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Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits

Autor: Gonul Silav-Tuzlu, Zeynep Tacer-Caba

Publikováno v: Food Technology and Biotechnology, Vol 59, Iss 4, Pp 463-474 (2021)

Research background. In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is re

Externí odkaz: https://doaj.org/article/4248cc7d520f4a0b8c6f34d0ee5f3842

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

Autor: Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga, Costantino Fadda

Publikováno v: Foods, Vol 9, Iss 6, p 808 (2020)

The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of

Externí odkaz: https://doaj.org/article/6319d40110734574bfd816d31e70f6e4

Development of gluten-free biscuits made from composite flour of cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata (L.) Walp)

Autor: Vania, L.C. Soedirga, M. Cornelia

Publikováno v: Food Research. 5:336-341

Biscuit is a ready-to-eat, convenient, and inexpensive food product. It is one of many baked products often make with wheat flour. Nonetheless, people with gluten intolerance cannot consume wheat flour. In this research, gluten-free biscuits made wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b91de44ede62fdc9108d4a1bfbc3d39b
https://doi.org/10.26656/fr.2017.5(4).705

Preparation and Quality Evaluation of Gluten-Free Biscuits

Autor: Simona Maria Man, Adriana Paucean, Sevastita Muste

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 38-44 (2014)

The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the g

Externí odkaz: https://doaj.org/article/f7e8035eeb4a4aa0b87f8059d9bea1fd