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 کاملBean Starch as Ingredient for Gluten Free Bread
Commercially available gluten free breads are of low quality and have a rapid staling during storage, therefore attempts were made to obtain gluten free bread of improved structure properties and extended shelf-life. For this purpose laboratory obtained bean starch, both native or hydrothermally modified, was added to a gluten free formulation. Texture results revealed differences between the b...
متن کاملGluten Free Bread in a Diet of Celiacs
Celiac disease is activated by the consumption of some storage proteins present in cereals, which are usually classified as prolamins, as they are soluble in 70-90 % alcohol [1,2]. Wheat prolamins, called gliadins, together with another storage protein glutelin, could form a complex called gluten, which is responsible for rheological and mechanical properties of the dough and wheat based food. ...
متن کاملDistribution of gluten proteins in bread wheat (Triticum aestivum) grain.
BACKGROUND AND AIMS Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, ...
متن کاملInteractions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality
Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...
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ژورنال
عنوان ژورنال: Scientific American
سال: 1908
ISSN: 0036-8733
DOI: 10.1038/scientificamerican03281908-219a