Application Of Extruded Maize Flour In Gluten-Free Bread Formulations

Autor: Laila Ozola, Evita Straumite, Ruta Galoburda, Dace Klava
Jazyk: angličtina
Rok vydání: 2012
Předmět:
DOI: 10.5281/zenodo.1085200
Popis: Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian producers do not offer gluten-free products. In this research, use of extruded maize flour was tested for substituting rice, maize or buckwheat flour in gluten-free bread formulations at different ratios. Also the influence of extruded maize flour on the quality parameters of gluten-free bread was investigated. The aim of research was to study the influence of extruded maize flour on gluten-free bread quality. Addition of extruded maize flour affect gluten-free bread crumb color, structure of crumb, weight loss and dry off of bread.
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