Christine Biyegue a, Fongzossie, Evariste Fedoung a, Gouado, Inocent b
Publikováno v:
In Food Chemistry Advances December 2024 5
Autor:
Sutrisno, Aji a, b, ⁎, Hutasoit, Jenri Parlinggoman c, Murtini, Erni Sofia a, Effendi, Freini Dessi a, Prakash, Sangeeta d
Publikováno v:
In Innovative Food Science and Emerging Technologies March 2025 100
Publikováno v:
Ciência Rural, Vol 54, Iss 10 (2024)
ABSTRACT: Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of b
Externí odkaz:
https://doaj.org/article/69bbad0dff9f4d7fadd990c8cd8556a6
Autor:
N. A. Pankratyeva, O. S. Chechenikhina
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 119-125 (2024)
The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste character
Externí odkaz:
https://doaj.org/article/e95e6c5f33f2428a82c242428f31f83b