Increasing the variety of better-tasting and healthier gluten-free products is important for consumers with gluten-related disorders. This work aimed to develop a gluten-free bread formulation containing whole chia flour ...

This monograph will carry out a recipe book using alternatives flours for twenty patisserie receipts; the properties they have will allow a high level nutritional product without losing the flavor’s value. Furthermore, ...

The mineral composition of Brazilian rice samples was determined and the data obtained were evaluated using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Nineteen commercial rice samples were ...

Known as a gluten-induced enteropathy, celiac disease is triggered in individuals genetically predisposed to gluten, whose treatment consists in the exclusion of this protein in food. The greatest difficulty in feeding ...

O arroz (Oryza sativa L.) é um cereal cultivado em praticamente todos os países, faz parte da alimentação básica e é considerado a principal fonte energética entre os grãos. Neste contexto o arroz se apresenta como um ...

The objective of the present work was to formulate a gluten-free (GF) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. ...