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A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility
(Association of Food Scientists and Technologists of India, 2017-01)
The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble ...
Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies
(Springer, 2012-04)
In the present work, gluten-free formulations for breadmaking, destined to celiac people, were studied. A base blend of tapioca starch and corn flour (80:20) and typical bread ingredients such as yeast, salt, sugar and ...
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: impact on chemical, textural and sensorial characteristics
(MDPI, 2021-07)
The demand for gluten-free breads has increased in the last years, but important qualityand nutritional challenges remain unsolved. This research evaluated the addition of quinoa in wholequinoa grain flour, germinated ...
Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
(Elsevier Science, 2021-04)
The objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or ...
Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
(Elsevier Science, 2020-05)
Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented ...
Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions
(Sage Publications Ltd, 2019-12)
This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat ...
Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread
(Association of Food Scientists and Technologists of India, 2020-10)
The growing consumer exigency and the lack of gluten-free (GF) bakery products with good technological and nutritional characteristics in the market have increase the need of researching in this area. Few studies have ...
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
(Springer Verlag, 2019)
The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were ...
Preparation of bread suitable for celiacsElaboración de pan apto para celiacos
(Universidad Autónoma del Estado de Hidalgo, 2022)