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Avanços na produção de pães sem glúten: aspectos tecnológicos e nutricionais
(Centro Pesquisa Processamento Alimentos, 2011-01-01)
The present review aimed to gather information concerning formulation of gluten-free breads, highlighting technological and nutritional aspects. Technological approaches included the use of starches, hydrocolloids, proteins, ...
Extruded rice flour as a gluten substitute in the poduction of rice bread.
(Archivos Latinoamericanos NutricionCaracasIrã, 2006)
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 ...
Cheese Breads With Cassava Sour Starch: Quality And Staling Analyses Of A Gluten-Free Alternative Product
(Nova Science Publishers, 2015)
In recent years, production of gluten-free (GF) bakery products from various nonwheat flours or starches, including cassava starch, has led to extensive studies to determine their possible use in breadmaking. GF cheese ...
Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread
(Wiley Blackwell Publishing, Inc, 2014-05)
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic quality of gluten-free breads. Rice breads were elaborated with the addition of 15 g of chia flour or seed, either dry ...