Formulations and quality characterization of gluten-free Egyptian balady flat bread
نویسندگان
چکیده
منابع مشابه
Gluten-Free Bread Quality: A Review of the Improving Factors
Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. There are different methods to overcome the problems for such patients one of them is using glu...
متن کاملEffect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread
The effectiveness of EDTA compounds on iron fortificants for potential use in Egyptian balady bread was tested in sixty SpragueDawley weanling male rats by the haemoglobin regeneration efficiency (HRE) method. To confirm HRE-derived findings, eight groups of ten animals were repleted with a modified American Institute of Nutrition (1977; AIN) 76A diet, fortified with ferric phosphate, electroly...
متن کاملEffect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread
The effectiveness of EDTA compounds on iron fortificants for potential use in Egyptian balady bread was tested in sixty SpragueDawley weanling male rats by the haemoglobin regeneration efficiency (HRE) method. To confirm HRE-derived findings, eight groups of ten animals were repleted with a modified American Institute of Nutrition (1977; AIN) 76A diet, fortified with ferric phosphate, electroly...
متن کاملEffect of EDTA on the bioavailability to rats of fortification iron used in Egyptian balady bread.
The effectiveness of EDTA compounds on iron fortificants for potential use in Egyptian balady bread was tested in sixty Sprague-Dawley weanling male rats by the haemoglobin regeneration efficiency (HRE) method. To confirm HRE-derived findings, eight groups of ten animals were repleted with a modified American Institute of Nutrition (1977; AIN) 76A diet, fortified with ferric phosphate, electrol...
متن کاملgluten-free bread quality: a review of the improving factors
celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. there are different methods to overcome the problems for such patients one of them is using glu...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Annals of Agricultural Sciences
سال: 2013
ISSN: 0570-1783
DOI: 10.1016/j.aoas.2013.01.004