[PDF] Top 20 Gluten-free bread: a case study
Has 10000 "Gluten-free bread: a case study" found on our website. Below are the top 20 most common "Gluten-free bread: a case study".
Gluten-free bread: a case study
... current study show that the produced GFB, which is made with a new gluten-free flour presented good physicochemical and sensorial characteristics compared to wheat bread conventionally and ... See full document
5
Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
... GF bread without coarse maize flour [2]. The objective of this study was to enhance the quality attributes of GF bread formulated with a mixture of quinoa, rice and maize flours by under- standing ... See full document
16
IMPACT OF OATS β-GLUCANS ON PROPERTIES OF GLUTEN-FREE BREAD
... the study consisted of gluten-free breads with varying percentage of an innovative β-D-glucan preparation, produced by FUTURUM ...a gluten-free ...standard bread in place of ... See full document
8
Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour
... the gluten proteins which are present in cereals like wheat, rye and ...without gluten are often refined, and when they are mixed to form dough they do not form a structure or a continuous phase, which ... See full document
4
Gluten, with or without it: the impact of color of "gluten-free" and "with-gluten" claims in food perception
... A study from Lee, Shimizu, Kniffin, and Wansink (2013) also found evidence that specific nutritional components like expected fiber and fat content were positively influenced by this ...the case of health ... See full document
82
Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
... The study revealed that GF cheese breads can be successfully formulated using FOS as a partial replacement for sour cassava starch at a (SF1) substitution level of ... See full document
7
Chemical composition, percent of dietary reference intake, and acceptability of gluten‑free bread made from Prosopis nigra flour, added with hydrocolloids
... by bread with addition of Prosopis nigra was ...present study, but differed in the proportion of soluble and insoluble ...nigra bread with addition of WC and XG, resulted in higher total fiber ... See full document
6
Adição de colágeno em pão sem glúten elaborado com farinha de arroz Addition of collagen to gluten-free bread made from rice flour
... present gluten intolerance and the restriction of food containing it is shown to be effective in the normalization of intestinal function and clinical ...This study aimed to evaluate the impact of collagen ... See full document
10
Tetraselmis chuii as a sustainable and healthy ingredient to produce gluten-free bread: impact on structure, colour and bioactivity
... This study is part of Algae2Future project, that intends to explore the microalgae potential to be a low-carbon/nitrogen-footprints healthy food ingredient. These photosynthetic unicellular organisms have a huge ... See full document
15
Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
... of gluten has a strong influence on bread ...mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming ... See full document
15
Formulação, desenvolvimento e viabilidade na produção de pão sem glúten utilizando farinha de arroz e polvilho doce / Formulation, development and viability in the production of gluten free bread using rice flour and sweet flour
... This study aims to produce a gluten-free bread with a taste close to conventional salt bread, verifying its viability, aesthetics and ...of gluten on bread and the human ... See full document
12
Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
... Analyzing in detail the results (Figure 2) at low frequencies, all the dough systems displayed a viscoelastic fluid behavior with values of G” higher than G´, characteristic of an entangled network [29–31], probably ... See full document
14
Improved xenobiotic metabolism and reduced susceptibility to cancer in gluten-sensitive macaques upon introduction of a gluten-free diet.
... Four gluten-sensitive (FH45, DJ68, DE87 and FB97) and four normal, healthy control (HK31, HT24, HD60 and IA24) rhesus macaques (Macaca mulatta) of Indian subspecies, 2–9 years of age, simian ... See full document
10
Acorn flour as a source of bioactive compounds in gluten-free bread
... control bread to both acorn flour ...that bread can be an important vehicle of minerals through its daily recommended intake, contributing to a balanced ...rye bread from different countries. The ... See full document
19
Production of a new gluten-free bread and comparison with a regular wheat bread
... of gluten is very important, mainly for the gas retention [2, ...When bread is produced with gluten-free flour, and to achieve such desired properties, several raw materials could be used to ... See full document
9
Impact of acorn flour on gluten-free dough rheology properties
... Abstract: Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the ...of gluten has a critical effect on gluten-free dough, leading to less ... See full document
15
Edible brown seaweed in gluten-free pasta: technological and nutritional evaluation
... Regulation (EC) 1169/2011 [52] on the provision of food information to consumers sets that 15% of the recommended daily allowance (RDA) of each mineral should be taken into consideration when deciding what constitutes a ... See full document
17
Biscoito de chocolate sem glúten adicionado de farinha de Amaranto/ Gluten-free chocolate biscuit with Amaranth flour
... Levando-se em consideração a crescente procura por alimentos isentos de glúten, a alta aceitação de biscoito pela população, a qualidade nutricional do amaranto, a[r] ... See full document
21
Effect of a Gluten-Free Diet on Cortical Excitability in Adults with Celiac Disease.
... the gluten-free diet duration and ...the gluten- free diet on the rMT was relatively small (35% vs 33%), the observed change needs to be consid- ered in view of a number of issues pertaining ... See full document
11
Gluten proteins and rheology of Mexican bread wheats as affected by environmental and genotypic factors
... que las variaciones en características de calidad se deben principalmente a condiciones variables de los ambientes. Para la distribución de las fracciones de proteínas del gluten, así como en la relación entre las ... See full document
8
temas relacionados